Food

You need the sugar to promote the maillard reaction and the acid in the apple juice helps to break down the meat. This is not fucking gazelle burgers we're cooking here. You only grill don't you? Anyone can burn stuff over a fire....bloody saffas....

bitch, do u even pootjie?

bitch, dutch oven, AND? - what. evar.

rudder...

PM-ed.......

Isn't a braai more of a grill?

BBQ uses indirect heat to cook.

also, bring a burger to a braai and you'll be doing the washing up WITH NO FUCKIN' TEETH!

:D

there are more regional variations on braai-ing as there are racists.

Low and slow in a WSM for about 6 hours at 200f.

WSM are incredible. life changing purchase!

Had mine for 6 or 7 years

It's amazing

I think the recently acquired thermomix will be even more life changing.

Had mine 2 or 3 months now, just managing to get it properly seasoned and have mastered baby backs and beef ribs, brisket and pork butts went a little wrong last time due to a long stall and impatience unfortunately.

Digital meat thermometer is essential.

You cannot force meat to cook, I was getting pretty exasperated that the brisket went on at 11pm Friday night and only got to temp by 7pm Saturday. But patience was worth it.

Pork butts took 14 hours.

Even after being taken off the heat the temp will continue to rise and big joints really need 2-3 hours standing time. I have a huge silver foil covered bubble wrap pouch for letting the meat stand.

My new girlfriend is a veggie. Now I love my meat and fish but I'm using this as an opportunity to broaden my horizons. So has anyone got recommendations for good veggie websites, recipes or restaurants?

Might check the Vegan thread on here, a lot of good recipes there.

I cooked quite a lot of nice things following the recipes from the Post Punk Kitchen.
It's US based, so all the blah is sort-of very annoying, and they measure a lot in "cups", which takes getting used to, but is very clever.

Thanks everyone, lots of good ideas there. I've got Ottolenghis 'Plenty' which is excellent, been cooking from there a good bit.

Just made Ottolenghi's safran couscous again the other day that somebody posted here (or in the vegan thread, don't remember atm).
It is quite a lot of work, but so fucking worth it. Subbed cranberries with dried figs this time, and had even passionate carnivores go ^ _ ^

Don't. Please, don't. Im not sure I've ever seen an episode that isn't populated by a shower of absolute cunts.

I'm not going anywhere near it, I thought it'd suit Chinbreaker (sic)...

Digital meat thermometer is essential.

You cannot force meat to cook, I was getting pretty exasperated that the brisket went on at 11pm Friday night and only got to temp by 7pm Saturday. But patience was worth it.

I gave it 10-12 at 225 farengheit but couldnt quite believe it was still stalling and stupidly didn't trust my meat thermometer, took it off with an internal temp of 180 and the pork didnt quite pull properly and the brisket was still a little tough.

Cook to core temps, the WSM guidelines in the recipe book are pretty much spot on.
After the cooking, you need to leave the meat to stand. As I always do a couple of pork butts, the first one is usually pulled after 90 to 120 minutes of standing time, the second one gets 2-3 hours to stand, it always pulls more easily.

Smoking is about patience, and is very unpredictable - ambient temp, pressure and humidity will all have an effect on cooking times. Always have some foods that people can eat while waiting, or just start the cook earlier. The brisket at the weekend took an inordinate amount of time, 19 hours seemed ridiculous to me, but it was worth it. I had some of the leftovers tonight, the bark was deep and rich, the smoke ring perfect and the meat was not dry or tough at all.

What temp do you go for in the centre of the pork?

I do 70* but haven't really experimented.

at least 76 degrees C, up to mid 80's for pork

http://www.virtualweberbullet.com/ownersmanuals/wsm_manual_20081001.pdf

That link doesn't work, but I assume it's a picture of a big juicy tapeworm

Are they best cooked through?

The temp rises a little whilst it rests.

A friend built an oven to take an entire pig. He tows it around events he's paid to attend and feeds the hordes. It's built from military grade stainless steel I think he was quite lucky to get hold of. I believe he roasts for ~ 22 hours but rests it for the duration of the drive and setup time (or at least 2 hours). That's a crucial time.

Tipsy people go nuts for crackling.

re: Vegetarian recipes, HUgh Fernly Whittingtsll's Veg book is fantastic. Everything I have done from it is easy, delicious and works.

Also the Abel and Cole website has a bunch of great recipes.

people go nuts for crackling.

Ftfy