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Tandoori Chicken Again

Dave_Matthews
Dave_Matthews Posts: 204
in EggHead Forum
Last night's cook, the best yet.  Aurora Creations spice mix. Roughly 30 minutes at 500 degrees.  Mesquite chips.

Dave
no, not -that- one!
KI4PSR
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Comments

  • DMW
    DMW Posts: 13,836
    Very nice, just indirect with Plate setter setup?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • revolver1
    revolver1 Posts: 372
    Nice cook, love quarters.
    Dan, Columbia,Mo.
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  • Dave_Matthews
    Dave_Matthews Posts: 204
    DMW said:
    Very nice, just indirect with Plate setter setup?
    Yep, very simple and easy.  Platesetter legs up in a Woo2 (elevates the grid a bit).  In the past I would take the platesetter out for some direct crispy very briefly after the meat came to temperature, but this time the meat looked great right at time to remove.  Perhaps the large amount of mesquite smoke helped.
    no, not -that- one!
    KI4PSR
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  • caliking
    caliking Posts: 19,780
    Looks good from here. Love your experiments with tandoori chicken :) Where do you get the Aurora spice rub from? I haven't seen it around here. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • ChuckChampion
    ChuckChampion Posts: 203
    these chicken quarters look delicious.
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Looks killer! 
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  • Dave_Matthews
    Dave_Matthews Posts: 204
    caliking said:
    Looks good from here. Love your experiments with tandoori chicken :) Where do you get the Aurora spice rub from? I haven't seen it around here. 
    I found it Whole Foods in Franklin Tennessee.  They do sell on-line I think.
    no, not -that- one!
    KI4PSR
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  • henapple
    henapple Posts: 16,025
    Where have you been hiding?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Dave_Matthews
    Dave_Matthews Posts: 204
    edited November 2013
    henapple said:
    Where have you been hiding?
    In June I got a full time job in LaVergne, TN.  Prior to that I was a consulting controls engineer for the last 20 years, and I had plenty of time at my home office to engage in internet communities.  My wife worked all those 20 years at The Adventure Science Center (Cumberland Science Museum), and she wanted to retire.  Since her work was supplying our health insurance, I decided to join the staff of one of my clients, Process Welding Systems, and become the health insurance provider.  Fun work, but it has kept me away from free time on the internet -but not cooking- (I  made killer ribs the weekend before this).  Now that I've gotten used to the new routine I plan to be back and active here again, thanks for noticing my absence.

    Dave

    no, not -that- one!
    KI4PSR
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  • Aviator
    Aviator Posts: 1,757

    Hey Dave, I had made references to you in the past in a few of the cooks peeps had, Cant remember. But heard nothing back. I had even made a home made tandoor contraption for my small egg. Search might find it.

    Nice to have you back on the Tandoor front line.

    ______________________________________________ 

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

    Chattanooga, TN.

     

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  • caliking
    caliking Posts: 19,780
    Aviator said:

    Nice to have you back on the Tandoor front line.

    +1 :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,709
    edited November 2013
    Nice carmelization and juicy meat! Did you leave the skin on? if so, how was it?  One of my kids prefers chicken with skin but I've never tried tandoori chicken with skin.
    canuckland
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  • henapple
    henapple Posts: 16,025
    I'll have to swing by Lavergne with a bag of Ozark for you to try.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Dave_Matthews
    Dave_Matthews Posts: 204
    Aviator said:

    Hey Dave, I had made references to you in the past in a few of the cooks peeps had, Cant remember. But heard nothing back. I had even made a home made tandoor contraption for my small egg. Search might find it.

    Nice to have you back on the Tandoor front line.

    I am happy with the BGE tandoor, but I know it is not the real thing.  Still better than a simple oven solution that even some of the better Indian restaurants use.  I like the flavor no matter how it is cooked.

    no, not -that- one!
    KI4PSR
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  • Dave_Matthews
    Dave_Matthews Posts: 204
    edited November 2013
    Canugghead said:
    Nice carmelization and juicy meat! Did you leave the skin on? if so, how was it?  One of my kids prefers chicken with skin but I've never tried tandoori chicken with skin.
    Naya, skin off.  Shallow knife slits, 20 hrs marinade, no more than 24.  This is the first time I had such good bark with tandoori chicken and I will try to repeat it soon using the same lump and mesquite chips.
    no, not -that- one!
    KI4PSR
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  • Dave_Matthews
    Dave_Matthews Posts: 204
    henapple said:
    I'll have to swing by Lavergne with a bag of Ozark for you to try.
    I'd like that!  615-793-7020 is the business number, ask for Dave the Big Green Egg-head, that will give them a laugh.  Have you tried the tandoori at The Clay Pit in Murfreesboro?  I need to go back there soon and inquire if it is a real tandoor oven.  I've been there three times and the food is very good.
    no, not -that- one!
    KI4PSR
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    Being a Brit, I love Indian food. There's a new Restaurant in Cool Springs called The House of India (they moved from West End in Nashville) due to open later this month. They showed me their two new Tandoors. They were made in West London, where I was born and raised!! There food is ace. I just bought some long skewers to do a first Indian cook with marinated chicken chunks - a la tikka! Baby steps first.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • caliking
    caliking Posts: 19,780
    Dave_Matthews said:
    Naya, skin off.  Shallow knife slits, 20 hrs marinade, no more than 24.  This is the first time I had such good bark with tandoori chicken and I will try to repeat it soon using the same lump and mesquite chips.
    Yup - skin off and cutting slits in the meat is the way to go. Yet to see tandoori chicken done skin-on anywhere. 

    @HDumptyEsq - if you are interested in long skewers, check out nishienterprise.com

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Aviator
    Aviator Posts: 1,757

    Clay Pit is good. !!!

    I have picked up some good Vindaloo and naan from them.

    ______________________________________________ 

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

    Chattanooga, TN.

     

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  • henapple
    henapple Posts: 16,025
    Dave_Matthews said:


    henapple said:

    I'll have to swing by Lavergne with a bag of Ozark for you to try.

    I'd like that!  615-793-7020 is the business number, ask for Dave the Big Green Egg-head, that will give them a laugh.  Have you tried the tandoori at The Clay Pit in Murfreesboro?  I need to go back there soon and inquire if it is a real tandoor oven.  I've been there three times and the food is very good.


    I wouldn't know a tandoori from a tsunami... The Clay Pit is good. I'll try to swing by and drop off a bag.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SpanishMoon
    SpanishMoon Posts: 33
    Dave_Matthews said:
    caliking said:
    Looks good from here. Love your experiments with tandoori chicken :) Where do you get the Aurora spice rub from? I haven't seen it around here. 
    I found it Whole Foods in Franklin Tennessee.  They do sell on-line I think.
    I'm sitting in my office right over I-65 from there but live on the East Side.  Never cooked tandoori chicken so can't really add to the thread, just wanted to be part of the Middle TN gang.
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  • Dave_Matthews
    Dave_Matthews Posts: 204
    Cool!
    no, not -that- one!
    KI4PSR
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