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Author Topic: My take on South African Braai  (Read 167 times)

Stoneage

  • WKC Brave
  • Posts: 263
My take on South African Braai
« on: July 21, 2021, 11:54:01 AM »
My Tip 'o the hat to South African food.
"Braai" a T-bone with my "Omage to biltong" seasoning.
The seasoning is a dry rub of salt, pepper & coriander, lots of coriander. Let sit till absorbed or fully moistened. Drizzle a miserly amount of Malt vinegar (or apple cider for a milder taste), let sit a few minutes flip add vinegar top other side.
Grill over direct coals with some applewood.

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JEBIV

  • WKC Ambassador
  • Posts: 10681
Re: My take on South African Braai
« Reply #1 on: July 21, 2021, 12:02:43 PM »
Looks really tasty !!
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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

bbqking01

  • WKC Ranger
  • Posts: 1620
Re: My take on South African Braai
« Reply #2 on: July 21, 2021, 12:04:15 PM »
Very nice looking. Great job,


Sent from my iPhone using Weber Kettle Club
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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: My take on South African Braai
« Reply #3 on: July 30, 2021, 12:34:03 PM »
Great crust!
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