Today I made 3 lbs of Venison Tikka Tandoori and 2 lbs of Chicken Tikka Tandoori. I usually hot grill this on my kettle but I was going to use my kamado as per Meathead 's idea in his latest book. I decided that the kamado is to shallow: I would have had to put a very small amount of the meat on the skewers because I have no way to hang the skewers from the lid; as such I would have had to cook with the lid open. I decided to try out the PBC instead
So, for my inaugural cook on my PBC I give you Tikka Tandoori:
Venison, took a total of 8 skewers (I only have five), divided into two cooks. This worked out well but I left the lid cracked 1" to get a higher temperature which caused the wooden handles to smolder - big sizzle when I dunked them into water. The cook turned out great though but three of the bottom pieces were charred beyond use and most of the meat was a bit overcooked; it will be fine in a curry. The meat lost almost half its weight in cooking but I tasted a few pieces and it is wonderful.
Chicken, left the lid closed and the meat cooked a bit slower but had less overchar.
Both - chicken upper left, venison lower right. All of the venison is simmering in a big pot of Tikka Masala. The chicken will be divided into three half pound vacuum packs for later use.
In the final analysis, I may go back to doing my Tikka Tandoori with the kettle grill to spare the handles but this was a fun experiment. With the right skewers the PBC would be a great way to make Tandoori.
So, for my inaugural cook on my PBC I give you Tikka Tandoori:
Venison, took a total of 8 skewers (I only have five), divided into two cooks. This worked out well but I left the lid cracked 1" to get a higher temperature which caused the wooden handles to smolder - big sizzle when I dunked them into water. The cook turned out great though but three of the bottom pieces were charred beyond use and most of the meat was a bit overcooked; it will be fine in a curry. The meat lost almost half its weight in cooking but I tasted a few pieces and it is wonderful.
Chicken, left the lid closed and the meat cooked a bit slower but had less overchar.
Both - chicken upper left, venison lower right. All of the venison is simmering in a big pot of Tikka Masala. The chicken will be divided into three half pound vacuum packs for later use.
In the final analysis, I may go back to doing my Tikka Tandoori with the kettle grill to spare the handles but this was a fun experiment. With the right skewers the PBC would be a great way to make Tandoori.
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