Jan, we had a big disagreement on Saturday about the heat of a braai fire for chicken (braaied first) then steak on the same fire. My buddy siad it was too hot and shoved the Weber lid on for the coals to cool before braaing the chicken. Your views would be appreciated. Thanks, Alan
Steak needs a much hotter fire than chicken. As such the steak would need to go on first and the the chicken last. My suggestion is: braai the steak medium rare, slice it up, top with some garlic butter and serve as a starter around the fire whilst you braai the chicken for mains. If you want to braai and serve both together you will need two heat zones and/or two grids.
Jan Hoekom word daar verwys na nasionale braai dag soos in die link na BRAAI.COM as daar in 2007 n herbenaming na BRAAi4HERITAGE was (volgens Wikipedia se artikel oor Heritage Day (Sout Africa) At the end of 2007 National Braai Day changed its name to Braai4Heritage and the initiative received the endorsement of South Africa's National Heritage Council (NHC).[2]) "It is a slap in the face of what President Nelson Mandela said in 1996 that “we knew that our rich and varied cultural heritage has a profound power to help build our new nation”. This kind of disrespect to our African cultures and traditions have even a greater power to destroy the strides that South Africa made in building a national pride that recognises the diversity. It would be regrettable that other nations appreciate our culture more than we do." hierdie vanaf 'n artikel op NHC artikel NHC supports defence of SA culture met die datum 14/01/2011. Baie Dankie
by Helen, Northern Cape Province
Hi Helen. It's no use for us to call it Braai4Heritage when a few million people refer to it as National Braai Day. We were increasingly in danger of losing custody of our own initiative to third party corporate interests. Regarding your second quote, I have absolutely no idea why you choose to quote that passage that has no bearing on us so out of context. Here is the full text:
It is startling, in this day and age, almost to a point of annoyance, that South Africans still find deplorable ways to
oppress each other in a seven year old democracy. The recent incident of Ngizwenkosi Mchunu, reported by the
Sowetan on 14 July 2011, where he was embarrassed and degraded by security guards at King Shaka International
Airport. These guards allegedly confiscated his traditional shield (Ihawu) and threatened to destroy it because it was
"carrying foot-and- mouth disease".
Mchunu who was representing South Africa as a traditional ambassador at a function in the United Arab Emirates
was dressed in his full Zulu attire when he boarded his plane. On his return, when he was returning to collect his
shield which he had forgotten on the conveyor belt at the airport, he was confronted with this humiliation. Such ill
treatment is not only displeasure to Mchunu but also a degradation of our African cultures. It is a slap in the face of
what President Nelson Mandela said in 1996 that “we knew that our rich and varied cultural heritage has a profound
power to help build our new nation”. This kind of disrespect to our African cultures and traditions have even a greater
power to destroy the strides that South Africa made in building a national pride that recognises the diversity. It would
be regrettable that other nations appreciate our culture more than we do.
The National Heritage Council (NHC) condemns the defamation of culture and heritage. “We support the move by
Mchunu to take further steps in fighting for our people’s freedom of association and practice of any culture”, says
Sonwabile Mancotywa, the Chief Executive of the NHC.
It is startling, in this day and age, almost to a point of annoyance, that South Africans still find deplorable ways to
oppress each other in a seven year old democracy. The recent incident of Ngizwenkosi Mchunu, reported by the
Sowetan on 14 July 2011, where he was embarrassed and degraded by security guards at King Shaka International
Airport. These guards allegedly confiscated his traditional shield (Ihawu) and threatened to destroy it because it was
"carrying foot-and- mouth disease".
Mchunu who was representing South Africa as a traditional ambassador at a function in the United Arab Emirates
was dressed in his full Zulu attire when he boarded his plane. On his return, when he was returning to collect his
shield which he had forgotten on the conveyor belt at the airport, he was confronted with this humiliation. Such ill
treatment is not only displeasure to Mchunu but also a degradation of our African cultures. It is a slap in the face of
what President Nelson Mandela said in 1996 that “we knew that our rich and varied cultural heritage has a profound
power to help build our new nation”. This kind of disrespect to our African cultures and traditions have even a greater
power to destroy the strides that South Africa made in building a national pride that recognises the diversity. It would
be regrettable that other nations appreciate our culture more than we do.
The National Heritage Council (NHC) condemns the defamation of culture and heritage. “We support the move by
Mchunu to take further steps in fighting for our people’s freedom of association and practice of any culture”, says
Sonwabile Mancotywa, the Chief Executive of the NHC.
Jan die skaaprib in Knysna.Hoe maak jy hom winddroog, kan jy hom bv twee dae oop in die yskas los.Dankie vir n pragtige program!!
by Andre Van der merwe, Gauteng
To wind-dry you need the type of setup used for making biltong. (Dankie, jy moet vir kykNET ook laat weet).
Hello Jan, we would like to find out if you know who we can talk to about the Braai Day Anthem. We are doing a marketing campaign/recruitment drive to bring our South African professionals home. The Braai Day Anthem invokes all the right feelings, the music is just awesome and we would like to know who to speak to about getting permissions etc to use the music/images/video. If you know who we can talk to we would appreciate it if you could point your braai tongs in the right direction. Kind regards Debbie (talentanySA on Twitter) Talent Anywhere SA
by Debbie, Western Cape
You can email me using the contact details on the "Contact Us" page of the braai.com website.
Jan ons wil jou baie graag uitnooi vir n braai hier by ons, ek waarborg jy het nog nie so lekker braai gesien nie. Die braai is van coconut planke en kleipotte maar die lekkerste, het nog bonop die beste "view" in die suidelike halfrond.Ons is baie Suid Afrikaners hier net so 450 km noord van maputo.Kom kuier groot asb!!!
by Hennie, Inhambane, Mozambique
Great! it's on the to-do list.
Hi Jan Ek het onlangs 'n program van jou gekyk waarin jy brood op die rooster gebraai het. Daar het jy gemeld dat jy die botter aan die buitekant van die brood smeer sodat dit nie aan die rooster vasbrand nie. Ek smeer altyd my botter aan die binnekant tussen die twee snye, maar al verskil en jy moet dit probeer as jy dit nie weet nie. As jy 'n koue rooster gebruik sal jou brood nie vasbrand nie. Hierdie tip het ek nog by my oupa gekry. Hy het 'n spesiale rooster waarop hy net sy brood gebraai het , en dit kom eers op die kole as die brood daarop is. Probeer gerus Ek geniet jou program vreeslik. Baie sterkte Kobus
by Kobus Botha, KAAP
Thanks Kobus. To all the non-Afrikaans speaking readers, Kobus is sharing a valuable tip from his grandfather. Apparently if you make braaibroodjies and place the bread on a cold grid and only then place the grid over the coals then the bread will not stick to the grid even if you don't put butter on the outside. (As we all know, you need to butter them on the outside to keep them from sticking to the grid when you use a warm grid).
Hi, is there an oficial braai day boerewors and where can i buy it.
by maarten venter
No, any real boerewors will do. But make sure it's real boerewors.
Hi Jan, you recently braaied a rib of lamb in Knysna that was pre dried for a couple of hours/days? I need a re-cap of this drying process please. That episode has been wiped off the PVR by mistake.
by Andre Treurnich, Western Cape
Hang the rib in a cold room for a few days as would be the case for any lamb carcass, then you wind dry the rib for a day or two as you would do with biltong. Then braai it over slow heat for 90 minutes. Enjoy!
Dagsê Jan, ek maak 'n besondere braai gereedskap waarmee lekker wintie gebraai kan word. Sover ek weet, is ek die enigste gek wat die moeite doen om dit te maak. As ek jou kontakbesonderhede kry. kan jy net dalkies ene kry.
by Gert de Beer, Potchefstroom, Noordwes
Hi Gert, I've sent you my contact details.
Jan, watter hout braai die lekkerste? Wat verkies jy?
by Louis van Vuuren, Gauteng
Best wood for braai is Rooikrantz. I also really like Wingerdstompies.
Any ideas for celebrating Heritage/Braai day at the office on Friday? Its not practical to organise and actual braai so was thinking mini boerie rolls from Woolies etc. but wondered if anyone else had a brainwave!
by Kristy Robertson, KZN
I think in extreme cases like this it is acceptable to have a gas braai or skottel. Still better than nothing.
Hi Jan, I make without a doubt the best braai equipment on the planet and in South Africa. How do I let all the revolutionaries know about the long term benefits of having proper stainless steel equipment vs the mass produced crap you find on most shelves ? Can I e-mail you a copy of my brochure ? Maybe you should come and braai at the southern most tip of Africa.
by Francois de Wet, Western Cape
Hi Francois. I've braaied on the southern tip of Africa but will gladly do so again. If you want to donate some of your equipment to me I'm happy to try it out.
Hi daar. Ek wil graag die resep hê vir die vleis wat jy in die pan op die vuur gebraai het in die episode voordat jy Knysna toe gegaan het.
by JP Rust, north west
It's on the website. Search "pan braaied steak flambe" on the search function of the website and you will find it.
What was the chilli sauce you used on your prego rolls in that cave ?
Nando's medium. My experience is that the average palette finds the mild or the medium strong enough and for a mixed crowd using the mild is even better. You can always have a bottle of hot on the side for those wishing to increase their burn.
On you recent trip to Pilgrims Rest the gentleman demonstrated how you braai wors directly on the fire wrapped in thick brown paper. Is there anywhere I can view the video again or get an explanation of how it is done. Thanks
by Sean Peters, Gauteng
Wrap (roll) the boerewors in all natural brown paper. The paper was about 20cm by 20cm. Place directly on the coals. Remove after about 6-10 minutes (having turned it halfway) and unwrap. The outer layer of the paper will burn but don't worry about that. I don't think it matters whether the shiny or matt side of the paper faces outwards but you can experiment. Some very small pieces of paper stuck and struggled to come off the boerewors afterwards but I think with a bit of practice and skill this will also not be a problem.
Hi Jan watter roete het jy gery om by makkedaat kamp uit te kom?
by Willie, Gauteng
Baviaanskloof. We went in at the Patensie side but Makkedaat Caves are closer to the Graaf Reinet side. The whole Baviaanskloof takes about 8 hours in total to drive through even though it is not that far on a map.
Jan ek soek dai resep van die mayonnaise en nog iets wat jy meng,dan oornag in die yskas los
Mix 3 tablespoons of masala into 500ml of yogurt and marinade your lamb chops in that. Braai the next day and you have the most delicious lamb tandoori chops.
I would like to know more about the braai day at the ourdoor expo at the V/A Waterfront from 14-16 October
by Vinoda, Western Province
Five top class butcheries from different locations will each braai and sell their boerewors at the show. This will give people attending the show the chance to taste five of the best boerewors out there, and give five independent butcheries the opportunity to showcase their boerewors to a large audience and the media. Please mail frans@braai.com if you are interested in participating.
I would like to know more about the braai day and ourdoor expo at the V/A Waterfront from 14-16 October
Five top class butcheries from different locations will each braai and sell their boerewors at the show. This will give people attending the show the chance to taste five of the best boerewors out there, and give five independent butcheries the opportunity to showcase their boerewors to a large audience and the media. Please mail frans@braai.com if you are interested in participating.
i need the recipe of the lamb chops you did on the last show at durban stadion
by annelise, south africa
Mix 3 tablespoons of masala into 500ml of yogurt and marinade the chops in that for 6 - 24 hours before braaing.
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