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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-27-2011, 11:14 PM | #1 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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"Traditional" Thanksgiving... tandoor pron!!
Howdy Brethren.
Had a houseful of folks visiting for the T-Day weekend and had a blast. Here is some pr0n from the day we fired up the tandoor for saunfiya murg tikka (aniseed marinated chicken tikka) and a lamb dum pukht biryani made from scratch. It all came out great. Usually we make naans on the sides of the hot tandoor, but we were a bit lazy this time and skipped the naans. The tandoor takes a couple of hours to heat up, but the grub cooks quick. Biryani pics will come in a second post. Pic 1 firing up the tandoor Pic 2 heating up the tandoor Pic 3 groceries loaded Pic 4 cooking away at 600°F Pic 5 20mins later... done!
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11-27-2011, 11:20 PM | #2 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Biryani pron
Pic 1 frying up some onions in ghee
Pic 2 The marinade - yogurt, mint, onions, cilantro, thai chillies, pepper, mace, coriander, cumin, cloves, salt, turmeric, and green cardamom Pic 3 All blended up Pic 4 Lamb in the marinade Pic 5 Cooking up the lamb and marinade mixture Pic 6 Assembling the rice, meat mix, saffron, black cardamom, and fried onions Pic 7 Sealing up the pot with dough (dum pukht method) Pic 8 The pot after cooking in the oven for 1 hr @ 350°F
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[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] |
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11-28-2011, 03:54 AM | #3 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice job!
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11-28-2011, 04:32 AM | #4 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Caliking, that is OUT OF CONTROL!!!!!
I LOVE that kind of cooking! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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11-28-2011, 12:23 PM | #5 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Thought some of you guys might get a kick out of it!
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11-28-2011, 03:44 PM | #6 |
On the road to being a farker
Join Date: 10-06-11
Location: Melbourne, Australia
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Man that makes me hungry, and I only just finished breakfast.
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11-28-2011, 06:45 PM | #7 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Wow that is awesome. Finally get to see th UDT in action!!!
I have a tandoor question. On the skewers, what keeps the meat from sliding down? I picture whole chickens just sliding down to the bottom.
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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11-28-2011, 07:04 PM | #8 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Cap: was wondering where you were hiding
If you look at the skewers, there is a big hunk of potato at the end. Slide em on raw (yukon gold). They actually taste awesome when the chicken gets coooked because of the juices that drip onto them. They are cooked by the time the chicken is cooked. Sort of an insurance policy to make sure that things stay put on the skewers.
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[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] |
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11-28-2011, 07:18 PM | #9 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Oh cool, that makes sense.
I was thinking of grinding in barbs on my skewers, then putting removable wood handles so I could slide the meat back off. I love the rice pot with the dough seal. A change of subject but I am looking around for one of those Indian pressure cookers now. The one with the shelves that layer in to cook multiple items. They are awesome. You have to see the hand hammered karahis I found. They are on my Xmas list. This coming spring I want to have a real outdoor Indian Kitchen set up. Sorry, may be another thread. Thanks for the post. LOVE IT!
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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11-28-2011, 07:48 PM | #10 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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That looks awesome - thanks for sharing. Would love to see some pics of Tandoori Chicken sometime...
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11-29-2011, 04:28 PM | #11 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks great!
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11-29-2011, 07:31 PM | #12 | |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Quote:
The standard Indian household pressure cooker brands are Hawkins and Prestige. They are indestructible.
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[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] |
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