What’s SAMPA?

3. PROVINCIAL ENTRIES:
All Provinces will use the SAMPA Excel entry system. (Only the Provincial committee can enter the
SAMPA registered provincial team athletes who have met all criteria). This is a closed event. Athletes
must have met SAMPA and Provincial requirements laid down.
Only SAMPA Provincial entered athletes participating at the 2013 SA Biathle Champs and will be
eligible for Trophies and for consideration to be selected to the teams to the World Best Performance
completion (Youth E/D/C/B) or the UIPM 2013 World Biathle Championships (Youth A, Juniors,
Seniors, Masters) provided SAMPA selection criteria 2013 is met.

Our mouth-watering new dorado kebabs are begging to go on the coals. When preparing fresh fillets of fish or prawns, use our fish rub – it’s made from a combination of non-irradiated spices.

One fish, to fish?
We give you a little help to choose responsibly.

We’re making it so easy for you! We are 100% committed to ensuring that all our fish and seafood is responsible sourced. We’ve clearly labelled our packaging so you can trust that the fish you’re buying is what we say it is.

As part of our Fishing for the Future initiative, we’ve partnered with MSC (Marine Steward Council) and SASSI so there’s always plenty fish in the sea.

Soaking is recommended for tough and dried-in stains. Add one dose (l0ml) of Vanish Liquid to every 1L of warm water (max 40°) and soak the stained fabric. Soak coloured items for max 1 hour and whites for max 6 hours. Wash as usual or rinse thoroughly.

Important: Always follow the usage instructions on the Vanish packaging. Do not use on wool, silk or leather. Do not use on finished or coated surfaces – for example wood, metals etc

http://www.youtube.com/watch?v=ZzDB70d9AUU

Keep up the great work.

Hey Bumby. It works.

Testing Testing Testing.

#3 should have been #1 Koos.

You remove them from the fire when you think the marinade is starting to burn, but then find the insides still raw.
You braai them until the inside is done, but by that stage the marinade is burnt.
There is a very easy way to get around these two problems, which is to braai first and marinade later. Don’t marinade or baste the ribs, just braai them and remove them from the fire about 5 minutes before they are ready. Generously smother them in the sauce, then return them to the fire and complete the braai. The ribs will be properly cooked inside and your sauce will be nicely glazed without being burnt.

What you need (feeds 2)

1.5 kg pork spare ribs
½ cup honey (or golden syrup)
½ cup tomato sauce
1 tot apple juice
½ tot soy sauce
½ tot paprika
Salt
What to do

Prepare the sauce: Mix all the ingredients (except for the ribs) together in a bowl. If there is anything else you wish to add to the sauce, do so.
Braai the whole spare ribs over medium heat for 30 minutes until almost done.
Remove the ribs from the fire and place on a cutting board. Cut into single ribs.
Toss the ribs into the sauce bowl and coat them well. Use a spoon and/or shake the bowl around. Leave for a minute or three so that the exposed, meaty parts of the ribs can bond with and absorb the sauce.
Braai the now generously basted ribs for between 2 and 10 minutes until all the sauce is warm and glazed. If during the cutting you saw that the ribs are basically done and will start to dry out, just braai them for a minute or two until the sauce is glazed, but if you saw they still have a way to go, make it closer to 10 minutes or even longer, also exposing the two recently cut sides of each rib to heat by letting them face the coals.

http://www.youtube.com/watch?v=_EwALPEKESc

Someone needs to come clean.

Either way it sucks.