The best anniversary gift I have ever given Dave is his Weber gas braai. We use it nearly every single night and braai anything we can. So when I got the copy of Weber’s Ultimate Braai Book to review I handed it to him. He chose the recipes and did all the braaiing.
This latest offering is exactly what you’d expect from the world’s foremost barbecue company. Innovative recipes, imaginative ingredients, fabulous photography, and a wealth of sound advice for both novice cooks and experienced braai-masters. When it comes to mastery of the cooking fire, the Weber chefs really know their stuff. So light up the braai and allow Jamie Purviance, Weber’s award-winning culinary consultant, to tantalize your taste buds with everything from chicken and steak to seafood, vegetables and desserts, all prepared on a Weber charcoal or gas braai. For new braaiers, the Introduction offers sound advice on how to handle the four T’s: temperature, time, technique and tools, and explains the mysteries of direct and indirect heat, and how to use a smoker. All recipes are within your grasp, thanks to the detailed step-by-step instructions and photographs.
Chapters are divided into:
- Beef & Lamb
- Vegetables & Sides
Recipes that caught our eye:
- Smoked Chicken Wings with Hoisin Glaze (p58)
- Braaied Onion and Sour Cream Dip (p70)
- Charred Rib-eye Steaks with Mushrooms (p112)
- Roasted Beef Fillet with Red Wine Sauce (p134)
- Texas-style Brisket (p144)
- Catalan-style Rack of Lamb (p154)
- Honey-Teriyaki Glazed Baby Back Ribs (p188)
- Pulled Pork with Carolina Sauce (p198)
- Tuesday Night Marinated Chicken Thighs (p216)
- Swordfish with Blistered Tomatoes (p266)
- Braaied Oysters with Spiced Butter (p278)
- Black Mushrooms with Spinach and Feta (p302)
- Summer Berry Crostata (p326)
My impressions of Weber’s Ultimate Braai Book:
This is a fantastic resource for the beginner, and the expert. Lots of hints and tips to make your braai perfect. I loved the addition of the flavour bombs and the photographs will have you drooling. There are plenty of recipes for rubs and pastes that will keep you trying new things every time you braai.
What Dave made:
First up were the Honey-Teriyaki Glazed Baby Back Ribs. They were so good that we made them again for the kids, and used the glaze recipe for chicken wings until it ran out. The summer berry crostata was amazing, even if the pastry burnt slightly.