Enjoyed the read.
Missing the social aspect of food these days... especially some good 'cue.
EDIT: jwtseng got me thinking, and I started searching and reading... I'm really interested in what these folks use to season their meat when they grill.
"Sout" - Sounds a little like "Salt" if I say it quickly. Most searches I've done find "Braai Salt" or "Braai Spices" - Duh. Makes sense.
Here's one interesting recipe that I found... meant to be put in a dehydrator before canning:
http://www.recipecommunity.com.au/main-dishes-meat-recipes/bbq-salt-braai-sout/247270
BBQ Salt - Braai Sout
1 brown onion
50 g chives
10 g Garlic Cloves (about 3-4 cloves)
1/2 Capsicum
15 g fresh flat leaf parsley
4 fresh basil leaves
2 Bayleaves (Dry or fresh)
1 Red Chili (Optional), About 5g
20 g 4 colour mix Pepper corns
1/4 tsp ground cloves
1 tsp smoked paprika
1/4 tsp ginger
100 g rock salt
1. Blend all ingredients for 10 sec on speed 8. Repeat if necessary. A wet paste should to be created.
2. Dry out in Dehydrator - place paste in dehydrator for about 8-12 hours on 60ºC. Ensure it is completely dry before placing back in Thermomix.
3. Once dried, place back in Thermomix
[grinder of some sort?] and mill for 8 sec on speed 7. Repeat if necessary to get a powder which can be sprinkled over meat (or other food).
Additionally, I found this one for a "Braai Spiced T-Bones:" -
http://cooking.nytimes.com/recipes/1018131-braai-spiced-t-bone-steaks
4 tablespoons coarse salt
2 tablespoons white or brown sugar (optional)
2 tablespoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon paprika or 2 teaspoons paprika plus 1 teaspoon cayenne
1 tablespoon garlic flakes or powder
1 tablespoon onion powder
1 tablespoon dried thyme
4 to 6 T-bone steaks, about 1 1/2 inches thick
Make the braai spice: In a grinder or mortar and pestle, grind all the seasonings and herbs until fine.
Rub steaks with the braai spice and set aside in refrigerator for 1 to 4 hours. Bring to room temperature before grilling.
Heat a grill until screaming hot.
Place steaks on the grill and cook, turning every 2 minutes or so, until crusty outside and medium-rare inside, 120 to 125 degrees.
Let rest 10 minutes and slice across the grain for serving.
