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:
- Starters
- Beef & Lamb
- Pork
- Poultry
- Seafood
- Vegetables & Sides
- Desserts
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.
Publishing information:
Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime June 9:
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- 2019: The Wedding Guest
- 2017: Edible Ice Cream Bowls
- 2016: Dijon Salad Dressing
- 2014: Malted Chocolate Tart
- 2012: Food Quiz Number 25 For A Friday
- 2011: Pesto Princess Chicken
- 2010: Wholegrain Mustard Jus
Boys and their BBQs
Indeed 😉
We have had several Weber grills over the years… they eventually do wear out and then it’s time for another, though our very first one is still being used by a friend, who repairs it when needed. We have tried a huge number of techniques and recipes including pulled pork (cooked for 12 hours) and more. So I see why you like the grill and the book.
best… mae at maefood.blogspot.com
I think a 12 hour pulled pork would be amazing 🙂
Boys and their toys.
Amalia
xo
indeed 😉
So braai is the same as saying barbecue?! And braaing is barbecueing?! Got it! Weber is a well known and respected brand here, too. In the US.
Yup, so you know when you finally get here what to expect if you get invited to a braai 🙂
I’ve never heard of the word braai; soundslike fun and the food sounds delicious…
It’s the South African word for barbecue.