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1129 posts

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  # 2374552 13-Dec-2019 09:06
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mrphil:

 

Charcoal recommendation, something easy to get going

 

I've been using briquette ones and i find it extremely hard to get lit 

 

 

I use the Safari South African charcoal sold at Countdown. They sell both the briquettes and charcoal. I mainly use the charcoal for better flavour and occasionally add a few briquettes as they produce heat longer.

 

Our local superette sells the 4kg bags for $10, so a little bit cheaper than Countdown.

 

Here are the briquettes, the charcoal has a very similar looking bag https://shop.countdown.co.nz/shop/productdetails?stockcode=802967&name=safari-briquettes-superior-african

 

 


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  # 2374557 13-Dec-2019 09:11
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freitasm:

 

I start the fire one hour before cooking - charcoal will take about 45 minutes to turn into uniform white hot embers. I calculate usually a kilo of charcoal for a kilo of meat.

 

 

I take the meat out of the fridge, salt the meat, light the charcoal, once the charcoal is ready (45+ mins) the meat is ready for the BBQ.


 
 
 
 


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  # 2374564 13-Dec-2019 09:22
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  # 2374569 13-Dec-2019 09:28
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Stashe:

 

Imagine if we stopped eating all of the animals in NZ? Populations would surge. Meat eaters are not creating life. The best thing you can do for our shared environment is to stop eating meat. Most farms are cruel, and thats not a good life either for the animals.

 

BBQ season is not all about meat. Its sad to see all the photos here in this post with all the dead animals.

 

Start here for some good Vegan recopies for the BBQ :-)

 

https://veganheaven.org/all-recipes/30-vegan-bbq-grilling-recipe/

 

 

 

 

Thanks for the link. I have a South American wife, so meat is essential on the BBQ but we also love vegetables.

 

 

 

I also like to put some braaibroodjies on the grill after the meat is cooked and the heat has reduced slightly.

 

https://kreatiewekosidees.com/2013/08/25/braaibroodjies-braai-bygeregte/

 

When made with sourdough bread, braaiboodjies are hands down the best ever toasted sandwiches I've ever had. I use butter and cheese, but no doubt there will be a vegan way to do them. Enjoy!


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  # 2374590 13-Dec-2019 10:12
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wratterus:

 

Why would you say "most farms are cruel"? Is that based of a study you have done on farms and farming practices in NZ, or just something you think? Genuinely interested to know. 

 

 

All animal farms are cruel because the end result is killing an animal. Its not something I think, its common sense. How do you possibly define the killing of an innocent animal as not cruel?

 

Even free range chicken farms are cruel because the end result is that the animal is slaughtered/butchered/eaten.

 

Should I start on cows and sheep farming in NZ? One of the biggest polluters in our country, far from being environmental friendly. We cant get down to zero emissions if we continue farming. We need to look at changing the way we do things. We can start with our eating habits.

 

 

 

 

 

 

 

 


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  # 2374591 13-Dec-2019 10:12
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Kiwifruta:

 

Stashe:

 

Imagine if we stopped eating all of the animals in NZ? Populations would surge. Meat eaters are not creating life. The best thing you can do for our shared environment is to stop eating meat. Most farms are cruel, and thats not a good life either for the animals.

 

BBQ season is not all about meat. Its sad to see all the photos here in this post with all the dead animals.

 

Start here for some good Vegan recopies for the BBQ :-)

 

https://veganheaven.org/all-recipes/30-vegan-bbq-grilling-recipe/

 

 

 

 

Thanks for the link. I have a South American wife, so meat is essential on the BBQ but we also love vegetables.

 

 

 

I also like to put some braaibroodjies on the grill after the meat is cooked and the heat has reduced slightly.

 

https://kreatiewekosidees.com/2013/08/25/braaibroodjies-braai-bygeregte/

 

When made with sourdough bread, braaiboodjies are hands down the best ever toasted sandwiches I've ever had. I use butter and cheese, but no doubt there will be a vegan way to do them. Enjoy!

 

 

 

 

Glad I could at least help out one person in this thread. Enjoy.


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  # 2374593 13-Dec-2019 10:15
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Kiwifruta:

 

IMHO the best green thing at a BBQ is chimichurri sauce.

 

https://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159

 

https://www.bbcgoodfood.com/recipes/chimichurri-sauce

 

 

Might give this sauce a whirl. Do you marinate with it, or spoon it on during cooking, or just use after cooking?


 
 
 
 


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  # 2374617 13-Dec-2019 10:54
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dafman:

 

Kiwifruta:

 

IMHO the best green thing at a BBQ is chimichurri sauce.

 

https://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159

 

https://www.bbcgoodfood.com/recipes/chimichurri-sauce

 

 

Might give this sauce a whirl. Do you marinate with it, or spoon it on during cooking, or just use after cooking?

 

 

Spoon it over the top after cooking.

 

 

 

I tried to make chimichurri 6 years ago when I was living in Bolivia but never got it right. I've had it here in NZ made by an Argentine and it was fantastic.

 

I'll have another attempt this weekend. If anyone has a good recipe let me know!


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  # 2374625 13-Dec-2019 11:05
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I'd also like a recipe. I had a go a few weeks ago with one I found that was highly rated, but it wasn't anything like what I have had in restaurants.

 

I prefer mine to have a stronger taste and higher percentage of vinegar I think. I couldn't swear on a bible that it is it the difference between the ones I like and the ones I don't though.

 

 


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  # 2374628 13-Dec-2019 11:14
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networkn:

 

I'd also like a recipe. I had a go a few weeks ago with one I found that was highly rated, but it wasn't anything like what I have had in restaurants.

 

I prefer mine to have a stronger taste and higher percentage of vinegar I think. I couldn't swear on a bible that it is it the difference between the ones I like and the ones I don't though.

 

 

Also interested to know how long it keeps in fridge - is it something you can pick up a few weeks later, or does it pretty much need to be used when made?


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  # 2374633 13-Dec-2019 11:16
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dafman:

 

networkn:

 

I'd also like a recipe. I had a go a few weeks ago with one I found that was highly rated, but it wasn't anything like what I have had in restaurants.

 

I prefer mine to have a stronger taste and higher percentage of vinegar I think. I couldn't swear on a bible that it is it the difference between the ones I like and the ones I don't though.

 

 

Also interested to know how long it keeps in fridge - is it something you can pick up a few weeks later, or does it pretty much need to be used when made?

 

 

Hopefully, someone can answer that with more authority than me. Covered I'd expect it to easily last a few days, but given it's mostly fresh herbs which are exposed to acid, I expect it won't last too long. There is, of course, a difference between safe to eat and not as nice to eat.

 

Most restaurants I know that offer it, make it fresh daily, or so they said :)

 


Google says 2-3 weeks in the fridge.

 

 

 

 


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  # 2374642 13-Dec-2019 11:38
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Kiwifruta:

 

mrphil:

 

Charcoal recommendation, something easy to get going

 

I've been using briquette ones and i find it extremely hard to get lit 

 

 

I use the Safari South African charcoal sold at Countdown. They sell both the briquettes and charcoal. I mainly use the charcoal for better flavour and occasionally add a few briquettes as they produce heat longer.

 

Our local superette sells the 4kg bags for $10, so a little bit cheaper than Countdown.

 

Here are the briquettes, the charcoal has a very similar looking bag https://shop.countdown.co.nz/shop/productdetails?stockcode=802967&name=safari-briquettes-superior-african

 

 

 



What's the burn time for the briquettes?




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  # 2374828 13-Dec-2019 15:38
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  # 2374830 13-Dec-2019 15:43
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Haha, I think I missed the email letting me know what time it was starting :)

 

 




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  # 2374832 13-Dec-2019 15:44
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A few of the mods will be around (incl @nate who is in Wellington now and will be here tomorrow), plus a few friends and colleagues. When I go commercial I will invite people ;)





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