“Smashburgers” remain my favorite way to cook burger patties. Not only does this require little prep work (fulfilling the MIME criteria), the patty develops a crispy outside with a juicy inside. For this cook, I experimented with three different seasonings: Garam Masala(nowadays available in most grocery stores) vs Tikka Shan Masala (available on Amazon if access to Indian/Pakistani grocery stores is limited) vs Seekh Kabob Shan Masala (also available on Amazon). When making smashburgers, the seasoning is added during the cook, not beforehand. So it becomes easy to experiment. Garam Masala vs Tikka vs Seekh Kabob. Which go best with smashburgers? All three made tasty burgers, although there was one clear winner: Seekh Kabab. The bold seekh kabab flavor melded well with the...
I made too many Karachi Bam Chicken Wings (marinade recipe here) and had allot left over sitting in the fridge. So I patted some butter, reheated in the oven at 350 degrees for about 25 minutes, and then tossed with Frank’s Red Hot Sauce. The result was chicken not only looked mouth-watering, it also had layers of flavor: the spicy hot sauce coating, followed by smokiness, then finished with the tandoori-style rub. To avoid drying them out during reheating, I added pats of butter to each wing. Wings in oven. This picture was taken about 1/2 way through reheating so butte had melted. Wings stayed inthe 350 degree oven for a total of about 25 minutes (until skin was crunchy again)...
For chicken wings, I adapted the award-winning recipe for Karachi-Bam chicken, utilizing the same marinade and finishing rub technique. Cooked this indirect on my XL Big Green Egg, plate setter feet up, at 350-400 degrees for about 1 hour with some pecan wood chunks mixed into the charcoal.
Dry Ingredients for Karachi Bam Chicken. Make sure to reserve some to sprinkle on after the cook is done (finishing rub)
Wings marinading
Karachi Bam Chicken – final product
For chicken wings, I adapted the award-winning recipe for Karachi-Bam chicken, utilizing the same marinade and finishing rub technique. Cooked this indirect on my XL Big Green Egg, platesetter feet up, at 350-400 degrees for about 1 hour with some pecan wood chunks mixed into the charcoal.
Dry Ingredients for Karachi Bam Chicken. Make sure to reserve some to sprinkle on after the cook is done (finishing rub)
Wings marinating
Karachi Bam Chicken – final product
Dates have been around for over 50 million years. So of course, I tried to improve them :). Pre-pitted dates were stuffed with 1/4 teaspoon of goat cheese an roasted in the big green egg at 350 degrees for 15 minutes. I added pecan wood chunks to the charcoal to get a little extra smoke-flavor. Pros: The sweet-savory taste is addictive. Roasting/smoking the dates resulted in a crunchy exterior and creamy interior, especially in the larger date pieces. Cons: Most of the dates I chose were too small to appreciate the crunchy-creamy contrast. Pre-pitted dates saved me some work since they’ve already been cut open and hollowed out. All I had to do was fill with goat cheese Dates stuffed with...
