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Raising the Smoke for South Africans
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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
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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.
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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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Bestanddele
3 Middelslag-uie, geskil en grof gekap
15ml Kookolie
60ml Tamatiesous
60ml Worcestersous
60ml Asyn
60ml Bruin Suiker
30ml Blatjang
Knippie sout en Peper
Metode
Braai die uie in die kookolie tot ligbruin. Voeg die res van die bestanddele by en prut sowat 2 minute.
Decipher the Afrikaans and you have a good monkey gland sauce
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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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Welcome from Winnipeg Canada. That looks like a great rig you are working on. Enjoy.
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