Tandoori cook – think I\'m getting close

Canugghead

Decided to try my new 3ft x ½” x ½” tandoor iron rods yesterday. Sat the small’s platesetter directly on the lump, legs down, as heat deflector.

Two rods, each with two breast halves threaded lengthwise to fit through the dome. Used a foil wrapped tater as stopper …





Peeking. I was standing on a stool and zoomed in, still felt the heat, glad my forehead is already bald :woohoo: …



The extra length really help because I could feel the heat through the welder’s gloves when removing …



Done. The tips burned the bench :( . Few minutes later the meat still sizzled when pulled past the rod.



Analysis: This is my best tandoori cook to date but it sure is messy and challenging. I’m going to try duplicating the cook with similar setup but no skewers. If you think about it, authentic tandoor needs the fancy schmancy rods out of necessity because it doesn’t have dome that can open. The BGE has the best of both worlds.

Gary

Richard Fl

Nice cook. Definately worty the EGGstra work.

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

EmandM'sDad

Looks great did you marinate in yogurt??

Canugghead

Thanks Richard. I saw your link and incorporated it with small platesetter in my large. The tip of my skewers wedged nicely between the platesetter and the egg wall. I'm also toying with the idea of cutting my rods in halves so I don't have to insert through the dome.

Gary

Canugghead

EmandM's Dad, I usually marinade with fresh ginger, garlic, cilantro, lime juice, tadoori mix and yogurt or sour cream. Had to substitute mayo for sour cream/yogurt this time because I ran out.
Gary

cookn biker

That's pretty awesome Gary!! Way to think out out of the box...er egg

eenie meenie

Gary, I love your exotic cooks........keep it up. Looks like you nailed the tandoori! Gorgeous. What did you serve with it?

Canugghead

Thanks Molly. I may end up cutting the two rods into four; it was not fun threading the meat in and out of that volcano crater :P
Gary

Canugghead

Thanks Rebecca. It was an impulse cook to try out the chunky iron rods, I even had to use mayo instead of yogurt or sour cream in the marinade. We ate it with mango salad and reheated potato stuffed paratha from the freezer that my wife made.
Gary

Florida Grillin Girl

That looks fabulous. Great idea, thanks for sharing.

Faith

Unknown

Looks good-- where did you get the heavy duty rods?

I've done similar but I used skinny 14" rods with a loop on
one end. I skewered four chicken breast halves(with skin and breast bone still attached)two to a rod, then bent the rod end to hold them inplace.
I put a third rod thru the loops and suspended the breasts above the fire. 20 minutes later and great Tandoori chicken.

Canugghead

Thanks Faith, I'm still experimenting with various setup.
Gary

Canugghead

Mike, your method sounds good too. I'd also tried suspending chicken pieces from S-hooks but it didn't work well. Perhaps I should thread the hook through the meat rather than just hanging.

In this cook I used skinless breast halves with bones.

I found the rods at a houseware store in Toronto's Little India.

Gary