It's actually the name (tandoor) for the clay pot/oven that Indian food is traditionally cooked in. But, one of the more popular chicken dishes goes by the same name.
Love Mexican street corn - lime, chile pepper, salt, and grated cheese, mixed with a bid of mayo and slathered on roasted ears. Plan B - blood orange olive oil with fresh chopped tarragon.
I think that pecan wood would go great with the bourbon marinade. As would bourbon barrel chunks if you have some of those - nothing wrong with bourbon on top of bourbon!
Welcome all of you to the KK Family. It's an open and welcoming community.
Robert's kitchen is one the best that I've seen here. Also, explore the teak cabinet options with Dennis. He can custom make you just about anything you want. Bosco has a nice set-up with his 2 KKs.
@kennyrayandersen - glad to have another engineer on the Forum. Helps keep the science real.
If anyone has the computational power to do this, it's a serious Monte Carlo trial to develop a multi-dimensional response surface to map this out.
Not this kid in a million years!
Serious surf & turf dinner. Care to share that recipe for the corn? Sounds interesting with the mango.
And who wouldn't love french toast, with bacon, and a side of peach ice cream???
A good read.
Is this the article that Dennis mentioned where he's quoted about how to start a kamado but they left out the detail about the hair dryer?
Best part of making sangria - eating the fruit when the drinks are all finished!
My tweak on it - replace the sparkling water & rose wine with a nice bottle of Brut Rose champagne!
All the time, Ken, all the time!
My life's philosophy comes from the lyrics of a Talking Heads song, "Memories Can't Wait," - "There's a party in my mind. And I hope it never stops!"