No… this isn’t a trick question… it’s a statement of fact! Proverbially filling the drum means getting the whole grid covered with the effects of the braai. Yep, the puritans are going to tell me that pork and lamb shouldn’t be on the same grid… nor should pork chops and bbq ribs mix. Well, we’re still more than alive! Oh well puritans… this is how we filled the drum last weekend!
PS – Thanks GLW for the photo… as always, someone’s got to flip the burgers while someone else does the fun bits!
PSS – Soon the Pappy’s Day meat will be prepared… promise there’s an interesting variation on a theme lurking!
Once upon a time in a land far, far away there lived a tribe who never stooped so low as to throw patties onto the coals. Well, they were misguided… some of the time. There are many other tribes across the world who specialise in the art of throwing said patties onto the coals.
Now… by definition there is a distinct excuse for the first mentioned tribe. They will freely admit that there is nothing wrong with said art of patties on the coals… they qualify the practice by saying when you do partake in the activity then you must call what you’re doing a… wait for it, a…
On the other hand, the Saffer tribe will claim that you are not allowed to braai burger patties. It is tribal tradition to do all sorts of meat and even vegetables on the braai but never are you allowed to do porkers and burgers on the braai.
OK, so what am I trying to say. Yesterday I broke the tradition. We inaugurated the 44 gallon drum braai by placing said patties on the coals. I will qualify, let’s just say it was a bit of cross cultural interaction. I will further qualify by saying this batch of patties was special. Real beef, made by a caring butcher.
And in that lies the justification for doing burgers on the braai. Not one of the patties broke asunder or turned to leather. Each and every one of them turned out as one would expect to find in the best burger joints… succulent and tasty! Yes, I did devour one… pity I only managed to get my hands on the last one for I tell you… the next time Fergie Lover pitches up with another batch of burgers I will gleefully slap them on the coals again…
I will add… there was much other meat on the braai as well… steak, lamb ribs, chicken wings, pork chops…
I’m often asked about both charcoal and wors. Where do we get either, especially in winter in Ireland. The boerewors is made right here in the Green Land. The charcoal is imported… from South Africa. No, I don’t use so much that I get my own supplies in… maybe one day when I own my own braai eatery I’ll have to do so. The product is supplied here by a SA Shop but it’s produced in SA, using invader species. Do click here to visit their site.
For years we were lucky enough to have a South African shop right here in Kilcock but alas, the dreaded recession stole that from us. Now we have to travel a little further if our old friend CV isn’t coming in this direction with a delivery.
OK… enough background. My GLW was doing a bit of promotional photograph to share with CV when I was last braaiing, so that gave me an excuse to do a bit of happy snapping myself. There you have it… SA charcoal and wors (made here) using a tradition SA recipe. Tasty!! Very tasty… the wors we used on the day was a total beef mix, no pork used in this one.
To visit the SA shop’s web page please click here… and their FB page here… now, let’s see if they’ll like our FB page…