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Tandori chicken

AviatorAviator Posts: 1,712
edited July 2012 in Poultry

Did a search and read all the hits.

Have a few questions, though. Tonights menu is tandori chicken, which has been marinating sine AM.

What is the best way to grill it? Direct heat at around 400 - 450* ?

Where should the grate be? higher than on the PS with legs up?

How long? 

______________________________________________ 

Large and Small BGE, Blackstone 36 and a baby black Kub.

Chattanooga, TN.

 

Comments

  • nolaeggheadnolaegghead Posts: 26,382
    Yeah, I'd do direct heat, medium high - your temp range sounds about right.  Keep an eye on them so you don't convert them into a pile of charcoal briquettes.   My mouth is watering.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Richard FlRichard Fl Posts: 8,244
    edited July 2012

    I would grill direct as high up in the dome as possible @ 550-650 for 6-8 minutes.  you need to keep a close eye on it and watch out for flashbacks.  450-500 works also, just takes longer.  If you marinated in yogurt the meat is already tender.

     

    Beffore new pots and skewers:

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=566506&catid=1

     

    After pots and skewers:

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=721499&catid=1

  • AviatorAviator Posts: 1,712

    ....runs to fetch the chicken off the fridge to come to room temps.

    Single malt is on for the evening as well.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • AviatorAviator Posts: 1,712

    I would grill direct as high up in the dome as possible @ 550-650 for 6-8 minutes.  you need to keep a close eye on it and watch out for flashbacks.  450-500 works also, just takes longer.  If you marinated in yogurt the meat is already tender.

     

    Beffore new pots and skewers:

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=566506&catid=1

     

    After pots and skewers:

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=721499&catid=1




    Richard, I would certainly like to aquire said pottery and the skewers.Where does one find these?

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • McStewMcStew Posts: 927
    www.superskewers.com you can find the pottery at lowes or and home and garden store
    Marina Del Rey CA 
  • AviatorAviator Posts: 1,712

    Thanks all.

    here is what it looked like. Extremely tasty.

     

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • Richard FlRichard Fl Posts: 8,244
    Aviator:

    This info is over 2 years old. 
     Richard, Tandoori, Pot Holder &
    Skewers.
     
     
    1 I had the pot custom made at a local pottery shop. The first
    one was real thin and cracked a little, that is the one with the meat on the
    skewers. Have since wrapped with wire and will try soon.
    2 The picture you see of the green new pot is yet to be
    tested.. 5 inches tall, 6 1/2 diameter and 1/4 inch thick when fired. There are
    also 6 holes on the sides staggared for air flow.The holes on the top are 3/4
    inch dia and have one center hole and 6 half way out to edge like a
    radius.
    3 I did this on my large and removed all the charcoal, placed
    pot on the grate holding the charcoal, then filled around pot with charcoal to
    top of pot. opened top and bottom and got to 600-650F. CAREFUL opening top. Have
    skewers ready to go. Place skewers in and close for 5-7 minutes. meat was
    perfect.
    4 The skewers were custom ordered and you want the aluminum
    handles with 1.6 mm blade, total length is 21 1/2 inches and will fit
    horizontally on the large with the handle sticking out of dome. Blade stainless
    still 1,6mm with aluminium handle USD 4.45. These prices were last summer plus
    freight from Ft Lauderdale.
    5 If you call Fernando tell him you got the info from Richard
    in Melbourne Fl. He supplies to restaurants and a friend of mine owns a
    brazalian place and I got a special deal due to the small size of the order. His
    english is ok. email me your phone if any further questions.
    6 Fernando Zardo 3907 - North Federal Hwy # 177 Pompano Beach
    - FL - 33064 Cell: (954) 415 2161 or (954) 551 4225 www.scheerusa.com  "http://www.scheer.com.br/en/?scheer_usa=true"
    --------------------------------------------------------------------------------
     
     Recipe Type
    Help
     
     Recipe Source

    Source: BGE Forum, Richard Fl, 2010/01/08

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