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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. … Continue reading Salt. Rub. Fire.
We are proud to announce our first product, Texas Tandoori, launching today! We used this rub at several grilling events and competitions, including the 2019 Dallas EggFest where we won first place! Available exclusively on halalbbqpitmasters.com. Cost is $9.99 + tax + shipping. The complex flavors of tandoori in a simple rub. Tandoori cooking has … Continue reading Announcing Texas Tandoori Rub!
For the Meat on a Stick competition, I wanted something easy to make that would be memorable. I searched for a flavor profile with a nice, explosive kick. Like always, I wanted to stay MIME (Maximum Impact, Minimum Effort) with simple ingredients and techniques to make kababs like these. Ingredients 73/27 ground beef from Restaurant … Continue reading Kababombs!
Shish Taouk is a traditional chicken kabob best cooked on the grill. This dish - served at nearly every Middle Eastern/Mediterranean restaurant - has a lemony-garlic punch, pairing well with smokey flavors from the grill. I've been perfecting the below recipe for the years. The recipe is easy enough to make at home and doesn't … Continue reading Mediterranean Chicken Kabobs: Shish Taouk
