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  • Re: Tandoori Chicken

    Last night was my last tandoori chicken cook for a while, off to other styles next.  I wanted to post and report that my favorite mix is the Arora Creations dry powder mix, add 1/2 cup each of yogurt, vinegar, and olive oil.  That is what I used of this cook.  Excellent flavor and moisture.  My second favorite is the Patak's paste, not as fresh tasting but it does have the 'lime pickle' type flavor to a small extent that I like.

    Skinless chicken marinaded for 20 hours, indirect heat at 500 for about 30min.  Raised direct heat to get some marks and bring final temperature up a bit.

  • My first real attempt at steaks on the BGE, ribeyes!

    3/4" thick ribeye steaks on the Big Green Egg. 40 minutes at 225 degrees, then taken off of the grill. Then the grill is opened wide up, to get to over 600 degrees. Steaks back on the grill for 2- 4 minutes each side. Becky's were 130 degrees by the thermocouple before removing from the grill, mine hit 150 before I took it off of the grill. The steaks rested at least 5 minutes while we worked out the place setting and water/utensils.

    The best steaks I have ever cooked in my entire life!
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