oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 11-21-2011, 01:50 AM   #1
R2Egg2Q
is One Chatty Farker

 
R2Egg2Q's Avatar
 
Join Date: 08-15-10
Location: Pleasanton, CA
Default Tandoori Leg of Lamb & Naan in BGEs

For the Far East Throwdown, I prepared Tandoori Leg of Lamb and some Naan bread.

The Leg of Lamb is a Steven Raichlen recipe that I found here and the recipe for Naan came from the Big Green Egg Cookbook.

Ingredients for the lamb marinade:


Onto the Small BGE:


Almost there:


Shooting for 140 IT:


and verifying with the trusty Thermapen:


pulled and placed on a bed of onions and cilantro:


Earlier I'd made the dough for the Naan:


and was baking it in the XL BGE as the lamb was finishing up & resting:



onto the platter:


and sliced:


As for how it all came out... The Naan was pretty tasty but if you'd have given it to me and didn't tell me it was Naan, I wouldn't have known as it didn't look or taste quite like Naan I'd had in Indian restaurants. The lamb smelled incredible and the flavor on the outer parts was there but my wife & found the flavor didn't penetrate into the meat like we'd hoped (despite a 16 hr marinade and pushing the marinade into 1" slits in the meat).

Overall, a little disappointing but I tried something new for me and I don't regret that. That's what I like about the Throwdowns, they push me to try things I otherwise likely wouldn't.

Thanks for looking!
__________________
-John

XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!

Last edited by R2Egg2Q; 11-21-2011 at 02:45 AM..
R2Egg2Q is offline   Reply With Quote


Thanks from: --->
Old 11-21-2011, 02:05 AM   #2
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Mate that is beautifully cooked. Seriously good!!
If I can help, let me make a few suggestions.
That naan recipe is too heavy and the naan too doughy I think buddy.

For tandoori, you want to use small pieces because the idea is to have great amounts of surface area and little frilly bit all charred and get that every bite.
That large piece means you just can't get the intensity of flavor.

With marinades, they will not penetrate more that 1/3 of a centimetre.
No matter what anybody says, that is it.
I cannot tell you how over western chefs doing other cultures food in new cheffie ways that get them noticed and sell books...and I am not just talking about Mr Raichlen but almost ALL of them.
Don't give up tandoori mate, try it again but the way people have done it for 5,000 years.
There is a bloody good reason they haven't changed it!
__________________
It seems you never really leave high school....
buccaneer is offline   Reply With Quote


Thanks from:--->
Old 11-21-2011, 02:41 AM   #3
Psammead
Got Wood.
 
Join Date: 08-18-10
Location: Birmingham UK
Default

The lamb looks absolutely brilliant, cooked perfectly and the marinade is making my mouth water!

Agree completely regarding the naan - just from the photos I'd sugest it needs to be thinner, with more bubbles and a bit chewier; I'm sure it was tasty though! Try working it a bit thinner and cook it as hot as is possible without damaging the egg. There's loads of Indian and Bangladeshi restaurants near where I live and those tandoors are ridiculously hot - about 900 F - with the naans are placed straight onto the side above the heat. Total cooking time is no more than a minute or so. Try brushing a little salted butter over the naan at the end as well.
Psammead is offline   Reply With Quote


Thanks from:--->
Old 11-21-2011, 04:18 AM   #4
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Nice job R2!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Old 11-21-2011, 06:47 AM   #5
SmokinAussie
Quintessential Chatty Farker

 
Join Date: 10-19-09
Location: Melbourne, VIC
Default

Well John, it does not matter that you thought it could have been better. That Lamb is still cooked perfectly and presented beautifully.

Congrats! This is your SECOND ALF Award for 2011!



Cheers!

Bill
SmokinAussie is offline   Reply With Quote


Thanks from:--->
Old 11-21-2011, 07:48 AM   #6
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Nice job, John! Everything looks fantastic!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!


I'm thinking about summer!


Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Thanks from:--->
Old 11-21-2011, 10:18 AM   #7
R2Egg2Q
is One Chatty Farker

 
R2Egg2Q's Avatar
 
Join Date: 08-15-10
Location: Pleasanton, CA
Default

Wow an ALF award! Thanks Bill!
__________________
-John

XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!
R2Egg2Q is offline   Reply With Quote


Old 11-21-2011, 10:30 AM   #8
deepsouth
somebody shut me the fark up.

 
deepsouth's Avatar
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

very nice.
__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen
deepsouth is online now   Reply With Quote


Thanks from:--->
Old 11-21-2011, 11:34 AM   #9
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Default

Beautiful. Since I've got a leg of lamb laying around, I'll try that after Thanksgiving.
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Thanks from:--->
Old 11-21-2011, 12:29 PM   #10
maxwell7
Full Fledged Farker
 
maxwell7's Avatar
 
Join Date: 07-07-09
Location: Centerview , M0.
Default

R2egg2Q--That looks outstanding! I love lamb ! Don't want to hijack thread , but my wife refuses to eat lamb. Could that marinade be used on any other cut of meat?
maxwell7 is offline   Reply With Quote


Thanks from:--->
Old 11-21-2011, 05:03 PM   #11
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Quote:
Originally Posted by Arlin_MacRae View Post
Beautiful. Since I've got a leg of lamb laying around, I'll try that after Thanksgiving.
love your turn of phrase....would that explain the 3 legged lamb eating grass in your back yard?
__________________
It seems you never really leave high school....
buccaneer is offline   Reply With Quote


Thanks from:--->
Old 11-21-2011, 05:15 PM   #12
jonboy
is One Chatty Farker
 
jonboy's Avatar
 
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Default

Concerning the naan recipe from the big green egg cookbook,
TO make it thinner, is that a matter of rolling out a bit more or adding a little more liquid to thin out the batter/dough?
I have been wanting to try to make some naan and this might get me started.
jon
jonboy is offline   Reply With Quote


Old 11-21-2011, 05:30 PM   #13
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Default

That's pretty high rent, John....nice
__________________
Tim -
Groundhog66 is offline   Reply With Quote


Thanks from:--->
Old 11-21-2011, 07:05 PM   #14
LuvDbbq
On the road to being a farker
 
Join Date: 11-11-11
Location: Milton, WA
Default

Show off!
__________________
Old #4 kamado, 32" SS Gas Grill with ceramic plates, Infrared rotisserie and side burner.
LuvDbbq is offline   Reply With Quote


Thanks from:--->
Old 11-21-2011, 08:36 PM   #15
martyleach
Quintessential Chatty Farker

 
martyleach's Avatar
 
Join Date: 12-18-10
Location: Pleasanton, Ca
Default

Looks great! I woulda chowded that no problem!
__________________
XL BGE,Large BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,
26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Beef Ribs & Leg of Lamb (w/ photos) JazzCat Q-talk 7 12-22-2012 01:25 PM
•Simple Garlic & Rosemary Rustic Leg of Lamb. (pic heavy) Phrasty Q-talk 49 01-07-2012 08:24 AM
Surf & Turf & Naan Don Marco Q-talk 20 07-25-2009 12:31 PM
Cobb Pron: Stuffed Leg of Lamb (& mushroom caps) MayDay Q-talk 23 09-24-2008 03:16 PM
boneless leg of lamb & grilled pineapple & fresh tomato Rick's Tropical Delight Q-talk 18 08-14-2007 10:37 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:21 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.