Required... Vlakvark Boud Oven or Weber

[Barry.Koch]

Good afternoon guys!

I need seriaaaas help please. I am looking for a lekker vlakvark boud recipe for oven or Weber. I have still boned 3.5KG boud that I want to make this weekend but shit weet, I have no idea where to start! I understand that yogurt/karringmelk/OBS is essential, but I know naffink!

Your suggestions and input would be greatly appreciated.


Regards

[burger]

I have a looooong recipe for you. Drive all the way to PnP, go to the sallad dressings isle and get a bottle of Knorr French salad dressing. Add to the boud. That's it.

If you want to use bacon you can wrap it. Keep the juices inside and don't stick the boud full of holes.

[boesman10]

Whether you use the oven or the Weber - do not go by cooking time i.e. 60 minutes for every 1kg + 20 min, method. Using this approach does not guarantee the boud is properly done and nice and medium on the inside.

My suggestion is to go to the cooking section at the same PnP where you buy the French salad dressing and buy a cooking thermometer. Then you follow this - http://www.cooksrecipes.com/tips/mea...ure-chart.html - cooking chart for measuring the doneness of the meat in the center. When the internal temperature gets to 55 C then you take the boud out of the oven, cover it with foil and let it rest for at least 15 minutes. The internal temp will rise to 60 - 65 C and you cut the outside pieces for those that want "done" meat and the inside pieces for those that want "medium" meat.

[Barry.Koch]

Oooooooooh lekker!! ^_^ Thx guys

[Ds J]

Take the bone out! It does much for the taste.

[Kasspir]

I just got very hungry.