Using our method of turning the Big Green Egg into a tandoor oven (“Big Green Tandoor”), I put together this quick recipe to make tandoori chicken tikka for the upcoming Grill Fest in Texarkana, TX. Ingredients 3.3 lb of chicken tenders 1/2 packet of Shan Tandoori Masala 1/2 packet of Shan Chicken Tikka 3 tablespoons of ghee or any cooking oil 1 cup plain yogurt Juice from 3 lemons 1 tablespoon Garlic Ginger paste (optional; use if you really like the flavor of garlic and ginger) Directions: Mix all ingredients together Marinade chicken with the mixture for at least 2 hours, preferably overnight Skewer chicken Skewered tandoori chicken tikka Cook on grill. Using the tandoor method we published previously, it...
I saw this recipe on Steve Raichlen’s Project Smoke, and I had to try it!!! Although the recipe is a bit involved, the wings had a wonderfully complex flavor – a little sweetness, allot of spice, and a pleasant smokiness from the grill. I loved these so much I ate them as leftovers for 3 days straight. The below recipe is adapted from Steve Riachlen’s. Nashville Hot Chicken Wings Recipe. For the wings: 32 pieces of chicken wings (seperated drummetes and flats/wingettes) 2 teaspoons Kosher salt 2 teaspoons ground black pepper 2 teaspoons onion powder 2 teaspoons ground oregano 2 teaspoons red pepper flakes 2 tablespoons extra virgin olive oil For the Nashville Hot Chicken Baste: 2 tablespoons cayenne pepper...
Some call them stuffed peppers and others call them veggie bowls. The premise is the same – hollow out a vegetable, make a stuffing, pack it, and smoke it. They are simple, make a great presentation ,and pack a great dense flavor. Today I made a breakfast scramble. Alternative ingredients are mentioned at the bottom to make this versatile for any meal. This is also a great way to repurpose leftover meat. Ingredients: 6 oz leftover ribeye steak 1/3 whole red onion 1/3 whole red pepper 6 eggs 3 poblano peppers Cheddar cheese block Salt, pepper and seasonings of choice Directions: Dice up the steak into small pieces. Add to to your oiled skillet on medium-low heat to let them...
I previously made a very simple Piri Piri Chicken by marinating cubed chicken with bottled Nando’s Piri Piri sauce. It came out nicely, but my wife pointed out that the flavor could be elevated by adding a few ingredients. I was introduced to Korean Hot Pepper Paste during our 2018 poultry competition: the third place winner used it in making Korean “Thunder” Chicken. It has a nice flavor that pairs well with Piri Piri. In addition to adding a few new ingredients, I also reserved some of the marinade and used it to baste the chicken while grilling. The below recipe was delicious. I’ll keep tinkering, though, with the ingredients to push the flavor profile. Please feel free to offer...
Sara’s butcher shop had a great selection of beef baby back ribs, so I decided to buy a few. This time, I built on my previous experience with beef baby-back ribs by experimenting with a simple BBQ sauce glaze. I made one rack without any glaze and one with. Both were delicious, although the glaze added a wonderful layer of flavor. My taste-testers (wife, kids, and in-laws) agreed. Being from Texas, BBQ glazes are often frowned upon, but I think it’s worth doing for these types of ribs. Beef Baby-Back Ribs with BBQ Sauce Glaze Recipe. Ingredients Seasoning/Rub of your choice. My go-to is 1/3 Kosher salt, 1/3 black pepper 1/3 granulated garlic powder. For this cook, I added cow lick rub...
