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<blockquote data-quote="TRF_stormer2010" data-source="post: 956914" data-attributes="member: 39190"><p>Ja, that sort of thing precisely. I've seen a few. On Netflix's 'chef's table" for instance. One I saw a clip of was on an insane scale. I'll keep an eye out for your picks- please do upload!</p><p></p><p>I think we braai pretty frequently. Myself only once a week generally speaking but my closest neighbours for instance 4 times (like clockwork Wednesdays, Fridays, Saturdays and Sundays). We tend to have dedicated spaces inside and out which is essentially a built (brick and mortar) slab with a flue. That's probably 80% of it in SA. At least "middle class white" SA. I regularly had to submit building plans at Khayelitsha (these days it all digital) and the guys there use half drums with fixed grills on wheels next to the main roads. I had pulled over a bite a few times. Very tasty. Because they pull up for the whole day they tend to have lower heat and the meat propped up (on display to the road). Not prime cuts usually and mostly in a sousatie (kebab) or chicken and heavy on the marinate but very tasty. I won't say no. Good for a R10 (at least back then).</p><p></p><p>The craziest braai I've experience is on my dad's uncle's cattle farm outside Klerksdorp. He has a huge shed which he quips is mostly only there to catch rainwater as you don't farm with cattle per se as much as with cattle feed in SA. Anyway, he made such a hot fire with corn cobs that you can't get anywhere near it. He used a pulley system to get a purpose made grill out over and above for a minute, pulled on a chain to turn it over and then got it back out again. Steak 3 fingers thick (almost triangular in shape- I can't say precisely what cut. Should've asked) and not fitting on your plate. With another plate for 'sides'. I only ate like a quarter of mine. It was right up there for me . Probably like the 4/5th best I've had. Charred pitch black on the outside but oh soft, juicy, rare for the rest of it. Probably not the way I'd do it but it got the job done. I've never seen anyone else do it that way though both in terms of the style and generosity but these are big boys.</p></blockquote><p></p>
[QUOTE="TRF_stormer2010, post: 956914, member: 39190"] Ja, that sort of thing precisely. I've seen a few. On Netflix's 'chef's table" for instance. One I saw a clip of was on an insane scale. I'll keep an eye out for your picks- please do upload! I think we braai pretty frequently. Myself only once a week generally speaking but my closest neighbours for instance 4 times (like clockwork Wednesdays, Fridays, Saturdays and Sundays). We tend to have dedicated spaces inside and out which is essentially a built (brick and mortar) slab with a flue. That's probably 80% of it in SA. At least "middle class white" SA. I regularly had to submit building plans at Khayelitsha (these days it all digital) and the guys there use half drums with fixed grills on wheels next to the main roads. I had pulled over a bite a few times. Very tasty. Because they pull up for the whole day they tend to have lower heat and the meat propped up (on display to the road). Not prime cuts usually and mostly in a sousatie (kebab) or chicken and heavy on the marinate but very tasty. I won't say no. Good for a R10 (at least back then). The craziest braai I've experience is on my dad's uncle's cattle farm outside Klerksdorp. He has a huge shed which he quips is mostly only there to catch rainwater as you don't farm with cattle per se as much as with cattle feed in SA. Anyway, he made such a hot fire with corn cobs that you can't get anywhere near it. He used a pulley system to get a purpose made grill out over and above for a minute, pulled on a chain to turn it over and then got it back out again. Steak 3 fingers thick (almost triangular in shape- I can't say precisely what cut. Should've asked) and not fitting on your plate. With another plate for 'sides'. I only ate like a quarter of mine. It was right up there for me . Probably like the 4/5th best I've had. Charred pitch black on the outside but oh soft, juicy, rare for the rest of it. Probably not the way I'd do it but it got the job done. I've never seen anyone else do it that way though both in terms of the style and generosity but these are big boys. [/QUOTE]
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