That is how my dad tought me. Foil at the bottom, then with the skin side down on the foil. Braai it only on the foil side. The sauce thta you put on then also does not fall into the fire but assist to cook the snoek in the foil. Once done I just quickly flip the snoek to give it some colour on top but it is like you say, there are many ways to skin a cat
Cool... thanks for the insight... like I said: "a hot topic"... almost as bad as the "Does the butter go on the inside, outside or both on a braaibroodjie?" :P
Lol, can you believe that my braaibroodjie goes totally without butter!!! I belive that the cheese has enough fat to make the broodjie tasty !! I tend use atleast three different cheeses, feta, cheddar and then usually another one such as Brie etc!
Any specific reason for that, or just the way you were taught?
That is how my dad tought me. Foil at the bottom, then with the skin side down on the foil. Braai it only on the foil side. The sauce thta you put on then also does not fall into the fire but assist to cook the snoek in the foil. Once done I just quickly flip the snoek to give it some colour on top but it is like you say, there are many ways to skin a cat
Cool... thanks for the insight... like I said: "a hot topic"... almost as bad as the "Does the butter go on the inside, outside or both on a braaibroodjie?" :P
Lol, can you believe that my braaibroodjie goes totally without butter!!! I belive that the cheese has enough fat to make the broodjie tasty !! I tend use atleast three different cheeses, feta, cheddar and then usually another one such as Brie etc!