To all the clever dicks who have only ever braai'd on coals from wood ... Given 30 minutes for lunch, do you head to Twitter to chirp okes chowing perfect medium rare steak cooked on briquettes while munching on your ceasar salad wrap?
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Or having picked up your 1 inch thick rump with yellow fat from a country butcher on your way to your holiday cottage, which has no wood, but only blitz and briquettes, do you eat only cheese with your Cab Sav while staring at the empty braai?
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@TankLanning
I light a fire with wood to one side of the braai for atmosphere and then I braai on charcoal on the other side of the braai. Stuffing around with wood coals and a pile of meat is a fool's game.
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@TankLanning
I cut a few pieces of rooikrans in to chips that I use for smoking. But also if I MUST braai with briquettes, i scatter a few of those chips on the coals. Same-Same but different
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@TankLanning
Nothing beats proper braai wood like sekelbos or mopanie, gives your meat that extra flavour, but if you strapped for time, charcoal the best
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@TankLanning
Gatekeeping is a sin! It doesn't matter if you braai on wood and I braai on wood and that fancy malumi over there braais on gas, the important thing is that we all braai!
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@TankLanning
Brilliant. Everyone’s a fucking critic. Nothing wrong with a briquette braai bra.
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@TankLanning
Glad to hear a man from the Cape with an open mind on using briquettes not amounting to a mortal sin 😉
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@TankLanning
The meat, the mood, the purpose and the time available are all factors that determine which mode of braaiing I choose. Gas, charcoal or wood. But I get crucified by okes that Braai once a year when it's not wood... 🤣🤦♂️
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