Comments on: Jason’s Braai tips http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/ Blogger, Entrepreneur and Public Speaker on all things web Sat, 31 Jul 2010 19:23:39 +0200 http://wordpress.org/?v=2.9.2 hourly 1 By: Jason VL http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/comment-page-1/#comment-53404 Jason VL Thu, 01 Jul 2010 08:23:38 +0000 http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/#comment-53404 Thats sounds amazing. I can taste it...yummy. that paptert is def a winner to be tried soon. what a great SA tradition. Thats sounds amazing. I can taste it…yummy. that paptert is def a winner to be tried soon. what a great SA tradition.

]]> By: Julie K http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/comment-page-1/#comment-53403 Julie K Thu, 01 Jul 2010 08:12:29 +0000 http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/#comment-53403 Hi Jason. Thanks for your reply. Actually the snoek braai turned out to be a HUGE success. The snoek was amazing and I served an odd (but winning) combination: - Veggie skewers in BBQ sauce - Freshly baked cheese potbread - Sweet potatoes (wrapped in foil and stuffed in the coals) - A weird and wonderful 'paptert' with bacon, cream and mushrooms - And for dessert: chocolate brownies with berry frozen yogurt. There was nothing left!!!! Hi Jason.
Thanks for your reply. Actually the snoek braai turned out to be a HUGE success. The snoek was amazing and I served an odd (but winning) combination:
- Veggie skewers in BBQ sauce
- Freshly baked cheese potbread
- Sweet potatoes (wrapped in foil and stuffed in the coals)
- A weird and wonderful ‘paptert’ with bacon, cream and mushrooms
- And for dessert: chocolate brownies with berry frozen yogurt.
There was nothing left!!!!

]]> By: Jason VL http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/comment-page-1/#comment-53401 Jason VL Thu, 01 Jul 2010 07:56:23 +0000 http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/#comment-53401 Try making a mash and spring onion and lemongrass side. Try making a mash and spring onion and lemongrass side.

]]> By: Julie K http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/comment-page-1/#comment-53211 Julie K Thu, 24 Jun 2010 13:56:46 +0000 http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/#comment-53211 S.O.S. I know this is an old post but I need help! Having a snoek braai soon and haven't a clue what side dishes to make with it. I need to SUPER impress. S.O.S.

I know this is an old post but I need help! Having a snoek braai soon and haven’t a clue what side dishes to make with it. I need to SUPER impress.

]]> By: Stefan T. http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/comment-page-1/#comment-52279 Stefan T. Wed, 05 May 2010 14:44:51 +0000 http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/#comment-52279 Hi guys ! Yep, I also prefer to do a open braai with the skin side down and the meat side covered in sauce. I leave it on the skin side for 90% of the braai (no turning) and then just a few minutes on the meat side to finish it off. I've noticed that people use the foil to prevent the skin from getting stuck to the grill. What I do is to smeer the skin with normal cooking oil and it doesn't stick to the grill then. Just make sure you do it in a head-to-tail direction to not get a 'graat-in-die-vinger'. The coarse salt helps to freshens the snoek and is a must - beware not to leave it on too long. Cheers Hi guys !
Yep, I also prefer to do a open braai with the skin side down and the meat side covered in sauce. I leave it on the skin side for 90% of the braai (no turning) and then just a few minutes on the meat side to finish it off. I’ve noticed that people use the foil to prevent the skin from getting stuck to the grill. What I do is to smeer the skin with normal cooking oil and it doesn’t stick to the grill then. Just make sure you do it in a head-to-tail direction to not get a ‘graat-in-die-vinger’. The coarse salt helps to freshens the snoek and is a must – beware not to leave it on too long.
Cheers

]]> By: Jason VL http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/comment-page-1/#comment-48941 Jason VL Wed, 06 Jan 2010 13:38:54 +0000 http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/#comment-48941 Hi Jason Awesome tips on the braai for snoek. One of my fave salads with this is a mango,chillie and coriander salad. Very easy and simple to make and loved by all. Dice some nice firm mango and add to that some chopped chillies of various colors and some roughly shopped coriander. Put in bowl and cover with cling film and put in fridge. The salad in very refreshing with the fish specially on those hot summer days in SA. Enjoy Hi Jason

Awesome tips on the braai for snoek. One of my fave salads with this is a mango,chillie and coriander salad. Very easy and simple to make and loved by all. Dice some nice firm mango and add to that some chopped chillies of various colors and some roughly shopped coriander. Put in bowl and cover with cling film and put in fridge. The salad in very refreshing with the fish specially on those hot summer days in SA. Enjoy

]]> By: Syd HAGER http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/comment-page-1/#comment-48659 Syd HAGER Fri, 25 Dec 2009 20:09:17 +0000 http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/#comment-48659 Hi Jason, I have been to the West Coast recently - try this! Snoek on the skin side 200mm and only a few coals (cold fire) the snoek take at least an hour to cook and you never turn it!! Use melted butter and garlic to paint it with - jaa I agree on the Kameeldoring and usually use coals from a fire on the side to ensure that the cooking gets done. The snoek will show it is getting there by small bubbles in the butter and a delicious smell, dont use foil underneath - put it just like it is on the rooster Groete Syd Hi Jason, I have been to the West Coast recently – try this! Snoek on the skin side 200mm and only a few coals (cold fire) the snoek take at least an hour to cook and you never turn it!! Use melted butter and garlic to paint it with – jaa I agree on the Kameeldoring and usually use coals from a fire on the side to ensure that the cooking gets done. The snoek will show it is getting there by small bubbles in the butter and a delicious smell, dont use foil underneath – put it just like it is on the rooster
Groete Syd

]]> By: Jason http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/comment-page-1/#comment-48485 Jason Thu, 17 Dec 2009 07:22:50 +0000 http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/#comment-48485 Hey Matthys, after wrapping the snoek in the foil parcel, place it on the braai skin side down. You don't have to turn the snoek as the heat and steam inside of the parcel will cook the fish perfectly - moist and juicy! Let me know how it goes this weekend! Hey Matthys, after wrapping the snoek in the foil parcel, place it on the braai skin side down. You don’t have to turn the snoek as the heat and steam inside of the parcel will cook the fish perfectly – moist and juicy!

Let me know how it goes this weekend!

]]> By: Matthys http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/comment-page-1/#comment-48440 Matthys Wed, 16 Dec 2009 10:03:42 +0000 http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/#comment-48440 Hi Jason, I would like to try out your snoek braai, and I was wondering whether I should put the snoek on the braai skin-side down or flesh-side down and if the snoek at any time be turned over and if so for how long. Please comment as I am having a snoek braai next week and I want the snoek to come out perfectly. Thanx Hi Jason,
I would like to try out your snoek braai, and I was wondering whether I should put the snoek on the braai skin-side down or flesh-side down and if the snoek at any time be turned over and if so for how long. Please comment as I am having a snoek braai next week and I want the snoek to come out perfectly.
Thanx

]]> By: Alan http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/comment-page-1/#comment-48152 Alan Mon, 07 Dec 2009 06:58:06 +0000 http://www.jasonbagley.com/2007/05/20/jasons-braai-tips/#comment-48152 Hi Jason. Excellent. Saturday was good. Fish tender, juicy and white. These Gautengers enjoyed no end. I'm trying to find a way to get a couple up here for Xmas. A few of our Guests for the day are Capetonians. Anybody have any ideas? Enjoy. Hi Jason. Excellent. Saturday was good. Fish tender, juicy and white. These Gautengers enjoyed no end. I’m trying to find a way to get a couple up here for Xmas. A few of our Guests for the day are Capetonians. Anybody have any ideas? Enjoy.

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