Tagine Trial

BlueSmoke

I decided to forge ahead and try a tagine. Following the advice of Rhum and Jerk, I abandoned my terra cotta pot idea and assembled the ingredients in an aluminum pan. It has cubes of beef tossed with preserved lemon and dusted with Marvin's meshoui spice blend. Also into the pot went a carrot, handful of boiling onions, chunks of tomato, a few baby mushrooms and a sweet bell pepper. After sealing the top with heavy duty foil, I put it in the Egg at 300 degrees where it will stay for two hours.[p]I'll be serving it over couscous for dinner tonight.[p]I hope it works out - it sure smelled good going together.[p]Ken

Unknown

BlueSmoke,[p]I'm wondering if the foil was necessary. To a certain extent, a kamado oven and a tagine are similar. I'm thinking that an open pan in the egg would yield a result very close to a tagine. I'll be anxious to hear your results.
~Cheers

Unknown

BbqEd, I tend to lean toward these type recipes when searching for something good in the egg and I have to agree with you, I would proly have to try without the foil on the first attempt but proly with very little smoke if any.

The Naked Whiz

BbqEd,
According to what I read somewhere, the idea with the Tangine (the cooker, not the food) is that moisture condenses on the lid and drips back onto the food. So, I don't think an Egg is going to do this. I imagine it will turn out great, though.[p]TNW