Comments on: Jason’s Braai tips

By: Walter Strever

Walter Strever — Wed, 04 Jan 2012 12:01:00 +0000

Hi Jason
I have read your blog site on braai tips from top to bottom and its profoundly interesting.especially all the replies and comments.
I have recently opened my own website and if there is any advice you can give i would appreciate.
I sell excellent quality Namibian firewood all over Cape Town focusing on the northern subs.
Come visit me with pleasure on site some day.
Cheers
Walter

By: samantha

samantha — Sat, 31 Dec 2011 07:31:15 +0000

Hi, I’m very much impress with ur blog I manage to read all your tips and comments. My hubby and I are preparing a new year eve snoek braai. we having a open snoek braai with stuffing( green yellow red peppers, avocado,onion rings, tomatoe). Season fish with cayenne pepper and braai salt then covered with mayonaise and chutney then fill fish with stuffing, closed fish and kept it together with string.
Please advise what salad is best to do

By: Bonnie

Bonnie — Sun, 18 Sep 2011 06:35:07 +0000

I forgot to add thanks for the great tips on braai length etc. You’ve got a great blog. And while I did braai and managed fine and the meat was delicious, if I don’t have to my husband can rather do it. But it’s nice to know I can now!

By: Bonnie

Bonnie — Sat, 17 Sep 2011 17:57:00 +0000

Women can braai too and quite successfully!
http://bouncingbonbon.blogspot.com/2011/09/i-am-woman-i-make-fire.html

By: WKamalie

WKamalie — Thu, 30 Dec 2010 19:43:19 +0000

thanks for the braai tips. Just something extra that I do with my chicken braai’s is that I braai longer on the bony side than the meaty side. I found that this get’s rid of the blood near the bones quicker.

As far as snoek braai, My father actually gave me a tip to braai fish open braai and it was a hit. Open Snoek on the grill, silver side down toward coals. Keep it like this until the fish meat moves away from the fish bones, then it’s ready.

Thanks

Warieth Kamalie

By: Jason VL

Jason VL — Thu, 01 Jul 2010 08:23:38 +0000

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

Julie K — Thu, 01 Jul 2010 08:12:29 +0000

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

Jason VL — Thu, 01 Jul 2010 07:56:23 +0000

Try making a mash and spring onion and lemongrass side.

By: Julie K

Julie K — Thu, 24 Jun 2010 13:56:46 +0000

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.

Stefan T. — Wed, 05 May 2010 14:44:51 +0000

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