Brisket is one of the absolute staples of barbecue. That’s why every competition will include a brisket category. For VRIC’s Great Texan Cook-off, we prepared four briskets. Two were cooked in a Big Green Egg XL and two in a Weber Smokey Mountain.
Being of Indian descent and being a culinary enthusiast, I always drew an imaginary line between American classics such as steak, brisket or ribs, and Indo/Pak cuisine. Being careful not to merge the flavor profiles of meats to give it that desi flavor. However, after creating this mixture and tasting the results, I think this … Continue reading Indo/Pak style Ribs
Tandoori Chicken Tikka. 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. Tandoori Chicken Tikka Recipe Ingredients 3.3 lb of chicken tenders 1/2 packet of Shan Tandoori Masala 1/2 packet … Continue reading Tandoori Chicken Tikka
Masala Bhutta. Commonly eaten as street food in India and Pakistan, this "masala bhutta" recipe elevates the flavor of roasted corn by rubbing it with lemon/lime and south asian spices. Credit goes my friend Ferhan who introduced me to this when we bought roasted corn from a street vendor at Seattle's Pike Place. We got … Continue reading Masala Bhutta (Indian/Pakistani Spice-rubbed Roasted Corn)
Nashville Hot Chicken Wings. 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 … Continue reading Nashville Hot Chicken Wings
The Devil's Hot Toad Chicken (French grilled spatchcocked chicken). I found this great recipe in the book "French Grill: 125 Refined & Rustic Recipes." The Devil's Hot Toad Chicken (Le Poulet De Diable En Crapaud) tastes fantastic, thanks to a mixture of mustard, ground peppers, and bread crumbs (applied while the chicken is cooking). True … Continue reading The Devil’s Hot Toad Chicken
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 … Continue reading Smoked Breakfast Boats