The 21st Braai!

Well, actually we had 2 braai’s… one on Friday night and one on Saturday evening for the family that couldn’t make it on Friday. As it’s always a bit of an issue when one braai’s for many folk, who bring their own meat, it’s difficult to get the evening synchronised. So, to get the ball rolling, we did chicken wings and cocktail sausages for starters. The birthday boy requested steak and marinated pork belly ribs so that followed the starters. Fortunately, most folk brought steak and chicken so it made life easier. I do notice that there’s no photo of the ribs… believe me, they went a long way to filling the grid on their own!

Later in the evening the lad had to blow out the candles!! 

Blow lad... blow!!

On Saturday evening the main course was pork chops, another of the birthday boy’s favourites. The pic shows some of the mix and match again… the ever popular spicy wings and porkies for snacks along with beef burgers for the kids. To the right of the picture are 2 beef kebabs… for birthday boy’s expecting sister. Just to the left of the kebabs are 3 large chicken breasts marinated in a Caribbean sauce, specially for birthday boy’s sister’s partner. Then some of the pork chops in their initial stages of browning…

Another wonderfully laden grid!!

Believe me when I say we all enjoyed the fun! Thanks to everyone for a very memorable weekend! Thanks too the GLW for all her help!!

PS – No, we ate balanced meals… veggies, potato bake, bread, salad… even cake for dessert! We’re more Paleo that carnivore, that I promise!

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Rules of Engagement?

Continuing from the first post… where does one begin to tell the story? Conversely put… how does one eat an elephant? That’s easy as you all know… you eat the beast little by little… bit by bit. That’s how I’ll relating the tale here at BB&B.

Tradition is a strong reminder and binder. It reminds us of home and binds us to what was once that home. I am as South African as you will ever find. So many generation back that even the Portuguese sea captains and French Huguenots come into the equation. Maybe that’s why I love the ideas of France and Portugal so much. OK, enough history.

Tradition can also become a way of life. Tradition can translate to others as well. My Good Lady Wife wasn’t born on the African continent yet braaiing is absolutely normal for her and the rest of the family. I dare you… ask the good lady what she wants for Christmas fare and you’ll soon be put right… the roasts on the braai! Yes, I kid you not!

I’ll take it a step further… picture this. Our 5-year-old grandson, born and bred here in Ireland… has never set foot on any portion of Africa, never-mind South Africa, yet… when the other day he accidentally overheard mention of ‘braai’ his ears pricked up and he enthusiastically asked…

“Are we having a braai?”

No, he didn’t ask if we were having a bbq… he asked if it would be a braai! Even the very little ones know and appreciate the great tastes associated with braaiing.

OK… I’ve waffled on enough for today. I’ll leave you with one of my favourite braai photos… yes, Christmas in the snow… a labour of love. Read more about it here. Until next time… may the coals be just right and the lamb tender!

Braai time... Christmas Day 2010, Kilcock, Ireland. Santi in the snow!!

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!