Welcome to great fun in the Pit!
Announcement
Collapse
No announcement yet.
Raising the Smoke for South Africans
Collapse
X
-
Charter Member
- Oct 2014
- 2801
- Winnipeg Manitoba Canada
-
Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
-
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.
Comment
-
Comment
-
Ya got me!!!!!!!!!!! Though (I did get the Worchestershire.
-
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.
-
-
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.
- Likes 1
Comment
-
holehogg, Welcome to "The Pit"â—ï¸ You are Now Enrolled in the BBQ Univ.â—ï¸ Attendance and Participation are Mandatoryâ—ï¸
Enjoy "The Pit"‼ï¸
Congratsulations on Your New Smoker👍👍👍👍👍â€¼ï¸ You better Get the Patent Lawyers on retainerâ—ï¸ You'll be able to Lock Up South Africaâ“ Royalties and License Fees from Across the Land 💸💸‼ï¸
Eat Well and Prosperâ—ï¸ From a Backyard Cremator in Fargo ND, Dan
- Likes 1
Comment
-
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!
Comment
Announcement
Collapse
No announcement yet.
Comment