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-   -   Trial run before trying Tandoori chicken (http://www.bbq-brethren.com/forum/showthread.php?t=184824)

Fwismoker 03-27-2014 06:53 PM

Trial run before trying Tandoori chicken
 
I didn't make any masala marinade yet but i wanted an idea of the texture i'd get with the slices and high heat.

I figured thighs would be a good test...next time maybe quarters. Nice spicy rub into the chicken.

http://i1226.photobucket.com/albums/...psf44bc641.jpg

I used the Jumbo mini because i know the stainless can handle the heat...put the chicken on about 510* and it cooked about 480*


If anyone thinks it needs it i'll add more lump next time and get it a tad hotter.

http://i1226.photobucket.com/albums/...ps46d6b2e7.jpg

This is the end result. I liked the texture and juciness but since i haven't had tandoori ever i have no comparisons. I know the sauce should make it a different texture as well. Whatcha think?


http://i1226.photobucket.com/albums/...pse10daddc.jpg

c farmer 03-27-2014 07:04 PM

Looks good to me


Man, Jimmy can get hot.

peeps 03-27-2014 08:16 PM

I'd eat my half...and maybe some of your half! :wink:

smoke ninja 03-27-2014 08:27 PM

I think you can do a mean sear on a piece of chicken.:thumb:

Fwismoker 03-27-2014 09:28 PM

Quote:

Originally Posted by c farmer (Post 2859926)


Man, Jimmy can get hot.

Yea not bad for a WSM clone eh?:heh:

Quote:

Originally Posted by smoke ninja (Post 2860072)
I think you can do a mean sear on a piece of chicken.:thumb:

No sear involved but the high heat indirect...suppose you can say high heat indirect sear. So it's the right texture heat wise to do the tandoori next because that's the next step?

smoke ninja 03-27-2014 09:39 PM

Indirect high heat works great for poulty. I was at 375* but will have to play with 425* +.

Fwismoker 03-27-2014 10:23 PM

Quote:

Originally Posted by smoke ninja (Post 2860208)
Indirect high heat works great for poulty. I was at 375* but will have to play with 425* +.

Then you did think it was seared.. that's good because i think that's the consistency tandoori should be because it's normally cooked in 500-900* ovens.

smoke ninja 03-27-2014 10:28 PM

Yea, I would have guessed it was reverse seared. Your chicken looks slightly better than my reverse seared "bbq fried chicken" from a few weeks ago

floydo 03-28-2014 06:30 AM

Quote:

Originally Posted by Fwismoker (Post 2860195)
Yea not bad for a WSM clone eh?:heh:



No sear involved but the high heat indirect...suppose you can say high heat indirect sear. So it's the right texture heat wise to do the tandoori next

so does jimmy have a small water pan/diffuser ?
I figure that's what makes it "indirect" ?

lookin' good.

sliding_billy 03-28-2014 06:58 AM

Looks very good.

Fwismoker 03-28-2014 07:08 AM

Quote:

Originally Posted by floydo (Post 2860423)
so does jimmy have a small water pan/diffuser ?
I figure that's what makes it "indirect" ?

lookin' good.

Indirect like a UDS or WSM with a diffuser. I have a holy pizza pan with smaller holes in there right now but a water pan could sit in there if wanted.

http://i1226.photobucket.com/albums/...ps25d1b341.jpg

sam3 03-28-2014 07:34 AM

I'm no expert on Tandoori, but I have had it before. I think your right on target Keith.

Quint 03-28-2014 07:44 AM

Looks fantastic as is can't help on the Tandoori but I suspect you'll have success

Pyrotech 03-31-2014 09:01 PM

Quote:

Originally Posted by Fwismoker (Post 2860261)
Then you did think it was seared.. that's good because i think that's the consistency tandoori should be because it's normally cooked in 500-900* ovens.


From what I was just reading, the yogurt used in the marinade takes on a flavor change when cooked at temps over 850F.

I need to try a side by side comparison using the tandoor oven and the mini-wsm at 500F and see if there is noticeable difference


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