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Flip-Flop Kababs
Comments
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I do not eat lamb. I would sure as hell give that a shot.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Damn that looks good. I've make work boot brisket...Green egg, dead animal and alcohol. The "Boro".. TN
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@Cali, that looks awesome, especially the sauce.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Looks really good. Like fancy little burgers...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Yep, awesome, congrats, bookmarked!Finally back in the Badger State!
Middleton, WI -
nice, almost like Indian sausage mix, some day I'm going to try lamb sausage as LS suggested.canuckland
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Kababs are basically that part of the world's sausage Lamb sausage sounds good. May have to add some fat in to keep them juicy. Some types of kababs are made by pounding some lamb fat into the meat, to keep it moist while cooking. I think it was a Kashmiri recipe.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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hapster said:Looks really good. Like fancy little burgers...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Those look awesome. Definitely bookmarked.Large and Small BGECentral, IL
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Sounds pretty darn tasty. And looks it too. Good job.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I love lamb - especially lamb like that. Nice work!
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
Damn that looks good. I've make work boot brisket...Thanks for the comments, fellas.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Damn that looks good. I've make work boot brisket...Thanks for the comments, fellas.
Greek yoghurt? No curd...oh the horror.Steve
Caledon, ON
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Little Steven said:Greek yoghurt? No curd...oh the horror.I wanted a thicker consistency for the sauce/raita, without having to add sour cream, and Greek yogurt fit the bill just right. I added a splash milk to thin it out, but next time I won't do that. But I expected you to cringe at the Shan masala, not the yoghurt!You're the purest of the purists, LS. Damn you.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Don't misunderstand man. I enjoy all Ethnic cooking from scratch but I my cupboards are full of masalas and pastes. It takes too long on schoolnights to go from scratch. I shop where there is a huge Indian population and they do the same thing.
Steve
Caledon, ON
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No worries - just joshing. I've seen your Indian cooks, which have been very impressive! Shortcuts lead to compromise, so its good to have someone to keep it real#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Notice I only do them about once a year at home and then at the odd fest?
Steve
Caledon, ON
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@Caliking, may I offer my 0.02$ on the Greek yogurt and the hung yogurt?
I have experimented with both extensively. I have tried to use hung Dannon Vs. Indian store bought Desi whole yogurt, both of which I hung (details below) and compared it with the Greek plain.
Anecdotal studies, seat of the pants results.
Indian store plain whole milk yogurt which is hung wins hands down for tandoor stuff. Its probably the strain of the lactobacillus that brings a certain finish to it.
BTW, I do "hung" yogurt just by placing a Helen Chen Wok spoon on porcelain bowl with a bounty towel on it and place 4-5 heaping Tbsp of yogurt on the bounty. Wait 15 min and you will have to scrape the stuff off the paper leaving behind all the clear whey.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Looks yummy. Here I was suspecting to see something on a skewer. Maybe that's the 'shish' part of the word. Not a very big fan of lamb (only have had a few times) but this makes me want to try. Nice cook!I cook. I eat. I repeat. Thornville, Ohio
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Thanks @Hibby.@Aviator - Thanks for that intel. Any particular brand of desi yogurt or is it the stuff made in-house? Is it the texture that you liked particularly, or did the yogurt have the right tanginess that worked for you?I usually use Fage 0% (I know - no fun without the fat) in tandoori chicken, boti kababs, or raita because that is what we usually have in the house. Not nearly as tasty as homemade yogurt though, but I'm not organized enough to keep a starter alive.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Little Steven said:Notice I only do them about once a year at home and then at the odd fest?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@Caliking, its called Desi yogurt. Let me see if I can find you a pic. I buy it at the Indian grocery store.
Not all strains of lactobacilli are similar. They probably have regional influences and over decades have arrived at a particular profile.
For instance, just taste Dannon, Greek yogurts. Both plain. You will right away appreciate the difference. I am not talking about the consistency or the sourness.
Its the culture they inoculate over and over again to reproduce the product.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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caliking said:I usually use Fage 0% (I know - no fun without the fat) in tandoori chicken, boti kababs, or raita because that is what we usually have in the house. Not nearly as tasty as homemade yogurt though, but I'm not organized enough to keep a starter alive.canuckland
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@Aviator - the one brand I can recall right now is Gopi, but I'm sure there are others. Let me know which one you like, and I'll keep an eye out for it.@Canugghead - we were buying a brand of Bulgarian-style yogurt some years ago, which tasted very similar to the yogurt in India.We moved to a different part of Houston and supply became an issue, so we only get it occasionally now. I think I know where I should be able to get the kind of yogurt you mentioned.I love this forum! Where else could one have a deep conversation about plain yogurt? Amazing.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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