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For those of you in the know...What are some of the typical African seasonings and spices for wild game cooked over the braii? I've been thinking of doing lamb or beef over some coals of mesquite on the spit for my family and friends!  I'd like my DRY RUB to consist of crushed coriander seeds, garlic/onion powder, salt, pepper, and  | ||
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I didn't know they cooked with mesquite in Hawaii. I have a cord of mesquite wood stacked up to cook with. Can't beat the taste of mesquite smoked barbecue.  | |||
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Yep, we call it ki'awe | |||
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Hi ask Walter to give you some ideas from the new cook book he just got. BRAAI BLESBUCK MINT CHOPS INGREDIENTS 1 kg Blesbuck chops (or any other small to medium antelope) Fresh mint finely chopped 1 tbs lemon juice 1 tbs Mrs balls chutney METHOD Place chops in plastic bag with other ingredients. Mix in bag turning so all the chops are covered with the mint. Cook until rare to medium rare. | |||
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Normally salt and pepper for lamb and beef. For game meat let them lay in olive oil with crushed garlic for around 40 hours and then on a hot fire with again salt and pepper. These days I only use pepper and let the individual add salt to his taste. Enjoy, Gerhard FFF Safaris Capture Your African Moments Hunting Outfitter (MP&LP) Proffesional Hunter (MP&LP) History guide Wildlife Photographer www.fffsafaris.co.za | |||
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I'd love to know what the rub was that Charl and Fred used on the giant chicken they cooked on the braii on my safari. The bird was the size of a small turkey, but it tasted great! Also, whatever they used on the Nyala was superb, but it was not a dry rub. TANSTAAFL | |||
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I don't use salt on the uncooked meat of any kind as it will dry it out more when cooking. Most chefs I know feel the same way and only add salts after the product is prepared. Larry Sellers SCI Life Member | |||
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Larry The exception to that is if you are trying to make a "crust" or "bark" on the outside of the meat that will then hold in the juices. All depends on what cut you are cooking. | |||
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I agree.... My cast iron skillet seared venison would not be the same without the kosher salt. TANSTAAFL | |||
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Thank you for the suggestions here I appreciate your time in sharing it! The chops sounds pretty mouth-watering and I'll give it a try too  | |||
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Thanks Gerhard! That's the way we do our beef and lamb along with wine and crush garlic! But incorporating the olive oil into the dish sounds great too and I'll give that a try...sounds great! | |||
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Speaking of Mrs Balls Chutney. We had a dip made out of one third peach chutney and two thirds Mayonaise. You can adjust the proportions slightly & season to taste depending on your preference but it was a great way to dip rare BBQ Blesbuck loins into before dinner. I have some in the fridge so I think that might have to go on somme Fallow tomorrow...  FB | |||
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FB, Thank you! It sounds delicious and I'll give it a try too | |||
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The Accurate Reloading Forums THE ACCURATE RELOADING.COM FORUMS Hunting African Big Game Hunting African seasoning/spices "RUB" for the braii?
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