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Tandoori Nirvana

Richard FlRichard Fl Posts: 7,810
edited 8:43PM in EggHead Forum
I have been eating and cooking tandoori, chicken & lamb for many years both with the BGE and not. A few months ago I decided that a vertical holder for the skewers and high heat 550-600F would get me the 7-9 minutes cooking time done evenly.

So had a pottery base made to hold the skewers, the pot was fired at 2250 so that should work for the high heat of the LBGE. Friend of mine "AVOCADO JOE" a lurking egger for years, my mango connection, had been to the california wine country a few months back and saw a cooking demo for the BGE with clay pots turned upside down and the skewer in the hole.

POTHOLDER2.jpg

Then had to find some skewers that were over sized for my project and would deal with the high heat.

GREENPOT2.jpg

Took some boneless skinless chicken breasts and thighs and marinated in plain yogurt and tandoori seasoning for 24 hours.

COOKING575F.jpg


Cooked at 550-600F for 6-7 minutes and served with coucoucus and veggies. Worth the years of waiting to get to the finished product.


PLATED-3.jpg


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Comments

  • Richard,

    Beauty man! How come my vindaloo didn't get yer vote? Serious though, nice rig!

    Steve

    Steve 

    Caledon, ON

     

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  • cookn bikercookn biker Posts: 13,368
    Off the hook cook as usual Richard!! Love that concept! I might have to contact a local potter to hook me up. E mail me some info. Not soon because I know you have priorities on your plate right now.
    Thanks.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Looking very good, I'm thinking of doing something similar, using old BBQ rotisserie shafts and just rest them on the fire grate and out the top.

    Doug
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  • Richard FlRichard Fl Posts: 7,810
    One Man, One Vote, I voted for my paella. Sorry!
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  • HossHoss Posts: 14,587
    Have mercy!That's my buddy...always raisin the bar!!! :) Looks AWESOME! ;) Did you get the Mango BBQ sauce recepie?
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  • Richard FlRichard Fl Posts: 7,810
    Yes, sheee, quiet, that may be my fruit for the throwdown #3.
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  • RipnemRipnem Posts: 5,511
    Great setup Richard. Thanks for sharing.

    What a cool idea :)
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  • HossHoss Posts: 14,587
    Great minds think alike! B)
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  • Now I thought that was our little secret!!!

    Looks great though.

    Faith
    Tampa
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  • Sheer genius! Next thing we know there'll be a business for tandoor accessories for the BGE!

    Judy
    San Diego
    Judy in San Diego
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  • Richard...Awesome concept!! Love to see people come up with new things on the Egg!!! Nice going, and great looking meal. ;) Thanks for sharing! :)
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  • Thanks for the post Richard, great idea!

    Ross
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  • MaineggMainegg Posts: 7,787
    Hey Richard, after chatting this afternoon I had to sign on and peek at your post. that looks great!! I can see now than I need to come up with something like this for our egg. I love tandoori chicken!!! be thinking of you Monday!!
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  • Hi Richard, glad to see you did the cook! The demo was with Chef Mary Karlin in Sonoma, CA. Although she did not do this specific recipe, it is in her book Wood-Fired Cooking. The BGE is one of her cookers of choice, and is featured in the book. She shares many techniques and recipes. Most all of them can be done in the Egg. I think someone mentioned this book here on the Forum a short time back. Great book! Dr. BBQ makes a "guest appearance" on p. 146. Will lurk no longer!
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  • BobSBobS Posts: 2,485
    That was really interesting - thanks for sharing.

    Is it correct that it was an open top cook or was that just for the pictures?
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  • Richard FlRichard Fl Posts: 7,810
    The LBGE was brought to 600F, then "CAREFULLY" opened and the skewers were placed in the pot holes, lid closed top and bottom vents wide open, got to 550-575F and meat was removed in 6-7 minutes. The high heat and short time were perfect for the meal.
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