วีดีโอ

Thanks

Thanks it was. 👌

Lekker man, I’m sure they’ll turn out amazing. 🤩

It all depends on what you are gooing in the potjie. A beef chuck potjie can go for 3 to 4 hours, because it’s a tough cut of meat. This seafood potjie was super quick because the ingredients don’t require a long cooking time. Best of luck with your chuck potjie, it’s a great cut for potjie, it has a lot of flavor. Thanks for watching.

@@TheBraaiKitchen Thanks for tips bro!

@Nick-zd5ni You’re welcome, let me know how it turns out.

Thanks, it was indeed. 😁

Hi Wihan, my oven was at 250 degrees on the gauge, and it went for an hour with the casserole lid on, and an hour without the lid. All the best.

You’re welcome Kabelo. Thanks for watching. 👊

Thanks Chris. 🍻🔥🔥🔥

Jammer, nie jammer nie 😉

Thanks

Baie dankie 🫡

Hey thanks for the tip. Personally I’m not a fan of cornstarch in my potjie. Just personal preference I suppose.

😂 I didn’t know the Potjiekos purists were watching. But you do you.

Well it depends on who is eating it Jacobus. You do you, and we do cauliflower and broccoli. ✌️

Haha thanks, the perfect soundtrack to a tasty meal. Thanks birds. 😁

Ha ha thanks for noticing my struggle there. All my knives are stainless steel. Where does one get a mild steel blade?

I used to work in an abbartoirs. I got mine from my family. You sharpen it more often, but it has a keener edge., I think everyone goes stainless these days for germs etc. I grew up in remote Australia where germs did not exist. @@TheBraaiKitchen

👌🫡

I hear you 💯and when I’m in the bush or camping that’s exactly how I do it. At home with my busy schedule I use the man oven as a shortcut. It still uses coals so technically I’m only half cheating. Thanks for watching. 🫡

@@TheBraaiKitchen the main thing is that there is a flavorful pot of chow which everyone enjoys, we all have time management issues where we have to take a shortcut or two..

Thanks John, it did taste amazing and the whole family was well fed.

That sounds like a good plan, I’ll try that next time. Thanks for the tip.

No probs. Lekker Braai🔥🥩

Thanks for watching. ✌️

Maybe one day when I grow up I’ll be a real man just like Willie de Jager. 😘

🤣🤣@@TheBraaiKitchen

Welcome aboard! Thanks for the support.

Thanks for watching. 🫡

I cooked it for around 4 to 5 hours. The higher the temperature the faster it will cook. I went low and slow.

Sounds great, let me know how it turns out. 😋

Ha ha here in South Africa it’s a potjie. Where are you from?

Obviously haven't had a traditional potjie, when made correctly all the ingredients still have their unique flavour as opposed to stew where everything tastes the same!

@@bkj3845 Thanks for stepping in, “hulle weet nie wat ons weet nie!” 😂

It’s a Kamado Jan. Not really a kettle Braai it’s a Kamado.

Have you tasted it, or are you just here to troll? 🧌

Thanks. 🙏

High temperature coals is the best for this cook. 👌

You can get them from LK’s. Just search for LK’s enamel potjie.

Lekker man! Maak soon die no. 4 and maak n lekker potjie.

I wanted to see who was watching closely, 😁 just kidding. I actually don’t have an answer for you as to why. Although I do believe the convection currents would have distributed the spices throughout. Thanks for watching.

​@@TheBraaiKitchen😂😂😁

Awe ma se kind. 😁

Thanks for watching😋😋😋

🔥🔥🔥 + 🥩🍖🍗 = 😋😋😋

Thanks for your input. When you say “simmer”, do you mean I should gently fry the onions with the lid on?

Yes until brown

I usually do start them like that, but lately I’ve been short cutting the process and browning them along with the meat. I guess I’m getting lazy. 😁

No problem. Old age maybe

Hi Fiona, it’s a South African favorite called Potjiekos. The main thing is using a cast iron pot and cooking over hot coals. It can be made with chicken, beef, venison or seafood. Recipes vary according to family traditions and preferences. Hopefully you have an idea now. 😁✌️

The burning question is why?

Dan stoom dit ipv bruinbraai.

Didn't know it was a rule!

Closing there lid will create moisture and the meat won't brown well.

It depends on how hot the fire is. If it’s very hot, keeping the lid doesn’t prevent browning. I like to keep the lid on, so that if I walk away for too long it doesn’t burn. The moisture helps prevent burning.

I must try that, sounds interesting.

Thanks it was. 🍖😋

Zuid Africa 🔥🍖😁

Thanks, it was Yum! 😁

Thanks for watching.

Thanks for asking Rodney. I like to give them a long time in the pot, so that they absorb the flavor of the liquid. I don’t know how to explain better, but for me they just hit better when cooked as long as the meat. At the same time a potjie is also about personal preference so feel free cook them less if you prefer. 👌😀

I think it’s a new thing. I have a few of the older non enameled as well, but I’ve never heard of a copper plated one. Thanks for sharing.

Thanks for getting in touch, I’ll have to weigh it when I get home.

Thanks for watching, it tasted amazing.

What kind of wine and what is that spice you are using? Red pepper flakes?

@@courtneyarceneauxSorry I missed your comment. The wine was Tall Horse and the spice was a BBQ mix from a guy at the Bryanston Market.

Great idea!! It’s been a while since I did a potjie with dumplings.

Thanks for watching. It got the hungry kid approval so must’ve been good. 😁 The Maple Syrup, yes it’s the fancy Woolworths one. Not the cheapest but was a gift and it does taste amazing.