From around the world the best of barbecue (and the beatitudes of braai)
Looking over the Bushveld
Howzit. I am Captain Barbecue.
My culinary adventures incorporate all that is relevant to open fire cooking - from the best food from around the world for the bbq to equipment reviews, techniques and recipes, international bbq statistics, cookbook reviews, bbq fun and so forth.
I live in the African Bushveld and I am the custodian of braai, the South African bbq and the oldest form of cooking (read more about the discovery of 1.5 million year old cooking fires here).
When I am not in the Bushveld, I travel the world in search of ancient and new ways of cooking with fire. This is very satisfying and enlightening and results in (apart from excellent meals and company) the ability to pass on these skills.
You probably know the old adage - give a man a fish and you give him a meal, show him how to fish and you feed him for life. Now, if you can get him to cook those fish to achieve their full culinary potential, you give him and the people around him a fundamental pleasure for life. The latter is my goal with regards to cooking with open fires and I hope you will benefit from it.
Read my idea of the perfect barbecue here.
At the bottom of this page is the unbiased fuel survey - for fun and info.
The Captain Barbecue site principles
The site went up in February 2007, so it is new and growing. I set the highest standards for every section of the site without underlying sales messages or the usual clutter of ads, so the information you get here is good in practice.
I want this site to be as entertaining, informative and user-friendly as possible, so you will find many video clips, pictures and articles to inform and entertain.
Please contact me with information, comments or requests - if you have something unique and excellent concerning barbecue in your neck of the woods, I would like to know about it.
Further down the page you will find the table of contents for this site, explaining the links. Just below you can sign up for the news alert, or use the RSS buttons to hook up to the Captain's blog. Do not do both, as both deliver the same information.
News...
... is all in the blog. Directly from the mouth blowing into the pipe on the picture above.
Table of contents
Here I put bbq equipment, tools and fuel through stringent tests. This is my opinion, unbiased and sometimes brutal. I am as interested in the atmosphere during a barbecue as in the food at the end of it, so this is part of the equation. If you think your tool, fuel or barbecue can be bold in the face of intense scrutiny, you can submit it on this page.
What a pleasure! I go to different countries (and different areas in these countries) and discover their ways of cooking on fires. Some of it is ancient, some of it modern, all of it enthralling.
A hard job, but somebody has to do it... I try to find the best of the best food for cooking on the open fire and go into delicious detail of why, where and how.
Some barbecue trivia and a lot of fascinating barbecue facts concerning Europe as well as North America. I can tell you, if you love barbecue, you are not alone!
Not only barbecue cookbooks or even cookbooks, but these books are all relevant to the interested open fire chef. Some deal with molecular gastronomy, some with anthropology and some are just about the pleasure of eating good food. All are about an elemental pleasure without which we cannot survive - good food.
This is just fun. It is a popular pastime to build barbecues out of just about anything (or to personalise shop-made barbecues) - here are the pictures. If you come across a barbecue that you think qualify for the Pimp my braai page, please snap it and send it along.
This takes you to another site that I started which focuses on the techniques of cooking a variety of foods on a variety of barbecues with a variety of fuels. There are also barbecue recipes. What will mnake this site very efficient and helpful is the presentation - every technique or recipe will be presented as a series of photographs with written explanations. You will be able to print these to assist you during the cooking. Neat, hey!
I run some competitions, so check this out. After answering some very hard questions about barbecue, you stand a chance to win a valuable prize - like holiday accommodation for a week in a brilliant barbecue destination. (You can find most of the answers somewhere on the site...)
I bring the Bushveld Boma and cooking Lapa to the people of Europe to put them in touch with their primal past. The heart of Africa in the heart of Europe, so to speak...
This is in the process of bringing braai to the people of the world and to put them in touch with their genetic ancestral taste buds right in their lounge... Have a look and you can also have an opinion - there is a poll (with a space for comments).
Speak to me.
Unbiased fuel survey
Let me know what you use to get your food to sizzle. When you submit, a page will load to give you the results. There is a link to come back here, so you won't get lost.
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