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Tandoori brisket - running play by play

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20stone
20stone Posts: 1,961
in EggHead Forum
Hanging with @The Cen-Tex Smoker and @caliking reinforced two of my loves, brisket and Indian food. After reading in a tandoor cookbook about the magic of marinades in breaking down tough meat, I though I would try merging the two. 

I cut off the bare end of flats of two briskets for this purpose, and we'll see if papaya and yogurt can conquer the roughest, toughest cut of meat Texas has to offer, and make it tender enough for a quick cook tomorrow night . 

I trimmed the flats waaaaaay more than for a smoke, sliced them into thirds (with the grain) and then 3/8 inch slices across.  @20stonespice made the marinade, and now all that brisket is now resting in a spicy bath in the fridge.  I'll post more pics when they hit the BGE tomorrow evening.  It will give me a chance to ruin another demo egg, since we will be breaking in my BIL's from Salado.
(now only 16 stone)

Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Can't wait for the results. So jealous I didn't get to sample the culinary delights that you and @caliking fired up in Salado...
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • cazzy
    cazzy Posts: 9,136
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    Wow...eager to watch this unfold!  
    Just a hack that makes some $hitty BBQ....
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  • caliking
    caliking Posts: 18,731
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    It's on like Donkey Kong! I was just thinking to myself " I wonder when 20stone's tandoori brisket is going down?"

    This is guaranteed to turn out spectacular. Oh and let your BIL know that his egg shall be dubbed Curry Egg #2. Cen-Tex is the proud owner of #1.

    Life takes me to Webster starting in April. Let me know when I should swing by :smiley:


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • texaswig
    texaswig Posts: 2,682
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    I'll be keeping up with this one. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • thegooddocta
    thegooddocta Posts: 264
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    What went into your marinade? I've done tandoori chicken a few times, but have kept it simple with a store bought dry tandoori masala mixed with plain yogurt... It's been good, but missing something!
    Mike - (1)LBGE, HeaterMeter v4.2.4
    Little Rhody Egger - East Greenwich, RI
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  • 20stone
    20stone Posts: 1,961
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    thegooddocta said:
    What went into your marinade? I've done tandoori chicken a few times, but have kept it simple with a store bought dry tandoori masala mixed with plain yogurt... It's been good, but missing something!
    Below is the recipe we started with (along with a helpful video), followed by the changes we made:

    Recipe
    1: beef 1/2 kg (cut in strips)
    2: mustard oil 200 ml
    3: raw papaya 4 tbs (grind to paste)
    4: ginger & garlic paste 2 tbs
    5: yogurt thick 1 cup
    6: fried onions 1 cup(check the link on the video)
    7: coriander powder 1 ts (heeped)
    8: salt 1 ts
    9: gram masala powder 1/2 ts (mix spices)
    10:cumin powder 1 ts (zeera)
    11:turmeric powder 1/2 ts (heldi)
    12:crushed red chillie 1 tbs 
    13:mace powder 1/2 ts
    14:nutmeg powder 1/2 ts
    15:red chillie powder 1/2 ts
    16:crushed black pepper 1ts
    17: onion 2 large (cut round)


    Modifications
    1 - no mustard oil (couldn't find it). A lesser amount of coconut oil used instead to sauté the onions
    2 - fresh ginger and garlic used instead of paste
    3 - onion sauted until clear/soft
    4 - whole spices used where we could find them, roasted and ground
    5 - everything zapped at one time (minus the brisket) in a Vitamix
    6 - onions on the side will be curried (like in Salado, but less so)
    7 - we doubled the recipe for the marinade and used two flats
    8 - most importantly, we will actually BBQ the meat, so we don't need a coal for "bbq effect."

    We'll see how it turns out.  Thanks again to @caliking for pointing us to the recipe

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Griffin
    Griffin Posts: 8,200
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    Lookin forward to seeing how this comes out. I found some thin sliced brisket at an Asian market once. I tried to make ABTs with it instead of bacon and was not really a hit. Haven't purchased any since so looking forward to your results.

    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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  • caliking
    caliking Posts: 18,731
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    Mustard oil is a staple in Bengali cooking. I'll trade you some for more butcher paper :)

    How long are you marinating for? I can't remember making a marinated beef item before, so I don't know what the optimal time is for the papaya and yogurt. Are you going to grill it hot and fast?


    And don't be a hater, dude! The "bbq effect" is sometimes used in "dum" style cooking i.e. the cooking pot is sealed up with dough around the rim. For some dishes that can't be grilled (wet dishes, rice dishes) a small steel bowl is placed in the middle of the pot with lit charcoal in it, and some ghee is poured over the charcoal before sealing the pot. The sauce/gravy/moisture in the dish absorbs some smoke flavor and adds another layer to the dish's flavor. But I agree entirely that its cheating to use it for something that should rightfully be done on a grill (like meat). 


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,731
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    @thegooddocta - store-bought tandoori mixes have their place in the world (and I have used Shan masala mixes many times myself), but making your own marinade is a real game changer. What most Indian restaurants pass off as tandoori chicken is pitiful most of the time.

    @Dave_Matthews did some trials with ready-made pastes and mixes some time ago, and had a few threads about the results.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • ekuapa
    ekuapa Posts: 128
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    @Kendermann this recipe looks good... and i think we should try it...   
    Southaven, MS.
    BGE L
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  • 20stone
    20stone Posts: 1,961
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    caliking said:

    How long are you marinating for? I can't remember making a marinated beef item before, so I don't know what the optimal time is for the papaya and yogurt. Are you going to grill it hot and fast?

    We put it in the marinade last night, and are cooking this evening, so guess around 21 hours.  Brisket is tough, so I expect that it will hold up well.

    As for grilling method, I was planning pretty hot and pretty fast.  I am grabbing some seekhs from Phoenicia later today, and plan on spanning Curry Egg #2 with them.

    Advice on temp?
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • fljoemon
    fljoemon Posts: 757
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    Video is in Urdu .. thanks @20stone for posting the recipe & instructions. I too am eagerly waiting for the end result. I've done tandoori turkey before, but this should be an interesting experiment with tandoori beef :-)
    LBGE & Mini
    Orlando, FL
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  • texaswig
    texaswig Posts: 2,682
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    @20stone what's the name of the cook book you've been reading? 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • thegooddocta
    thegooddocta Posts: 264
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    @caliking - I'm going to mix up a batch of the spice blend in this thread - can't wait to be enlightened ;]
    Mike - (1)LBGE, HeaterMeter v4.2.4
    Little Rhody Egger - East Greenwich, RI
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  • caliking
    caliking Posts: 18,731
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    20stone said:
      As for grilling method, I was planning pretty hot and pretty fast.  I am grabbing some seekhs from Phoenicia later today, and plan on spanning Curry Egg #2 with them.

    Advice on temp?


    Yesss! I foresee the day when Curry Eggs will conquer the world! BWWWAAAAHAHAHAHAHA!


    I'm very interested to see how the meat texture turns out, since I've never done beef this way. I would probably cook at about 450°F to get some good char on the meat but it depends on how big the beef chunks are and how much char you like on the meat. 375-400°F would give you more time for beer though.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 20stone
    20stone Posts: 1,961
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    texaswig said:
    @20stone what's the name of the cook book you've been reading? 
    This recipe came from the link, above.  However, the tandoor book recommended to me was this one:


    The tandoori chicken in the kathi rolls and the curry spices for the onions came from this book. Next year at Salado, all eggs are CURRY EGGS!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Dave_Matthews
    Dave_Matthews Posts: 204
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    caliking said:

    @thegooddocta - store-bought tandoori mixes have their place in the world (and I have used Shan masala mixes many times myself), but making your own marinade is a real game changer. What most Indian restaurants pass off as tandoori chicken is pitiful most of the time.

    @Dave_Matthews did some trials with ready-made pastes and mixes some time ago, and had a few threads about the results.

    Currently I am experimenting with very high temperature tandoori chicken cooking, over 500 f.  Fast, moist, tender, and crispy exterior.  Working on it...
    no, not -that- one!
    KI4PSR
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  • 20stone
    20stone Posts: 1,961
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    Seekhs from Phoenicia in Houston ($10 for 6 of them). Fire is lit. 


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • 20stone
    20stone Posts: 1,961
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    @20stonespice rockin' the gloves. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter
  • 20stone
    20stone Posts: 1,961
    Options

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter
  • 20stone
    20stone Posts: 1,961
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    Now we're cookin'!  450 dome.  Felt properly coated in tandoor goo. Operation Curry Egg, underway. 


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • thegooddocta
    thegooddocta Posts: 264
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    Hah all this talk about "curry eggs" has me scared! Will I forever be adding a hint of curry to my egged meals by egging curry once? Not that I'd mind, but it'd be a good excuse to justify a second egg to the wife ;]
    Mike - (1)LBGE, HeaterMeter v4.2.4
    Little Rhody Egger - East Greenwich, RI
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  • 20stone
    20stone Posts: 1,961
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    Just about to take up. One fell into the coals, and tasted so good, I'm going for a little more char. 


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Roadpuke0
    Roadpuke0 Posts: 529
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    1. Looking good!
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • Legume
    Legume Posts: 14,627
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    2. ?
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  • texaswig
    texaswig Posts: 2,682
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    Dang. That is cool. I want to do this now . Super fancy, something to have your guest wowing. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • 20stone
    20stone Posts: 1,961
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    Verdict - Texas brisket is Texas tough (as @20stonespice predicted).  It tasted great, but was "toothsome" as they say.  Any other cut would be a clear victory, but the brisket recipe still needs some work.

    Next Up - We're throwing another batch on at 250 to see if low and slow tandoor brisket will turn out right.  If cut flat can get to tender, we will then open it up for a little crispy. More later. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Roadpuke0
    Roadpuke0 Posts: 529
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    2. I'm ready to eat
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    3. Make her open the box. 

    That looks great from here @20stone.  Thanks for sharing. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Canugghead
    Canugghead Posts: 11,533
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    Thanks for sharing your adventure/experiment, looking forward to the low and slow result. 
    canuckland
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