Thread Killer Mk IX

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Tom said:
That Beer in the chicken bum is amazingly delicious! Never thought to try put a few cans at the bottom of the braai... Should be a similar concept though... I just wonder if it would flavor the meat, or just be a waste of good beer... With the chicken its pretty much IN the chicken...
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I'm also not sure. The next vegetarian braai I have, I'll be sure to try it though.

matt said:
Speaking of beer and braai's, I know a good way to make pot bread (no not that kind). Mix one can of beer into 500g (one little bag worth) of self raising flour and add a sachet of brown onion soup, and mix it it into dough and knead it for a few minutes and then put it in a potjie pot and flatten the top, leave it to rest a bit, then put the pot on the fire. Not too much coal, but you can put a few coals on the lid for all round heat. I think it takes about 45 minutes to an hour. Very lekker
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Yum. Gonna try that recipe on our hunting trip this year :D
 
GReeN_ORB said:
I'm also not sure. The next vegetarian braai I have, I'll be sure to try it though.



Yum. Gonna try that recipe on our hunting trip this year :D
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I haven't tried it for a long time, I must make it again some time. Super easy, and tasty. The tricky bit is getting the heat just right so it cooks nicely but doesn't burn, but even if it does burn a bit at the bottom, you can just not eat that bit.
 
Murph said:
What godless heathen sorcery is this!?
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By vegetarian braai, I mean cooking chicken, not red meat...

Mister 44 said:
Maybe if you shoved the beer up the chickens arse yesterday, you wouldn't be in this predicament today, hmm?
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Hahahaha.

matt said:
I haven't tried it for a long time, I must make it again some time. Super easy, and tasty. The tricky bit is getting the heat just right so it cooks nicely but doesn't burn, but even if it does burn a bit at the bottom, you can just not eat that bit.
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Yeah, I can imagine heat management is a bit of an issue. The nice thing about potjie pots is that the thicker variety tend to distribute heat pretty evenly around the pot, which makes not burning the bread quite a bit easier. Also, even if it is a little burnt, the crunchy bits can be quite tasty :D
 
GReeN_ORB said:
I'm also not sure. The next vegetarian braai I have, I'll be sure to try it though.



Yum. Gonna try that recipe on our hunting trip this year :D
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I tend to precook chicken in beer - boiling it in a pot for 10mins so that the beer can get into the meat. Then you put it on the braai with some apricot jam as a baste and you get very yummy chicken that way :D Ironically cooking the chicken in coke also works - the one time we didnt want to waste good beer so we did it in the coke method.
 
GReeN_ORB said:
By vegetarian braai, I mean cooking chicken, not red meat...



Hahahaha.



Yeah, I can imagine heat management is a bit of an issue. The nice thing about potjie pots is that the thicker variety tend to distribute heat pretty evenly around the pot, which makes not burning the bread quite a bit easier. Also, even if it is a little burnt, the crunchy bits can be quite tasty :D
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Oh right... sorry my brain hasn't caught up to my fingers yet.
 
GReeN_ORB said:
Yeah, I can imagine heat management is a bit of an issue. The nice thing about potjie pots is that the thicker variety tend to distribute heat pretty evenly around the pot, which makes not burning the bread quite a bit easier. Also, even if it is a little burnt, the crunchy bits can be quite tasty :D
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That is the nice thing about potjie pots, but if the fire is too hot, you end up burning evenly
 
Crableg said:
Morning Citizens of TK

Anyone make their own biltong?
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Yep, me. I actually have one bag left from last year's hunt. Must dry it this week.

Wyvern said:
I tend to precook chicken in beer - boiling it in a pot for 10mins so that the beer can get into the meat. Then you put it on the braai with some apricot jam as a baste and you get very yummy chicken that way :D Ironically cooking the chicken in coke also works - the one time we didnt want to waste good beer so we did it in the coke method.
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Yep, that is another way of doing it :D I haven't tried it in coke, but I'm gonna make a plan to do so!

I actually cook my gammon like that. Combination of beer and water - just enough to cover the gammon - and then boil for 30 minutes per 500g of gammon. Afterwards, leave to cool in the beery-water, then skin, then cover with the sugar/orange rind combo and a few whole cloves, then into the over for 25 minutes. Nomnomnom!

Murph said:
Oh right... sorry my brain hasn't caught up to my fingers yet.
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So your head hasn't exploded yet?
 
matt said:
That is the nice thing about potjie pots, but if the fire is too hot, you end up burning evenly
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True. Having one of those "infinite" height-adjustable braais makes heat management a lot easier :)

Eugene said:
I think it's when you braai vegetarians. Pretty sure cows and chickens are vegetarians. "whistling:
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They most assuredly are. Just think about what they eat... "whistling:
 
GReeN_ORB said:
Yep, me. I actually have one bag left from last year's hunt. Must dry it this week.



Yep, that is another way of doing it :D I haven't tried it in coke, but I'm gonna make a plan to do so!

I actually cook my gammon like that. Combination of beer and water - just enough to cover the gammon - and then boil for 30 minutes per 500g of gammon. Afterwards, leave to cool in the beery-water, then skin, then cover with the sugar/orange rind combo and a few whole cloves, then into the over for 25 minutes. Nomnomnom!



So your head hasn't exploded yet?
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Nah not yet. It's probably the pain killers.
 
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