• I do the braaing at my house.
  • Me baby! I am from Kansas City. We know a thing or two about BBQ.
  • G'day Debris, Thanks for your question. I'm afraid I don't have a BBQ. If I did, it would be me because I live alone. Regards
  • Most South African men would be affronted by the fact that you'd even ASK such a thing :D - the man of the house is usually "Braai Master" x
  • I do all of the cooking at our house. We have a classic Webber bowl type grill that I use more as a smoker than a grill.
  • Wikipedia: In South Africa Potjiekos (poy-kee-kos), directly translated "pot food", is a stew prepared outdoors in the traditional round, cast iron, three-legged pots (the potjie) which are found in villa and village of people throughout Southern Africa. The pot is efficiently heated using small amounts of wood, charcoal or if fuel is scarce, twisted grass or even dried dung. Traditionally, the recipe includes meat, vegetables, starches like rice or potato, all slow-cooked with Dutch-Malay spices, the distinctive spicing of South Africa's early culinary melting pot. Purist say liquid should never be added to the pot and the contents should never be stirred, as the lid keeps all liquids and flavors circulating throughout cooking. It is said that for a correctly cooked potjie, spices only enhance the taste. Other common ingredients include fruits and flour-based products like pasta. Potjiekos originated with the Voortrekkers, evolving as a stew made of venison and vegetables (if available), cooked in the potjie. As trekkers shot wild game was shot and added it to the pot the large bones were included to thicken the stew. Each day when the wagons stopped, the pot was placed over a fire to simmer. New bones replaced old with and fresh meat replaced meat eaten. Game included venison, and poultry such as guinea fowl, wart hog, bush pig, rabbit and hare. Broadly speaking, Africans, Afrikaaners and English South Africans all cook potjiekos, but lounging around the fire for hours while socialising and enjoying side dishes is most culturally ingrained among the Afrikaaners, for whom potjiekos spicing is an esteemed art. "Potjiekos isn't just the meal. It is everything else that accompanies it. If, instead of summits and meetings, leaders held potjiekos gatherings, we all might be a little better off," said one fanatic. Today there are numerous recipe books and potjiekos chefs, each with their own "secret" ingredients for potjiekos. Annual potjiekos competitions are held.
  • I do all of the cooking at our house. I might BBQ tonight.
  • my partner. I am so happy BBQ season is here. I LOVE SPRING!!!!!!! i don't know if you can tell but i have CABIN fever super bad.
  • Me. I just made some kick-ass BBQ chicken 1/4's yesterday. MMMM-mmmmmm;)
  • Both me and my boyfriend do, we have throw-downs, it is a blast. I am the Grill Master, LOL.
  • my husband love to bbq
  • I always askmy dad to do it i only really trust him :)
  • We both do because my recipe calls for cooking in the oven first and then on the grill. I do the oven and he does the grill. But I do the rub and the sauce.
  • My husband, but he does a great deal of the cooking in general. BBQ nights are great since he cooks the BBQed food, and I make the sides.
  • My step dad... he burns it mostly
  • My husband does.

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