Last year was big !
This year's event was
All I can say is well done to Berilyn and her team for a well arranged well managed and very successful event
The event officially opened at 11:00 and the line at the front gate just kept going and going !!
We had set up our display BBQs and also had entered the cooking competition called a "POTJIE" competition.
For non South Africans that means "Small Pot" cooking competition.
We set up the two Ultimate Convector Grills, with each one loaded with 22 briquettes per basket. The one we had in direct cooking mode and the second one we set up in indirect mode.
The one in the direct mode was lit first so that we could get the briquettes to a grey covering mode ready for placing the potjie pot onto the unit.
Normally a "Potjie" cooking container is a round pot with three legs that is placed into the fire and allowed to cook over a period of time. We were using a flat bottomed unit more commonly known as a Dutch pot.
Various food types can be cooked in this way but the most popular at oxtail, mutton, beef and seafood.
Ok, so that is pretty much anything you love !
The potjie process starts with the pot being lightly oiled to prevent sticking of the food to the pot and then popping in something like onions or initiate the cooking process.
These are left to brown before the next step starts.
Then one by one the rest of the ingredients are added to the batch. Typically the next in would be the meat.
We chose Mutton which we cubed and seasoned with mix of herbs, salts and pepper
The process is a slow and aromatic process.
On the second convector we set up in indirect mode, also with 22 briquettes on each side and the baskets set up on the outside of the base.
This unit was going to be used to make our savory bread. This bread has been a favorite with our family and friends for many years and always goes down well.
All thurned our great and was enjoyed by friends and family.
Cleaning up involved folding up the aluminium foil, that we placed on the base of the Convector grill fire area and emptying the coals from this foil into a bin provided to cold coals. Ok so we have learned to work smart not hard :-)
Easy to clean and no mess, no fuss !
Dave Hendry has been running a stainless steel business called Botany Stainless Steel for over 20 years in South Africa. Over the time he has been involved in the design and testing of many new designs and innovations in the BBQ ( braai ) industry there. From mixing stainless steel and wood to offer a contemporary but modern look plus adding functionality to the units it has also allowed people to have the best quality healthiest BBQs , that will last a lifetime, and at the same time acquire the rights to brag to their friends that they have reached the place where they have the best BBQ that money can buy :-) "but then we are biased" Dave adds.
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