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\"Good Eats\" / Tandoori
Bacchus
Posts: 6,019
Did anyone catch the Good Eats episode last night(11p EDT) about Tandoori?
I was on a phone call with the TV muted, but watched Alton visiting a restaurant and viewing their Tandoor's which were charcoal fed, and constructed of SS outer and ceramic innards. He then went on to craft one himself seemingly out of terra cotta planters but I couldnt tell for sure.
Anyway, he noted that you can't get the high heat properties of a Tandoor with a typical home grill.
Seems I do recall someone posting here about using BGE as a tandoor with long skewers arranged vertically.
Not sure what I'm getting at here, just rambling a bit.
I was on a phone call with the TV muted, but watched Alton visiting a restaurant and viewing their Tandoor's which were charcoal fed, and constructed of SS outer and ceramic innards. He then went on to craft one himself seemingly out of terra cotta planters but I couldnt tell for sure.
Anyway, he noted that you can't get the high heat properties of a Tandoor with a typical home grill.
Seems I do recall someone posting here about using BGE as a tandoor with long skewers arranged vertically.
Not sure what I'm getting at here, just rambling a bit.
Comments
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Hi Ron. That was RichardFL. He had a special rack made to hold the long skewers vertically. I'm sure he'll be happy to explain exactly how it was done.
FAithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thanks Canugghead & FGG, I guess what I am wondering is..... what is the benefit of arranging the skewers vertically? Would the closed Egg with skewers on the grid not provide an almost identical atmospehere?
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Thanks for the heads up, Bacchus. I'll have to check out that episode, when it goes up on youtube.
I've been thinking about doing some chicken tikka or tandoori somethingorother, but had forgotten all about it. Will have to make sure I do that soon. Thanks for the reminder. -
Hi Ron. Yes, he used a terra cotta flower pot turned upside down. And he used that same terra cotta flower pot to cook a prime rib! In fact, it was the episode about the prime rib that got me interested in the big green egg a few years ago. I started doing research on ceramic smokers and found the BGE. In the episode on Tandori doesn't he build a fire pit out back and cook lamb on skewers set on bricks. I think that was the episode that got him kicked out of his neighborhood. He went and built a nice studio nearby after that. That was before he had the motorcycle accident.
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That was cool!
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Dang Me Hang Me I am guilty for the vertical tandoori. I like them verticla as the meat gets even heat without opening the dome and turning the skewers. Usually cook at 650F.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=721499&catid=1 -
Richard, I think your Tandoor setup is very cool. I'm just trying to understand the advantage of that style versus regular high temp Egg cooking.
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If I understand your comment correctly, The question is why vertical?, if that is correct my logic is that I do not have to open the top to turn the meat and lower the temp and therfore get a higher temp quicker cook than the horizontal way and I have done both. I may have just gotten bored last fall and got to playing around and that is what I came up with.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=652788&catid=1 -
Well either way, it is quite a nice setup.
I'm not sure for me if it is worth the effort. I could use that time for more eating.
Now, more importantly is the tandoori chicken. I will have to check out your recipe.
Thanks Richard! -
There are several wonderful tandoori recipes around and the only thing I would change if doing on the grill as I used to is I would raise the temp 75-100 DegF and see what happens. The beauty of tandoori is a long marinate, 24-48 hours and very high heat. Enjoy whatever you try. If you have a Indian restaurant in your area go for dinner then you have a standard to shoot for.
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I don't know why but I do know that when I lived in that part of the world where Tandoori chicken was more common than fried all the Tandoori chickens were cooked upright.
Doug -
Thank you MS Faith. Always watching my back. Wonder how loney would taste ala tandoori style? Should I call Mike and ask?
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that's because true tandoor ovens have no grids :P
Garycanuckland
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