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Karachi "Bam" Chicken

zahuliozahulio Posts: 50

Cooked "Karachi Bam Chicken" a few weekends ago. It was delicious! One of the smartest aspects of this recipe is to reserve some of the dry rub and garnish the final dish with it - it adds a nice punch (or “Bam”!).

Recipe: https://halalpitmasters.com/2018/04/25/karachi-bam-chicken-by-kamran-rizvi-winner-of-our-2018-poultry-competition/ 

I followed the methods and recipe of the original cook as much as I could. Unfortunately, the butcher didn't spatchcock the chicken properly so I ended up doing chicken halves. I cooked it raised direct with skin side down for 15 minutes and then indirect skin side up until internal temp was 165. Temp on big green egg was around 350-400. I have to say: Fogo Super Premium lump have massive pieces!!!





Comments

  • JohnInCarolinaJohnInCarolina Posts: 11,562
    Oh man I’m definitely trying that!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • HeavyGHeavyG Posts: 4,933
    Looks good!

    Interesting website. Bookmarked and will be trying some of those recipes myself.

    Personally, I prefer chicken halves to spatchcocking. Just find them easier to deal with and maneuver/arrange on the grill and afterwards.
    Camped out in the (757/804)
  • calikingcaliking Posts: 11,111
    That chicken sounds and looks legit!

    Thanks for the link to the website. I think I see some of my future cooks coming from there :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Photo EggPhoto Egg Posts: 7,900
    That looks really good. And great that it uses fairly basic spices. Nothing to run out and buy. 
    Thank you,
    Darian

    Galveston Texas
  • zahuliozahulio Posts: 50
    HeavyG said:
    Looks good!

    Interesting website. Bookmarked and will be trying some of those recipes myself.

    Personally, I prefer chicken halves to spatchcocking. Just find them easier to deal with and maneuver/arrange on the grill and afterwards.
    I agree about chicken halves. Perfect size to grab with tongs
  • zahuliozahulio Posts: 50
    Photo Egg said:
    That looks really good. And great that it uses fairly basic spices. Nothing to run out and buy. 
    That's what I like about it too. Most of the other recipes on our blog require ingredients not available in usual grocery stores.
  • zahuliozahulio Posts: 50
    Karachi Bam chicken wings. I used the same marinade as above. Cooked indirect on my XL BGE for about an hour with pecan wood chunks



  • LegumeLegume Posts: 8,204
    Those look great - I need to make a batch 
    Austin, TX
  • bluebird66bluebird66 Posts: 2,031
    That looks so good!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • zahuliozahulio Posts: 50
    Made too many of those wings so had leftovers. Last night, I patted with butter and reheated in the oven. Then tossed with Frank's hot sauce. These were even more delicious thank the original! Layered flavors: hot sauce, then smokiness, then tandoori 


  • TheophanTheophan Posts: 2,127
    WOW those look good!  Mouth watering!  Belongs in a magazine!
  • zahuliozahulio Posts: 50
    Theophan said:
    WOW those look good!  Mouth watering!  Belongs in a magazine!
    Thanks Theopan! 
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