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ADRIAN’S FISH IN THE WEBER


ADRIAN’S FISH IN THE WEBER

Had one garlic with cheese and chives Angel fish on the coles last night in celebration of the Boks’ victory, as well as a sweet and sour, chilli Angel fish.
Melt some butter.
Put garlic in.
Some fish spice plus lemon and herb spices on the fish.
Add any fresh natural herbs you have(plus chives on the cheese and chives flavoured fish.
Some lemon juice.
Mix that all in the butter and coat the fish with it inside and out. I prefer to add grated cheese as an extra.
Add jam and lemon juice in the marinade for the sweet and sour fish.
Add some lemon and orange slices for decoration and flavour on both .
Add white cheese sauce on the cheese and chives flavoured fish.

Also had some Pangasius on the coles in my Weber recently. One was sweet and chilli, the other was mild with garlic and lemon flavours.
Melt some butter.
Put garlic in(chilli garlic for sweet and chilli/normal garlic for the garlic and lemon fish).
Some fish spice on the sweet and chilli fish, plus lemon and herb spices on the garlic and lemon fish.
Add any fresh natural herbs you have.
Some lemon juice.
Mix that all in the butter and coat the fish with it inside and out. I prefer to add grated cheese as an extra.
Add jam and Wellington’s sweet chilli sauce on the sweet and chilli fish.
Close the fish with your dome if you’re gonna braai in a Weber so that the heat stays inside and the fish can cook evenly.

Resep en foto Adrian Carollisen




BRINED ROAST CHICKEN


BRINED ROAST CHICKEN
1 whole chicken or pieces
½ lemon or slices if using chicken pieces
125 ml coarse salt
250 ml brown sugar (I used muscovado)
250 ml malt or balsamic vinegar
30 ml peppercorns
10 ml smoked chilli flakes
1 litre boiling water to dissolve above into (I still boiled in glass dish in microwave for another 2 mins) allow to cool completely before use
Extra cold water to add to the brine solution

Put the chicken into a glass, ceramic or plastic dish. Push the half lemon into the stomach cavity. Pour the cold brine solution over the chicken completely covering it. Put a heavy dish or plate on the chicken to weigh it down. Put in fridge for a good couple of hours or overnight but not longer than 24 hours

Remove the chicken from the brine and roast, smoke or cook as preferred. I roasted mine in the glass convection oven. It can be prepared this way for the Weber too.
If you are using pieces then place each chicken piece on a slice of lemon in oven dish.
The same recipe can be used for turkey.
NOTE:  the result is a juicer chicken than normal and this one really was.
Photo and recipe:  Elsabie Templeton




VARKNEK MET GROENTE


VARKNEK MET GROENTE
Iets vir diegene wat ‘n weber en rottisserie het.
Varknek (myne was 1.9 kg )
Hasty tasty sweet and sour ginger and onion sous
Butter nut, marrows, rooi uie, geel en rooi peppers
Royco sweet and spicy apricot kook-in sous
sout en peper
Weber kersie hout “firespice”

Baste en spuit die varknek in met die hasty tasty sous.
Kap die botterskorsie, murgpampoentjies en uie in blokke van so 2 x 2 cm en plaas die groente in ‘n foelie bak, voeg die “cook in” sous by die groente en sprinkel bietjie sout en peper oor die groente.
Sit ‘n hand vol “firespice” in ‘n houer met kook water. ( Dit laat die hout nat word en sodoende rook as jy dit op die kole sit)
Steek die weber se vuur aan, maak gebruik van jou “fire chimney”. As jy nie een het nie, maak seker dat jy jou kole net aan een kant van die weber maak. Ek maak gebruik van die indirekte hitte metode as ek iets op die rottisserie sit.
Sodra jou vuur reg is, sit die varknek op die rottisserie en maak seker hy is mooi vas.
Jy gaan jou rooster op die weber nodig hê sodat jy jou groente daarop kan sit. Gooi dan die nat “firespice” bo op die kole en plaas alles in jou weber braai.
Die groente word met die foelie bak direk onder die rottisserie gesit, sodat genoeg sous dan oor die groente drip. Sowat ‘n half uur nadat jy die varknek opgesit het, kan jy dit weer smeer met die hasty tasty sous.
Sodra die interne temperatuur van die varknek tussen 75 en 80 ºC is, sal die varknek reg wees. Dit het myne presies ‘n uur en 50 minute gevat om gaar te word. Jy los die groente solank as wat jy die vleis los, dit sal gaar wees.
Resep en foto: Gerhard Opie Pretorius




WENK VIR BRAAI IN WEBER


WENK VIR BRAAI IN WEBER
As jy jouself ‘n guns wil doen, sit foelie op rooster waar twee halfmaan openings is. Maak seker dat dit nog daar is. Maak kole oor hele bodem van bak. Sit kos op, sit deksel op en kuier. Nou en dan draai hoender en ribs, tot gaar. Geen sous, dit brand. Probeer een keer, jy sal verewig dankbaar wees oor raad. Braai al jare so.
Maar jou braai lyk heerlik.
If you have a weber and like bbq basted meats. This is how to. No expensive mats or b.s. use foil.

Wenk geplaas deur Martin van Vuuren




PORK BELLY ‘BURNT ENDS’

PORK BELLY ‘BURNT ENDS’
These little bacon bombs burst with flavour.
Use a deboned belly, removing the skin will result in better rendering of fat but is optional.
Dry brine for at least a day using 1.5 to 1.8 % salt rubbed into the meat. Wrap and refrigerate. Rinse well and cut into bite-sized chunks. Add any other spice you may want such as black pepper and paprika.
Cook in Weber on indirect heat – bottom vent open top one halfway. Should be ready in 2-3 hours when crispy and fat well rendered.
Photo and recipe: Norman De Villiers




SUNDAY LUNCH ON THE GAS BRAAI

SUNDAY LUNCH ON THE GAS BRAAI
Chicken:
1.8 – 2 kg whole chicken
Rub:
1 tsp salt
1 tsp pepper
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tap freshly chopped thyme

Rub chicken in all over with olive oil. Sprinkle with rub and massage into chicken. Making sure to get in everywhere. Spice inside carcass as well.
Insert beer can 1/2 with beer. You can drink the other half with lemonade as a nice beer shandy.
Put chicken into gasbraai or oven at a steady 165/170 degrees C for the first 40 min.

Potatoes:
5 x medium washed roasting potatoes.
Prick potatoes with a fork. Rub in with olive oil and sprinkle with Atlantic-sea salt . Add to dish under chicken twenty minutes into chickens cooking time. They need to be turned constantly and temperature kept steady. For last 30-40 minutes bring temperature up to 180-190°C.

Baby marrow:
Couple of baby marrow, sliced in halve
2-3 medium-small onions chopped in quarters
add garlic
salt
pepper
Cerebos braai spice
all to taste

Grill in pan on gas braai. Still keeping temperature constant at around 180°C.
Fry veggies and onion in olive oil till nice and soft with a slight charr on the meat side.
I did my potatoes cut in thin slices. Melted some butter over, dripped some of the garlic, onion and baby marrow infused olive oil over potatoes and melted some Gouda cheese over the top of potatoes.
Recipes posted by Coetzee Neethling
Photo: Coetzee Neethling




GEROOKTE BRISKET

GEROOKTE BRISKET
2 kg brisket
growwe sout en peper
speserye van keuse
Woodchips in water geweek (foto regs onder)

Dryrub die vleis en plaas in yskas vir 2 ure.
Rook op lae hitte, vir 7 ure of tot gaar. Draai die vleis elke uur en ‘n half. Die vleis se binne temperatuur moet rondom 80°C wees. Laat rus vir 30 min, voor opsny en bedien.
Foto: Cecil Dunhin




STAANRIB (LAMSRIB) IN DIE WEBER

STAANRIB (LAMSRIB) IN DIE WEBER
Een heel lamrib gesmeer met olyf olie en gesprinkel met suurlemoenpepper kruie (die Ina Paarman ene het reeds sout in, so nie nodig vir ekstra sout).
Spuit jou toeknyp rooster met kleefvrye sproei aan die binnekant waar jou ribbetjie aan die kante gaan raak.
Sit die rib in die rooster, maak toe en maak seker die twee handvatsels is stewig vas met die draad skuif ogie.
Maak hardehout vuur met 3 stukke hout op een kant van jou Weber. Sodra die ergste vlamme begin afneem, sit jou rooster regop op die kant teenoor die vuur en hou in posisie met stuk draad wat aan die Weber se handvatsel vasgemaak is en dan gebuig op die ander punt om hakie te vorm wat aan die rooster gehak word.
Hou maar jou ribbetjie dop en draai in die begin so elke 15 minute om, sodat albei kante van die ribbetjie eweredig gaar kan word.
Onthou om ook só te draai dat die kante wat bo is na onder gaan en so stadig maar seker gaar word.
Sprinkel elke keer met suurlemoensap. As dit lyk of jou kole begin uitbrand en jou hitte begin afneem, sit net een stuk hout op ‘n slag op om die hitte konstant op medium te behou.
As jou vuur te warm is, gaan jou ribbetjie brand voor hy gaar is.
Hierdie ribbetjie het so 2 en half ure gerooster voordat ek dit afgehaal het.
Ek het dit bedien met gebakte aartappel met creme fraiche (suurroom) en eenvoudige tamatie & blaarslaai.
Resep en foto: Elsabie Templeton




PIETER’S PICKLED PORK BELLY/LEG


PIETER’S PICKLED PORK BELLY/LEG
3 kg pork belly or leg
Pickle:
3/4 cup course salt
4 bay leaves
whole garlic
2 tsp black pepper
5 x cloves
1 stick of rosemary
1 tbs thyme
1 tbs cumin seeds
2 tbs dried parsley
2 onions cut in think slices
2 lemons
1 cup white wine vinegar
1 tbs all spice

Stir all ingredients with enough water to cover the meat.
Pickle over night.
Next morning take meat out of pickle, put in roasting pan, cover with foil and roast on 200 degrees C for 1 1/2 hr.
Make indirect fire in the Weber, cook for 1 to 2 hours.
Don’t open the lid.
If you can remove the bones from the meat with a slight pull.. the meat is perfect
Enjoy!
Recipe and photo: Pieter Brink

 




GLAZE VIR GEBRAAIDE EEND

GLAZE VIR GEBRAAIDE EEND
Vir die glaze.
2 lemoene 1 in helfde ander 1 in wedges.
60 g lemoen marmelade.
Verhit klein pannetjie oor medium hitte. Braai lemoen skyfies in die droeë pan 1 min aan elke kant om liggies te karameliseer.
Verwyder van pan en hou eenkant. Druk sap van die halwe lemoene in die pan en laat reduseer met die helfde.
Voeg marmelade by verwyder van hitte en roer.
Verf glaze 10 min voor gaar oor en hou dop. Dit brand maklik. Laat rus jou eend 20 min voor opdiening.

Sny eend en bedien met gekarameliseerde lemoen skyfies. Die skyfies en uitgedrukte sap daarvan is heerlik saam met die eend.
Resep: Elize de Kock
Gebruik hierdie resep vir die eend in die Weber,
Eend vat langer as hoender om sag te raak en kan maklik droog wees. Jy moet baie lae hitte gebruik omtrent 3 ure . Volg liewer die metode van blik sit. En sit na aan einde glaze oor.
http://www.foodloversrecipes.com/2013/07/bierblik-hoender/