Tonight I cooked..........

Rump steak with pepper sauce tonight :-

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Fire it up, fur and all, if after 15 minutes it is still there, consider it sentient, if not resume normal grilling....

Taught to me by a Yankee grilling monster in BAOR in the 80s.

Another Alt, don't mind if I do....

Happy dayz...

JB

Pretty much the same for greasy braai grid. Get a good hot fire going, grid goes over it for ten minutes or so then have at it with a wire brush to scrub off the charcoal.

Final touch is scrubbing it with half an onion before the meat goes on to get rid of dust and moisten the grid slightly.
 

Kirkz

LE
Balsamic chicken and peppers with pasta.

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Palestinian spiced lamb on a bed of couscous with asparagus. Stirred some amba (sharp mango) sauce through grains, & topped all with tahini & garlic sauces.

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Kirkz

LE
Keema curry and rice.

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Fine bit of crackling. Cookie did what appeared to be sweet and sour pineapple pork in the mess last night. Turns out the pork was chunks of pig fat, battered and fried. Only figured it out around the second mouthful when the texture became evident through the noodles. Tasty but artery exploding stuff...
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
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Couscous with salmon
 

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