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The 10th Annual Hot Pepper Awards Winners Announced!

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=[ Braai with GM ]=


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#1 grantmichaels

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Posted 29 September 2016 - 11:50 AM

I've recently been made aware of the phenomenal South African culture of braai ...

 

While it shares a lot in common with barbecue practices here in the States, it's a bit of a superset of our BBQ culture, and I'm going to explore it this Fall/Winter ...

 

Look for homebrew and spirits to be woven into this thread, as well as some potjie cooks before season's end ... which folks can approximate with Dutch ovens.

 

https://www.amazon.c...e-bin=Best Duty

 

In keeping with braai culture, this will be a casual gathering spot for good vibes ... check your shoes and criticism at the door, and enjoy!

 

Cheers! :cheers:


Love a slightly salty sour with that salt warmness.

 


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#2 grantmichaels

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Posted 01 October 2016 - 12:20 PM

I'm 'dead-tree' interested ...

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Love a slightly salty sour with that salt warmness.

 


#3 The Hot Pepper

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Posted 01 October 2016 - 12:22 PM

It's new to me, so cool.

I am going for max crust on the lower end


#4 tctenten

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Posted 01 October 2016 - 12:25 PM

It's new to me, so cool.

 

 

Me too….but just give me enough time when you have the Braai TD.   I will whip something up that the voters will like.   :rofl:  :rofl:  :rofl:


Looking good T! My balls are thinking of you!


#5 grantmichaels

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Posted 01 October 2016 - 12:30 PM

Tenets at a glance, basically:

- open-fire over natural fuel, pref wood, but coals okay ...
- social gathering, but guests don't touch the grill or rec shit to braai master ...
- alcohol woven into experience ...
- year-round incl holidays (no snow or rain cop-out) ...
- there's a common element of potjie cooking (rounded side dutch oven of sorts) ...

All sounds good to me ...

Weber kettle's common, Santa Maria should be perfect! ;)

Designed to bring diverse cultures and views together ... something the world needs.




Besides for here, going to write-up a blog post for the NB folks on it, so I'll be doing it BALLS DEEP a few times ... including having company over etc ... too bad I don't have a Heston grill =)

Love a slightly salty sour with that salt warmness.

 


#6 grantmichaels

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Posted 01 October 2016 - 07:29 PM

okie dokie ...

channeled my inner Mallmann this evening for a skirt steak and virtual braai using ingredients from members ...

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aji mango from D3, strawberry jam from tctenten (strawberry bbq concept credit to RubItIn), and an anaheim and hatch-like pepper from my bantam brother from anotha FB ...

mixed up a marinade using tasty citrus vinegar from iGourmet, juice of a keylime, a diced aji mango, and the rest of tctenten's delicious pepper-jelly ...

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applied to a nice lil skirt from SRF ...

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which was allowed to marinate for 30-40 mins in the fridge ...

meanwhile, i got some Asadero grated, and allowed some red chimichurri to warm up to room temp ...

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Love a slightly salty sour with that salt warmness.

 


#7 D3monic

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Posted 01 October 2016 - 07:42 PM

Looking good

www.facebook.com/D3peppers/ - Dude....f**k your Demonic goat right in the ass. That thing lit my ass up worse than the red brainstrain I had earlier this year. It started out bitter, then went to straight up rape my face heat.


#8 grantmichaels

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Posted 01 October 2016 - 07:52 PM

Looking good


thanks!

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cooking in the kettle today ...

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maybe a half a chimney, give or take ...

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hot, so hot ...

poured coals into the SnS, if only to keep 'em organized and primarily to leverage the cross-hatch ...

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the choice of rinsing the marinade for Maillard and crust versus leaving it and hoping for a caramelization from tctenten's jelly went to the latter tonight ...

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god i love doing that ... it's deeply satisfying ...

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two mins or so per side, a little bit extra because of the heavy marinade barrier ...

off the grill and directly into foil ...

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and taken inside to rest while i grill some veg ...

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and did i ever grill some veg ...

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also thoroughly enjoyable ...

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char and skin removal ...

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and quick dice-job ...

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meanwhile, quickly toasted some tortillas ...

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$ shots after a bump ;)

Love a slightly salty sour with that salt warmness.

 


#9 D3monic

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Posted 01 October 2016 - 07:53 PM

direct on coals???


www.facebook.com/D3peppers/ - Dude....f**k your Demonic goat right in the ass. That thing lit my ass up worse than the red brainstrain I had earlier this year. It started out bitter, then went to straight up rape my face heat.


#10 grantmichaels

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Posted 01 October 2016 - 08:01 PM

direct on coals???


yup, credit Alton ;) ...

the little bits of ash turn into a delicious sauce of sorts while the meat rests ... in fact, you can see it here ...

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i shit you not, a pan sauce for free ...

steak came out nice ...

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really nice, even ...

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tctenten's jelly did it's thing ...

i setup a nice little spread for myself ...

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and assembled some monsters ...

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cheers!

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i could only eat two, as it turns out ...

and i forgot to use my grated asadero, but that'll just make tomorrow's leftovers remix all the more fun!

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excellent grub, all in all ...

enjoyed everyone's contributions immensely ...

beer me ;)

cheers! :cheers:

Love a slightly salty sour with that salt warmness.

 


#11 D3monic

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Posted 01 October 2016 - 08:05 PM

neat


www.facebook.com/D3peppers/ - Dude....f**k your Demonic goat right in the ass. That thing lit my ass up worse than the red brainstrain I had earlier this year. It started out bitter, then went to straight up rape my face heat.


#12 tctenten

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Posted 01 October 2016 - 08:11 PM

Damn!!!!


Not sure how I feel about the direct cook on coals. Does it leave any residue?

Looking good T! My balls are thinking of you!


#13 grantmichaels

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Posted 01 October 2016 - 08:18 PM

A touch, which is excellent ;) ...

http://youtube.com/watch?v=Q5y2voEWJ6U

Love a slightly salty sour with that salt warmness.

 


#14 The Hot Pepper

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Posted 01 October 2016 - 08:24 PM

Looks great!

Welcome back, Frydad4. Finally got my new kitchen done. Ready for the steak throwdown.
Down here, Skirt steaks are a big cut, great for the grill and other churrasco applications. Today I decided to cook her directly on the coals. I saw this on TV, its an awesome way to make steak. Wait till you see the sauce!
Here are the ingredients. I used 25 habaneros. Seeds, AND the placenta, or vagina, or whatever its called. Bottom line, I didn't cut the good stuff out.
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The habanero thermidor sauce is a whole stick of butter, some kosher salt, and 25 sliced whole habaneros.

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Fired up some natural wood charcoal. Poured the embers out on some bricks, and placed the steak directly on the coals. Rubbed them good in olive oil and kosher salt first. Grills are for wussies. Hit it with the blow drier first to get rid of the ashes.

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The rest coming up right now.


So this is how I did my steak.

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Added some heavy cream to the sauce, to make it saucy

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And the final product...it was so good!!!! Glad to be back. I missed y'all.

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Good luck everyone.

FD4


I am going for max crust on the lower end


#15 t0mato

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Posted 01 October 2016 - 08:28 PM

Awesome job!

Charred food is so goooooooooooood. : ).

Putting food on the coals is really cool too.

I've seen tribeswomen from various parts of the world cook their protein directly on coals or hot ash. Then just dust it off when cooked.
I am the Pickle Princess ¯\_(ツ)_/¯

#16 The Hot Pepper

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Posted 01 October 2016 - 08:35 PM

That post was just to show Grant is not weird lol. Wait.

I am going for max crust on the lower end


#17 grantmichaels

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Posted 01 October 2016 - 08:38 PM

Looks great!



FD was my original inspiration around here ...

I don't recall that cook, but it's f**kin' bad ass fo sho ...

Can't tell the post-date on Tapatalk ...



Actually, his pressure-cooker pulled pork for a cuban is what really got me into upping my game ...

FD's pure baller-mode ...

That post was just to show Grant is not weird lol. Wait.


tctenten ...

Awesome job!

Charred food is so goooooooooooood. : ).

Putting food on the coals is really cool too.

I've seen tribeswomen from various parts of the world cook their protein directly on coals or hot ash. Then just dust it off when cooked.


totally. i wasn't kidding, been watching Mallmann vidz all last week late-night ;)

Love a slightly salty sour with that salt warmness.

 


#18 The Hot Pepper

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Posted 01 October 2016 - 08:40 PM

FD4 is THP royalty. You can't expect members to stick around forever but we have their posts.

I am going for max crust on the lower end


#19 tctenten

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Posted 01 October 2016 - 08:42 PM

Weird is good with me.


Drinking draft beer out of a dixie cup, because I was too lazy to go upstairs and get glassware and I didn't feel likevundoing the twist tie on the red solo cups right next to the dixie cups.



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Weird works.

Looking good T! My balls are thinking of you!


#20 t0mato

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Posted 01 October 2016 - 08:43 PM

It's from jan. 2010 grant
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