My beautiful Weber!
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SRT,
Touche! Don't have a comeback on that, and had a good laugh.
Our team has awesome potential, after being mishandled by a bunch of dumb coaches, and they will have to fly (relevance) to your neck of the woods at some stage. Robbie Deans is the goods and I don't give a rat's that he's a Kiwi.
However, why is it that Seth African Rugby had the smarts to employ the best running back of the era (Campese), yet our dolts refused to employ his skills. There's only one explanation Kluge, they're GAS addicts.
Touche! Don't have a comeback on that, and had a good laugh.
Our team has awesome potential, after being mishandled by a bunch of dumb coaches, and they will have to fly (relevance) to your neck of the woods at some stage. Robbie Deans is the goods and I don't give a rat's that he's a Kiwi.
However, why is it that Seth African Rugby had the smarts to employ the best running back of the era (Campese), yet our dolts refused to employ his skills. There's only one explanation Kluge, they're GAS addicts.
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I think we got Campese to keep a lid on our halfwitted coach. No idea what he was thinking pulling working combinations off the field and putting in the disasters he had lined up. Came close to throwing it all away. Hope someone stepped on his willy and told him where to shove his coaching methods. I think SA are in the position England were a year or two back - doing a good job despite the best efforts of the fool in charge.
Got the espetada lined up for the weekend. Pork, chook (for the vegetarians) and beef on three foot skewers.
Got the espetada lined up for the weekend. Pork, chook (for the vegetarians) and beef on three foot skewers.
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Hmm, that there Bratti Burner looks a good bit of kit, maybe I'll make one after I've built me braai. Already got a skottle lined up, its on a Harrow (av content) parked in the field next door. I mean, shurely he doesn't need all forty or so discs does he?
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OK SRT, can we have a decode for some of these terms? They are totally alien - bratti, skottle, espetada? C'mon, give us a break; we speak the Queen's English and you guys are still talking Braille.
By the way, the consumate Neanderthal, Phil Waugh, is back as open-side flanker against France this week. On the other side is George Smith. They are the best combination we've had in years, although I understand that Waugh might be coming off the bench. Just want to see Smith take out Percy - it would make my day.
By the way, the consumate Neanderthal, Phil Waugh, is back as open-side flanker against France this week. On the other side is George Smith. They are the best combination we've had in years, although I understand that Waugh might be coming off the bench. Just want to see Smith take out Percy - it would make my day.
Tch...the youth of today....
Bratti - Bratwurst. Tchermany's most famous sausage! Must be eaten mit Senf (German mustard) and accompanied by a German beer. Or two... Und, vielleicht, pommes mit mayo'
Skottel - A sort of portable hotplate thing rather like a flattened wok.
Espetada - Large chunks of garlic-rubbed beast on a long skewer with onions and peppers.
Schnelli - Schnell Imbiss - German fast food van. Can be anything from an old VW Caravanette (like, yeah, a Splittie, dude....) to a restaurant on wheels operated by uniformed staff with Teutonic efficiency. At the 1975 Wildenrath Air Show, we had some 90 Schnellis to feed the hungry crowd. Well, there were over 100000 people attending! The Schnellis all arrived in convoy - a hilarious sight watching various Wurstwagens of all shapes and sizes racing eachother down the taxyway vying for the best pitch!
Bratti - Bratwurst. Tchermany's most famous sausage! Must be eaten mit Senf (German mustard) and accompanied by a German beer. Or two... Und, vielleicht, pommes mit mayo'
Skottel - A sort of portable hotplate thing rather like a flattened wok.
Espetada - Large chunks of garlic-rubbed beast on a long skewer with onions and peppers.
Schnelli - Schnell Imbiss - German fast food van. Can be anything from an old VW Caravanette (like, yeah, a Splittie, dude....) to a restaurant on wheels operated by uniformed staff with Teutonic efficiency. At the 1975 Wildenrath Air Show, we had some 90 Schnellis to feed the hungry crowd. Well, there were over 100000 people attending! The Schnellis all arrived in convoy - a hilarious sight watching various Wurstwagens of all shapes and sizes racing eachother down the taxyway vying for the best pitch!
Last edited by BEagle; 25th Jun 2009 at 11:38.
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Those are the best skottels Mr Gainesy. Weld three legs on the convex side and a single three foot post with a T-handle on the concave side. Legs about 8" - 10" long so you can slide it over the coals on the side of the fire. Makes great boerie and lamb chops and if you chuck in a bucket of chopped onion and tomato and a good dash of curry powder you can even turn out a decent Ruby. Also great for doing they spatchcocked chooks with a couple of potatoes, onion, tomato and a splosh of curry paste. Good brekkie makers and just the right size for frying an ostrich egg.
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Yep, I'm going to base the braii on that of a Mirage mate at Hoedspruit, it had the firedish bit then the skottel, then above that a grill then above that a pot thing hanging on a chain and you could swing each one above the fire as needed.
Made yer basic UK/US barbie look positively Neanderthal.
Made yer basic UK/US barbie look positively Neanderthal.
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You'll find 'em at most camp sites around here. A post with the various bits on swivelling arms to move in and out of the heat as required. Works like a charm.
It's what a Weber could be if it paid more attention in class....
It's what a Weber could be if it paid more attention in class....
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Bratti - Bratwurst. Tchermany's most famous sausage! Must be eaten mit Senf (German mustard) and accompanied by a German beer. Or two... Und, vielleicht, pommes mit mayo'
I'm still using the Weber kettle we received as a wedding present in 1991. But what I really want is one of these:
Is that some type of barrel organ which plays 'Tulips in Amsterdam' when you turn the handle?
Tell me it doesn't use the fuel of Satan's bottom!!
Tell me it doesn't use the fuel of Satan's bottom!!
I may or may not have recently attended a friends house for "a great BBQ mate".
Imagine my dismay when I opened my first tinny (some sort of supermarket brand) and wandered outside to be confronted with a bbq attached to a metal cylinder by a tube.
I made all the right polite noises and left as early as was socially acceptable.
During my brief visit I noticed my host had a "Cool Wall" deep fat fryer, a soda stream, and to cap it all a wire vegetable rack on wheels with old newspaper covering the shelves to stop dirt dropping off the potatos.
In hindsight a gas bbq should have been expected.
Tenuous aviation link: all those who attended an opposed Cornish Camping Trip with added bonus period at the end where you got to meet an assortment of interesting people for light chat and one way banter might like to cast their minds back; my 22 1/2" RED Weber was located in one of the rooms there. It had not survived the final domestic move and had been replaced by a mighty One Touch Plus.
Imagine my dismay when I opened my first tinny (some sort of supermarket brand) and wandered outside to be confronted with a bbq attached to a metal cylinder by a tube.
I made all the right polite noises and left as early as was socially acceptable.
During my brief visit I noticed my host had a "Cool Wall" deep fat fryer, a soda stream, and to cap it all a wire vegetable rack on wheels with old newspaper covering the shelves to stop dirt dropping off the potatos.
In hindsight a gas bbq should have been expected.
Tenuous aviation link: all those who attended an opposed Cornish Camping Trip with added bonus period at the end where you got to meet an assortment of interesting people for light chat and one way banter might like to cast their minds back; my 22 1/2" RED Weber was located in one of the rooms there. It had not survived the final domestic move and had been replaced by a mighty One Touch Plus.
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I may or may not have recently attended a friends house for "a great BBQ mate".
Imagine my dismay when I opened my first tinny (some sort of supermarket brand) and wandered outside to be confronted with a bbq attached to a metal cylinder by a tube.
I made all the right polite noises and left as early as was socially acceptable.
Imagine my dismay when I opened my first tinny (some sort of supermarket brand) and wandered outside to be confronted with a bbq attached to a metal cylinder by a tube.
I made all the right polite noises and left as early as was socially acceptable.
Just had notification of my Canberra mate's visit next week - ex-RAAF and now venerable Qantas shag - GAS through and through. Must stock up with some VB and Wolf stuff.
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Coming from the true south (like SRT), I find it amusing that these charcoal diehards scoff at the fuel from Satans bum.
I bet most of them use the easy light fuel pre-soaked with starting fluid!
Personally I feel they all have their uses, and I have all types.
For the true die-hards, a proper fire made from the appropriate hardwood, where the coals are then transplanted to the braaing (cooking for you heathens) area is the ultimate solution.
Unfortunately, in these "green" days of "fast living" satans bum fuel on appropriately configured grills, where the fat and drippings drop onto hot "cross beams" where they can smoke and re-flavour the meat do a good job to maintain the flavour (particularly if you have one in your kitchen for the winter / wet wether in areas where appropriate - though the fireplace also has its use).
If you feel you need to cheat you can even put shavings in the appropriate container to get that "wooded flavour", though I dont do this unless I am doing something /experimenting with fish.
Satans bum fuel does not add that wonderful petroleum flavour as many variants of charcoal, and is particularly useful for Spit (Rotiserrie), which is my prefered method of braaing man-sized cuts of meat (like a whole rump/roast, or chicken/turkey for the vegetarians, or a nice rump of port with skin and fat for the appropriate crackling).
My preferred method though is two fires, one preparing propper coal from good hardwood in a seperate fire, and another underneath a whole cow, or pig being turned and basted regularly for a good 8+ hours.
Alternatively a nice poitjie (cast iron pot/cauldren with 3 legs) or a plough blade with three legs welded on (precurser to scottle braai) does a handy job for most occassions.
Satans bum fuel and most charcoal are effectively the same thing.... one in gasseous the other in solid form.
For those who are going to flame me for this sacreligous statement please state in your post what brand / type of charcoal you use and how you get it in your response
The phrase "horses for courses" comes to mind.
At the end of the day the most important aspects are, did you have a good social occasion, did the food taste good, and did you enjoy your meal!
I bet most of them use the easy light fuel pre-soaked with starting fluid!
Personally I feel they all have their uses, and I have all types.
For the true die-hards, a proper fire made from the appropriate hardwood, where the coals are then transplanted to the braaing (cooking for you heathens) area is the ultimate solution.
Unfortunately, in these "green" days of "fast living" satans bum fuel on appropriately configured grills, where the fat and drippings drop onto hot "cross beams" where they can smoke and re-flavour the meat do a good job to maintain the flavour (particularly if you have one in your kitchen for the winter / wet wether in areas where appropriate - though the fireplace also has its use).
If you feel you need to cheat you can even put shavings in the appropriate container to get that "wooded flavour", though I dont do this unless I am doing something /experimenting with fish.
Satans bum fuel does not add that wonderful petroleum flavour as many variants of charcoal, and is particularly useful for Spit (Rotiserrie), which is my prefered method of braaing man-sized cuts of meat (like a whole rump/roast, or chicken/turkey for the vegetarians, or a nice rump of port with skin and fat for the appropriate crackling).
My preferred method though is two fires, one preparing propper coal from good hardwood in a seperate fire, and another underneath a whole cow, or pig being turned and basted regularly for a good 8+ hours.
Alternatively a nice poitjie (cast iron pot/cauldren with 3 legs) or a plough blade with three legs welded on (precurser to scottle braai) does a handy job for most occassions.
Satans bum fuel and most charcoal are effectively the same thing.... one in gasseous the other in solid form.
For those who are going to flame me for this sacreligous statement please state in your post what brand / type of charcoal you use and how you get it in your response
The phrase "horses for courses" comes to mind.
At the end of the day the most important aspects are, did you have a good social occasion, did the food taste good, and did you enjoy your meal!
'Big K' sharkhole briquettes from Waitrose - not the 'pre-soaked' type!
Plus a firelighter and some gloop to get it started - burns off in about 5-10 min. Then the fire is ready after about 30 min from time of ignition.
Whilst this may not have the full ethnic authenticity of the voortrekker braaing oxen over native hardwood, it doesn't have any kerosene flavour.
I have a bag of wood chips bought years and years ago; soak a few for a couple of minutes and throw on the True Fuel and they impart a smoky taste. But you don't need many - first experiment had the garden and most of the local area IMC after a few minutes.....
Rib-eye sounds good, jindabyne! I'm not into that 'wipe it's arse and walk it past the fire' macho nonsense of rare meat though - I prefer a good steak to be like a woman. Lightly tanned on the outside, moist and pink in the middle but with no signs of blood..
What 'right polite noises' did our resident Cornish torturer make when leaving his mate's Satanic-flatulence barbi'? ICATQ!!
Plus a firelighter and some gloop to get it started - burns off in about 5-10 min. Then the fire is ready after about 30 min from time of ignition.
Whilst this may not have the full ethnic authenticity of the voortrekker braaing oxen over native hardwood, it doesn't have any kerosene flavour.
I have a bag of wood chips bought years and years ago; soak a few for a couple of minutes and throw on the True Fuel and they impart a smoky taste. But you don't need many - first experiment had the garden and most of the local area IMC after a few minutes.....
Rib-eye sounds good, jindabyne! I'm not into that 'wipe it's arse and walk it past the fire' macho nonsense of rare meat though - I prefer a good steak to be like a woman. Lightly tanned on the outside, moist and pink in the middle but with no signs of blood..
What 'right polite noises' did our resident Cornish torturer make when leaving his mate's Satanic-flatulence barbi'? ICATQ!!
Last edited by BEagle; 27th Jun 2009 at 15:24.
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Unfortunately, in these "green" days of "fast living" satans bum fuel on appropriately configured grills, where the fat and drippings drop onto hot "cross beams" where they can smoke and re-flavour the meat do a good job to maintain the flavour...
Sacrilege! You probably support the toothless crab sticks down Durbs way and eat quiche.
Have to agree with you re the ysterhout thing though. Can't beat it. If it rains you just make the fire in a wheelbarrow with four bricks in it to hold up the grid and trundle the thing in and out of the garage as the showers pass through.