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Tandooriwurst

caliking
caliking Posts: 19,780
in EggHead Forum
This was a “proof of concept”. We ( @The Cen-Tex Smoker, @20stone, @Foghorn , etc. ) have dabbled in porcine husbandry, and sausageing, in the past couple of years, and masalawurst was one product of such endeavors. And a pretty good one too. Which led me to think that there were other kabab type things that could be translated to sausage form. So why not start with tandoori chicken??

Looked up old school tandoori chicken recipes, and mulled it over a bit. No, didn’t use red food color, because that’s for pussies. The red color of “real “ tandoori chicken comes from Kashmiri mirch, which is probably closer to paprika, than it is to cayenne. 

Toasted up spices for the garam masala.


And I even WEIGHED stuff!! Well sort of...


Clockwise from top left - kasuri methi (dried fenugreek leaves), kala namak (black salt), homemade garam masala, Kashmiri mirch, salt, cayenne


Grinding ~16lbs of meat was painful, what with having to do it in batches, breaks to cool the grinder parts down between batches, and grinding it all twice. Which was still not as painful as using the stuffing attachment to stuff the casings. 



The rejects went on the egg for dinner (with a link of beef merguez, made by the crew at the last sausage fest). Roasted the bones for making stock later. 


First thoughts are that it turned out pretty damn good! :) Flavorful, with a nice warm heat on the back end, and the  grind was right too (IMO). 

I battled that damn KA stuffer  till the wee hours, and stuffed most of it, but still have a few pounds left. Yes, I caved and bought a stuffer today, so should be much easier.

Just have to arrange shady parking lot sausage deals now, to get some of this to the others for sampling. 


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

  • WeberWho
    WeberWho Posts: 11,527
    Oh my! That looks and sounds awesome!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • buzd504
    buzd504 Posts: 3,877
    Outstanding!
    NOLA
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  • lkapigian
    lkapigian Posts: 11,549
    Bravo !!
    Visalia, Ca @lkapigian
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  • thetrim
    thetrim Posts: 11,387

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    My goodness! Kudos to you, sir.
    Stillwater, MN
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  • SciAggie
    SciAggie Posts: 6,481
    Lort, Lort that is cool. I can’t believe you weighed something. This is indeed a new time for this world. 
    As always I admire the deep dive to find a pure dish. I can’t wait for your assessment of the final product. 

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • dbCooper
    dbCooper Posts: 2,678
    Very interesting, results look great.  Thanks for sharing.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • SciAggie
    SciAggie Posts: 6,481
    “Yes I caved and bought a stiffer today”. That’s why I don’t talk to @lkapigian - I can’t afford it, lol. 

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,549
    SciAggie said:
    “Yes I caved and bought a stiffer today”. That’s why I don’t talk to @lkapigian - I can’t afford it, lol. 

    I did use my Gatoraide Stuffer last week




    Visalia, Ca @lkapigian
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  • Botch
    Botch Posts: 17,368
    caliking said:
    I battled that damn KA stuffer  till the wee hours, and stuffed most of it, but still have a few pounds left. Yes, I caved and bought a stuffer today, so should be much easier.
    That KA "stuffer" is a Thing of Evil; I too bought a proper stuffer after using my KA version for the second, and final, time.  
    @lkapigian's stuffer, or even a pastry piping bag, would've worked better.  :anguished:

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • loco_engr
    loco_engr Posts: 5,818
    I salute your teams energy & talent
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • caliking
    caliking Posts: 19,780
    SciAggie said:
    “Yes I caved and bought a stiffer today”. That’s why I don’t talk to @lkapigian - I can’t afford it, lol. 

    You should have seen the texts last night. Things were starting to go down the " what you really need to do is stop fvcking around... and get a 30lb stuffer".
    Luckily, by now I know when not to listen to them!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    SciAggie said:
    Lort, Lort that is cool. I can’t believe you weighed something. This is indeed a new time for this world. 
    As always I admire the deep dive to find a pure dish. I can’t wait for your assessment of the final product. 

    And yes, I felt a ripple in the time-space continuum when I pulled the scale out =)

    I scaled the other spices up by volume (tsp, TBSP), eyeballed them, and then weighed what I thought looked right. That counts, right??

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    caliking said:
    SciAggie said:
    “Yes I caved and bought a stiffer today”. That’s why I don’t talk to @lkapigian - I can’t afford it, lol. 

    You should have seen the texts last night. Things were starting to go down the " what you really need to do is stop fvcking around... and get a 30lb stuffer".
    Luckily, by now I know when not to listen to them!
    Mixer sure is nice 
    Visalia, Ca @lkapigian
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  • Canugghead
    Canugghead Posts: 13,707
    Brilliant, why didn’t I thunk of that! All that’s left to buy is a dedicated grinder.
    canuckland
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  • Foghorn
    Foghorn Posts: 10,227
    "I can’t believe you weighed something. This is indeed a new time for this world."  That was my thought as well.

    I look forward to trying it.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • paqman
    paqman Posts: 4,923
    👀 I could eat that!

    What stuffer did you get?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • kl8ton
    kl8ton Posts: 6,418
    I got nuthin
    Amazing

    I'm lucky to throw some extra spices in my burgers these days. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • SciAggie
    SciAggie Posts: 6,481
    caliking said:s
    SciAggie said:
    “Yes I caved and bought a stiffer today”. That’s why I don’t talk to @lkapigian - I can’t afford it, lol. 

    You should have seen the texts last night. Things were starting to go down the " what you really need to do is stop fvcking around... and get a 30lb stuffer".
    Luckily, by now I know when not to listen to them!
    The bad part is that I’ve been around long enough to have a decent idea of who might have made that comment...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    @lkapigian Well played sir. Yes, you stuffed sausage with a soda bottle... You are a true Jedi. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 19,780
    paqman said:
    👀 I could eat that!

    What stuffer did you get?
    I wanted the LEM 5lb stuffer, but couldn’t find it locally. Settled for the Cabela’s 5lb stuffer, because I need to wrap this up tonight. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    lkapigian said:
    SciAggie said:
    “Yes I caved and bought a stiffer today”. That’s why I don’t talk to @lkapigian - I can’t afford it, lol. 

    I did use my Gatoraide Stuffer last week




    I thought about something similar, as I was growing increasingly frustrated with the KA gizmo last night. 

    What’s the MO? Scoop a handful at a time, and push it in with your palm? Or against the table? I love that it’s simple,   with minimal cleanup. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    caliking said:
    SciAggie said:
    “Yes I caved and bought a stiffer today”. That’s why I don’t talk to @lkapigian - I can’t afford it, lol. 

    You should have seen the texts last night. Things were starting to go down the " what you really need to do is stop fvcking around... and get a 30lb stuffer".
    Luckily, by now I know when not to listen to them!
    Quitter 
    Keepin' It Weird in The ATX FBTX
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  • lkapigian
    lkapigian Posts: 11,549
    caliking said:
    lkapigian said:
    SciAggie said:
    “Yes I caved and bought a stiffer today”. That’s why I don’t talk to @lkapigian - I can’t afford it, lol. 

    I did use my Gatoraide Stuffer last week




    I thought about something similar, as I was growing increasingly frustrated with the KA gizmo last night. 

    What’s the MO? Scoop a handful at a time, and push it in with your palm? Or against the table? I love that it’s simple,   with minimal cleanup. 
    @caliking small football ovals and just push it I, pack as you go...I would not do this for more than 5 pounds or so...plus those are beef middles which makes it easy...kind of relaxing doing small batches by hand 
    Visalia, Ca @lkapigian
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  • bubbajack
    bubbajack Posts: 1,168
    Bada$$ @caliking....
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • johnnyp
    johnnyp Posts: 3,932
    Bravo! 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • YukonRon
    YukonRon Posts: 17,261
    Way.To.Go.
    Absolutely brilliant concept and looks delicious.
    Yes, it is only by coincidence, I am checking into a 30# stuffer.
    This place is nothing but a effing cash hole.
    Thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • paqman
    paqman Posts: 4,923
    My KA meat grinder (plastic one) cracked last week so i’m thinking of replacing it with a dedicated meat grinder + sausage stuffer.  I actually had eyes on the LEM 5 pounds for a while now, been sitting in my Amazon cart for a few months, one day I’ll probably pull the trigger 😂.

    That sausage really looks tasty!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lkapigian
    lkapigian Posts: 11,549
    Not to hijack ( my apologies) but if you are looking at a stuffer, I
    Get the next size bigger than you think you need ....5 pounds of pork will be more than 5 pounds of sausage by the time you add liquid and seasonings , 25 pounds winds up over 25
    Visalia, Ca @lkapigian
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  • Moleman
    Moleman Posts: 374
    ikapigian, I have a few questions if you don’t mind but I don’t want to hijack this thread. Let me know please. Just basic questions and resources I can use moving forward for sausages and stuff. Just received my 30 pound stuffer over the weekend. Thanks in advance. 
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