African seasoning/spices "RUB" for the braii?

21 April 2010, 06:54

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

21 April 2010, 07:32

RBHunt

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.

21 April 2010, 07:34

TrophyShotPrints

quote:
Originally posted by RBHunt:
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.

Yep, we call it ki'awe

21 April 2010, 11:28

boerbokrib

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.

21 April 2010, 11:53

Gerhard.Delport

quote:
Originally posted by Late-Bloomer:
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

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,

22 April 2010, 16:24

Crowkiller

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.

22 April 2010, 18:09

Larry Sellers

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

22 April 2010, 18:19

Snellstrom

quote:
Originally posted by Larry Sellers:
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

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.

23 April 2010, 19:25

Crowkiller

quote:
Originally posted by Snellstrom:
quote:
Originally posted by Larry Sellers:
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

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.

I agree....

My cast iron skillet seared venison would not be the same without the kosher salt.

24 April 2010, 21:00

TrophyShotPrints

quote:
Originally posted by boerbokrib:
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.

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

24 April 2010, 21:04

TrophyShotPrints

quote:
Originally posted by Gerhard.Delport:
quote:
Originally posted by Late-Bloomer:
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

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,

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!

25 April 2010, 20:15

Fallow Buck

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...