Caporegime
Can anyone recommend me a really good rub (jerk or something spicy) for a butterflied chicken breast please?
***** Official 2014 BBQ Thread - Sun is out, time to grill!! *****
- Thread starter bsoltan
- Start date
Man of Honour
1/2 teaspoon smoked paprika
1/2 teaspoon regular paprika
1/2 teaspoon chilli powder (if you have any better form of chilli stick that in instead of or as well as this)
1/4 teaspoon garlic powder (not garlic salt)
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Squeeze over lemon juice to help spices adhere then sprinkle on spice mix.
1/2 teaspoon regular paprika
1/2 teaspoon chilli powder (if you have any better form of chilli stick that in instead of or as well as this)
1/4 teaspoon garlic powder (not garlic salt)
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Squeeze over lemon juice to help spices adhere then sprinkle on spice mix.
That's looks like a good one.
Would bottled lemon juice be ok ?
can it be used soon as its been mixed ?
Man of Honour
You can use it straight away as a spice rub or if you wanted to you could mix it with the lemon juice and a little water and oil to make a marinade (I'd leave it to marinate for at an hour or so if you do this).
BBQ ribs with chilli sauce for the last hour, and a large side off BBQ kidney beans. A little on the rich side with no rice or plane potatoes. But hey ho. Lovely.
And cherry wood Is my new favourite wood smoke.
List in order
Cherry
Pear
Apple
Wood
Hickory
Oak
Cherry and pair is quite even, any others to try?
And cherry wood Is my new favourite wood smoke.
List in order
Cherry
Pear
Apple
Wood
Hickory
Oak
Cherry and pair is quite even, any others to try?
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Been watching this thread since it started with great interest, been looking at replacing our old cheap half barrel thing and eventually we got this baby as apparently recommended on here seemingly every page! 
Been watching a load of recipe videos, can't wait to have a go. I was wondering, with the lid, does this help impart the smoky/charcoal/"bbq" flavour more onto the food? I've never tasted it from any BBQ before apart from on one of those disposable things (I guess since the food is so close to the coals).
Anyone got any recommended recipes for something interesting? I want to have a go at some slow indirect cooking at some point, maybe some pulled pork...
Been watching a load of recipe videos, can't wait to have a go. I was wondering, with the lid, does this help impart the smoky/charcoal/"bbq" flavour more onto the food? I've never tasted it from any BBQ before apart from on one of those disposable things (I guess since the food is so close to the coals).
Anyone got any recommended recipes for something interesting? I want to have a go at some slow indirect cooking at some point, maybe some pulled pork...
straight in the bin then
I'm not sure if you were excited posting the original quote or if you knew it was going to be a bad boy
Man of Honour
Man of Honour
Been watching this thread since it started with great interest, been looking at replacing our old cheap half barrel thing and eventually we got this baby as apparently recommended on here seemingly every page!
Been watching a load of recipe videos, can't wait to have a go. I was wondering, with the lid, does this help impart the smoky/charcoal/"bbq" flavour more onto the food? I've never tasted it from any BBQ before apart from on one of those disposable things (I guess since the food is so close to the coals).
Anyone got any recommended recipes for something interesting? I want to have a go at some slow indirect cooking at some point, maybe some pulled pork...
Nice purchase
The lid doesn't particularly help impart smoke flavours. Temperature control and indirect cooking (as you partially guessed) are the main things that will help with that.
Pulled pork is a great one to go for with your first attempt as it is the most forgiving. Be sure to read up on two-zone cooking and "the stall" to get best results and the least stress though
www.amazingribs.com
Soldato
You are biased, you're a saffa! So they didn't make it right? But it must have been absolutely amazing, regardless, due to it being called boerewors??
Why does every saffa think that they are the be all and end all of cooking food with fire?
It's not a bbq it's a braii, you're doing it wrong, you're wrong. Etc
England introduced sausages to Africa. Then you tried to copy them using anything that you could find nearby.. And the boerewors was born.
Start a braii thread
Man of Honour
Meh... it was a light-hearted comment. Don't get too worked up now.
Soldato
Nice purchase
The lid doesn't particularly help impart smoke flavours. Temperature control and indirect cooking (as you partially guessed) are the main things that will help with that.
The lid will help as low and slow cooking the vents are pretty much closed so the smoke lingers a bit, you can also put the vent opposite the wood to draw the smoke across the meat.
Man of Honour
Closing the vents at the top is actually a bad thing. You should have the top vent fully open at all times.
Jeez, my comments clearly touched a nerve but I'm not really sure why. I was just posting up because I was interested to find out what he didn't like about the boerewors because everyone that I know that's had it has really liked it, and they're from many nationalities. Perhaps you ought to take a chill pill. Your post reeks of prejudice and I'm not sure why you decided to wander in here and have a dig at me, nor do I understand the angle from which you're coming because half of what you've said wasn't said by me at all.
However, now that you've had your say, it's my turn. Here are some truths for you. First off, it's a braai, not a braii. If you're going to act clever, at least be clever and look up your subject matter, no matter what you've got to say about it. Secondly, boerewors wasn't created from something introduced by England nor the English. It was the Dutch that made verse worst and boerewors was created from that. Contrary to your thought process, South Africa was actually more heavily influenced by the Dutch, not the English. Thirdly, in South Africa it is called a braai instead of a BBQ so naturally when you speak with a South African they'll call it by their native name. It's not an insult, it's just what they know. Don't take it as such. Braai's in SA are a weekend ritual for almost every South African. Most of us grow up with them being a big part of our lives and this is how I still remember it so when I call it a braai I do it with fond memories and affection.
Boerewors has a very specific seasoning to match and enhance the flavour of the beef, pork and lamb within, so it is very possible that the one Maccapacca had could have been wildly over or under seasoned, hence my comment that it might have been made wrong.
And finally, nobody said that South Africans are the be all and end all of cooking with fire. But, given how good the weather is all year round, and the cost of meat over there, it is reasonable to assume that most South Africans are very experienced with cooking with fire. It is worth noting that I myself have learned a huge amount from many of the people posting in this thread and also other forums. I also try and pass on my experience and knowledge wherever I can. If it helps others enjoy BBQing then what's the problem?
I've contributed a fair amount to this thread, and so have many others and we're all here to enjoy the same thing. Food cooked on a grill over hot coals. It doesn't matter what you call it or what you're cooking. If you've got something constructive to say past the comments of me being a Saffer, then go right ahead. But please don't jump to conclusions and pretend that you know me and every other South African out there. Your tone and comments make it clear that you're fairly ignorant of us, and what we are like as people. Most South Africans are generally some of the happiest people you'll meet and loyal to a fault. Try not to be so judgemental.
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Soldato
Then you have the debate on what BBQ actually is, as a lot of people simply grill outdoors (I'm talking to you bladdy Saffas and Aussies!) which isn't what I would call BBQ
*Stirs pot with big wooden spoon*
On the flip, I am doing a BBQ at the weekend so did some things last night prepping.
Burgers. Best way with minced steak, mushroom ketchup, worcester sauce, white pepper, black pepper and salt.
8 racks of ribs and a shoulder of pork. Mmmmm
*Stirs pot with big wooden spoon*
On the flip, I am doing a BBQ at the weekend so did some things last night prepping.
Burgers. Best way with minced steak, mushroom ketchup, worcester sauce, white pepper, black pepper and salt.
8 racks of ribs and a shoulder of pork. Mmmmm
Man of Honour
Burgers look pretty good but all those ribs... *drool* 
I've been reading up on sous vide burgers. Quite interested to try it now.
I've been reading up on sous vide burgers. Quite interested to try it now.
Then you have the debate on what BBQ actually is, as a lot of people simply grill outdoors (I'm talking to you bladdy Saffas and Aussies!) which isn't what I would call BBQ
*Stirs pot with big wooden spoon*
On the flip, I am doing a BBQ at the weekend so did some things last night prepping.
Burgers. Best way with minced steak, mushroom ketchup, worcester sauce, white pepper, black pepper and salt.
8 racks of ribs and a shoulder of pork. Mmmmm
On the flip, Saffers don't really cook on gas BBQs outside, and the definition of a braai is to cook outside
Just playing Devil's Advocate Those burgers look immense. What did you put into them?
Man of Honour
I would guess those ingredients?
Lol I skim read it on my phone and lingered on the images whilst drooling for a while so I didn't notice the caption
Man of Honour
Lol I skim read it on my phone and lingered on the images whilst drooling for a while so I didn't notice the caption
It's okay. I've managed to miss far easier to see things myself in the past