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Forum vir die Jagter/Forum for the Hunter
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PostPosted: Sat Aug 18, 2018 10:18 am 
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Dagse, wat stel julle voor. Het hom reeds in karingmelk laat le vir n dag
Hoor graag
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PostPosted: Sat Aug 18, 2018 10:36 am 
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Vryf karringmelk af. Neem 1sap van suurlemoen, vars suurlemoen, meng met growwe swart peper, sout, vars knoffel, gemengde kruie, olyf olie en n bietjie crown safari biltong spice. Moenie sout gebruik as jy biltong spice gebruik nie.Bedruip rugstring en marineer vir n paar uur. Moenie die rugstring moer toe braai nie. Bedien met varsgekapte pietersielie bo oor en bietjie marinade.

Of met sampioen sous.
Vars sampioene, Vars pietersielie fyn gekap, botter, knoffel, growwe swartpeper, uie gekap, een koppie room en n halwe pakkie wit uie sop.

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Last edited by joe rocket on Sat Aug 18, 2018 10:49 am, edited 2 times in total.

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PostPosted: Sat Aug 18, 2018 10:37 am 
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Hierdie was baie lekker met beesfillit.


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PostPosted: Sat Aug 18, 2018 10:46 am 
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Een van my gunsteling(eenigste) manier om wilds(alle wild wat ek al fillet gebraai het) om te maak is:
1 olyfolie en sout, of olyfolie en biltong speserye, smeer op vleis
2 gooi vleis op FW kole30cm bo kole en seel dit vinnig hele fillet 3min maks net om te seel.
3 maak bykosse as jy wil los fillet in braaibak en laat kole afkoel (ek wil my hand so 8 sekondes 30cm bo kole kan hou)
4dan braai ek dit verder tot rare/mediumrare afhangend van wie by my is.

As ek alleen is hou ek na stap 2 op


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PostPosted: Sat Aug 18, 2018 10:57 am 
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Knorr se italiaanse slaaisous, nie die "light" nie.
1 suurlemoen
Growwe swartpeper
Ses geweer speserye
Knoffel fyn gekap.
Vars pietersiele en koljander fyn gekap.
Gemengde kruie
Marineer rugstring vir 3 dae en draai elke 12 ure om.
Bedruip rugstring terwyl jy braai.

Braai rare of meduim rare die mense wat hulle vleis " weldone" soek kan dit vir 3 minute in die mikrogolf plaas. :o

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PostPosted: Sat Aug 18, 2018 11:36 am 
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baie maklik ... vryf olyf olie in, sprinkel met garlic & herb en vryf in, as jy wil laat le vir 'n uur, en sny in lekker pappa 1" medallions. Maak 'n pakkie Royco Spare Rib Marinade aan en gooi oor, laat staan vir so 2 tot 3 ure in dy yskas. Braai op warm vuur medium to rare, biekie growwe swart peper op en laat hom plankie loop. Dit werk met enige wild wat ek probeer het

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PostPosted: Sat Aug 18, 2018 12:05 pm 
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Nou die dag weer BWB filet gebraai. Dag voor die tyd met olyfolie gesmeer, niks meer nie. In Webber gesit met deksel af. Na eerste omdraai growwe sout oor gesprinkel. "Medium to rare" gebraai. Heerlik. Was baie sak gewee. Al wat miskien kan by kom klein bietje Balsamic Asyn. Te veel marinades vat die lekker geur van die vleis weg. Ek wil die vleis respekteer.

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PostPosted: Sun Aug 19, 2018 8:54 am 
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Ek smeer hom net olive oil met growe sout en swart peper. Laat hom dan le vir so paar ure en braai vinnig op baie warm kole. Meer rou as medium.


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PostPosted: Sun Aug 19, 2018 11:54 am 
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Giepie wrote:
Nou die dag weer BWB filet gebraai. Dag voor die tyd met olyfolie gesmeer, niks meer nie. In Webber gesit met deksel af. Na eerste omdraai growwe sout oor gesprinkel. "Medium to rare" gebraai. Heerlik. Was baie sak gewee. Al wat miskien kan by kom klein bietje Balsamic Asyn. Te veel marinades vat die lekker geur van die vleis weg. Ek wil die vleis respekteer.
ek maak ook so.


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PostPosted: Sun Aug 19, 2018 1:24 pm 
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Ek's ook op jdpretorius se olyfolie, "Royco Spare Rib Marinade" en plankieloop. Ek doen die olyfolie 2-3 dae voor die tyd en die Spare rib marinade net so n uur voor die tyd. Dan warm warm kole. Saam die growwe swart peper sprinkel ek wel effens wit asyn as ek hom klaar opgesny het. Geen eetgery nodig nie. Net een skerp mes en 'n plank en eet hom warm.

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