WE CAN ALSO NOW ACCEPT RECURRING MONTHLY DONATIONS!
Donate once OR you can automatically give a little each month.
We are NOT a corporate sponsored forum. We are MEMBER SUPPORTED. There NEVER is and NEVER will be any obligation to donate. Donations are used to help fund operations. Should you choose to donate, the amount is entirely up to you...
(To donate using your credit card, click on "Continue" at the BOTTOM of the first PayPal page, right below "Don't have a PayPal account?")
If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!
It's EASY to join, just CLICK HERE and fill out our short registration form.
Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".
20-30 Pieces Chicken, Skin on of off, your choice
2-3 Cups PLAIN Yogurt
4-6 Tbs Tandoori Paste, PATAK'S Spicy Ginger & Garlic, Marinade & Grill Sauce
1 Take the chicken pieces and score deep cuts into the meat to allow the tandoori marinade to penetrate the meat.
2 Mix the yogurt and tandoori paste together, about 2 parts yogurt and 1 part tandoori sauce, and spoon into the cuts and all over. Place in a non-reactive container, I used a gallon ziploc bag.
3 Place in refrigerator 8 hours, overnight is OK but not longer. Remove from refrigerator 1 hour before cooking and let come to room temperature.
1 Set large BGE up indirect, plate setter legs up, got BGE to 400°F w/ apple wood for smoke, and placed the chicken in the BGE. Had 2 full size grills with the chicken layed out over the aluminum mesh from Wally World. Keeps things from falling down.
2 Temperature dropped to 250°F, due to mass of cold meat. Got back to 400°F and let cook for 45 minutes.
3 After 45 minutes removed the indirect set-up and cooked all on one grill another 25 minutes direct at 350°F. Pulled when the breasts reached 160°F and the thighs/drumsticks 170°F.
4 Served with split red lentil soup and french fries with curry sauce. Yes, Curry Sauce, not bad.
Yield: 6-8 Servings
Cooking time: 1 hour and 20 minutes
Main Dish, Poultry
Source: BGE Forum, Richard FL, 2007/10/21
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.