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THE BRAAI CHICKEN TIKKA MASALA

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Chicken tikka masala is one of the most famous meals to come from a tandoori oven, which is a cylindrical clay oven heated by a fire, almost like a braai. Tikka means ‘pieces’ but chicken tikka refers to a specific meal of chicken pieces marinated in a masala spice and yoghurt, skewered and cooked in a tandoori (or, in this case, braaied). Chicken tikka masala is one of my all-time favourite curries – and sure to be one of your’s once you’ve nailed this recipe.

WHAT YOU NEED (feeds 4)

The chicken:

  • 600 g deboned, skinless chicken meat (a pack of 4 chicken breasts)
  • 1 cup plain yoghurt
  • 2 tots chicken tikka masala spice (or tandoori masala or any good masala mix that is red in colour that you can find at your local spice market)
  • 1 tot lemon juice
  • about 6 skewers

The sauce:

  • 1 tot garlic
  • 1 tot ginger
  • oil or butter
  • 400 g can tomato purée (or chopped tomatoes)
  • 2–3 tots tomato paste
  • 1 cup cream
  • 1/2 cup coconut cream
  • 1 tsp garam masala (This tastes different from and is slightly hotter than normal masala as it contains different ingredients and ratios of ingredients. You need to trust me that this is the masala you need for the dish so go find it at a spice market.)
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 1/2 tsp chilli powder (optional, can be less or more)
  • 2 tots ground almonds
  • salt
  • honey
  • 2 tots chopped coriander leaves (dhania)

WHAT TO DO

  1. Cut the chicken into bite-size chunks and mix in a marinating bowl with the yoghurt, masala spice and lemon juice. Cover and leave in the fridge to marinate for a few hours or overnight.
  2. Skewer the chicken pieces (make sosaties) and braai over hot coals until done. Don’t worry about the odd black spot of caramelised chicken appearing.
  3. In a cast-iron pot or fireproof pan lightly fry the garlic and ginger in a bit of oil or butter. If there is any leftover marinade, also add this.
  4. After 2 minutes add all the other ingredients except for the salt, honey and coriander leaves. Simmer the sauce for 15 minutes. While it is simmering, look at the sauce and taste it. If you want to, make the following adjustments:
    • Add salt if it needs more.
    • Make the sauce hotter by adding more chilli powder and/or sweeter by adding honey.
    • To make the colour of the sauce redder add extra paprika or to make it more yellow or orange add extra turmeric.
  5. When the sauce is to your liking, starts to thicken, and the chicken is braaied, remove the skewers and add the sauce to the chicken pieces. Stir in the dhania or coriander leaves and serve with basmati rice.

AND

If you reckon you can multitask then you can obviously braai the chicken and cook the sauce concurrently.

Reblogged 6 days ago from braai.com

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Monkeygland Boerewors Rolls

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The world has a few famous sauces to serve with braaied meat and monkeygland sauce is one of them. What makes monkeygland sauce special is that it’s a South African invention. As is boerewors. For special-occasion boerewors rolls, I suggest you skip the normal options of chutney or tomato sauce and go for a home-made monkeygland sauce. You will not look back and neither will your guests.

WHAT YOU NEED (feeds 6)

  • about 1.2 kg high-quality boerewors
  • 6 hotdog rolls

FOR THE SAUCE

  • 1 large onion (finely chopped)
  • 1 tot butter
  • 1 tot olive oil
  • 2 garlic cloves (finely chopped)
  • 1 cup tomato sauce
  • 1 cup chutney
  • ½ cup Worcestershire sauce
  • 1 tot brown sugar
  • 1 tot vinegar
  • 1 tsp chilli flakes
  • water (have some on standby in case your potjie runs dry)

WHAT TO DO

  1. In a fireproof pot or pan on the fire, fry the onion in the butter and oil for a few minutes until you like the look of it.
  2. Add all the other ingredients for the sauce, except for the water, and simmer for 15 minutes, stirring fairly often to make sure it doesn’t burn. If the pot runs dry and the sauce is too thick for your liking or starts to burn, add a little bit of water.
  3. After 15 minutes of simmering, the sauce is ready to serve. You can now keep it warm or on a very gentle simmer until the boerewors is braaied and ready.
  4. Now it’s time to braai the wors. The aim is to break or pierce it as little as you can and have as juicy an end-product as possible.
    • Do not pre-cut the wors as its juices will get lost. Keep it long and coil it, or position it on the grid running back and forth like people in an airport queue.
    • The easiest method is to braai the boerewors in a hinged grid so that it can be turned without breaking. Failing that, coil it and, while it is on a flat surface, press two skewers all the way through the wors at a 90° angle to each other, effectively putting the boerewors in a little skewer cross. In this way, you can braai and turn the boerewors easily on an open grid without it breaking apart and losing juices.
    • Boerewors can be braaied on any type of heat – the braai times will just differ. I prefer fairly hot coals so the skin is crisp and snaps under your teeth while the insides are still nice and juicy. Depending on heat and wors thickness, braai time should be somewhere around 8 minutes, and you should turn it between one and five times. On pathetic third-round coals (when you are last in line at the bring-and-braai), braai time can be 20 minutes and the boerewors will still taste fine, but this should be the exception and not the norm.
    • Do not ‘pop’ the wors and let those bubbles of juice escape. If you feel that your boerewors is too fatty, then buy better boerewors in future. At the time of writing this post, the best boerewors on the market is Jan Braai Boerewors!
    • Do not overbraai it – 71 °C is perfect. If you braai it too long, it will become dry and you will kill some of the flavour. I have never been served boerewors that I thought would have benefited from being braaied longer. More often than not, people overbraai boerewors.
  5. When the boerewors is ready, the skin will be brown in most parts and grey in some.
  6. Place a piece or two of boerewors in each hotdog roll and top with a few spoons of monkeygland sauce.
Reblogged 1 week ago from braai.com

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STEAK AU POIVRE

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In the recent past France has taken a lot of our best rugby players who play for the French teams on French fields. Here we are simply returning the favour by taking their favourite way of preparing steak and using the recipe in a braai way, around the braai fire! To braai steaks medium rare over very hot coals should take you about 8 minutes and to make this sauce should also take you about the same time, so if you have a big enough fire with flames and coals, the two acts can be performed simultaneously. Alternatively, make the sauce, keep it warm and then braai the steaks. I know the name of this recipe is unpronounceably difficult so you are welcome to just call it a ‘French-style pepper steak’.

WHAT YOU NEED (feeds 4)

  • 4 sirloin or porterhouse steaks (off the bone, about 350 g each)
  • 2 tots black peppercorns (or rainbow peppercorns)
  • coarse sea salt (in a grinder)
  • 2 tots butter
  • ½ cup brandy
  • 1 onion (grated or very finely chopped)
  • ½ cup beef stock (or any other stock or water)
  • 2 tots Dijon mustard
  • ½ cup crème fraîche (or sour cream)
  • fresh parsley or chives (finely chopped, to serve)

WHAT TO DO

BRAAI THE STEAKS

  1. Make a proper big fire.
  2. Crush all the peppercorns by placing them on a cutting board and using a bottle of wine to roll over and press them a few times.
  3. Take the steaks out of their packaging, wash them under cold running water, pat them dry with kitchen towel and use a sharp knife to trim away all excess sinew and fat.
  4. Just before the braai, grind salt onto both sides of each steak. Aim to get salt on the edges of the steaks instead of the centres. This way you will still hit the centres, but the sides will be properly salted as well.
  5. Now spread the crushed pepper out on the cutting board and press both sides of each steak into the pepper. If you run out of pepper before you’re done with all the steaks don’t panic, simply crush additional pepper.
  6. Braai the steaks over very hot coals for about 4 minutes on each side until medium rare. When the steaks are ready remove from the fire.

MAKE THE SAUCE

  1. Prepare the sauce by starting to melt the butter in a pan over flames.
  2. Now for the step that has an element of actual danger so be a bit prudent here and get kids to stand well back. Add the brandy to the pan. If it does not spontaneously catch fire from the fire, set it alight. Half a cup of brandy does not explode in the way petrol explodes, but for a few seconds there will be quite a bit of flame so keep your eyebrows out of the way and make sure you have space to retreat and stand back once you have set it alight. Let the alcohol burn off, and as soon as the flames die down, proceed to the next step.
  3. Add the onion to the pan and sauté for a minute or three until it starts to change colour. Now stir in the beef stock, mustard and crème fraîche.
  4. Taste the sauce and add a bit of salt if you feel so inclined but remember that there is also salt on the steaks.

SERVE

Let the steaks rest for a few minutes and then carve all of them into slices using your favourite, biggest and sharpest knife. Put all the meat and sauce on a platter, sprinkle with fresh parsley or chives, and place this awesome feast on the table with pride.

Reblogged 2 weeks ago from braai.com

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Bushveld Steak Rösti

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The whole is more than the sum of its parts. This is not only true for the ingredients of this recipe, but also the role players in its creation: Ivor, Bernice, Ansu and Edrich. Although the end result of this recipe is very impressive, both visually and taste-wise, when you break it down to individual steps, every step is actually pretty straightforward. This recipe is as magnificent as a sunrise in the bushveld and equally photogenic. Braai it early in the morning with a fresh cup of coffee brewed on the fire before facing another tough day in Africa.

WHAT YOU NEED (feeds 4)

1 rump steak (about 800 g)
1 onion (peeled)
4 potatoes
salt and pepper
1 tot olive oil
1 tot butter
200 g baby spinach
4 eggs
1 tsp salt
½ tsp pepper

WHAT TO DO

  1. Light a big fire and start preparing the röstis. Grate the onion and potatoes with the coarse side of your grater and toss them into a mixing bowl. Add the salt and pepper and mix well.
  2. Use your recently washed hands to form the rösti mixture into four equally sized ‘patties’.
  3. In a flat-bottomed cast-iron pot or flameproof pan over a medium-hot fire, heat the oil and butter together. Then put the rösti’s into the pan, using a spatula to flatten each rösti by putting some pressure on it. Each rösti should be about 1–2 cm thick. Fry until golden brown on one side, then flip and fry until golden brown on the other side. This should take about 4 minutes a side over medium-hot heat but naturally, this time may vary. Your cue is a golden brown colour. You only need to turn them once as turning them often increases the risk of them falling apart. Remove from the pan and keep aside.
  4. Season the steak with salt and pepper and then braai the steak over very hot coals for about 8 minutes in total until medium rare. Once the steak is done, let it rest for a few minutes before you carve it into thin slices.
  5. While the steak is resting, place the spinach in the pan. We’re looking to wilt the spinach. Do not overcook the spinach – stir-fry and then remove from the heat and pan as soon as the leaves start to wilt.
  6. Heat oil in your pan again and fry the eggs until they are cooked to your liking. I suggest you go sunny side up with this recipe.
  7. Build your bushveld rösti by starting with the rösti, then topping it with spinach, the steak slices, and finally the egg.
Reblogged 1 month ago from braai.com

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Namibian Chimichurri Steak

Namibian-Chimichurri

During a braai excursion to our neighbouring country, Namibia, we spent a night at Op My Stoep Lodge in Oranjemund. The owner, Fanie is originally from Argentina and gave me his chimichurri sauce recipe after my very nice meal. According to him, this sauce gets better with a day or two in the fridge for the flavours to marry properly, and this is true. But truth be told, I have never waited that long.

WHAT YOU NEED

(feeds 4)
rump steak for 4 people
salt and pepper

FOR THE SAUCE

4 long red chillies (deseeded and chopped)
4 long green chillies (deseeded and chopped)
2 garlic cloves (crushed)
½ tot dried oregano
½ tot course salt
1 tsp ground black pepper
1 tot white wine vinegar
2 tots olive oil
½ cup flat leaf parsley

WHAT TO DO

  1. Mix all the ingredients for the sauce together and place in a food processor or blender. Blend until everything is smooth and has a good, even consistency. In theory, you should put the sauce in a closed container and let it rest in a fridge for at least 2 days. In reality, you might consume it on the same day.
  2. Light a massive wood fire and season the rump steak with salt and pepper on both sides just before the braai.
  3. Braai over very hot coals for about 8 minutes in total until medium rare.
  4. Let the steak rest for a few minutes then cut into strips, hitting the steak with the knife blade at a 45° angle.
  5. \Drizzle the chimichurri sauce over the steak strips and serve.
Reblogged 1 month ago from braai.com

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Marmite and Cheese Steak

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With some combinations in life, you can never go wrong. Chalk and cheese is not a good example – they don’t fit together at all. Marmite and cheese, on the other hand, work very well together. A classic combination for a sandwich. Another food group that fits both Marmite and cheese is of course mushrooms. And all three of these schoolground playmates, Marmite, mushroom and cheese, go very well with steak. So, we have ourselves a winner! My prediction is that this recipe will be one of the most made and most popular in this book. And eating it will make you a happier and, consequently, better person.

WHAT YOU NEED (feeds 4)

  • 4 sirloin steaks
  • 1 tot olive oil
  • 1 onion (sliced)
  • 1 punnet (250 g) mushrooms (sliced)
  • ½ cup white wine
  • 1 tot Marmite
  • 200 g cheese (something like Cheddar, grated)

WHAT TO DO

Place the of olive oil and onion in your fireproof pan on the fire and fry the onion until soft and translucent.
Add the mushrooms and fry until soft. Once the mushrooms are soft and cooked, add the wine and Marmite. Stir well and now let it simmer while you braai.
Braai the steaks over hot coals for 4 minutes each side until medium rare. Remove from the fire and let the steaks rest for a few minutes while you finish the sauce.
Increase the heat under the pan. Add the cheese to the sauce and stir continuously so the ingredients can mix. Continue this until all the cheese has melted.
Serve the sauce immediately, hot off the fire, from the pan onto the steak.

Reblogged 1 month ago from braai.com

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Mustard Ice Cream and T-Bone Steak

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In life, ice cream always make things better. In the case of mustard-flavoured ice cream, it even improves braaied steak! This is for a number of reasons. Firstly, it sounds cool and it looks amazing in photos. But then there are also the fundamental reasons: the core ingredients of mustard ice cream all go well with steak; namely, eggs, cream and mustard. We’ve all had those with steak hundreds of times – here they’re just converted into ice cream format.

WHAT YOU NEED (feeds 4)

4 T-bone steaks
salt and pepper

FOR THE ICE CREAM

4 egg yolks
½ cup white sugar
1 cup cream
1 cup milk
2 vanilla pods
1 tbs Dijon mustard
1 tbs wholegrain mustard
1 tsp salt
digital instant-read food thermometer
ice cream machine

WHAT TO DO

  1. If still in its natural state inside the eggshells, separate the egg yolks from the egg whites. For this recipe, we only need the yolks.
  2. Now mix the egg yolks and sugar together until smooth.
  3. Mix the cream, milk and vanilla together in a pot and heat over medium heat. You want this mixture to be warm but don’t let it boil.
  4. Now add a little bit of the warm cream and milk mixture to the egg yolk mixture and mix well. Add more of the warm mixture, bit by bit, not all at once, stirring all the time. If you add all of the warm milk and cream mixture to the egg mixture at the same time, the eggs will cook and you don’t want that.
  5. Once all the milk and cream is added to the eggs and sugar, and everything is mixed thoroughly, place the entire mixture back into the pot again and heat over medium heat while stirring all the time until the mixture reaches a point of 80 °C. Use a digital instant-read food thermometer to get this part right.
  6. Remove the pot from the heat and stir in the mustard and the salt. Mix well and now let the pot stand somewhere safe until it cools down to room temperature.
  7. Once at room temperature, place the mixture in a fridge until it is as cold as everything else in your fridge.
  8. Once the mixture is completely cooled down in your fridge, pour it into your ice cream machine and let it churn for 1 hour until it’s frozen and become ice cream.
  9. Spice the steaks with salt and pepper and braai them over very hot coals for 8 minutes in total.
  10. Serve each steak warm from the fire with a ball of mustard ice cream on top.
Reblogged 1 month ago from braai.com

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Coffee-Spiced Steak

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When exposed to the searing heat of a braai fire, ground coffee beans develop a flavour that complements braaied steak really well. Curiously, it actually makes a beef steak taste even more like a beef steak. The ingredients list of the spice mix in this recipe also contains sugar, which helps the spice mix as a whole to caramelise properly. The downside is that sugar burns quite easily on the fire when it is exposed for too long to the high-heat coals you want to braai steak on. You want the sugar to just caramelise and not to over-caramelise, which is a diplomatic phrase for burn! Therefore, braai the steaks until almost done, take them off the fire and toss with the spice mix and then it’s back to the fire for just a few final minutes to finish it off.

WHAT YOU NEED
(feeds 6)

6 sirloin steaks
olive oil or melted butter (for dressing)

FOR THE SPICE MIX

1 tot good-quality ground coffee
1 tot dark-brown sugar
½ tot salt
½ tot ground pepper
½ tot paprika
½ tot ground coriander
1 tsp chilli powder
1 tsp mustard powder
1 tsp ground ginger
1 tsp dried oregano

WHAT TO DO

  1. Light a massive wood fire.
  2. Now mix all the spice ingredients together. That means everything in the ingredients list of this recipe, except the steak and the olive oil.
  3. Keep the spice mix on the side. This rub will go onto the meat just before the steaks are finished braaing – not yet.
  4. Braai the steaks over hot coals for 5 minutes in total, turning only once. Remove from the braai and generously spice the steaks all over with the spice mix. You can use your clean hands or a spoon to pat and rub the spice into and onto the steaks.
  5. Return the steaks to the fire and braai for no more than 4 minutes, 2 minutes per side until the spices and specifically the sugar start to caramelise.
  6. Remove the steaks from the fire and drizzle with melted butter or olive oil. This gives it a nice shine and adds flavour.
  7. Let the steaks rest for a few minutes. Then carve them into thin strips and serve to your guests.
Reblogged 2 months ago from braai.com

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National Braai Tour Information

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2017 National Braai Tour Route

This is the route we intend to take but if factors within or beyond our control change, we might take a different route. We’ve chosen this route to take you through some of the most beautiful parts of the greatest country in the world. The distance from the point of registration to the last campsite is just over 1000 km, that is if you never take a wrong turn (though with some of the magnificent scenery along the way, you may want to).

Saturday 9 September – registration

Registration is at the Tsogo Sun Cullinan Hotel in Cape Town on Saturday 9 September. You can register at any time between 12:00 – 18:00. Registration is compulsory. You get everything you need and lots of cool stuff you don’t need at registration. We will all sleep at the Cullinan Hotel on Saturday night and your accommodation is included in your entry. Each team of four will get two double rooms. The #braaitour starts as soon as you are registered. At 18:00 we will have the official opening and welcoming event at the open pool area of the Cullinan Hotel. We have an official dress code for the launch party and it’s called the ‘South African Flag’. We would like you to wear any combination of colours from our beautiful South African flag. Bonus points for being creative, fun and extreme. This will be the first time you as a team will showcase how awesome you are and meet other participants.

Sunday 10 September, Cape Town – Cape Agulhas

At 08:30 on Sunday 10 September we line up in front of the Tsogo Sun Cullinan hotel under very festive conditions and depart in convoy to the the southern tip of Africa where we set up camp for the night. There will be some things happening in between Cape Town and Agulhas but that is not important for the purposes of what you need to know now.

Monday 11 September, Cape Agulhas – Kam’Bati River Lodge close to Swellendam

A short braai stop interrupted drive and we set up camp and overnight at the confluence of the Sonderend River and Breede River.

Tuesday 12 September – Kam’Bati River Lodge close to Swellendam – Calitzdorp Spa

The natural warm water of this spa is well known for its healing properties and people come from over the world to relax and braai. Naturally, there will be a bit of port to aid in the relaxation.

Wednesday 13 September – Calitzdorp Spa – SANPARKS Wilderness

From Calitzdorp Spa we will go via the Cango Caves and the Outeniqua mountain range and in the heart of South Africa’s famous Garden Route, a captivating world of lakes, rivers and beaches gently unfolds against a backdrop of lush forest and lofty mountains for our overnight stop. These are all elements that characterise the Wilderness Section of the Garden Route National Park.

Thursday 14 September, SANPARKS Wilderness – Forever Resort Keurbooms River

Keurboomstrand takes its name from the indigenous keurboom tree which is native to a small, narrow strip along the southeastern coast of South Africa particularly along the Keurbooms River. The keurboom has beautiful, pinkish-mauve to violet-pink, sweetly scented, pea-shaped flowers which are produced in profusion in spring to early summer – this is the reason why the National Braai Tour brings you to Keurboomstrand at exactly this time of the year.

Friday 15 September, Forever Resort Keurbooms River – Sanparks Storms River Mouth

“The place of much water”, is the Tsitsikamma Section of the Garden Route National Park. The heartland of the park stretches some 5km to sea, protecting a wonderland of inter-tidal life, reef and deep-sea fish. We camp and braai right next to the sea with breathtaking views.

Saturday 16 September, Sanparks Storms River Mouth – The Willows Resort, Port Elizabeth

Rugged, rocky outcrops right on the beach on the “wild side” of the Nelson Mandela Bay coastline.This is our last night of the tour and the central lapa area is where a memorable final night of braai, atmosfire, prize giving and festivities will transpire.

Sunday 17 September

The tour is now over and after one of the best weeks of your life you will now return home, be that by vehicle or after dropping off a rental and flying out from Port Elizabeth Airport.

Out of Office

Registration will take place from 12:00 (lunchtime) on Saturday 9 September 2017 at the Tsogo Sun Cullinan Hotel, right in the heart of Cape Town. (The Address is: 1 Cullinan St, Cape Town City Centre, Tel:  021 415 4000) From this moment onwards, until you wake up in Port Elizabeth on Sunday 17 September, you are effectively on tour, so please clear your schedule for the entire duration. Should you wish to explore the beautiful City of Cape Town, please do so before registration.

What don’t you need to bring?

A detailed list of everything we provide you with at registration will be inserted here well in advance of you packing for the tour. Our aim is to make sure you have just about everything you need to enjoy and successfully complete the National Braai Tour. On a holistic level, all you need to bring is a vehicle that fits four people plus baggage, a tent(s) that sleeps four, four camping mattresses & sleeping bags, four camping chairs and clothes & toiletries for the week.

All food, braai equipment, cutlery, wood, firelighters, branding, toys and the like will be provided at registration or on a daily basis as relevant. Everything we give you becomes your property and you get to keep it all after the tour. Some non-perishable food items for the week will be handed out at registration while perishable items including meat, dairy products and the likes for specific meals and recipes will be handed out to you on a daily basis.

What’s included in the tour fee?

There are no VIP lounges and no one will get coffee in bed. Freshly prepared breakfast and coffee are provided to you every morning from 07:00 – 08:45. We will have a daily on route stop around lunch time, what we refer to as a #primebraai. The food you receive there is also included in your entry fee.  All ingredients and equipment for your main braai of the day are handed out daily between 16:00 – 17:00 at the campsite where you camp on that day. All camping fees, entrance fees and parks fees are included. Any tour paraphernalia is included.

We reckon you can easily survive the week on the food we provide you with, in fact, you will more than likely have leftovers. However should you have a eating disorder and still feel peckish, we do pass towns and shops on all days. Support the local economy in the platteland, and in the unlikely event that you need to stock up, we encourage you to do so in the towns we pass through.

Typical day on #braaitour

Whilst we sometimes deviate for specific reasons of fun, the typical day starts at 07:00 when the campsite, better known as ‘#braaitour village’ comes to life. You have until 08:45 to have breakfast, break up camp and load your vehicles. At 08:45 we all gather in the central area of the #braaitour village for the daily briefing and at 09:00 we depart in convoy. This is the only time of the day that you are expected to drive in convoy. From the moment you pass the gates of the campsite at 09:00 you are free to drive at your own pace to the next destination, which will usually be a braai or heritage spot along the route to the next campsite. You are expected to be at the next campsite by no later than 16:00 and all routes and heritage tasks are designed to make this well within everyone’s abilities. The #braaitour is not a race or a rally, it’s an adventure. You are very welcome to arrive at the #braaitour village long before 16:00 and enjoy the atmosphere but there are no prizes for arriving early. Take your time and enjoy the heritage, braai opportunities and scenery along the way. From 16:00 until 17:00 you will need to go to the central #braaitour kitchen where you will collect your meat and other ingredients for the main braai of the day. Fires are expected to be lit by 17:30 in time for sunset and further instructions and expectations regarding the official braai of the day will be communicated to you in due course.

Central Atmosfire and Bar Area

The #braaitour bar will open from 16:00 every day with limited service. At 19:00, it will be even more operational with barmen and a wider choice of drinks. All drinks at the #braaitour bar are complimentary and we serve most things you can reasonably expect to find at the above average South African braai. Should you have a very specific acquired and expensive taste to certain alcoholic beverages or we don’t serve anything you like, you are welcome to bring your own.

Big campfires will be burning and live music will be playing. This is where you will then perform the most important part of the National Braai Tour, to unite around a fire with your fellow South Africans to celebrate and share our heritage. This task can be performed until you make your way to your tent and we see you again at 07:00 the next morning for breakfast.

One vehicle per team

You may tow a trailer or the like behind your vehicle but you cannot bring two vehicles per one team of four persons. In our experience it’s entirely possible to do the tour without the trailer if you pack clever and light but this is really up to you.

Can your team be branded or sponsored?

No. The structure and model of the National Braai Tour is that our official sponsors pay for large chunks of the awesome experience you will have during the tour. Unfortunately you cannot ambush that with your own team sponsor. All entries are sold to private persons and you are taking part as such. Should you wish to upgrade your private entry to that of an official sponsored team, please get in touch our able team at braaitour@braai.com and providing you can afford it, we will consider selling you the upgraded official sponsor package.

Can you book your own chalets or guest houses instead of camping?

Yes. This is for your own cost and your own responsibility. All camping fees for all nights are included in your entry fee, and your hotel stay at the Tsogo Sun Cullinan is also included in your entry fee. If you want to sleep in cottages or guesthouses along the way on any other night it is entirely your own issue. Please familiarize yourself with the exact location of the daily campsite if you decide to book other accommodation. Kambati for example is not in Swellendam but what will be a difficult 30km drive out of town after a braai and late night atmosfire session. You should want to camp every night but you definitely want to camp at Kambati.

Team Clothing

You are encouraged to wear your own team clothing or daily team costume throughout the course of the #braaitour, but it is not compulsory. You are allowed to apply printing or embroidery on your clothing with your team name and or logo. Please note that it is highly recommended that you wear the team outfits representing any colour or colours of the South African flag for the registration party at the Cullinan Hotel at 18:00 on Saturday, 9 September.

Any questions?

We look forward to welcome you on the National Braai Tour in September. Should you have any other questions, please feel free to direct them to braaitour@braai.com. We will regularly update this posting on this website will information that becomes available or to address any questions frequently asked by participants on points we forgot to touch upon yet.

Please note that entries for the 2017 National Braai Tour are sold out. If you would like to enter and get onto the waiting list, here is the link http://braai.com/braaitour/enter2017/

Reblogged 2 months ago from braai.com

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100 barbecues from 40 countries Recipes, marinades and cooking techniques Surprise your guests with a new BBQ How and what people fry in the world

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Description

Since BBQ has become one of the most enjoyed and followed tradition of celebrating any gathering, the book is designed for everyone and anyone who enjoys Barbecuing for every occasion. It does matter if you are a pro in the kitchen or a newbie, the book offers something new to everyone. It contains the BBQ techniques of more than 20 countries.

The book contains about 100 BBQ recipes and they are not all meat! There is a combination fish BBQ, vegetable BBQ and fruit BBQ.

Each BBQ recipe is quite different from another and each contains a traditional sauce or marinara. If you like a bit spice in your BBQ, you would find it in the book. If you like honey like sweetness in your BBQ, you would also find that. There are some BBQ salad recipes as well. Not all of them are main courses, some are mouth-watering side dishes.
So start cooking today and make your friends and family happy.

The book contains unique, best recipes from countries around the world.

Introduction

Whenever there is a special celebration, BBQ is one common factor regardless of where you are located! People from all background love and enjoy BBQ. It offers them to cook together and have a good time. The good thing about BBQ is no matter how new you are to the kitchen and the art of cooking, with a simple marinara, and knowing what type of meat (medium/rare) you want, your BBQ would be a hit.

People don’t only barbecue meat anymore, barbecuing vegetables and fruits also have become quite popular as it tastes delicious. Although store bought marinara or sauces are good when you are in a hurry, nothing beats a good homemade sauce. It gives your BBQ a special touch and boasts up its taste by 10%. Your friends and family also appreciates the effort you put in to please them.

BBQ is common in almost every nation; however different countries have different technique to do it. Some like to grill their meat, some like to use hot charcoal, some use open wood fire, some use special kind of wood to do their BBQ and some even BBQ using oven. Below you would find in details different techniques of Barbecuing in different countries.

Reblogged 4 months ago from www.amazon.com

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