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OT - Pulled Pork Musallam in the tandoor

calikingcaliking Posts: 6,447
edited April 2013 in EggHead Forum
I labelled this OT because no eggs were lit for this cook. But I thought you folks may enjoy it nonetheless. 

I needed to come up with an entry for a throwdown on another forum. The aim was to cook a regular bbq meat with an Indian twist. I wanted to make raan musallam (leg of lamb/mutton/goat with a wet spice rub), but figured that was entirely Indianish. So pork musallam was a natural extension of that thought... and then it hit me - why not pulled pork musallam! 


I didn't have much time for marinading, injecting etc. Working this weekend so it had to happen Sat evening/night. Got back home at 6pm on Sat and fired up the tandoor.





Started with a small pork butt (3.5 lbs). Cut in 2 pieces to make a boneless piece for the raan musallam roast and one piece (with bone) to pull for the pulled pork musallam. For the marinade: coriander, garam masala, ginger paste, cayenne, turmeric, mint chutney, garlic paste, cumin and yogurt.


Mixed it all up and slathered onto my lil mini-butts.



Tandoors are designed to burn b@lls to the wall hot, so there isn't scope for trying to regulate the temp. I fired the UDT up with a smaller amount of charcoal than I usually would have. After an hour the temp inside it was ~360°F. I placed a half grate as a shelf inside (leftover from an experiment I had planned for doing steaks in the tandoor) and placed the bone-in piece of butt on the shelf. The boneless piece was skewered and placed in the tandoor. Had to criss-cross the skewers to keep the butt from slipping, because i wanted the meat to cook in the middle of the tandoor. The foil shields were to try and keep the meat from burning. 


After about 25-30mins the boneless piece was done - about 150ish IT, so it got wrapped and coolered. The bone-in piece (for the pulled pork) got wrapped to cook it faster. It was done (IT 200°F) after another 2 hours. The tandoor was running in the 450°F range when I had taken the first butt piece off. 




Filled up the tandoor with more lump and let it rip. Needed to get it HOT for the naans. Mrs. caliking handles the naans, so we just needed the tandoor to ramp up. 



Got my naan tools ready


In the meantime, I made a sauce for the pulled pork out of onions, tomato, cumin, and the leftover marinade for the meat. Pulled the pork, added the sauce, and some chopped cilantro.


Sliced off a couple of slices from the pork musallam roast. It tasted awesome! Experiment was a success!



It was about 10:30pm by then. Tandoor was running at about 650°F up top and the floor temp was 1000°F+ (IR therm maxed out). Mrs. caliking shaped and slapped the naans on. They take maybe 2 or so mins to cook. 







Once the naans were done, it was time to eat. Eaten as a pulled pork sandwich with red onion slaw (onions, lime, and cayenne).


We were starving and I think I was ready to eat my own arm by then. It was well worth the wait though! The pulled pork musallam and the roast both tasted wonderful, so I will be planning on making them again.

I ate this for lunch today, and it tasted even better since the flavors had a chance to get friendly overnight. Also gave me a chance to take a gratuitous pool shot for this cook. 


Thanks for looking!

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • oh my god yes. You are going to help me rig up one of those tandoors. AWESOME.



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  • Little StevenLittle Steven Posts: 26,946
    Very, very nice!

    Steve 

    Caledon, ON

     

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  • travisstricktravisstrick Posts: 4,715
    That is beautiful. Very nice.
    Be careful, man! I've got a beverage here.
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  • BuckeyeBobBuckeyeBob Posts: 640
    That looks outstanding. I would love to get more details on the recipe you used for the spice paste and for the naan. Looks awesome!!
    Clarendon Hills, IL
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  • oh my god yes. You are going to help me rig up one of those tandoors. AWESOME.


    Yes, Please!!!
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  • EggcelsiorEggcelsior Posts: 10,232
    So good I looked twice!
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  • Is there any way to translate that naan recipe to a BGE?
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  • AviatorAviator Posts: 1,519
    edited April 2013
    Calli, forgive me for my idiocy and being an ignoramus, but why is it called musallam? Pork and that. Is a big no no ?

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • calikingcaliking Posts: 6,447
    @Aviator: Keen eye, my friend. You are right - this recipe is blasphemous. I almost included a disclaimer about not cooking it for Muslim friends who are strict about halal foods. 

    Raan musallam is an "exotic" recipe, from the kitchens of nawabs and such of yester years.This style of cooking (tandoori) came to India from Central Asia, when Mughal invaders (who were Muslim) came to India. You are not likely to find a pork tandoori recipe easily, because halal rules forbid Muslims from eating pork. Hence the lack of tandoori pork recipes. Pork in general is not eaten much in India, other than in Goa, and Kerala, both of which have large Christian populations. 

    I adapted this recipe for pork because I specifically didn't want to make it with lamb. Trying to be the cutting edge of tandoor vs. bbq cuisine!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • paqmanpaqman Posts: 1,330
    That looks awesome!  The one thing I miss the most from my stays in India is naan with butter.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • calikingcaliking Posts: 6,447
    @BuckeyeBob and @Girl_on_Grill : I'll post the naan and marinade recipes later today or tomorrow. The naans should come out well in the egg. I imagine that it would be better to cook them higher in the dome, since that is the equivalent of where they cook in a tandoor.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • calikingcaliking Posts: 6,447
    oh my god yes. You are going to help me rig up one of those tandoors. AWESOME.


    Yes, Please!!!
    Sure, not a problem. Mine is "portable", but takes 3 men to move it!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • ChubbsChubbs Posts: 4,407
    Amazing. That is one of the more impressive posts I have seen.

    I have done naan a good hit. I usually have to do mine one at a time in a skillet and then reheat on the grate of the egg later. The tandoor is cool. Well done!!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • calikingcaliking Posts: 6,447
    edited April 2013
    @Chubbs - I've seen your cooks too, so I appreciate the compliment!

    @paqman - garlic butter naan is what I miss. I like butter more than ghee on my naans. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Solson005Solson005 Posts: 1,905
    Everything looks awesome! 
    =P~

    I need to try some naan on the egg sometime soon. 

    Love the tandoor and creative cooks! 
    =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • tazcrashtazcrash Posts: 1,847
    edited April 2013
    :-O


    =D>
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • SmokeyPittSmokeyPitt Posts: 5,600
    ^:)^


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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  • calikingcaliking Posts: 6,447
    @Girl_on_Grill: here is the naan recipe from allrecipes.com. To be honest, I have not tried troubleshooting this recipe, but I think there is room for improvement. The naans came out thicker and more bready than I would have liked this time - we made half the recipe but still used a whole egg so maybe that had something to do with it. 

    The next time we make naans, I want to try AP flour instead of bread flour, and add some yogurt to the mix. I'm still not sure whether naans are  traditionally supposed to have yeast or eggs in them, but I'll work on that.

    With regards to making them in the egg, I think high heat (600-700°F), pizza stone (or steel?), high in the dome would work best. I have wondered about a way to actually stick them to the inside of  the dome - would probably have to get the egg MF hot to burn off any creosote etc from the inside of the dome first. Also, a naan pillow would help if you plan on doing that. SWMBO wraps up 4 kitchen towels and ties them with butcher's twine to make a cushion. 

    @BuckeyeBob: The spice mix for the meat (pork musallam roast):
    3ish pound hunk of meat (traditionally lamb or goat)
    1/2 cup yogurt
    2 tbsp raw papaya taste ----> I did not use this
    2 tbsp ginger paste
    2tbsp garlic paste
    1/4 cup fried onion paste -----> did not use this either
    1tsp garam masala powder
    1tsp cayenne powder
    2tsp EVOO
    salt to taste ( I added 3/4 tsp)

    Mix it all up and slather on the meat. Marinate overnight. Smoke/grill until IT reads 145-150°F. FTC for a few hours. Slice and enjoy. 

    For the pulled pork version: smoke the meat the same way you do for regular pulled pork (turbo vs. lo n slow, foil, whatever). Pull the meat at 200-205°. FTC x 2-3 hrs minimum. Pull and mix in some cilantro, lime juice, pepper to taste. I made a gravy/sauce out of some of the leftover marinade, onions and tomatoes and mixed it into the pulled meat like barbecue sauce.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Dyal_SCDyal_SC Posts: 2,196
    SuuuuuuWEET!!! How cool!!! Food looks phenomenal too!
    2014 Co-Wing King
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  • IrishDevlIrishDevl Posts: 1,390
    Boom, great stuff
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  • calikingcaliking Posts: 6,447
    oh my god yes. You are going to help me rig up one of those tandoors. AWESOME.


    The real deal is relatively easy to find...at least the charcoal fired version. I have one of the stainless square ones. I thought I got a bargain for $400 but then I found two more locally that I can buy for $200 each. Yes, a lot of people try to get big bucks out of them but they can be had, for peanuts.
    Really? That's a steal. I had seen commercial/catering tandoors before, mostly gas-fired, as well as the Homdoor, but the prices were prohibitive. i would have bought one for that price in a heartbeat. But most of the ones for purchase were straight cylinders, without the tapered top. I was tired of cr@ppy tandoori chicken at restaurants, so set about making my own. 

    Could you post some pics of your tandoor? I would love to see it. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • CanuggheadCanugghead Posts: 4,399

    ^:)^
    @caliking, impressive as usual.

    Guess what?  I was searching for ideas on how to build a tandoor and came across this, post #18 ;)

    http://www.fornobravo.com/forum/43/portable-tandoor-oven-build-14956-2.html

    How about running an online tandoor building class here?
    Vaughan, ON
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  • henapplehenapple Posts: 13,252
    I hate your swimming pool... looks ghetto
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • calikingcaliking Posts: 6,447
    henapple said:

    I hate your swimming pool... looks ghetto

    I know... The tandoor dresses it up though. :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • calikingcaliking Posts: 6,447
    @1310monster: again, those are killer prices. I've seen that swinging drum cooker before and thought it was pretty cool. Will check out the murgh malai recipe - sounds like something I would like.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Austin  EggheadAustin Egghead Posts: 3,284
    That is a way too cool tandoor. The meal you cooked looks scrumptious. =D> Wow!!
    Eggin in SW "Keep it Weird" TX
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  • henapplehenapple Posts: 13,252
    you must have a little TN redneck in your blood....I thought we were the only folks that would put a 55 gal drum beside the pool.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • EggcelsiorEggcelsior Posts: 10,232
    henapple said:
    you must have a little TN redneck in your blood....I thought we were the only folks that would put a 55 gal drum beside the pool.
    Aren't your pools all "above ground"?
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  • calikingcaliking Posts: 6,447
    So my collection of "ugly" cookers - namely my tandoor, drum smoker and "portable" mortarless wood fired pizza oven sit tucked away in a corner of the yard. Not ashamed of them, but SWMBO would have something to say if they were right out by the pool :) They are all much loved though!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • YEMTreyYEMTrey Posts: 1,963
    Yes sir!
    XL BGE and Mini Max in Cincinnati, Ohio

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