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Tandoori Pork Success!

BluesnBBQBluesnBBQ Posts: 615
edited 9:52AM in EggHead Forum
I cooked my tandoori pork last night, and it was excellent! I used country style rib, cut into cubes, and I marinaded it overnight in Patak's tandoori past with plain yogurt. I put the pork on skewers and cooked them direct at about 300-350 for 40-45 minutes. A couple of times, I took the daisy wheel off to let the temperatur get up to 400, then put it back up when the flames started licking the meat. I didn't use any wood, but there was some leftover hickory from some recent cooks.[p]I served the pork with basmati rice and a home made yogurt sauce. The texture was like tandoori lamb you would get at an Indian restaurant, and the tandoori added a lot of flavor to the pork. Next time I'm going to trim more of the fat from the pork - the fattier pieces tasted good, but I think tandoori goes better with leaner meats.[p]I made the sauce from plain yogurt, chopped cucumber, chopped garlic, paprika, salt and fresh mint. Next time I'm going to have to make some kind of Indian vegetable dish to serve with it, plus some nan bread. [p]I brought some leftovers to work today - can't wait for lunch!
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