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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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03-27-2014, 06:53 PM | #1 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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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. 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. 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?
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03-27-2014, 08:16 PM | #3 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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I'd eat my half...and maybe some of your half!
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03-27-2014, 09:28 PM | #5 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Yea not bad for a WSM clone eh?
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?
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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03-27-2014, 09:39 PM | #6 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Indirect high heat works great for poulty. I was at 375* but will have to play with 425* +.
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03-27-2014, 10:23 PM | #7 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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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.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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03-27-2014, 10:28 PM | #8 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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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
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03-28-2014, 06:30 AM | #9 | |
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Join Date: 11-26-10
Location: silver lake, nh
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Quote:
I figure that's what makes it "indirect" ? lookin' good. |
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03-28-2014, 06:58 AM | #10 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks very good.
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03-28-2014, 07:08 AM | #11 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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03-28-2014, 07:34 AM | #12 |
is One Chatty Farker
Join Date: 01-15-14
Location: Byram Twp., NJ
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I'm no expert on Tandoori, but I have had it before. I think your right on target Keith.
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03-28-2014, 07:44 AM | #13 |
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Join Date: 11-27-12
Location: Peabody, Ma
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Looks fantastic as is can't help on the Tandoori but I suspect you'll have success
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03-31-2014, 09:01 PM | #14 | |
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Join Date: 06-07-12
Location: Austin Texas
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Quote:
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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