Tandori chicken

Aviator

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? 

nolaegghead

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.

Richard Fl

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

Aviator

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

Single malt is on for the evening as well.

Aviator

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?

McStew

www.superskewers.com you can find the pottery at lowes or and home and garden store

Aviator

Thanks all.

here is what it looked like. Extremely tasty.

 

Richard Fl

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