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Archive for July, 2008

A Good Grill Grid Lifter

July 31st, 2008 by Michelle | 1 Comment | Filed in Ceramic Cooker, Gadget Reviews

One of the accessories we wanted for our Big Green Egg kamado-style grill was a grill lifter, a gadget to remove a too-hot-to-touch grill to get at the charcoal beneath. We looked at the crooked-stick ones sold by barbeque stores and at the clamp-like one by Big Green Egg. The Big Green Egg one was better than the others, but still a bit wobbly in how it held the grill. Some people buy two of them, but that seemed needlessly expensive. Also, the handles are short, putting your hands close to the hot grill.

Then I saw this grid lifter at Amazon. It was cheaper than the Big Green Egg one and Amazon has a great return policy, so I ordered it. It was, as noted in the comments at Amazon, a different model than pictured there. (more…)

Tandoori Marinade

July 30th, 2008 by Ken | No Comments | Filed in Recipes

This run of tandoori marinade was modeled on a vindaloo spice scheme.

The ingredients and approximate quantities are as follows:

  • 1 cup whole goat yogurt (plain cow’s milk yogurt is just fine)
  • 1/2 cup fresh cilantro leaves
  • juice of 1 fresh lime
  • 2-3 tablespoon piece of fresh ginger root
  • 2-3 tablespoons of garlic cloves
  • 3 Dry whole chili pods
  • 1-2 tablespoons paprika
  • 2 tsp black peppercorns
  • 2 tsp whole coriander seeds
  • 2 tsp cumin seeds
  • 1 small cinnamon stick
  • 1 tsp black cumin seeds (kala jeera)
  • 1 tsp green cardamom seeds
  • 1 tsp turmeric powder
  • 1/2 tsp fenugreek seeds
  • 3 whole cloves


Big Green Egg as a Tandoor Oven?

July 25th, 2008 by Michelle | 8 Comments | Filed in Ceramic Cooker

We decided to try using the Big Green Egg (BGE) as a tandoor oven.

Features of a traditional tandoor

A tandoor is typically a cylindrical clay oven, open on the top. It can be heated by charcoal or gas (in modern versions). It runs at temperatures from 500 to 800 degrees F. Very long skewers of marinated meat are lowered into the oven vertically. Cooking time is quick, usually 8 to 15 minutes. The meat is surrounded on all sides by intense heat which caramelizes the surface, and the quick cooking time minimizes moisture loss. The marinade is not oily enough to drip and cause flames. (more…)