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Raising the Smoke for South Africans

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    #16
    Welcome to great fun in the Pit!

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      #17
      Welcome to the Pit from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Happy to have you along and looking forward to your participation.

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        #18
        Welcome from Winnipeg Canada. That looks like a great rig you are working on. Enjoy.

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          #19
          Welcome from Neptune Beach, FL!

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            #20
            Went to work on the rig, I need to finish it. The wife’s birthday on Wednesday and she mentioned eating out of the rig for a birthday present. Don’t see it happening
            While there I did a dry run on the smoker before my brisket smoke on Monday to see the effects of my changes. As mentioned before I added two additional air vents to the RHS of the smoker. During the test the infrared burners seem to be starved of air after a short while of burning and if I don’t have the exhaust valve fully open it seems as if they won’t burn. Not enough oxygen? The 2 ring gas burner seems happy. The infrared burners will not be used for smoking but to heat up the box and water and help get the wood smoking. I will be using them when the box doubles as a pizza oven. I obviously must add more inlets or is there something I am not getting….some guidance please.

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              #21
              Welcome! Now post an authentic recipe for monkey gland steak!

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              • Willy
                Willy commented
                Editing a comment
                Ya got me!!!!!!!!!!! Though (I did get the Worchestershire.

              • holehogg
                holehogg commented
                Editing a comment
                3 medium onions
                15ml Cooking oil
                60ml Tomato Sauce
                60ml (you know what)
                50ml Vinegar
                60ml Brown Sugar
                30ml Chutney
                Pinch of salt and pepper
                Brown onions in oil and blend. If you want a thicker sauce double the ingredients except the onions.
                Last edited by holehogg; November 11, 2017, 05:39 PM.

              • Willy
                Willy commented
                Editing a comment
                Bless yer heart and many thanks!!

              #22
              When I was in about 5th grade, a local cafe featured monkey gland steak--minute steak with a tasty sauce. I didn't know until maybe ten years ago that it was an actual dish from SA instead of something they just made up. Still have very fond memories of that dish. We need more places doing braai in the US.

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                #23
                holehogg, Welcome to "The Pit"❗️ You are Now Enrolled in the BBQ Univ.❗️ Attendance and Participation are Mandatory❗️
                Enjoy "The Pit"‼️
                Congratsulations on Your New Smoker👍👍👍👍👍‼️ You better Get the Patent Lawyers on retainer❗️ You'll be able to Lock Up South Africa❓ Royalties and License Fees from Across the Land 💸💸‼️
                Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

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                  #24
                  Many thanks to you, holehogg . We made your monkey gland sauce last night, served alongside our first ever hanger steaks, and it was superb! Thanks again for sharing the recipe, although it was pretty tough finding the monkey glands. LOL

                  May all your Braai be excellent!

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                  • holehogg
                    holehogg commented
                    Editing a comment
                    Willy Glad you enjoyed Inspired me to make some, it's been a long time since I last had.

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