WEBBER BRAAI WENKE: [4U2Cookin ]
Bierpens glo nie in webber respete nie. As Boere Braaiers verstaan ons hoe ‘n ding werk en gooi dan ons eie trademark in die storie en voila ‘n tradiese word gebore. Hier verskyn wel resepte wat goed werk saam ‘n webber, maar dis heeltemal toevallig.
Ek gaan die kort en die lank van ‘n webber hier verduidelik sodat almal die pot kole beter kan verstaan. Ek het my vingers baie gebrand en bakke vleis gemors voor ek my webber verstaan het. So ek beskou my nie as ‘n kenner nie, maar gaan wel my ervarings met die deel wat dit wil lees.
Ek gebruik my webber op drie maniere. Direkte Hitte, indirekte hitte en as ‘n roker.
Direkte Hitte:
Dit is wanneer ek vleis vinnig en warm wil braai soos, hoender porsies of steak en wors.
Maak met gewone houtskool of briekette vuur. Terwyl daar nog vlamme is seel die vleis en gooi spesery. Plaas nou die deksel oor die pot kole en seel alle suurstof. Die smoor effek maak baie rook en dit geur die vleis. Sodra die vlamme dood is maak die suurstof weer oop. Reguleer die suurstof sodat die kole nie dood gaan nie. Onthou die hitte gaan meeste wees aan die kant van jou ventilasie gate.
Sodra die vleis amper gaar is kan dit op hoop gepak word van weg van die kole se kant af. Deksel opgesit word en na gelang van die hitte van die kole kan die gate gestel of gesmoor word. Dit is ook nou ‘n goeie tyd om die marenade wat oor gebly het oor die vleis uitegooi. Dit sal nou tot dik stroop bak oor die vleis wat eenkant le en sweet voor dit bedien word.
vleis moet nog steeds gedrai word om skroeiing te voorkom.
Indirekte Metode
Die manier verg beplanning… Nie te warm vuur. Geskik vir heel stukke vleis, soos heel hoender, skaap rib, bout of blad. Maak die kole in die een hoek van die pot. Seel jou vleis op die direkte manier. Plaas vleis aan kant van warm kole. Die kole moet die wind opkant van die pot gemaak word. Die suurstof gate staan wind af. Die vleis word tussen die kole en die suurstof gate geplaas.
Die is nou ‘n rugby Saterdag Braai waar jy nie gereeld op die vleis wil inkyk nie. Stel jou suurstof gate na gelang van wind sterkte. Hoe groter die gate hoe warm die vuur en hoe gouer gaan jou kole uitbrand. Kole wat suurstof kry sal brand. Die deksel dien as soort druk koker deksel en help met die gaar maak van vleis. dus wil die vleis nie gereeld gepla word nie en die braaier kan sy sport geniet. Hierdie is die idiots guide to ‘n great braai.
Roker
Gebruik braai hout om jou vuurtjie te maak. sodra die out lekker deur brand sit jou vleis op en seel dit aan beide kante. Smoor nou die vlamme met die deksel met al die gate toe. Draai vleis gereeld om skroeiing te voorkom. Vark en Hoender is lief vir die metode. Vleis kan later weg van die oorblywende kole geskuif word sodat dit kan le en sweet. Vark en hoender wil deur gaar word.
Braai Vleis en die Mikrogolf Oond
Onthou dat Braai vleis eers more in die Mike gesit word. Dit moet eers deur trek die aand in die yskas. Vars braai vleis wat van half rou na Micro to gaan verloor die hout braai smaak en proe dan soos kook vleis. Plaas liewer jou vleis in ‘n Pirex bak om deur te sweet. Anders maak nog kole.
ALL ABOUT WEBER’S AND BRAAI TIPS:
Grilling Tips
Whether you are getting ready to braai for the first time or have braaied before, but been less than thrilled with the results, these tips, tricks and techniques are all you need to sear, broil and roast like a champion.
An essential part of South African culture, braaing is a great cooking technique that has been handed down to us from our caveman...
ancestors: wood + fire + meat = dinner! The process remains largely unchanged, but we still make mistakes with it. The biggest mistake is braaing everything over the same flame, instead of taking the time to find out how different foods and cuts of meat respond to heat. Once you’ve learnt the basics, though, braaing is simple and fun. Master your braai and delight your diners with these handy braai tips:
Braaing basics
Nothing beats a braai! The great smell of fabulous food sizzling on the grill, the way it encourages friends and family to join in… learn the basics about braaing
Smoking basics
Craving that great smoked flavour? Hot smoking food on the braai not only tenderises it, but also infuses it with a wonderful rich flavour. Don’t let the extra stuff required put you off as hot smoking on the braai is easy to learn. Find out more
Cooking Methods
Knowing the difference between direct and indirect braaing — and which method to use when — is one of the most important aspects of mastering the art of braaing. Discover why
Cooking Times
Is it ready yet? We’ve all seen grilled food that’s not properly cooked: charred black on the outside, but still pink in the middle. Fortunately, you can avoid this disaster easily and get great results every time by making sure you know your cooking times and control your braai temperature. View our cooking times chart
FAQs
Not found the answer you’re looking for? Try our list of Frequently Asked Questions
Braaing ‘On the Go’
For those of us who enjoy braaing out in nature, Weber has a range of portable grills that make it a pleasure to braai ‘on the go’. Whether you want to cook at your campsite, a countryside picnic or o the beach, you can now enjoy the great flavour of grilled food you love anytime, anywhere! Weber’s portable grills
Preparing the perfect charcoal fire
Before you can master the art of braaing with charcoal, you must learn the art of building a fire you can cook on. Learn how to build the perfect fire
Preparing the perfect fire
Before you can master the art of braaing with charcoal, you must learn the art of building a fire you can cook on.
•Remove the lid and open all air vents before building the fire. For proper airflow, remove accumulated ashes from the bottom of the grill if present (only after the coals are fully extinguished). Charcoal requires oxygen to burn, so be sure nothing clogs the vents.
•Place your kindling — either firelighters or crumpled newspaper — in the centre of the charcoal grate. Avoid using lighter fluid because it is messy and can impart a chemical taste to your food unless it is thoroughly burned off.
•Form your briquettes into a pyramid-shaped pile with the peak in the centre of the grill or pile the charcoal into a Weber RapidFire chimney starter.
•Light the kindling. Add more charcoal briquettes if required.
•Arrange coals when covered with a light grey ash — usually after 25 to 30 minutes — use long-handled tongs and organise the coals according to the cooking method you are going to use (see below).
•Place cooking grate (grill) on top and allow it to warm up before adding food. It is recommended that the grill be heated up and the fuel kept red hot, with the lid on, for at least 30 minutes prior to cooking for the first time.
•Hot smoke for additional flavour. Consider adding hardwood chips or wood chunks that have been soaked in water for at least 30 minutes and drained or moistened fresh herbs, such as rosemary, thyme, or bay leaves, for extra flavour. Place the wet wood or herbs directly on the coals just before you begin cooking. Learn the basics of hot smoking…
•Lift the lid to the side during cooking, rather than straight up. Lifting straight up may create suction and draw ashes up onto your food.
For direct braaing:
spread the briquettes out evenly across the bottom of the grill. You can also create a two-level fire so that you have two areas of different temperature — a hot area and not so hot area. This allows you to sear foods and then cook them through. Learn more about the direct braaing method.
For indirect braaing:
either spread the briquettes out in a ring by pushing them to the outside of the charcoal grate, or by using charcoal rails placed on the left and right hand side of the grate. In either case, leave the middle empty. Place a large Weber drip pan in the centre and add fluid to it (the fluid will prevent the braai from smoking and the meat from drying out). Water is the ideal primary fluid, but experiment with spices and marinade as these will add additional flavour to the food being cooked. Don’t forget to place your food in the centre of the grill when cooking. Learn more about the indirect braaing method.
When hot smoking:
once the coals have turned from black to grey, put the cooking grate in place on top. Soak the wood chips in fluid, for example, water, beer or tea, for around 30 minutes (how long your fire will more or less take to be ready). Add a hand full of the chips to the coals on both sides. Place the lid on, with the air vent fully open and facing towards the front handle. Cook/smoke your meat for approximately 25 minutes per 250g/ or 1 hour per kilogram. Remember, every time you lift the lid you will loose the accumulated heat and add approximately 15 minutes to your cooking time. Find out more about hot smoking.
» How long should it take? Find out with our handy cooking times checklist
» Browse our list of Frequently Asked Questions
» Enjoy braaing out in nature? Find out about Weber’s range of portable grills
» Sign up for our free email newsletter for exclusive news and promotions
» What’s New? Check out our hottest new grills and accessories
Braai Basics
Nothing beats a braai! The great smell of fabulous food sizzling on the grill, the way it encourages friends and family to join in…
It’s not just a braai on the patio any more, either. Indoors goes outdoors this year in a big way as the garden becomes an extra living room where people love to spend quality time with friends and family. Grills, which have become much more sophisticated in the last few years, are at the heart of this new living space.
Whether you are planning a casual lunch or a candlelit supper, a kid’s party or something special for friends, this new outdoor living room can be as smart as you want to make it. You can dress it up for glamorous entertaining or down for an informal family grill. Whatever you’re doing, a Weber grill at the heart of your outdoor kitchen will make your garden that extra bit special.
•The perfect position
Before you light up, find the correct place to put your grill. Make sure it is safe and stable. Don’t put it too close to your house or your neighbours’.
•The right tools
The correct equipment — tongs, forks, spatulas and skewers etc. — make grilling so much easier. Take a look at the stylish Weber Accessories range for some great ideas on how to make grilling much easier and more fun.
•Lumpwood or briquettes — is there a difference?
Yes! Lumpwood charcoal burns extremely quickly, making it much more difficult to control your cooking and creating excessive fly-away ash that can contaminate your food. Compressed to a high density, premium quality Weber charcoal briquettes burn longer, resulting in a much more consistent and even distribution of cooking heat and giving you much better results on the grill.
•Keep a lid on it!
Remember to close the lid. Just about everything should be grilled with the lid on. The lid helps maintain a steady temperature, captures the smoky flavour better and provides for faster cooking, which means juicer steaks and more succulent seafood. Also the uneven air flow you get on an open grill contributes to flare-ups.
•Warm up your meat
Getting it out the fridge and letting your meat sit at room temperature for 20-30 minutes before you pop it on the grill will help allows the fibres to warm up and relax a little and prevents the slight drop in grill temperature that occurs when cold meat is placed on it, making for faster cooking and juicier meat!
•Only turn once or twice
Many cooks succumb to the temptation to turn their food too often. If the heat is right, most foods only need to be turned once or maybe twice during cooking. Patience allows for caramelisation, the process that gives food cooked on a grill its special flavour. The longer food sits in one place, the deeper its flavour will be — provided you don’t burn it, of course.
•Sticky fish
Many people shy away from fish because they think it’s going to stick to the grill and fall apart. These fears also lead to them cooking the fish on a delicate heat, when, in fact, cooking quickly on a high heat better prevents sticking.
• Seasoning secrets
When adding seasoning, bear in mind that the grates on the grill mean that as much as 20% of it will drop into the fire. Salt is probably your most important condiment, but wait until the last 10-15 minutes before braaing to add it — salt too early and you could draw a lot of needed moisture out from the meat.
» Choose the right cooking style for your food
» How long should it take? Find out with our handy cooking times checklist
» Sign up for our free email newsletter for exclusive news and promotions
» What’s New? Check out our hottest new grills and accessories
Smoking Basics
Craving that great smoked flavour? Hot smoking food on the braai not only tenderises it, but also infuses it with a wonderful rich flavour. Don’t let the extra stuff required put you off as hot smoking on the braai is easy to learn.
If you want to try out smoking on your regular grill, our guide below will get you started. We’ve also provided tips for beginners and a Smoking Woods Chart to help you match the right woods with specific foods.
Getting started:
• Wood
Start by soaking your wood in water — chunks need soaking for at least an hour, chips (including wine barrel chips) and aromatic twigs (grape vines or fruit wood twigs) need only 30 minutes. Shake off all excess water before adding them to your fire. You can find smoking woods in hardware stores and home centres or, if you’re lucky, your own backyard. Wine barrel chips are available in specialty food stores and gift shops, as well as some hardware stores. (See our chart below of available wood types.)
• Water
Water adds moisture to the smoking process so meats come out flavourful and tender. If you're using a traditional smoker with a water pan, try adding barbecue sauce, marinades, wine, beer, fruit juices, or herbs and spices to the water pan for additional flavour. Be sure to keep the water pan full. For large roasts and turkeys, you may have to add water to the pan a couple of times during braaing. You can use a water pan with charcoal and gas grills, too. Check the water pan when you add charcoal. A watering can makes replenishing easy. When smoking cheese, add ice to the water pan so the cheese doesn’t melt above it.
•Food
Place food in the centre of the cooking grate above the water pan (if you are using one). Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat (which you can simply cut off before serving). Consider cooking your menu up to two days before serving as the smoke flavour becomes richer in the refrigerator. That’s why smoked foods make great leftovers.
Preparing your grill:
•Preparing a charcoal or gas grill
Virtually all Weber Gas Barbecues can be equipped with or are sold with a smoker attachment (exceptions: Spirit Series and Genesis Junior). The smoker attachment makes it easy to turn your barbecue grill into a hot smoker although you can also improvise with a foil pan.
Before preheating your grill, simply fill the water pan on the smoker attachment with hot tap water. Place pre-soaked wood chunks or chips/twigs in the other compartment or in a foil pan directly on the Flavorizer Bars over the lit burner (use a separate pan for water if you are using a foil pan for the wood pieces).
Begin cooking after preheating and when the grill is fully smoking. You can get a smoker attachment for your grill by visiting your local dealer, or calling Weber Customer Service on (011) 454 2369. Please have your grill model number available.
Weber Chef's Tips for Beginners:
•Use a meat thermometer to make sure smoke-cooked foods are done, but not overcooked. Smoke-cooked foods look different than other grilled or oven-prepared foods. They may be pink or red when completely cooked, for example, apple wood will make cooked chicken look red.
•Use tongs and barbecue mitts to add charcoal, turn meats, refill the water pan or adjust the vents.
•Do not use charcoal infused with starter fluid as it can add an unpleasant taste to your smoked foods.
Experiment with different woods and meats until you find the right combination for your taste.
•Start with a small amount of wood to see how you like the flavour and then add more for more intense smoky taste. Be careful not to overdo it, though: too much wood smoke over long periods can make food taste bitter.
• Try combining woods as you get more experienced for unique and flavourful results.
•Keep a smoker’s notebook while experimenting. Jot down ingredients, wood amounts and combinations, and results, so you can repeat successes. Unless, of course, you want to keep your best recipes a secret!
Cooking Methods
Knowing the difference between direct and indirect braaing — and which method to use when — is one of the most important aspects of mastering the art of braaiing.
If you’ve ever eaten food that was charred on the outside and undercooked inside, chances are your chef selected the wrong braaing method. Fortunately, getting it right is a simple matter of knowing which method to use when braaing certain foods, and then setting your grill up accordingly.
•Direct method
What most of us think of as braaing — the food is cooked directly over the heat source. Best used for robust or smaller foods that cook in under 20 minutes, such as steaks, chops, kebabs, sausages and vegetables, and for searing meats. Learn why …
•Indirect method
Similar to roasting, the food is cooked slowly and evenly as heat reflects of the lid and inside surfaces of the grill. Excellent for delicate foods or those that take longer than 20 minutes to cook, such as large cuts of meat, roasts, ribs, whole chickens and turkeys, and fish fillets. Find out more…
» How long should it take? Find out with our handy cooking times checklist
» Sign up for our free email newsletter for exclusive news and promotions
» What’s New? Check out our hottest new grills and accessories
Caring for your weber
Caring for your Weber grill
Caring for your Weber grill will ensure you continue to get great results every time for many years. Both charcoal and gas grills are relatively easy to maintain and doing so will maximise your grill’s performance and prolong its working life. Here are our helpful tips on how to keep your Weber grill functional and efficient.
Weber Charcoal Grill: Cleaning & Maintenance
Charcoal grills are easy to maintain. To ensure yours performs at its best, clean regularly as described below.
Charcoal Griller’s Toolbox
Store the following tools near your grill for quick, easy, regular cleanups:
• Brass wire grill brush
• Fine steel wool pads
• Mild dish soap
• Sponge or dishcloth
Every time you grill:
• Clean the cooking grate — after the coals have died out, brush off any loose particles on the warm (not hot) cooking grate with a brass grill brush or a handful of crumpled aluminium foil. For more thorough cleaning, use a wet, soapy, fine steel wool pad with only slight pressure. Rinse thoroughly and dry.
• Remove cold ashes from the bottom of the kettle as this prevents airflow problems next time you grill. Ashes also absorb moisture, which may cause premature rusting of the One-Touch Cleaning System.
As needed:
• Clean the inside and outside of the bowl and lid. If you allow cooking residue to burn off the inside of your grill every time you use it, you shouldn’t have to work as hard at scrubbing the inside. You can simply brush off any flaking baked-on grease with a brass wire grill brush. If you want to get your grill in sparkling condition, either inside or out, warm soapy water and a sponge or dishcloth are usually sufficient. If necessary, lightly scrub the porcelain-enamelled parts with a soapy, fine steel wool pad. Be careful not to scratch the porcelain.
• Never wax or paint the lid. The finish on your grill is baked-on porcelain enamel, so you never have to wax or paint it. This finish is glossier and much more durable than paint, and wax will only streak when the grill gets hot. So just wipe the lid down with warm, soapy water when it gets dusty or dirty. Easy!
Weber Gas Grill: Cleaning & Maintenance
Gas grills are relatively easy to maintain. There are steps to periodically take to ensure years of hassle-free performance. We cover them all below:
Charcoal Griller’s Toolbox
Store the following tools near your grill for quick, easy, regular cleanups:
• Brass wire grill brush
• Fine steel wool pads
• Mild dish soap
• Sponge or dishcloth
• 1" putty knife
• Fitted foil Catch Pan Liners
Every time you grill:
• Clean the cooking grate — before or after grilling, burn off any residue by simply turning the grill on high until the smoke stops, then brush the cooking grates with a brass wire grill brush. Please note: cast iron cooking grates require slightly different care.
As needed:
• Change the Catch Pan Liner. You can buy replacement Drip Pans from your local Weber dealer. These pans are made to fit your catch pan under the bottom tray of your Weber gas grill. Regularly changing the liner also discourages animals from visiting your grill for a midnight snack.
• Remove smoke stains from the grill lid and side burner cover. Carefully remove any smoke stains from the grill lid with a soapy, fine steel wool pad and a very light touch. For the stainless steel side burner cover, use only warm, soapy water and a sponge or dishcloth — even fine steel wool will scratch it. Smoke stains are most likely to occur when your Weber gas grill is new, at the seams of the lid where the porcelain-enamelled hood meets the endcaps. They can also accumulate around the thermometer holder. These stains will stop appearing after your grill has built up a natural seal from accumulated cooking vapours.
• Clean the Flavorizer Bars. You really don’t ever need to remove the Flavorizer Bars from your grill to clean them, since preheating the grill and burning off residue by turning the grill on “high” is enough to turn any accumulated debris to ashes. Occasionally brushing the bars off with a brass grill brush or scraping them with a nylon or plastic putty knife should be sufficient maintenance. Just be careful not to gouge the porcelain-enamel finish.
• Clean the warming racks and control panel. A soapy, fine steel wool pad will keep the warming racks clean and free of smoke stains and debris. It will also remove grease spots and stains from the control panel, but use a very light touch so as to not scratch the porcelain. Rinse thoroughly.
• Clean the outside of the endcaps and cookbox. You should clean up grease drippings on these exterior surfaces as soon as possible. Grease is toxic to painted surfaces. Use mild, soapy water and rinse thoroughly. Harsh or lemon-based cleaners can ruin the paint finish on the endcaps and cookbox.
• Clean the bottom tray. Remove the cool (never hot!) bottom tray from under the grill and place over a trash can. Carefully scrape the inside with a 1" putty knife or other straight, flat object. Push the residue out through the bottom hole into the trash can. To ‘deep clean’ the tray, use warm, soapy water and a soapy, fine steel wool pad, being careful not to scratch the porcelain finish.
• Never wax or paint the lid. The finish on your grill is baked-on porcelain enamel, so you never have to wax or paint it. This finish is glossier and much more durable than paint, and wax will only streak when the grill gets hot. So just wipe the lid down with warm, soapy water when it gets dusty or dirty. Easy!
• Never line the bottom tray with foil as grease can accumulate in the creases in the foil and cause a grease fire.
• Never use oven cleaner on your gas grill. Oven cleaner is not friendly to the painted surfaces of your grill; it can remove the paint.
GRILLING TIPS
GRILLING BASICS
Approaching the grill for the first time? Or maybe you’ve grilled before but were less than thrilled with the results. Either way, relax. With these tips you’ll soon be brandishing the tongs like a pro.
Starting Up
Charcoal: On the charcoal grate, place crumpled newspaper or fuel cubes. Cover with charcoal briquets to form a pyramid. (If you are using lig...
hter fluid, soak the briquets with a liberal amount. Tightly recap and store fuel container far from the grill and any flames. DO NOT ever add lighter fluid to a lit fire.) Light the charcoal. Charcoal is ready when briquets are coated with a light grey ash, in about 25 minutes.
Tip: For easy charcoal setup, use a quick-start anister such as the Weber Chimney Starter. Fill starter with briquets, place over fuel cubes or crumpled newspaper in center of charcoal grate, and ignite paper or cubes. In about 25 minutes briquets will be ready.
When charcoal is lightly coated with ash, arrange coals evenly across charcoal grate for the Direct Method or place on either side of grate for the Indirect Method.
Gas: Open grill lid. Open tank valve. Turn front/first burner to High. Allow 2 to 3 seconds for gas chamber to fill. Push ignitor button firmly. The burner should light after only one or two pushes of the button. Once first burner is lit, turn middle/next burner to High and repeat with other burners until all burners are lit. Close lid. Allow grill to preheat on High to 500-550°F. Place food on cooking grate and adjust burners to temperatures and cooking method given in the recipe.
Note:
Always keep the bottom tray and grease catch pan of your gas grill clean and free of debris. This not only prevents dangerous grease fires, it deters visits from unwanted critters. A sprinkle of red pepper is another safe way to discourage animals.
If a flare-up should occur, turn all burners to OFF and move food to another area of the cooking grate. Any flames will quickly subside. Then, light the grill again.
NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL.
Do not line the funnel-shaped bottom tray with foil. This could prevent the grease from flowing into the grease catch pan. Grease is also likely to catch in the tiny creases of the foil and start a fire.
For the first few uses, the temperature of a Weber gas grill may run hotter than normal. Once your grill is seasoned and the inside of the cookbox is less reflective, the temperature will return to normal.
The handy food thermometer that comes with a Weber gas grill is an instant-read model. Placed in its holder, it registers the cooking temperature inside the grill. You can also remove it (wear a mitt) and use it as a probe to check the doneness of food. Promptly replace it in its holder after taking a reading on a piece of food. Never leave it in the meat during grilling because the thermometer’s glass face could shatter.
Proper Grilling Form
Trim excess fat from steaks and chops, leaving only a scant 1/4-inch of fat, which is sufficient to flavor the meat. Less fat is a virtual guarantee against flare-ups and makes cleanup easier.
Keep a lid on it! Your Weber grill was designed to cook foods with the lid down. Keeping the lid on allows heat to circulate, cooking food evenly and without flare-ups. Every time you lift/open the lid, except when instructed to in Weber recipes, you add extra cooking time.
Take the guesswork out of grilling. Use a thermometer and a timer that lets you know when it’s time to take food off the grill. Checking meats for internal temperatures is the best way to determine when food is properly cooked or when done is about to become overdone.
Use the right utensils. Long-handled tools and long barbecue mitts protect you from the heat. Use forks only to lift fully cooked foods from the grill and tongs or turners to turn them (forks pierce food and flavorful juices are lost).
It’s a good idea to follow recipes carefully at least the first time you try them, to learn how a food should be grilled, how it should taste, etc. Then, if you want, you can customize the dish to your own unique tastes.
When you’re using a Weber recipe, remember that cooking times in charts and recipes are approximate and based on 70°F (20°C) weather with little or no wind. (Cooking times for meat, poultry, and fish have been tested with the foods at refrigerator temperature.) Allow more cooking time on cold or windy days, or at higher altitudes, and less in extremely hot weather.
DIRECT / INDIRECT COOKING INSTRUCTIONS
Direct vs. Indirect Method
Weber charcoal grills and gas barbecues give you great grilled results every time because they are designed to give you ultimate control of your grilling temperature and cooking method. Here we explain the secret to great grilling. (Remember, whether you’re cooking by the Direct or Indirect Method, always grill with the lid on.)
Direct Method
The Direct Method is similar to broiling. Food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time. Use the Direct method for foods that take less than 25 minutes to cook: like steaks, chops, kabobs, sausages and vegetables. Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. It also adds nice grill marks and flavor to the entire food surface. Steaks, chops, chicken pieces, and larger cuts of meat all benefit from searing.
To grill by the Direct Method on a charcoal grill, spread prepared coals evenly across the charcoal grate. Set the cooking grate over the coals and place food on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.
To grill by the Direct Method on a gas grill, preheat the grill with all burners on High. Place the food on the cooking grate, then adjust all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.
Indirect Method
The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can’t get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there’s no need to turn the food. Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.
To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces. It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts. For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.
•To grill by the Indirect Method on a gas grill, preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.
NUMBER OF BRIQUETS
To maintain a proper grilling temperature during longer cooking times, add charcoal to your Weber Grill as listed below.
Diameter size and grill
# briquets for first hour
# briquets each additional hour
18-1/2” Jumbo Joe; Bar-B-Kettle; One-Touch; One-Touch Silver, Gold, and Platinum
20 per side
7 per side
22-1/2” Bar-B-Kettle; One-Touch; Master-Touch; Performer; One-Touch Silver, Gold, and Platinum
25 per side
8 per side
26-3/4” One-Touch
30 per side
9 per side
18-1/2” Smokey Mountain Cooker Smoker
2 layers
12
37-1/2” Ranch Kettle
75 per side
22 per side
© 2006 Weber-Stephen Products Co. Used with permission.
HEEL TANDOORI HOENDER:
6 porsies;
1½ uur1,5 kg Hoender
Maak snye in hoendervel.
Meng sous van 150ml jogurt, 45 ml suurlemoensap, gemmer,
knoffel, rissiepoeier, 45 ml olie, koljander, paprika, masala, sout en peper.
Smeer oor hoender, bedek en laat oornag in yskas staan.
Braai met deksel op tot goudbruin.
Bedruip met sous 3 keer terwyl gebraai word.
GEROOKTE ONTBEENDE LAMSBLAD: [WEBER RESEP]
1,5 kg; 6 porsies; 1½ uur
Vryf vleis met olie en geur met sout en peper. Plaas op rooster en maak deksel toe, maak gaar vir 45 min.
Strooi klam roosmaryn & saagsels oor warm kole, maak ketel toe en braai nog 45 min.
SKAAPBOUD MET KOFFIE-GLANSLAAG: [WEBER RESEP]
2 kg; 8 porsies; 1½ uur
Sny vet af. Maak paar snye in vleis, druk knoffel & roosmaryn daarin.
Vryf vleis met peper in.
Braai met deksel op vir 30 min.
Maak sous van 75ml swart koffie, 75g gesmelte botter, 15 ml suurlemoensap.
Bedruip vleis en braai nog 1 uur.
Laat 15 min staan, sny en sit voor.
SKAAPRIBBETJIE: [WEBER RESEPTE]
Bestryk ribbetjie met sous of marinade van jou keuse. Rooster vir 35 min met deksel op.
LAMSTJOPS:
Geur, plaas op rooster, maak deksel toe en braai 20 min tot bruin.
GEROOKTE VARKRIB: [WEBER RESEP]
Marineer varkrib oornag.
Braai met deksel op vir 25 min.
Bedruip vleis met marinade en strooi saagsels (geweek in water of appelsap) oor vuur.
Maak deksel toe, braai nog 10 min.
HEEL BEESFILET IN SPEK TOEGEDRAAI: [WEBER RESEP]
1,5 kg; 6 porsies; 45 min.
Vryf peper oor vleis, laat staan 30 min buite of 3 ure in yskas.
Bedek met 8 – 10 repe rugspek en steek vas met tandestokkies.
Plaas vleis op gesmeerde rooster oor druppan. Maak deksel toe en braai vir 30 – 45 min. Laat staan 10 min.
Sny in 8 skywe, giet botter oor.
Verhit 60 ml brandewyn, steek aan die brand en giet oor vleis.
ROOIBOS GEROOKTE HOENDER: WEBER RESEPTE]
4 porsies
Bestanddele:
1 heel hoender (1.5 – 1.8 kg)
1 k koue water
1 k sagte bruinsuiker
2 eetlepels swartpeperkorrels
8 lourierblare
5 g vars roosmaryn
2 knoffelhuisies, grofgekap
5 korrels wonderpeper
10 sakkies rooibostee
500 g eikehout-saagsels (beskikbaar by Pick n Pay)
Metode:
Maak die hoender goed skoon en sny alle oortollige vel af.
Maak nou die hoender goed droog met kombuispapier.
Meng die res van die bestanddele (buiten die saagsels en teesakkies) en geur die hoender binne en buite daarmee.
Sprinkel die teesakkies en saagsels in ’n Weber.
Plaas die hoender op die rooster. Sodra die geure en aromas begin ontwikkel, maak jy die Weber toe sodat die rook nie ontsnap nie
Die grootte van die hoender sal bepaal hoe lank dit moet rooster, maar dis gemiddeld so 1-1.5 uur.
CAJUN GEROOKTE VARKBLAD MET KOOLSLAAI ENS.: [WEBER RESEPTE]
4 porsies
Bestanddele:
2.5 kg varkblad (nog met die been in)
500 g okkerneuthout-stukke (beskikbaar by Pick n Pay)
2 koppies witwyn
Vir die Cajun-geursel
1 teelepel uie-poeier
1 teelepel knoffelpoeier
skil van 2 suurlemoene
1 lourierblaar, fyngebreek
1 teelepel rooipeper
1 teelepel sout
Vir die pietersielie-mayonnaise
150 ml kanola-olie
50 ml olyfolie
2 eiergele
½ teelepel Dijon-mosterd
1 eetlepel witwyn-asyn
1 knoffelhuisie
¼ koppie fyngekapte pietersielie
Vir die koolslaai
1 koppie asyn
2 eetlepels bruinsuiker
4 eetlepels olyfolie
1 kool, fyngekerf
Metode:
Vir die varkblad
•Meng al die bestanddele vir die geursel in ’n bakkie.
•Vryf die varkblad met die geursel, bedek dit met kleefplastiek en plaas dit vir minstens 3 uur in die yskas.
•Voorverhit die Weber tot matige hitte en sprinkel helfte van die houtstukke oor die kole.
•Braai die blad vir 1 ½ uur met die deksel op.
•Haal die vleis van die rooster af en plaas nog kole en die ander helfte van die houtstukke in die Weber. Sit die vleis terug op die rooster en braai vir nog ’n 1 ½ uur.
•Laat vleis vir 15 minute “rus” op ’n houtbord en sny dan.
Vir die pietersielie-mayonnaise
•Meng die twee olies in ’n maatkoppie en sit eenkant.
•Klits eiergele, mosterd, asyn en knoffel in ’n voedselverwerker tot glad, voeg die olies by terwyl die voedselverwerker steeds aan is, meng tot alles mooi gekombineer is.
•Voeg sout en peper na smaak by en meng die pietersielie by.
Vir die koolslaai
•Meng die asyn, suiker, olyfolie, sout en swartpeper in ’n bak. Voeg die kool by, meng goed en laat 15 minute staan voor etenstyd.
SPRINGBOKBOUD IN DIE WEBER:
.by Kos vir kampeerders met idees vir kampering on Friday, June 24, 2011 at 12:03pm.
Susan Kock van Richmond gebruik ’n spesiale spuitnaald om die boud met die marinade in te spuit sodat die geur lekker deur die hele boud versprei. (Jy kan hierdie spuitnaalde landwyd by Freddy Hirsch-slaghuisverskaffers koop.)
Bestanddele (vir 6-8 mense)
• 1 springbokboud, goed rypgemaak
VIR DIE MARINADE:
• 1 koppie mango- of lemoensap
• 1 koppie vars suurlemoensap
• 1 koppie olyfolie
• sout en varsgemaalde swartpeper
• 1 knoffelhuisie, gekneus
• 10 ml gemengde kruie
1. Meng en wag. Meng al die marinadebestanddele en laat dit vir ’n dag in die yskas staan.
2. Hou mooi stil. Gebruik ’n groot spuitnaald om die marinade in die boud te spuit ’n dag voor jy dit gaarmaak. As jy nie ’n spesiale vleis-spuitnaald in die hande kan kry nie, kan jy enige groot, dik spuitnaald probeer. (Net nie dieselfde een as wat jy vir jou stoetbulle gebruik nie – Red.) Susan sê as jy ’n boud op die gewone manier marineer, doen die marinade net aan die buitekant sy werk en nie tot op die been nie, selfs al marineer jy die boud vir tot drie dae.
3. Kole toe met jou. Sit die boud vir omtrent ’n uur in die Weber of gebruik ’n vleistermometer en as die binnetemperatuur 60-70 °C is, moet hy afkom. Die vleis moet nog pienk wees aan die binnekant.
4. Rustyd. Laat die vleis vir ’n paar minute eenkant rus voordat jy dit sny. Sit dit voor saam met ’n romerige sampioensous as jy wil.
Annatjie sê: Die boud sal nie droog wees as jy goed rypgemaakte vleis gebruik nie – moet dit net nie oorgaar braai nie, anders gaan jy wurg.
DIEP GEBOTTERDE SUURLEMOEN HOENDER: [Abri Oosthuizen] WEBER RESEP
Benodigehede:
250g Gesoute Botter
Soet Basiel
Pietersielie
Swartpeper
½ koppie Olyfollie
Fyngekapte Knoffel
Marinda Braai Sout met Suurlemoenpeper
1 Heel Hoender
Een en ‘n halwe Suurlemoen
10 Baba Aartappels
‘n Blikkie Gekapte Sampioene in Brine
Vat die Basiel, Knoffel, Swartpeper en Pietersiele en dan meng jy dit met jou hande deur die botter na smaak, maar nie te veel nie. Meng ‘n halwe koppie Olyfolie en een suurlemoen se sap deur die botter mengsel.
Vat die heel ondooide hoender en werk nou met jou wys en middel vinger die bottermengsel onder die vel in. Wees versigtig om nie die vel te skeer nie. Waar jy nie onder die vel kan inkom nie, veral op die duie, kan jy net ‘n klein snytjie in die velletjie maak en so-doende die botter mengsel reg deur tot onder die boudjies se velle in werk.
Sit nou die hoender in ‘n staal bak saam met die baba aartappels en sampioene. Sprinkel die Marinda Braai sout oor saam met nog bietjie pietersielie. Die oortollige botter mengsel kan jy in die binnekant van die hoender inwerk sowel as die halwe suurlemoen. Trek nou die bokant van die staal bak oor met foelie.
Sit die staalbak met die hoender in jou WEBER met matige kole vir 15 min.
Na die 15 min kan jy die foelie afhaal en dan die deksel van die Weber terugsit vir nog so 20 min.
GUINNESS BEER BREAD: [WEBER RECIPE]
Preparation time: 10 min
Cooking time: 45 min
Ingredients
•500g cake flour
•2tsp baking powder
•440ml can of Guinness beer
•1 pinch rock salt
•fresh rosemary- chopped
Method
Spray and cook a bread tin.
In a mixing bowl, combine all the ingredients. Add the batter to the bread tin.
Use about 15-18 coals each side (indirect cooking method).
Place on the weber, close lid and check after 40-45min.
Tap on the bread with your finger. It should make a hollow sound.
Let the bread cool down before cutting it.
SPRINGBOKBOUD VOORBEREI IN 'N WEBER:
Bedien 6-8
1 Springbokboud, goed gemarineer en rypgemaak
250ml mango- of lemoensap
250ml vars suurlemoensap
250ml olyfolie
sout en varsgemaalde swart peper na smaak
1 gekneusde knoffelhuisie
10ml gemengde kruie
Meng al die bestanddele vir die marinade en los vir een dag. Sif die marinade en spuit die boud daarmee in, een dag voor die voorbereiding. Plaas die boud in die Weber vir sowat een uur of totdat 'n termometer die interne temperatuur op 60 tot 70 grade C meet.
Die boud moet verkieslik nog ligroos aan die binnekant wees. Laat die boud vir 'n paar minute rus voordat dit gesny en bedien word. Gebruik 'n groot inspuitnaald met 'n dik naald indien 'n kommersiële inspuitnaald nie beskikbaar is nie. Hierdie boud is nie ontbeen nie, en selfs al word dit tot drie dae lank gemarineer, sal die marinade net aan die buitekant geproe word - daarom is dit verkieslik om die boud met die marinade in te spuit. Bedien met sampioensous.
SPRINGBOKBOUD VOORBEREI IN 'N WEBER:
Bedien 6-8
1 Springbokboud, goed gemarineer en rypgemaak
250ml mango- of lemoensap
250ml vars suurlemoensap
250ml olyfolie
sout en varsgemaalde swart peper na smaak
1 gekneusde knoffelhuisie
10ml gemengde kruie
Meng al die bestanddele vir die marinade en los vir een dag. Sif die marinade en spuit die boud daarmee in, een dag voor die voorbereiding. Plaas die boud in die Weber vir sowat een uur of totdat 'n termometer die interne temperatuur op 60 tot 70 grade C meet.
Die boud moet verkieslik nog ligroos aan die binnekant wees. Laat die boud vir 'n paar minute rus voordat dit gesny en bedien word. Gebruik 'n groot inspuitnaald met 'n dik naald indien 'n kommersiële inspuitnaald nie beskikbaar is nie. Hierdie boud is nie ontbeen nie, en selfs al word dit tot drie dae lank gemarineer, sal die marinade net aan die buitekant geproe word - daarom is dit verkieslik om die boud met die marinade in te spuit. Bedien met sampioensous.
PRIME RIB ROAST: [WEBER]
Let’s try something different – a Prime rib roast on the Weber. This is not a very well known cut in South Africa, YET. Once you have tried it this will definitely become a regular when family and friends get together though. The taste of this cut is true beef and when it is roasted on the bone it tends to stay moist for longer. Juicy and tasty.
Prep time: 5 Minutes
Grilling time: 20-25min per 500g
Serves: 8 - 10
Grilling method: Direct
For this recipe I used a basic but very tasty wet rub.
Ingredients
Prime Rib roast (+/- 2.5 kg)
Rub:
30ml Olive oil
30ml Worcester sauce
30ml Paprika
15ml Black pepper
15ml Mixed herbs
10ml Salt
Method:
1. Mix the ingredients for the rub in a bowl.
2. Rub the mixture onto the meat to coat the meat.
3. Light the gas braai for indirect method or light a fire with 30 briquettes on each side. When the braai is ready place the meat on the grid with the bone side down.
4. Close the lid and leave to cook for about 20-25min per 500g.
5. The best way to ensure a perfect degree of doneness is by using a meat thermometer. I find it best to cook the meat to 60°C, remove it from the heat and then let it rest for 5-10min. This will result in a juicy rare roast.
Tip:
If you want it slightly more cooked then remove it when it reaches 65°C. Remember that the core temperature will rise by a few degrees while resting and don’t slice the meat before letting it rest. Meat rests best in a slightly warmer temperature. About 50 – 60°C works best.
Serving suggestions:
By now your mouth is probably watering but short of stripping the meat from the bone caveman style what can you do with this cut?
1. Cut it into steaks and sear it on a hot grid for about 1min on each side and serve with crispy potato wedges.
2. Carve from the bone into thin slices and serve with a Sunday lunch or with a salad for a light fresh summer lunch.
3. Serve sliced with mustard, gherkin and fresh ciabatta bread.
4. Serve with roasted vegetables and a pesto oil.
JORDIES LAMB SHANK; [WEBERBRAAI] [Posted by Chris Jordan]
Ingredients
•Top grade lamb shanks
•Mint
•Italian herbs
•Honey & Mint basting sauce
Method
•Leave lamb in fridge for at least 36 hours, the bright pink will change to a deep reddish color
•Rub lavishly with Mint and Italian Herbs
•Light a fire in a Weber (indirect heat) and place on grill for 73.56 minutes
•Baste with a Honey and Mint baste, turn over and leave for 11.66 minutes
•Take off Weber and let it stand for 5.78 minutes
Please remember to leave the bones for Wagter.
LAMB ROAST: [JAN BRAAI] [WEBER RESEP]
For a Sunday lunch, get a lamb roast early Saturday morning and make sure it hasn’t been frozen!
1.5kg Lamb Roast
Sea salt
Black pepper
A handfull fresh Rosemary
100ml Meat marinade
4 Garlic cloves, quartered
Handfull fresh lavender finely chopped
100ml Honey
50ml Olive oil
Method
Pierce lamb roast and insert garlic ( soos Ouma dit gedoen het)
Season with the sea salt and pepper
Grind the rosemary & lavender in a pestle with the oil, honey and marinade
Rub this mush all over the roast
Cover and refrigirate – do not freeze!
Place on a Kettle grill for 2.5 hours, indirect heat, make sure it is browened and cover lighly with tin foil
When meat starts falling off the bone, remove and let it rest for 15 minutes before carving
Serve with whatever you like.
JORDIE’S PIG RIBBERTJIES: [Posted by Chris Jordan] [WEBERBRAAI RECIPE]
Ingredients
•Enough for 8
•5 kg pig ribs, fresh, uncooked and with the skin intact
•Nomu Pork Seasoning
•Good quality honey, about 1 litre
Method
•Sprinkle the Nomu Pork Seasoning liberally the night before and leave in fridge – do not freeze.
•Allow three hours before the last stretch which will be another 30 minutes.
•Stoke a Weber big time, indirect with good quality charcoal.Leave to burn through for about 20 minutes.
•Place a drip tray at the bottom and on the grid, pack the ribbertjies with the skin on the outside, almost tent shaped.
•Place the lid on and LEAVE for 3 hours.
•Now, cut the skin, which ought to be crispy from the ribbertjies and cut the ribbertjies in individual pieces. Place in a large pan and squirt the honey liberally over the ribbertjies.
•Place back in Weber and make sure the heat is still OK, if not, stoke the fire brother.
•Serve immediately with a moerse groot salad.
BEEF FILLET WITH AMARULA AND CHERRY SAUCE: [WEBER RECIPES]
Prep time: 5 Minutes
Grilling time: 30 - 45 Minutes
Serves: 6
Grilling method: Direct
1.5 kg Beef fillets
2 tbsp Oil
2 tsp black pepper, ground
2 tsp salt, course
For Sauce:
2 tsp Beef stock powder
200ml Water, warm
80 g Onions
30g Butter
200ml Red wine
100ml Amarula
1 tin Cherries
Method of Preparation
1. Rub the oil over the fillet, add salt and pepper.
2. Grill the fillet on medium heat on the grid. Cover with the lid.
3. Cook for +- 30 min for a medium fillet, +- 60 min for well done fillet.
4. Remove from the braai and slice just before serving with sauce.
For the Sauce:
1. Dice onions
2. Heat butter in a pan and fry until glassy.
3. Dissolve the beef stock powder in the warm water.
4. Add red wine, amarula and beef stock to onions and allow to boil. Reduce to a simmer for 5 minutes.
5. Add the cherries and simmer a further 3 min.
6. Add seasoning to taste.
7. Serve warm.
Presentation:
Add sauce over sliced fillet.
MEMPHIS STYLE RIBS: [WEBER BRAAI]
4kg pork spareribs
2½ Tablespoons garlic powder
1 Tablespoon seasoned salt
1 cup Original Takumi Sauce or Jimmy sauce or Castle sauce
½ cup Rice Vinegar
½ cup ketchup
¼ cup brown sugar
METHOD:
Mix garlic powder and seasoned salt together. Rub mixture over the ribs, front and back.
Let ribs marinate for at least an hour or overnight. Prepare your grill for indirect heat. Place the ribs in the center of the grill and cook for 1½ to 2 hours to an internal temperature of 160˚ or until done. Combine Takumi, Rice Vinegar, ketchup and brown sugar. Brush over ribs during the last 15 minutes of cooking.
Makes 8 servings.
MY WENK:
Kan ook oor die kole gebraai word.
HERE'S HOW WE BRAAI'D A DUCK: [WEBER BRAAI - BOUFILLIOUS FOOD 24]
CRISPY BRAAI'D DUCK:
INGREDIENTS:
1 whole duck
2 handfuls of baby potatoes
2 stems of spring onion cut vertically
200g of strawberries (rough diced)
1/2 cup of orange juice
2 T soya sauce
THE BRAAI:
To braai the duck, I used a combination of both direct and indirect cooking on a kettle braai. Cooking the duck this way, results in extremely moist meat and crispy skin that is not too fatty. It does take a bit longer than a chicken, so ensure enough red wine is available (we enjoyed Andreas Shiraz).
Firstly, poke holes in the duck skin with a knife such that fat will easily drain as it is cooked. To prepare the braai, place the drip tray in the center of the coal grid and stack coals around it. Light the fire and let the coals reach proper temperature (about 30min). Now that coals are ready, pour some water into the drip tray (this will steam the duck) and place potatoes in. The potatoes will be steamed and cooked in the duck juices. Now I firstly grilled the duck directly over the coals on both sides for about 7min a side to get skin nice and brown (see that fat spark!). Next, place the duck over the drip tray and close the lid of the braai. Let it cook for about an hour without peaking. Now lift the lid and turn the duck on its other side and cook for another 30min with the lid closed. The duck should now be about ready, but to get extra crispy skin, I let it grill directly over the coals for another 15 min. The duck is a fatty bird and the aim here is to grill off most of the fat beneath the skin, such that you are left with crispy skin and meat. I made some cuts in the skin where I saw pockets of fat remaining to drain and leave skin crispy.
THE STRAWBERRY SAUCE:
Duck really goes well with a sweet acidic sauce and since strawberries are in season this would make the perfect partner.
Heat strawberries in a saucepan with olive oil, add soya sauce and orange juice and spring onion. Bring ingredients to boil and stir until a jam like texture. Remove from heat and serve with duck.
Crispy duck!!!
Bon apetite
GEURIGE HOENDER OP DIE SPIT: [TOKS EN TJOPS]
Marinade
1/2 k Dijon mosterd
1/4 k heuning
2 t olyf olie
1 t vars gerasperde suurlemoenskil
2 t suurlemoensap
2 t kerripoeier
1/2 t gekapde knoffel
1/2 t sout
1/4 t rooi pepper
1/4 t gemaalde swart pepper
1 Heel hoender (met vel)
Marinade:
Meng al die marinade se bestanddele saam in 'n bakkie.
Maak 'n indirekte vuur in die Weber.
Plaas die hoenders in 'n herseëlbare plastiese sakkie en voeg 2 derdes van die marinade in die sakkie; bêre die ander derde. Druk die lug uit die sakkie uit seël en draai 'n paar keer om die marinade te sprei. Plaas in yskas tot 20 min voor braai.
Haal die hoender uit die sakkie en plaas hoender op die rotisserie klamp met die vurkklampies.
Plaas op Weber met die motor wat wys in die rigting van die handvatsel.
Kook oor indirekte hitte todat die vleis nie meer pienk is om die bene nie (omtrent 45min to 1 uur 15min)
Wend van tyd tot tyd die marinade wat jy gebêre het aan gedurende die laaste 15 minute.
Bierpens glo nie in webber respete nie. As Boere Braaiers verstaan ons hoe ‘n ding werk en gooi dan ons eie trademark in die storie en voila ‘n tradiese word gebore. Hier verskyn wel resepte wat goed werk saam ‘n webber, maar dis heeltemal toevallig.
Ek gaan die kort en die lank van ‘n webber hier verduidelik sodat almal die pot kole beter kan verstaan. Ek het my vingers baie gebrand en bakke vleis gemors voor ek my webber verstaan het. So ek beskou my nie as ‘n kenner nie, maar gaan wel my ervarings met die deel wat dit wil lees.
Ek gebruik my webber op drie maniere. Direkte Hitte, indirekte hitte en as ‘n roker.
Direkte Hitte:
Dit is wanneer ek vleis vinnig en warm wil braai soos, hoender porsies of steak en wors.
Maak met gewone houtskool of briekette vuur. Terwyl daar nog vlamme is seel die vleis en gooi spesery. Plaas nou die deksel oor die pot kole en seel alle suurstof. Die smoor effek maak baie rook en dit geur die vleis. Sodra die vlamme dood is maak die suurstof weer oop. Reguleer die suurstof sodat die kole nie dood gaan nie. Onthou die hitte gaan meeste wees aan die kant van jou ventilasie gate.
Sodra die vleis amper gaar is kan dit op hoop gepak word van weg van die kole se kant af. Deksel opgesit word en na gelang van die hitte van die kole kan die gate gestel of gesmoor word. Dit is ook nou ‘n goeie tyd om die marenade wat oor gebly het oor die vleis uitegooi. Dit sal nou tot dik stroop bak oor die vleis wat eenkant le en sweet voor dit bedien word.
vleis moet nog steeds gedrai word om skroeiing te voorkom.
Indirekte Metode
Die manier verg beplanning… Nie te warm vuur. Geskik vir heel stukke vleis, soos heel hoender, skaap rib, bout of blad. Maak die kole in die een hoek van die pot. Seel jou vleis op die direkte manier. Plaas vleis aan kant van warm kole. Die kole moet die wind opkant van die pot gemaak word. Die suurstof gate staan wind af. Die vleis word tussen die kole en die suurstof gate geplaas.
Die is nou ‘n rugby Saterdag Braai waar jy nie gereeld op die vleis wil inkyk nie. Stel jou suurstof gate na gelang van wind sterkte. Hoe groter die gate hoe warm die vuur en hoe gouer gaan jou kole uitbrand. Kole wat suurstof kry sal brand. Die deksel dien as soort druk koker deksel en help met die gaar maak van vleis. dus wil die vleis nie gereeld gepla word nie en die braaier kan sy sport geniet. Hierdie is die idiots guide to ‘n great braai.
Roker
Gebruik braai hout om jou vuurtjie te maak. sodra die out lekker deur brand sit jou vleis op en seel dit aan beide kante. Smoor nou die vlamme met die deksel met al die gate toe. Draai vleis gereeld om skroeiing te voorkom. Vark en Hoender is lief vir die metode. Vleis kan later weg van die oorblywende kole geskuif word sodat dit kan le en sweet. Vark en hoender wil deur gaar word.
Braai Vleis en die Mikrogolf Oond
Onthou dat Braai vleis eers more in die Mike gesit word. Dit moet eers deur trek die aand in die yskas. Vars braai vleis wat van half rou na Micro to gaan verloor die hout braai smaak en proe dan soos kook vleis. Plaas liewer jou vleis in ‘n Pirex bak om deur te sweet. Anders maak nog kole.
ALL ABOUT WEBER’S AND BRAAI TIPS:
Grilling Tips
Whether you are getting ready to braai for the first time or have braaied before, but been less than thrilled with the results, these tips, tricks and techniques are all you need to sear, broil and roast like a champion.
An essential part of South African culture, braaing is a great cooking technique that has been handed down to us from our caveman...
ancestors: wood + fire + meat = dinner! The process remains largely unchanged, but we still make mistakes with it. The biggest mistake is braaing everything over the same flame, instead of taking the time to find out how different foods and cuts of meat respond to heat. Once you’ve learnt the basics, though, braaing is simple and fun. Master your braai and delight your diners with these handy braai tips:
Braaing basics
Nothing beats a braai! The great smell of fabulous food sizzling on the grill, the way it encourages friends and family to join in… learn the basics about braaing
Smoking basics
Craving that great smoked flavour? Hot smoking food on the braai not only tenderises it, but also infuses it with a wonderful rich flavour. Don’t let the extra stuff required put you off as hot smoking on the braai is easy to learn. Find out more
Cooking Methods
Knowing the difference between direct and indirect braaing — and which method to use when — is one of the most important aspects of mastering the art of braaing. Discover why
Cooking Times
Is it ready yet? We’ve all seen grilled food that’s not properly cooked: charred black on the outside, but still pink in the middle. Fortunately, you can avoid this disaster easily and get great results every time by making sure you know your cooking times and control your braai temperature. View our cooking times chart
FAQs
Not found the answer you’re looking for? Try our list of Frequently Asked Questions
Braaing ‘On the Go’
For those of us who enjoy braaing out in nature, Weber has a range of portable grills that make it a pleasure to braai ‘on the go’. Whether you want to cook at your campsite, a countryside picnic or o the beach, you can now enjoy the great flavour of grilled food you love anytime, anywhere! Weber’s portable grills
Preparing the perfect charcoal fire
Before you can master the art of braaing with charcoal, you must learn the art of building a fire you can cook on. Learn how to build the perfect fire
Preparing the perfect fire
Before you can master the art of braaing with charcoal, you must learn the art of building a fire you can cook on.
•Remove the lid and open all air vents before building the fire. For proper airflow, remove accumulated ashes from the bottom of the grill if present (only after the coals are fully extinguished). Charcoal requires oxygen to burn, so be sure nothing clogs the vents.
•Place your kindling — either firelighters or crumpled newspaper — in the centre of the charcoal grate. Avoid using lighter fluid because it is messy and can impart a chemical taste to your food unless it is thoroughly burned off.
•Form your briquettes into a pyramid-shaped pile with the peak in the centre of the grill or pile the charcoal into a Weber RapidFire chimney starter.
•Light the kindling. Add more charcoal briquettes if required.
•Arrange coals when covered with a light grey ash — usually after 25 to 30 minutes — use long-handled tongs and organise the coals according to the cooking method you are going to use (see below).
•Place cooking grate (grill) on top and allow it to warm up before adding food. It is recommended that the grill be heated up and the fuel kept red hot, with the lid on, for at least 30 minutes prior to cooking for the first time.
•Hot smoke for additional flavour. Consider adding hardwood chips or wood chunks that have been soaked in water for at least 30 minutes and drained or moistened fresh herbs, such as rosemary, thyme, or bay leaves, for extra flavour. Place the wet wood or herbs directly on the coals just before you begin cooking. Learn the basics of hot smoking…
•Lift the lid to the side during cooking, rather than straight up. Lifting straight up may create suction and draw ashes up onto your food.
For direct braaing:
spread the briquettes out evenly across the bottom of the grill. You can also create a two-level fire so that you have two areas of different temperature — a hot area and not so hot area. This allows you to sear foods and then cook them through. Learn more about the direct braaing method.
For indirect braaing:
either spread the briquettes out in a ring by pushing them to the outside of the charcoal grate, or by using charcoal rails placed on the left and right hand side of the grate. In either case, leave the middle empty. Place a large Weber drip pan in the centre and add fluid to it (the fluid will prevent the braai from smoking and the meat from drying out). Water is the ideal primary fluid, but experiment with spices and marinade as these will add additional flavour to the food being cooked. Don’t forget to place your food in the centre of the grill when cooking. Learn more about the indirect braaing method.
When hot smoking:
once the coals have turned from black to grey, put the cooking grate in place on top. Soak the wood chips in fluid, for example, water, beer or tea, for around 30 minutes (how long your fire will more or less take to be ready). Add a hand full of the chips to the coals on both sides. Place the lid on, with the air vent fully open and facing towards the front handle. Cook/smoke your meat for approximately 25 minutes per 250g/ or 1 hour per kilogram. Remember, every time you lift the lid you will loose the accumulated heat and add approximately 15 minutes to your cooking time. Find out more about hot smoking.
» How long should it take? Find out with our handy cooking times checklist
» Browse our list of Frequently Asked Questions
» Enjoy braaing out in nature? Find out about Weber’s range of portable grills
» Sign up for our free email newsletter for exclusive news and promotions
» What’s New? Check out our hottest new grills and accessories
Braai Basics
Nothing beats a braai! The great smell of fabulous food sizzling on the grill, the way it encourages friends and family to join in…
It’s not just a braai on the patio any more, either. Indoors goes outdoors this year in a big way as the garden becomes an extra living room where people love to spend quality time with friends and family. Grills, which have become much more sophisticated in the last few years, are at the heart of this new living space.
Whether you are planning a casual lunch or a candlelit supper, a kid’s party or something special for friends, this new outdoor living room can be as smart as you want to make it. You can dress it up for glamorous entertaining or down for an informal family grill. Whatever you’re doing, a Weber grill at the heart of your outdoor kitchen will make your garden that extra bit special.
•The perfect position
Before you light up, find the correct place to put your grill. Make sure it is safe and stable. Don’t put it too close to your house or your neighbours’.
•The right tools
The correct equipment — tongs, forks, spatulas and skewers etc. — make grilling so much easier. Take a look at the stylish Weber Accessories range for some great ideas on how to make grilling much easier and more fun.
•Lumpwood or briquettes — is there a difference?
Yes! Lumpwood charcoal burns extremely quickly, making it much more difficult to control your cooking and creating excessive fly-away ash that can contaminate your food. Compressed to a high density, premium quality Weber charcoal briquettes burn longer, resulting in a much more consistent and even distribution of cooking heat and giving you much better results on the grill.
•Keep a lid on it!
Remember to close the lid. Just about everything should be grilled with the lid on. The lid helps maintain a steady temperature, captures the smoky flavour better and provides for faster cooking, which means juicer steaks and more succulent seafood. Also the uneven air flow you get on an open grill contributes to flare-ups.
•Warm up your meat
Getting it out the fridge and letting your meat sit at room temperature for 20-30 minutes before you pop it on the grill will help allows the fibres to warm up and relax a little and prevents the slight drop in grill temperature that occurs when cold meat is placed on it, making for faster cooking and juicier meat!
•Only turn once or twice
Many cooks succumb to the temptation to turn their food too often. If the heat is right, most foods only need to be turned once or maybe twice during cooking. Patience allows for caramelisation, the process that gives food cooked on a grill its special flavour. The longer food sits in one place, the deeper its flavour will be — provided you don’t burn it, of course.
•Sticky fish
Many people shy away from fish because they think it’s going to stick to the grill and fall apart. These fears also lead to them cooking the fish on a delicate heat, when, in fact, cooking quickly on a high heat better prevents sticking.
• Seasoning secrets
When adding seasoning, bear in mind that the grates on the grill mean that as much as 20% of it will drop into the fire. Salt is probably your most important condiment, but wait until the last 10-15 minutes before braaing to add it — salt too early and you could draw a lot of needed moisture out from the meat.
» Choose the right cooking style for your food
» How long should it take? Find out with our handy cooking times checklist
» Sign up for our free email newsletter for exclusive news and promotions
» What’s New? Check out our hottest new grills and accessories
Smoking Basics
Craving that great smoked flavour? Hot smoking food on the braai not only tenderises it, but also infuses it with a wonderful rich flavour. Don’t let the extra stuff required put you off as hot smoking on the braai is easy to learn.
If you want to try out smoking on your regular grill, our guide below will get you started. We’ve also provided tips for beginners and a Smoking Woods Chart to help you match the right woods with specific foods.
Getting started:
• Wood
Start by soaking your wood in water — chunks need soaking for at least an hour, chips (including wine barrel chips) and aromatic twigs (grape vines or fruit wood twigs) need only 30 minutes. Shake off all excess water before adding them to your fire. You can find smoking woods in hardware stores and home centres or, if you’re lucky, your own backyard. Wine barrel chips are available in specialty food stores and gift shops, as well as some hardware stores. (See our chart below of available wood types.)
• Water
Water adds moisture to the smoking process so meats come out flavourful and tender. If you're using a traditional smoker with a water pan, try adding barbecue sauce, marinades, wine, beer, fruit juices, or herbs and spices to the water pan for additional flavour. Be sure to keep the water pan full. For large roasts and turkeys, you may have to add water to the pan a couple of times during braaing. You can use a water pan with charcoal and gas grills, too. Check the water pan when you add charcoal. A watering can makes replenishing easy. When smoking cheese, add ice to the water pan so the cheese doesn’t melt above it.
•Food
Place food in the centre of the cooking grate above the water pan (if you are using one). Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat (which you can simply cut off before serving). Consider cooking your menu up to two days before serving as the smoke flavour becomes richer in the refrigerator. That’s why smoked foods make great leftovers.
Preparing your grill:
•Preparing a charcoal or gas grill
Virtually all Weber Gas Barbecues can be equipped with or are sold with a smoker attachment (exceptions: Spirit Series and Genesis Junior). The smoker attachment makes it easy to turn your barbecue grill into a hot smoker although you can also improvise with a foil pan.
Before preheating your grill, simply fill the water pan on the smoker attachment with hot tap water. Place pre-soaked wood chunks or chips/twigs in the other compartment or in a foil pan directly on the Flavorizer Bars over the lit burner (use a separate pan for water if you are using a foil pan for the wood pieces).
Begin cooking after preheating and when the grill is fully smoking. You can get a smoker attachment for your grill by visiting your local dealer, or calling Weber Customer Service on (011) 454 2369. Please have your grill model number available.
Weber Chef's Tips for Beginners:
•Use a meat thermometer to make sure smoke-cooked foods are done, but not overcooked. Smoke-cooked foods look different than other grilled or oven-prepared foods. They may be pink or red when completely cooked, for example, apple wood will make cooked chicken look red.
•Use tongs and barbecue mitts to add charcoal, turn meats, refill the water pan or adjust the vents.
•Do not use charcoal infused with starter fluid as it can add an unpleasant taste to your smoked foods.
Experiment with different woods and meats until you find the right combination for your taste.
•Start with a small amount of wood to see how you like the flavour and then add more for more intense smoky taste. Be careful not to overdo it, though: too much wood smoke over long periods can make food taste bitter.
• Try combining woods as you get more experienced for unique and flavourful results.
•Keep a smoker’s notebook while experimenting. Jot down ingredients, wood amounts and combinations, and results, so you can repeat successes. Unless, of course, you want to keep your best recipes a secret!
Cooking Methods
Knowing the difference between direct and indirect braaing — and which method to use when — is one of the most important aspects of mastering the art of braaiing.
If you’ve ever eaten food that was charred on the outside and undercooked inside, chances are your chef selected the wrong braaing method. Fortunately, getting it right is a simple matter of knowing which method to use when braaing certain foods, and then setting your grill up accordingly.
•Direct method
What most of us think of as braaing — the food is cooked directly over the heat source. Best used for robust or smaller foods that cook in under 20 minutes, such as steaks, chops, kebabs, sausages and vegetables, and for searing meats. Learn why …
•Indirect method
Similar to roasting, the food is cooked slowly and evenly as heat reflects of the lid and inside surfaces of the grill. Excellent for delicate foods or those that take longer than 20 minutes to cook, such as large cuts of meat, roasts, ribs, whole chickens and turkeys, and fish fillets. Find out more…
» How long should it take? Find out with our handy cooking times checklist
» Sign up for our free email newsletter for exclusive news and promotions
» What’s New? Check out our hottest new grills and accessories
Caring for your weber
Caring for your Weber grill
Caring for your Weber grill will ensure you continue to get great results every time for many years. Both charcoal and gas grills are relatively easy to maintain and doing so will maximise your grill’s performance and prolong its working life. Here are our helpful tips on how to keep your Weber grill functional and efficient.
Weber Charcoal Grill: Cleaning & Maintenance
Charcoal grills are easy to maintain. To ensure yours performs at its best, clean regularly as described below.
Charcoal Griller’s Toolbox
Store the following tools near your grill for quick, easy, regular cleanups:
• Brass wire grill brush
• Fine steel wool pads
• Mild dish soap
• Sponge or dishcloth
Every time you grill:
• Clean the cooking grate — after the coals have died out, brush off any loose particles on the warm (not hot) cooking grate with a brass grill brush or a handful of crumpled aluminium foil. For more thorough cleaning, use a wet, soapy, fine steel wool pad with only slight pressure. Rinse thoroughly and dry.
• Remove cold ashes from the bottom of the kettle as this prevents airflow problems next time you grill. Ashes also absorb moisture, which may cause premature rusting of the One-Touch Cleaning System.
As needed:
• Clean the inside and outside of the bowl and lid. If you allow cooking residue to burn off the inside of your grill every time you use it, you shouldn’t have to work as hard at scrubbing the inside. You can simply brush off any flaking baked-on grease with a brass wire grill brush. If you want to get your grill in sparkling condition, either inside or out, warm soapy water and a sponge or dishcloth are usually sufficient. If necessary, lightly scrub the porcelain-enamelled parts with a soapy, fine steel wool pad. Be careful not to scratch the porcelain.
• Never wax or paint the lid. The finish on your grill is baked-on porcelain enamel, so you never have to wax or paint it. This finish is glossier and much more durable than paint, and wax will only streak when the grill gets hot. So just wipe the lid down with warm, soapy water when it gets dusty or dirty. Easy!
Weber Gas Grill: Cleaning & Maintenance
Gas grills are relatively easy to maintain. There are steps to periodically take to ensure years of hassle-free performance. We cover them all below:
Charcoal Griller’s Toolbox
Store the following tools near your grill for quick, easy, regular cleanups:
• Brass wire grill brush
• Fine steel wool pads
• Mild dish soap
• Sponge or dishcloth
• 1" putty knife
• Fitted foil Catch Pan Liners
Every time you grill:
• Clean the cooking grate — before or after grilling, burn off any residue by simply turning the grill on high until the smoke stops, then brush the cooking grates with a brass wire grill brush. Please note: cast iron cooking grates require slightly different care.
As needed:
• Change the Catch Pan Liner. You can buy replacement Drip Pans from your local Weber dealer. These pans are made to fit your catch pan under the bottom tray of your Weber gas grill. Regularly changing the liner also discourages animals from visiting your grill for a midnight snack.
• Remove smoke stains from the grill lid and side burner cover. Carefully remove any smoke stains from the grill lid with a soapy, fine steel wool pad and a very light touch. For the stainless steel side burner cover, use only warm, soapy water and a sponge or dishcloth — even fine steel wool will scratch it. Smoke stains are most likely to occur when your Weber gas grill is new, at the seams of the lid where the porcelain-enamelled hood meets the endcaps. They can also accumulate around the thermometer holder. These stains will stop appearing after your grill has built up a natural seal from accumulated cooking vapours.
• Clean the Flavorizer Bars. You really don’t ever need to remove the Flavorizer Bars from your grill to clean them, since preheating the grill and burning off residue by turning the grill on “high” is enough to turn any accumulated debris to ashes. Occasionally brushing the bars off with a brass grill brush or scraping them with a nylon or plastic putty knife should be sufficient maintenance. Just be careful not to gouge the porcelain-enamel finish.
• Clean the warming racks and control panel. A soapy, fine steel wool pad will keep the warming racks clean and free of smoke stains and debris. It will also remove grease spots and stains from the control panel, but use a very light touch so as to not scratch the porcelain. Rinse thoroughly.
• Clean the outside of the endcaps and cookbox. You should clean up grease drippings on these exterior surfaces as soon as possible. Grease is toxic to painted surfaces. Use mild, soapy water and rinse thoroughly. Harsh or lemon-based cleaners can ruin the paint finish on the endcaps and cookbox.
• Clean the bottom tray. Remove the cool (never hot!) bottom tray from under the grill and place over a trash can. Carefully scrape the inside with a 1" putty knife or other straight, flat object. Push the residue out through the bottom hole into the trash can. To ‘deep clean’ the tray, use warm, soapy water and a soapy, fine steel wool pad, being careful not to scratch the porcelain finish.
• Never wax or paint the lid. The finish on your grill is baked-on porcelain enamel, so you never have to wax or paint it. This finish is glossier and much more durable than paint, and wax will only streak when the grill gets hot. So just wipe the lid down with warm, soapy water when it gets dusty or dirty. Easy!
• Never line the bottom tray with foil as grease can accumulate in the creases in the foil and cause a grease fire.
• Never use oven cleaner on your gas grill. Oven cleaner is not friendly to the painted surfaces of your grill; it can remove the paint.
GRILLING TIPS
GRILLING BASICS
Approaching the grill for the first time? Or maybe you’ve grilled before but were less than thrilled with the results. Either way, relax. With these tips you’ll soon be brandishing the tongs like a pro.
Starting Up
Charcoal: On the charcoal grate, place crumpled newspaper or fuel cubes. Cover with charcoal briquets to form a pyramid. (If you are using lig...
hter fluid, soak the briquets with a liberal amount. Tightly recap and store fuel container far from the grill and any flames. DO NOT ever add lighter fluid to a lit fire.) Light the charcoal. Charcoal is ready when briquets are coated with a light grey ash, in about 25 minutes.
Tip: For easy charcoal setup, use a quick-start anister such as the Weber Chimney Starter. Fill starter with briquets, place over fuel cubes or crumpled newspaper in center of charcoal grate, and ignite paper or cubes. In about 25 minutes briquets will be ready.
When charcoal is lightly coated with ash, arrange coals evenly across charcoal grate for the Direct Method or place on either side of grate for the Indirect Method.
Gas: Open grill lid. Open tank valve. Turn front/first burner to High. Allow 2 to 3 seconds for gas chamber to fill. Push ignitor button firmly. The burner should light after only one or two pushes of the button. Once first burner is lit, turn middle/next burner to High and repeat with other burners until all burners are lit. Close lid. Allow grill to preheat on High to 500-550°F. Place food on cooking grate and adjust burners to temperatures and cooking method given in the recipe.
Note:
Always keep the bottom tray and grease catch pan of your gas grill clean and free of debris. This not only prevents dangerous grease fires, it deters visits from unwanted critters. A sprinkle of red pepper is another safe way to discourage animals.
If a flare-up should occur, turn all burners to OFF and move food to another area of the cooking grate. Any flames will quickly subside. Then, light the grill again.
NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL.
Do not line the funnel-shaped bottom tray with foil. This could prevent the grease from flowing into the grease catch pan. Grease is also likely to catch in the tiny creases of the foil and start a fire.
For the first few uses, the temperature of a Weber gas grill may run hotter than normal. Once your grill is seasoned and the inside of the cookbox is less reflective, the temperature will return to normal.
The handy food thermometer that comes with a Weber gas grill is an instant-read model. Placed in its holder, it registers the cooking temperature inside the grill. You can also remove it (wear a mitt) and use it as a probe to check the doneness of food. Promptly replace it in its holder after taking a reading on a piece of food. Never leave it in the meat during grilling because the thermometer’s glass face could shatter.
Proper Grilling Form
Trim excess fat from steaks and chops, leaving only a scant 1/4-inch of fat, which is sufficient to flavor the meat. Less fat is a virtual guarantee against flare-ups and makes cleanup easier.
Keep a lid on it! Your Weber grill was designed to cook foods with the lid down. Keeping the lid on allows heat to circulate, cooking food evenly and without flare-ups. Every time you lift/open the lid, except when instructed to in Weber recipes, you add extra cooking time.
Take the guesswork out of grilling. Use a thermometer and a timer that lets you know when it’s time to take food off the grill. Checking meats for internal temperatures is the best way to determine when food is properly cooked or when done is about to become overdone.
Use the right utensils. Long-handled tools and long barbecue mitts protect you from the heat. Use forks only to lift fully cooked foods from the grill and tongs or turners to turn them (forks pierce food and flavorful juices are lost).
It’s a good idea to follow recipes carefully at least the first time you try them, to learn how a food should be grilled, how it should taste, etc. Then, if you want, you can customize the dish to your own unique tastes.
When you’re using a Weber recipe, remember that cooking times in charts and recipes are approximate and based on 70°F (20°C) weather with little or no wind. (Cooking times for meat, poultry, and fish have been tested with the foods at refrigerator temperature.) Allow more cooking time on cold or windy days, or at higher altitudes, and less in extremely hot weather.
DIRECT / INDIRECT COOKING INSTRUCTIONS
Direct vs. Indirect Method
Weber charcoal grills and gas barbecues give you great grilled results every time because they are designed to give you ultimate control of your grilling temperature and cooking method. Here we explain the secret to great grilling. (Remember, whether you’re cooking by the Direct or Indirect Method, always grill with the lid on.)
Direct Method
The Direct Method is similar to broiling. Food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time. Use the Direct method for foods that take less than 25 minutes to cook: like steaks, chops, kabobs, sausages and vegetables. Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. It also adds nice grill marks and flavor to the entire food surface. Steaks, chops, chicken pieces, and larger cuts of meat all benefit from searing.
To grill by the Direct Method on a charcoal grill, spread prepared coals evenly across the charcoal grate. Set the cooking grate over the coals and place food on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.
To grill by the Direct Method on a gas grill, preheat the grill with all burners on High. Place the food on the cooking grate, then adjust all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.
Indirect Method
The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can’t get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there’s no need to turn the food. Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.
To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces. It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts. For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.
•To grill by the Indirect Method on a gas grill, preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.
NUMBER OF BRIQUETS
To maintain a proper grilling temperature during longer cooking times, add charcoal to your Weber Grill as listed below.
Diameter size and grill
# briquets for first hour
# briquets each additional hour
18-1/2” Jumbo Joe; Bar-B-Kettle; One-Touch; One-Touch Silver, Gold, and Platinum
20 per side
7 per side
22-1/2” Bar-B-Kettle; One-Touch; Master-Touch; Performer; One-Touch Silver, Gold, and Platinum
25 per side
8 per side
26-3/4” One-Touch
30 per side
9 per side
18-1/2” Smokey Mountain Cooker Smoker
2 layers
12
37-1/2” Ranch Kettle
75 per side
22 per side
© 2006 Weber-Stephen Products Co. Used with permission.
HEEL TANDOORI HOENDER:
6 porsies;
1½ uur1,5 kg Hoender
Maak snye in hoendervel.
Meng sous van 150ml jogurt, 45 ml suurlemoensap, gemmer,
knoffel, rissiepoeier, 45 ml olie, koljander, paprika, masala, sout en peper.
Smeer oor hoender, bedek en laat oornag in yskas staan.
Braai met deksel op tot goudbruin.
Bedruip met sous 3 keer terwyl gebraai word.
GEROOKTE ONTBEENDE LAMSBLAD: [WEBER RESEP]
1,5 kg; 6 porsies; 1½ uur
Vryf vleis met olie en geur met sout en peper. Plaas op rooster en maak deksel toe, maak gaar vir 45 min.
Strooi klam roosmaryn & saagsels oor warm kole, maak ketel toe en braai nog 45 min.
SKAAPBOUD MET KOFFIE-GLANSLAAG: [WEBER RESEP]
2 kg; 8 porsies; 1½ uur
Sny vet af. Maak paar snye in vleis, druk knoffel & roosmaryn daarin.
Vryf vleis met peper in.
Braai met deksel op vir 30 min.
Maak sous van 75ml swart koffie, 75g gesmelte botter, 15 ml suurlemoensap.
Bedruip vleis en braai nog 1 uur.
Laat 15 min staan, sny en sit voor.
SKAAPRIBBETJIE: [WEBER RESEPTE]
Bestryk ribbetjie met sous of marinade van jou keuse. Rooster vir 35 min met deksel op.
LAMSTJOPS:
Geur, plaas op rooster, maak deksel toe en braai 20 min tot bruin.
GEROOKTE VARKRIB: [WEBER RESEP]
Marineer varkrib oornag.
Braai met deksel op vir 25 min.
Bedruip vleis met marinade en strooi saagsels (geweek in water of appelsap) oor vuur.
Maak deksel toe, braai nog 10 min.
HEEL BEESFILET IN SPEK TOEGEDRAAI: [WEBER RESEP]
1,5 kg; 6 porsies; 45 min.
Vryf peper oor vleis, laat staan 30 min buite of 3 ure in yskas.
Bedek met 8 – 10 repe rugspek en steek vas met tandestokkies.
Plaas vleis op gesmeerde rooster oor druppan. Maak deksel toe en braai vir 30 – 45 min. Laat staan 10 min.
Sny in 8 skywe, giet botter oor.
Verhit 60 ml brandewyn, steek aan die brand en giet oor vleis.
ROOIBOS GEROOKTE HOENDER: WEBER RESEPTE]
4 porsies
Bestanddele:
1 heel hoender (1.5 – 1.8 kg)
1 k koue water
1 k sagte bruinsuiker
2 eetlepels swartpeperkorrels
8 lourierblare
5 g vars roosmaryn
2 knoffelhuisies, grofgekap
5 korrels wonderpeper
10 sakkies rooibostee
500 g eikehout-saagsels (beskikbaar by Pick n Pay)
Metode:
Maak die hoender goed skoon en sny alle oortollige vel af.
Maak nou die hoender goed droog met kombuispapier.
Meng die res van die bestanddele (buiten die saagsels en teesakkies) en geur die hoender binne en buite daarmee.
Sprinkel die teesakkies en saagsels in ’n Weber.
Plaas die hoender op die rooster. Sodra die geure en aromas begin ontwikkel, maak jy die Weber toe sodat die rook nie ontsnap nie
Die grootte van die hoender sal bepaal hoe lank dit moet rooster, maar dis gemiddeld so 1-1.5 uur.
CAJUN GEROOKTE VARKBLAD MET KOOLSLAAI ENS.: [WEBER RESEPTE]
4 porsies
Bestanddele:
2.5 kg varkblad (nog met die been in)
500 g okkerneuthout-stukke (beskikbaar by Pick n Pay)
2 koppies witwyn
Vir die Cajun-geursel
1 teelepel uie-poeier
1 teelepel knoffelpoeier
skil van 2 suurlemoene
1 lourierblaar, fyngebreek
1 teelepel rooipeper
1 teelepel sout
Vir die pietersielie-mayonnaise
150 ml kanola-olie
50 ml olyfolie
2 eiergele
½ teelepel Dijon-mosterd
1 eetlepel witwyn-asyn
1 knoffelhuisie
¼ koppie fyngekapte pietersielie
Vir die koolslaai
1 koppie asyn
2 eetlepels bruinsuiker
4 eetlepels olyfolie
1 kool, fyngekerf
Metode:
Vir die varkblad
•Meng al die bestanddele vir die geursel in ’n bakkie.
•Vryf die varkblad met die geursel, bedek dit met kleefplastiek en plaas dit vir minstens 3 uur in die yskas.
•Voorverhit die Weber tot matige hitte en sprinkel helfte van die houtstukke oor die kole.
•Braai die blad vir 1 ½ uur met die deksel op.
•Haal die vleis van die rooster af en plaas nog kole en die ander helfte van die houtstukke in die Weber. Sit die vleis terug op die rooster en braai vir nog ’n 1 ½ uur.
•Laat vleis vir 15 minute “rus” op ’n houtbord en sny dan.
Vir die pietersielie-mayonnaise
•Meng die twee olies in ’n maatkoppie en sit eenkant.
•Klits eiergele, mosterd, asyn en knoffel in ’n voedselverwerker tot glad, voeg die olies by terwyl die voedselverwerker steeds aan is, meng tot alles mooi gekombineer is.
•Voeg sout en peper na smaak by en meng die pietersielie by.
Vir die koolslaai
•Meng die asyn, suiker, olyfolie, sout en swartpeper in ’n bak. Voeg die kool by, meng goed en laat 15 minute staan voor etenstyd.
SPRINGBOKBOUD IN DIE WEBER:
.by Kos vir kampeerders met idees vir kampering on Friday, June 24, 2011 at 12:03pm.
Susan Kock van Richmond gebruik ’n spesiale spuitnaald om die boud met die marinade in te spuit sodat die geur lekker deur die hele boud versprei. (Jy kan hierdie spuitnaalde landwyd by Freddy Hirsch-slaghuisverskaffers koop.)
Bestanddele (vir 6-8 mense)
• 1 springbokboud, goed rypgemaak
VIR DIE MARINADE:
• 1 koppie mango- of lemoensap
• 1 koppie vars suurlemoensap
• 1 koppie olyfolie
• sout en varsgemaalde swartpeper
• 1 knoffelhuisie, gekneus
• 10 ml gemengde kruie
1. Meng en wag. Meng al die marinadebestanddele en laat dit vir ’n dag in die yskas staan.
2. Hou mooi stil. Gebruik ’n groot spuitnaald om die marinade in die boud te spuit ’n dag voor jy dit gaarmaak. As jy nie ’n spesiale vleis-spuitnaald in die hande kan kry nie, kan jy enige groot, dik spuitnaald probeer. (Net nie dieselfde een as wat jy vir jou stoetbulle gebruik nie – Red.) Susan sê as jy ’n boud op die gewone manier marineer, doen die marinade net aan die buitekant sy werk en nie tot op die been nie, selfs al marineer jy die boud vir tot drie dae.
3. Kole toe met jou. Sit die boud vir omtrent ’n uur in die Weber of gebruik ’n vleistermometer en as die binnetemperatuur 60-70 °C is, moet hy afkom. Die vleis moet nog pienk wees aan die binnekant.
4. Rustyd. Laat die vleis vir ’n paar minute eenkant rus voordat jy dit sny. Sit dit voor saam met ’n romerige sampioensous as jy wil.
Annatjie sê: Die boud sal nie droog wees as jy goed rypgemaakte vleis gebruik nie – moet dit net nie oorgaar braai nie, anders gaan jy wurg.
DIEP GEBOTTERDE SUURLEMOEN HOENDER: [Abri Oosthuizen] WEBER RESEP
Benodigehede:
250g Gesoute Botter
Soet Basiel
Pietersielie
Swartpeper
½ koppie Olyfollie
Fyngekapte Knoffel
Marinda Braai Sout met Suurlemoenpeper
1 Heel Hoender
Een en ‘n halwe Suurlemoen
10 Baba Aartappels
‘n Blikkie Gekapte Sampioene in Brine
Vat die Basiel, Knoffel, Swartpeper en Pietersiele en dan meng jy dit met jou hande deur die botter na smaak, maar nie te veel nie. Meng ‘n halwe koppie Olyfolie en een suurlemoen se sap deur die botter mengsel.
Vat die heel ondooide hoender en werk nou met jou wys en middel vinger die bottermengsel onder die vel in. Wees versigtig om nie die vel te skeer nie. Waar jy nie onder die vel kan inkom nie, veral op die duie, kan jy net ‘n klein snytjie in die velletjie maak en so-doende die botter mengsel reg deur tot onder die boudjies se velle in werk.
Sit nou die hoender in ‘n staal bak saam met die baba aartappels en sampioene. Sprinkel die Marinda Braai sout oor saam met nog bietjie pietersielie. Die oortollige botter mengsel kan jy in die binnekant van die hoender inwerk sowel as die halwe suurlemoen. Trek nou die bokant van die staal bak oor met foelie.
Sit die staalbak met die hoender in jou WEBER met matige kole vir 15 min.
Na die 15 min kan jy die foelie afhaal en dan die deksel van die Weber terugsit vir nog so 20 min.
GUINNESS BEER BREAD: [WEBER RECIPE]
Preparation time: 10 min
Cooking time: 45 min
Ingredients
•500g cake flour
•2tsp baking powder
•440ml can of Guinness beer
•1 pinch rock salt
•fresh rosemary- chopped
Method
Spray and cook a bread tin.
In a mixing bowl, combine all the ingredients. Add the batter to the bread tin.
Use about 15-18 coals each side (indirect cooking method).
Place on the weber, close lid and check after 40-45min.
Tap on the bread with your finger. It should make a hollow sound.
Let the bread cool down before cutting it.
SPRINGBOKBOUD VOORBEREI IN 'N WEBER:
Bedien 6-8
1 Springbokboud, goed gemarineer en rypgemaak
250ml mango- of lemoensap
250ml vars suurlemoensap
250ml olyfolie
sout en varsgemaalde swart peper na smaak
1 gekneusde knoffelhuisie
10ml gemengde kruie
Meng al die bestanddele vir die marinade en los vir een dag. Sif die marinade en spuit die boud daarmee in, een dag voor die voorbereiding. Plaas die boud in die Weber vir sowat een uur of totdat 'n termometer die interne temperatuur op 60 tot 70 grade C meet.
Die boud moet verkieslik nog ligroos aan die binnekant wees. Laat die boud vir 'n paar minute rus voordat dit gesny en bedien word. Gebruik 'n groot inspuitnaald met 'n dik naald indien 'n kommersiële inspuitnaald nie beskikbaar is nie. Hierdie boud is nie ontbeen nie, en selfs al word dit tot drie dae lank gemarineer, sal die marinade net aan die buitekant geproe word - daarom is dit verkieslik om die boud met die marinade in te spuit. Bedien met sampioensous.
SPRINGBOKBOUD VOORBEREI IN 'N WEBER:
Bedien 6-8
1 Springbokboud, goed gemarineer en rypgemaak
250ml mango- of lemoensap
250ml vars suurlemoensap
250ml olyfolie
sout en varsgemaalde swart peper na smaak
1 gekneusde knoffelhuisie
10ml gemengde kruie
Meng al die bestanddele vir die marinade en los vir een dag. Sif die marinade en spuit die boud daarmee in, een dag voor die voorbereiding. Plaas die boud in die Weber vir sowat een uur of totdat 'n termometer die interne temperatuur op 60 tot 70 grade C meet.
Die boud moet verkieslik nog ligroos aan die binnekant wees. Laat die boud vir 'n paar minute rus voordat dit gesny en bedien word. Gebruik 'n groot inspuitnaald met 'n dik naald indien 'n kommersiële inspuitnaald nie beskikbaar is nie. Hierdie boud is nie ontbeen nie, en selfs al word dit tot drie dae lank gemarineer, sal die marinade net aan die buitekant geproe word - daarom is dit verkieslik om die boud met die marinade in te spuit. Bedien met sampioensous.
PRIME RIB ROAST: [WEBER]
Let’s try something different – a Prime rib roast on the Weber. This is not a very well known cut in South Africa, YET. Once you have tried it this will definitely become a regular when family and friends get together though. The taste of this cut is true beef and when it is roasted on the bone it tends to stay moist for longer. Juicy and tasty.
Prep time: 5 Minutes
Grilling time: 20-25min per 500g
Serves: 8 - 10
Grilling method: Direct
For this recipe I used a basic but very tasty wet rub.
Ingredients
Prime Rib roast (+/- 2.5 kg)
Rub:
30ml Olive oil
30ml Worcester sauce
30ml Paprika
15ml Black pepper
15ml Mixed herbs
10ml Salt
Method:
1. Mix the ingredients for the rub in a bowl.
2. Rub the mixture onto the meat to coat the meat.
3. Light the gas braai for indirect method or light a fire with 30 briquettes on each side. When the braai is ready place the meat on the grid with the bone side down.
4. Close the lid and leave to cook for about 20-25min per 500g.
5. The best way to ensure a perfect degree of doneness is by using a meat thermometer. I find it best to cook the meat to 60°C, remove it from the heat and then let it rest for 5-10min. This will result in a juicy rare roast.
Tip:
If you want it slightly more cooked then remove it when it reaches 65°C. Remember that the core temperature will rise by a few degrees while resting and don’t slice the meat before letting it rest. Meat rests best in a slightly warmer temperature. About 50 – 60°C works best.
Serving suggestions:
By now your mouth is probably watering but short of stripping the meat from the bone caveman style what can you do with this cut?
1. Cut it into steaks and sear it on a hot grid for about 1min on each side and serve with crispy potato wedges.
2. Carve from the bone into thin slices and serve with a Sunday lunch or with a salad for a light fresh summer lunch.
3. Serve sliced with mustard, gherkin and fresh ciabatta bread.
4. Serve with roasted vegetables and a pesto oil.
JORDIES LAMB SHANK; [WEBERBRAAI] [Posted by Chris Jordan]
Ingredients
•Top grade lamb shanks
•Mint
•Italian herbs
•Honey & Mint basting sauce
Method
•Leave lamb in fridge for at least 36 hours, the bright pink will change to a deep reddish color
•Rub lavishly with Mint and Italian Herbs
•Light a fire in a Weber (indirect heat) and place on grill for 73.56 minutes
•Baste with a Honey and Mint baste, turn over and leave for 11.66 minutes
•Take off Weber and let it stand for 5.78 minutes
Please remember to leave the bones for Wagter.
LAMB ROAST: [JAN BRAAI] [WEBER RESEP]
For a Sunday lunch, get a lamb roast early Saturday morning and make sure it hasn’t been frozen!
1.5kg Lamb Roast
Sea salt
Black pepper
A handfull fresh Rosemary
100ml Meat marinade
4 Garlic cloves, quartered
Handfull fresh lavender finely chopped
100ml Honey
50ml Olive oil
Method
Pierce lamb roast and insert garlic ( soos Ouma dit gedoen het)
Season with the sea salt and pepper
Grind the rosemary & lavender in a pestle with the oil, honey and marinade
Rub this mush all over the roast
Cover and refrigirate – do not freeze!
Place on a Kettle grill for 2.5 hours, indirect heat, make sure it is browened and cover lighly with tin foil
When meat starts falling off the bone, remove and let it rest for 15 minutes before carving
Serve with whatever you like.
JORDIE’S PIG RIBBERTJIES: [Posted by Chris Jordan] [WEBERBRAAI RECIPE]
Ingredients
•Enough for 8
•5 kg pig ribs, fresh, uncooked and with the skin intact
•Nomu Pork Seasoning
•Good quality honey, about 1 litre
Method
•Sprinkle the Nomu Pork Seasoning liberally the night before and leave in fridge – do not freeze.
•Allow three hours before the last stretch which will be another 30 minutes.
•Stoke a Weber big time, indirect with good quality charcoal.Leave to burn through for about 20 minutes.
•Place a drip tray at the bottom and on the grid, pack the ribbertjies with the skin on the outside, almost tent shaped.
•Place the lid on and LEAVE for 3 hours.
•Now, cut the skin, which ought to be crispy from the ribbertjies and cut the ribbertjies in individual pieces. Place in a large pan and squirt the honey liberally over the ribbertjies.
•Place back in Weber and make sure the heat is still OK, if not, stoke the fire brother.
•Serve immediately with a moerse groot salad.
BEEF FILLET WITH AMARULA AND CHERRY SAUCE: [WEBER RECIPES]
Prep time: 5 Minutes
Grilling time: 30 - 45 Minutes
Serves: 6
Grilling method: Direct
1.5 kg Beef fillets
2 tbsp Oil
2 tsp black pepper, ground
2 tsp salt, course
For Sauce:
2 tsp Beef stock powder
200ml Water, warm
80 g Onions
30g Butter
200ml Red wine
100ml Amarula
1 tin Cherries
Method of Preparation
1. Rub the oil over the fillet, add salt and pepper.
2. Grill the fillet on medium heat on the grid. Cover with the lid.
3. Cook for +- 30 min for a medium fillet, +- 60 min for well done fillet.
4. Remove from the braai and slice just before serving with sauce.
For the Sauce:
1. Dice onions
2. Heat butter in a pan and fry until glassy.
3. Dissolve the beef stock powder in the warm water.
4. Add red wine, amarula and beef stock to onions and allow to boil. Reduce to a simmer for 5 minutes.
5. Add the cherries and simmer a further 3 min.
6. Add seasoning to taste.
7. Serve warm.
Presentation:
Add sauce over sliced fillet.
MEMPHIS STYLE RIBS: [WEBER BRAAI]
4kg pork spareribs
2½ Tablespoons garlic powder
1 Tablespoon seasoned salt
1 cup Original Takumi Sauce or Jimmy sauce or Castle sauce
½ cup Rice Vinegar
½ cup ketchup
¼ cup brown sugar
METHOD:
Mix garlic powder and seasoned salt together. Rub mixture over the ribs, front and back.
Let ribs marinate for at least an hour or overnight. Prepare your grill for indirect heat. Place the ribs in the center of the grill and cook for 1½ to 2 hours to an internal temperature of 160˚ or until done. Combine Takumi, Rice Vinegar, ketchup and brown sugar. Brush over ribs during the last 15 minutes of cooking.
Makes 8 servings.
MY WENK:
Kan ook oor die kole gebraai word.
HERE'S HOW WE BRAAI'D A DUCK: [WEBER BRAAI - BOUFILLIOUS FOOD 24]
CRISPY BRAAI'D DUCK:
INGREDIENTS:
1 whole duck
2 handfuls of baby potatoes
2 stems of spring onion cut vertically
200g of strawberries (rough diced)
1/2 cup of orange juice
2 T soya sauce
THE BRAAI:
To braai the duck, I used a combination of both direct and indirect cooking on a kettle braai. Cooking the duck this way, results in extremely moist meat and crispy skin that is not too fatty. It does take a bit longer than a chicken, so ensure enough red wine is available (we enjoyed Andreas Shiraz).
Firstly, poke holes in the duck skin with a knife such that fat will easily drain as it is cooked. To prepare the braai, place the drip tray in the center of the coal grid and stack coals around it. Light the fire and let the coals reach proper temperature (about 30min). Now that coals are ready, pour some water into the drip tray (this will steam the duck) and place potatoes in. The potatoes will be steamed and cooked in the duck juices. Now I firstly grilled the duck directly over the coals on both sides for about 7min a side to get skin nice and brown (see that fat spark!). Next, place the duck over the drip tray and close the lid of the braai. Let it cook for about an hour without peaking. Now lift the lid and turn the duck on its other side and cook for another 30min with the lid closed. The duck should now be about ready, but to get extra crispy skin, I let it grill directly over the coals for another 15 min. The duck is a fatty bird and the aim here is to grill off most of the fat beneath the skin, such that you are left with crispy skin and meat. I made some cuts in the skin where I saw pockets of fat remaining to drain and leave skin crispy.
THE STRAWBERRY SAUCE:
Duck really goes well with a sweet acidic sauce and since strawberries are in season this would make the perfect partner.
Heat strawberries in a saucepan with olive oil, add soya sauce and orange juice and spring onion. Bring ingredients to boil and stir until a jam like texture. Remove from heat and serve with duck.
Crispy duck!!!
Bon apetite
GEURIGE HOENDER OP DIE SPIT: [TOKS EN TJOPS]
Marinade
1/2 k Dijon mosterd
1/4 k heuning
2 t olyf olie
1 t vars gerasperde suurlemoenskil
2 t suurlemoensap
2 t kerripoeier
1/2 t gekapde knoffel
1/2 t sout
1/4 t rooi pepper
1/4 t gemaalde swart pepper
1 Heel hoender (met vel)
Marinade:
Meng al die marinade se bestanddele saam in 'n bakkie.
Maak 'n indirekte vuur in die Weber.
Plaas die hoenders in 'n herseëlbare plastiese sakkie en voeg 2 derdes van die marinade in die sakkie; bêre die ander derde. Druk die lug uit die sakkie uit seël en draai 'n paar keer om die marinade te sprei. Plaas in yskas tot 20 min voor braai.
Haal die hoender uit die sakkie en plaas hoender op die rotisserie klamp met die vurkklampies.
Plaas op Weber met die motor wat wys in die rigting van die handvatsel.
Kook oor indirekte hitte todat die vleis nie meer pienk is om die bene nie (omtrent 45min to 1 uur 15min)
Wend van tyd tot tyd die marinade wat jy gebêre het aan gedurende die laaste 15 minute.
Bedien warm.
4 IN 1 GESINSPIZZA: [TOKS EN TJOPS]
Toerusting benodig:
Weber Flat griddle
Pizza wielsnyer
Koekroller
Mes
Rasper
Spray & cook
Weber briquette en vuur-aanstekers
Reuse Pizza deeg (kan ook vervang word met 1kg klaargemaakte brood deeg)
20g korrel gis
5g PnP suiker
250ml warm water
500g meel
100ml olyf olie
PnP Sout
Vulsel:
250ml dik tamatie gebaseerde sous (pnp no name bolognaise of mushroom or pasta sous werk goed)
1 250g pakkie sampioene
200g fyngekapte of gepoeierde biltong
1 avokadopeer
200g gaargemaakde hoenderborsies
100g salami of ham
200g pynappel gekap of ringe
250g peppadews
400g gerasperde cheddar kaas
400g gerasperde mozzarella kaas
4 IN 1 GESINSPIZZA: [TOKS EN TJOPS]
Toerusting benodig:
Weber Flat griddle
Pizza wielsnyer
Koekroller
Mes
Rasper
Spray & cook
Weber briquette en vuur-aanstekers
Reuse Pizza deeg (kan ook vervang word met 1kg klaargemaakte brood deeg)
20g korrel gis
5g PnP suiker
250ml warm water
500g meel
100ml olyf olie
PnP Sout
Vulsel:
250ml dik tamatie gebaseerde sous (pnp no name bolognaise of mushroom or pasta sous werk goed)
1 250g pakkie sampioene
200g fyngekapte of gepoeierde biltong
1 avokadopeer
200g gaargemaakde hoenderborsies
100g salami of ham
200g pynappel gekap of ringe
250g peppadews
400g gerasperde cheddar kaas
400g gerasperde mozzarella kaas
1 klein bakkie feta kaas
Sout
Pepper
Knippie gekapte tiemie en oreganum
Voorbereiding
Sout
Pepper
Knippie gekapte tiemie en oreganum
Voorbereiding
Deeg:
Aktiveer gis in 'n bietjie van die water en suiker, sit dan eenkant tot dit borrel en skuimerig voorkom. Meng water en olie.
In ‘n kosprosesseerder of met die hand voeg ¾ van die meel, gismengsel en sout by.
Voeg stelselmatig die watermengsel by en meng totdat 'n sagte plakkerige deeg gevorm het.
Voeg oorblywende meel by en knie todat 'n sagte deeg gevorm is.
Plaas in 'n gesmeerde plastiseksak en laat rus en reis tot verdubbel in grote. Klop plat en knie weer voor gebruik.
Of jy kan eenvoudig net 1kg klaargemaakde deeg koop
Berei 'n vuur voor.
Vulsel:
Sproei die Weber Flat griddle met spray and cook.
Rol die deeg uit op die Weber Flat griddle met 'n koekroller en smeer dan die tamatiegebaseerde sous op die deeg met die agterkant van 'n lepel of 'n souskwassie
Plaas dan die sampioene op en begin die 4 individuele kwarte te vul:
1ste kwart: vul met biltong en helfte van die avo.
2de kwart vul met die hoender borsies en helfte van die peppadews.
3rde Kwart kry salami of ham of beide met pynappels (helfte hiervan kan vir die vegetarier kant gebruik word.
4de Kwart oorblywende peppadews en avo.
Sprinkel dan met die 3 kase en geur met sout pepper en speserye. Sprei die kole eweredig in die Webber, plaas die Weber flat griddle bo op die Weber plaas die deksel stewig op die plaat. Maak die deksel se lug gate toe en kook vir 30-35 min.
Aktiveer gis in 'n bietjie van die water en suiker, sit dan eenkant tot dit borrel en skuimerig voorkom. Meng water en olie.
In ‘n kosprosesseerder of met die hand voeg ¾ van die meel, gismengsel en sout by.
Voeg stelselmatig die watermengsel by en meng totdat 'n sagte plakkerige deeg gevorm het.
Voeg oorblywende meel by en knie todat 'n sagte deeg gevorm is.
Plaas in 'n gesmeerde plastiseksak en laat rus en reis tot verdubbel in grote. Klop plat en knie weer voor gebruik.
Of jy kan eenvoudig net 1kg klaargemaakde deeg koop
Berei 'n vuur voor.
Vulsel:
Sproei die Weber Flat griddle met spray and cook.
Rol die deeg uit op die Weber Flat griddle met 'n koekroller en smeer dan die tamatiegebaseerde sous op die deeg met die agterkant van 'n lepel of 'n souskwassie
Plaas dan die sampioene op en begin die 4 individuele kwarte te vul:
1ste kwart: vul met biltong en helfte van die avo.
2de kwart vul met die hoender borsies en helfte van die peppadews.
3rde Kwart kry salami of ham of beide met pynappels (helfte hiervan kan vir die vegetarier kant gebruik word.
4de Kwart oorblywende peppadews en avo.
Sprinkel dan met die 3 kase en geur met sout pepper en speserye. Sprei die kole eweredig in die Webber, plaas die Weber flat griddle bo op die Weber plaas die deksel stewig op die plaat. Maak die deksel se lug gate toe en kook vir 30-35 min.