Tandoori chicken is a classical dish from the Indian subcontinent. But preparing the spices, the marinade, and cooking in the tandoor all take a fair amount of effort and time. My friends know I like the MIME Method - Maximum Impact, Minimum Effort. I want something simple, quick and full of flavors when I cook. Our Texas Tandoori rub can be used in a variety of ways including traditional marinades and wet rubs. But it is also designed for simplicity, and functions just as well used as a dry rub. Remember, I want to MIME. This is the fastest and simplest way to create a great tandoori chicken using the Texas Tandoori Rub. Salt. Rub. Fire. Salt Although there is...
Brisket can be intimidating, given the size and time required. But it can be quite simple and effortless as well. When you taste the crispy bark combined with the juicy meat, you’ll know the effort was worth it!
I replaced the cracked base of my XL Big Green Egg (BGE), similar to Zahid. So, I also decided to try mimicking a tandoor to make naan on the inside wall while it was still clean. Read about his experience here. I went by his naan recipe, found here. I used the Kick Ash Basket for the large BGE inside my XL. The smaller size basket allowed me some distance and protection from the hot lump. After getting the BGE to 500 degrees, I attempted to place the naan. Like Zahid, I also had problems getting it to stick. Some recommended sprinkling water on the dough, but that didn’t seem to help. Furthermore, once it stuck, I couldn’t get it...
Ever burned your meat because the coals are too hot? Tired of standing by your grill, constantly shifting your food to avoid a burnt exterior and raw interior (see pic below)? After being cooked for 5 minutes directly over hot coals, these chicken pieces are burned on the outside but raw on the inside. The solution: understanding indirect vs direct cooking. This simple concept fulfills Pitmaster Neghae’s MIME criteria (Maximum Impact, Minimum Effort). In it’s simplest form, it involves arranging coal on only one half side of the grill, creating an indirect zone (convection heat) and a direct zone (radiant heat). See diagram below. A 2-zone setup on a charcoal grill. Such a setup allows for direct cooking (good for searing) and an...
