KarooBraai™ Stainless Steel Chimney Shaft Including Brackets and Hooks – Price on Request

KarooBraai™ Stainless Steel Chimney Shaft Including Brackets and Hooks

Various methods are available to hang meat over fire.
KarooBraai™ Asados and Mini Asados are but
two examples of how we cater for this method in the outdoors.

However, hanging meat over fire indoors is becoming more and more popular, and what better than to use your braai area.
Besides, even smokey flavors and effects can be had providing you are sure your chimney is properly designed to
create sufficient draft (whether natural or with a fitted remote extractor motor outside)
Hanging meat opens doors to letting the imagination go and offers limitless opportunities to further broaden the braai experience.

Hanging meat over an open fire speaks of some of the most tender and delicious options, regardless of the chosen protein!
But, it is a slow process and not to be rushed!

THIS PRODUCT:
Custom Length 20mm – 30mm diameter Grade 304 Stainless Steel Shaft (Length Dependent)
100mm x 100mm Custom-made Wall Brackets
6-12 S-Hooks in 6mm Thick Grade 304 Stainless Steel

Hanging proteins and veg over fire is a method regularly used by some of the very best private chefs in South Africa!
Whether it’s whole chickens, rolled shoulder, legs, whole fish or whole veg, this method adds flavor and is pretty stunning to look at too.

Hanging is a slow braai – no hurry and letting the food come to itself.
Be patient and let radiant heat of flame and embers do the job.

Radiant Heat

An important point to understand is that you are not going to hang the food ‘over‘ the fire.
Instead, you should aim to use radiant heat from the ember bed and flames to braai.
Therefor you should have the food hanging off to one side of the center of the fire.
If you position your food between 250-350mm from the ground, you will get good even heat from the embers and flame.
You may still need to flip the cut from end to end, but far less that if you were cooking directly over the fire.
Place a roasting pan or similar under the meat to collect drippings to repurpose later.

The Spin

Regardless of what you are hanging, creating a setup that lets your food spin is a will seriously aid in the evenness of your cook.
The secret here is to use twine or butchers string for at least the top portion of your connection.
You can then gently spin the food to wind up the string.
It then unwinds and continues past this point going back and forth.
The longer the twine the better this effect.

Connection

For connection between the food and the twine, we use a S-hook hook of approximately 160-180mm long.
For proteins with bone in, the simplest and strongest method is to drill a hole directly into the bone.
Without the bone you have the option of trussing with twine (not suitable for very hot cooks).

Temperature

Depending on your set up, you can control temperature by managing your fire (or embers), or moving the meat to and from the fire, or up and down.
In most cases, you will be aiming for a radiant temperature of around 180-190° Celcius or 6-7 seconds using the hand hold method (as used over a spit or rotisserie).
A lot of radiant energy is coming from the flames, so keeping a good high fire burning is really important.
Use 7-10cm splits of hardwood to avoid fluctuations in your flames.

A few curated Ideas & Tips

Bone in Ribeye (3-7 Rib) –
The ultimate reverse sear!!
Drill holes in the end of two outside ribs and wire around the ribeye at each end.
Use two long hooks to bring both connection points to the center twine.
Braai with the rib bones low for 70% of the time as this radiates heat through the cut.

Rolled Shoulder –
This method works well for rolled pork or lamb shoulder.
Your rolled shoulder will likely come trussed with twine or a butcher’s bag.
We use stainless twine, and wire around the cut long ways and at least once around the center.
This allows you to put a hook under the wire on each end.
You should cook this slowly, over 3-4 hours, and don’t panic that you aren’t getting colour for the first hour, it takes time.
Baste with pan juices or sprits with salty water to ensure it doesn’t dry out.
Any temp over 80° Celcius will be fine, but the closer you get to 96° Celcius the better.
Note that above 96° Celcius you are entering pulled meat territory so pay extra attention to your connections.

 Leg Roast –
This method works well for venison, lamb or goat legs.
Place thS-Hook below the knuckle (cut into the meat if needed so the hook has contact with the bone.
Cook to 70° Celcius or until the juices run clear. Rest well before serving.

Whole Fish –
This is a really fun way to cook whole fish.
The whole braai can be done with the head up.
Place the hook through the bone section on the upper jaw or eye socket.
Cook until internal temp is 60° Celcius.
Baste with boiling butter for extra crispy skin.

Fruit and Veg –
Your options are reasonably endless here.
You can cook whole cauliflower if you drill a hole through the base.
You can speed up the process by blanching the head for 10 minutes prior and they take spices and rubs really well.
Eggplant, courgette, heads of brussel sprouts and many other veggies can be hung very effectively.
The easiest way to connect them is to put the stainless wire through the head in the hardest spot available.
Peeled pineapples, apples, pears and many other fruits can be done in the same way (coat the pineapple with cinnamon sugar for a treat after the braai).

 

*Contact us with your requirement and about courier costs for this KarooBraai™ Stainless Steel Chimney Shaft Including Brackets and Hooks to your area –
We ship to your door – nationally!