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<blockquote data-quote="petite" data-source="post: 956893" data-attributes="member: 62994"><p>right! it was not a coincidence we carefully search before booking. we read that the best time was this when there 's little water and the bushes are almost dead wich will allow better sightings. and then when the rains come the animals spread. they have water everywhere and don't need to gather upon the waterholes. and of course the mosquitoes.</p><p>anyways it must be quite a great view of exuberance during the spring and summer.</p><p>but the temperatures must be crazy even now (end of winter) the temperatures where near 35 degrees Celsius! at mid day, but after sunset dropped to a very nice to sleep 15!</p><p>we do know what is like to sleep with that temperature, 100% humidity and the mosquitoes buzzing around! (I live 15 km away of one of the biggest delta systems of the world (tigre) it's uncomfortable even in a proper house. in a tent or bungalow must be tough as hell. </p><p>yes we got braai and liked very much but I'm not sure that it was the real thing.</p><p>in Argentina you must go to sombodys house to get it. in a restaurant is not the same cos the real thing it's more like a long process. different stages of food and it takes like 6 hs! but the food was very good. not only the braai! every thing we tryed was good. in durban we got to try lots of sea food (excelent) at first glance the braai has more spice. marinated</p><p> we don't. we cook the meat just with a bit of salt. but I knew just by seeing the grills at Kruger that people here knew how to cook meat. why ? the grill distance to the flame is adjustable wich is fundamental for the perfect doing. in most places people just make a fire, spread it and toss the meat to a fixed grill.. controlling the heat is fundamental. in Argentina we do the fire in a different place and when ready we take it to the grill and adjust the amount of heat by adding more or less fire or more distance between the fire and the grill. doing it slowly like 3hs with constant temperature will make the meat softer. but I ate in a random place once. that is no measure. but it was good! it seemed more American style with the rub. the wine was good to but I'm not expert. red wine and meat is the essence of our asado. specially malbec. it felt like home at night when the sun went down and all the fires started to flash. every tent or bungalow had and used the grill! but the shops in the park are a bit limítated. I didn't knew the the brands. they sold only packed meat . later on in Santa Lucia I bought random burgers and did them in the grill they where shitty.. I read about some cheese sandwiches you do when you braai. didn't try those but seemed very good as an apetizer we do chorizo or provoleta (hot cheese) I'll post some photos next time I grill.</p></blockquote><p></p>
[QUOTE="petite, post: 956893, member: 62994"] right! it was not a coincidence we carefully search before booking. we read that the best time was this when there 's little water and the bushes are almost dead wich will allow better sightings. and then when the rains come the animals spread. they have water everywhere and don't need to gather upon the waterholes. and of course the mosquitoes. anyways it must be quite a great view of exuberance during the spring and summer. but the temperatures must be crazy even now (end of winter) the temperatures where near 35 degrees Celsius! at mid day, but after sunset dropped to a very nice to sleep 15! we do know what is like to sleep with that temperature, 100% humidity and the mosquitoes buzzing around! (I live 15 km away of one of the biggest delta systems of the world (tigre) it's uncomfortable even in a proper house. in a tent or bungalow must be tough as hell. yes we got braai and liked very much but I'm not sure that it was the real thing. in Argentina you must go to sombodys house to get it. in a restaurant is not the same cos the real thing it's more like a long process. different stages of food and it takes like 6 hs! but the food was very good. not only the braai! every thing we tryed was good. in durban we got to try lots of sea food (excelent) at first glance the braai has more spice. marinated we don't. we cook the meat just with a bit of salt. but I knew just by seeing the grills at Kruger that people here knew how to cook meat. why ? the grill distance to the flame is adjustable wich is fundamental for the perfect doing. in most places people just make a fire, spread it and toss the meat to a fixed grill.. controlling the heat is fundamental. in Argentina we do the fire in a different place and when ready we take it to the grill and adjust the amount of heat by adding more or less fire or more distance between the fire and the grill. doing it slowly like 3hs with constant temperature will make the meat softer. but I ate in a random place once. that is no measure. but it was good! it seemed more American style with the rub. the wine was good to but I'm not expert. red wine and meat is the essence of our asado. specially malbec. it felt like home at night when the sun went down and all the fires started to flash. every tent or bungalow had and used the grill! but the shops in the park are a bit limítated. I didn't knew the the brands. they sold only packed meat . later on in Santa Lucia I bought random burgers and did them in the grill they where shitty.. I read about some cheese sandwiches you do when you braai. didn't try those but seemed very good as an apetizer we do chorizo or provoleta (hot cheese) I'll post some photos next time I grill. [/QUOTE]
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