The Beginning…

Where to begin? Well, for a site that’s meant to extol the virtues of the braai one must surely be tempted to get cracking with the fire first! OK… then we’ll begin at the beginning. The fire. The fire is the heart and soul of any good bbq. Imagine going to all the trouble of going off to the butcher to collect a few choice cuts of meat. The stuff’s not all that cheap you know, especially if you have half a tribe of hungry, growing sons and now grandsons.

In my home country, South Africa, braaiing is a way of life so when one uproots and moves halfway across the world to Ireland something must be carried along and yes, something may also be lost. Here on the Green Island where life is easy for beef, poultry, lamb and swine the meat is great but the weather not always so. That means braaiing opportunities are rather few and far between… if you let a bit of weather get in your way.

We braai rather often, including doing the Christmas roasts on the bbq (almost) every year since we arrived in 2001. Yes, even the year it snowed, click here for proof! The problem with out of season braaiing is the lack of charcoal. We used to get our charcoal from a local SA shop which has now moved on because of the tight economic times. Now, of late, I’ve been experimenting with local hardwoods. Not altogether as successful as I hope but with a bit of planning one can get a fair result.

So… that’s where we’ll begin… with the fire…

A mixture of beech and balckthorn works resonable well for braaiing lamb ribs. Well for steak too!

I’ll elaborate as time goes by about some of the reasons for the creation of this blog. I hope this new blog turns into a showcase for all sorts of braai related products and even the odd recipe or idea for cooking or meat preparation.

So long for now, may the fire burn brightly and the coals be great!

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