Chef René

30/11/2025

Gone fishing 🎣🦦🐟

29/11/2025

Only those who know will know. Let's do this. 🔥🔪

29/11/2025

🔥🔪💙

Official Music Video for "As ek môre nie meer hier is" by Jakkals Vives Ek loop in die straat, met my eie gedagtes Ligte flits, maar ek voel nie die pyn n...

29/11/2025

Amy Macdonald - Dream On (Official Video) Taken from the album 'Under Stars'. Stream/download the album: https://amymacdonald.lnk.to/understarsalbumID Stream...

28/11/2025

28/11/2025

True story

27/11/2025

http://KEXP.ORG presents The War on Drugs performing "Eyes to the Wind" live in the KEXP studio. Recorded March 28, 2014. Host: Cheryl Waters Audio Engineer...

27/11/2025

Win a Baobab 3x3m Pop-Up Gazebo Worth R5350!!

✨ Follow, Share, and Comment to enter.

Winner will be announced on 15 Dec ’25. 🎉

How to enter:
1) Follow our page
2) Share this post to your page
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Good luck! 🪴🏕️

27/11/2025

💥 Battle of the Briskets 💥
But... Beware the Butcher 🧟‍♂️

Choosing a good cut of meat 🥇for your off-set smoker is vital. It needs ample marbling and a healthy fat layer to keep the meat moist while being subdued during the long periods of dry heat cooking.

Beef Brisket is unmistakably the number one cut to consider amongst hefty contenders like beef chuck, beef ribs, pork shoulder and -ribs.
But....beware the BUTCHER...selling you the flat ❌...

Remember Brisket is a primal cut, but it is located further down on the animal, (near the ribcage).

It is now divided into two sub-primals which are called the point/second cut ❗and the flat/first cut❗ It is not easy to find the point end of a brisket sold seperately from the entire cut, however, it can be done. 👌👍

The Point or second cut ✅ is a premier cut 🥇for smoking and a pre-requisite for a mouth-watering result.

The muscles from the Brisket get a lot of exercise. Resulting in tough meat. When you cook brisket low and slow the collagen breaks down and the tough fibers relax; creating a finished product that’s tender and moist. Pay close attention 👀 to your holding time after the initial 4-6 hour smoking process. 👀This is where the magic will happen. ⭐⭐⭐⭐⭐

27/11/2025

Cheers 🔥🔪 on smashing my 1 TON BENCHMARK on smoking meat over the past 4 years. This year alone I've smoked 200kg Brisket at the Restaurant for three (3) Atlantic Rail events. Thank you for the privilege! 💙
Dan: Vir al die baie baie baie slim mense daar buite.... onthou asseblief _ alles in hierdie lewe is altyd makliker gesê.....as gedaan. Onthou ook dat alles wat jy op you tube sien en op Google raak lees nie altyd in praktyk so werk nie....
Hot Smoking meat is an intricate and very complex process, it's a delicate art that takes dedication and a deep understanding of the craft and also the cut of meat, from managing airflow and maintaining thin blue smoke, to monitoring internal temperatures and perfecting the bark, to achieve a flawless end result.

27/11/2025

26/11/2025

This was
For the love of Lamb 🔥🔪A bold Italian-inspired fusion. Slow-braised pulled lamb layered over a crispy, N.Y. style stone-baked crust, topped with sundried tomatoes and olives and finished with basil pesto.