My BGE as a Tandoori Oven- advice needed

Here are a few tandoori links that I cooked and a few others. Hanging the meat from the top I have tried with an oriental duck hanger and it is not recommended.
When you cook around the 600F mark the top and bottom or both wide open to maximize the air flow.

I went to the trouble and expense to have a custom pottery holder made and special ordered from Brazil some skewers made for their steak houses (Churrascaria). Love the skewers but the pots were unnecessary. In the future I will get the lump hot and place the skewers along the sides. Be VERY CAREFUL when you open the lid at 600F as the rush of air can cause so problems Have a good set of long arm gloves if you can.

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

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=490741&catid=1


http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=752178&catid=1
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Chicken, Breasts, Tandoori, Chef David

Tandoori is a marinade of yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan to set this up well ahead. This recipe needs to marinate for at least a minimum of 8 hours or preferably overnight.


INGREDIENTS:
1 3 Lbs Chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 Tbs fresh lemon juice or malt vinegar
1 Tbs minced garlic
1 Tbs peeled and grated or crushed ginger root
1 Tbs ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp fresh-ground black pepper
2 tsp salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish




PROCEDURE:
1 Prick the flesh of the chicken all over with a sharp fork or small paring knife. Take a sharp knife and cut shallow slashes into the flesh of teh chicken to allow the marinade to penetrate.
2 Place the chicken in a nonreactive large, shallow, metal dish.
3 In a nonreactive bowl, Preferably a Stainless steel, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well to mix and then pour the mixture over the chicken and rub it well into the flesh, turning the chicken over several times to make sure it is well covered . Cover with plastic wrap and refrigerate for a minimum of 8 hours or better still overnight. (Do not allow the chicken to sit in the marinade for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
4 The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
5 Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
6 If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
7 Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.


Servings: 4

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Chef David St.John-Grubb, 2010/10/08