Main centres: | 1-3 business days |
Regional areas: | 3-4 business days |
Remote areas: | 3-5 business days |
Product Description
OAK:
Oak is probably the best all-around wood for meat smoking. Burns slowly and evenly, searing in the flavour of the meat and producing a great smoky taste. It's strong but not overpowering. Goes well with most meats and produces a sweet, mellow flavour
GOOD FOR: red meat, beef, lamb, lamb ribs, sausages, pork and heavy game.
SUGGESTIONS:
1.) Cape Malay style Lamb chop with Apricot Chutney
2.) Dry rubbed Beef Sirloin (red spices, cayenne paprika etc, garlic, chilli, curing salt style rub)
Get your braai accessories here: Braai Accesories