Source: Multitasking Marinade
Tandoori(ish) Chicken (serves 4)
Marinated in spiced yogurt, this chicken gets very tender with a moist coating. It’s spicy, but not terribly hot; you can make it hotter by adding more cayenne. The name comes from the freestanding, cylindrical, wood-fired clay oven called the tandoor, which you may have seen in Indian restaurants. Food is placed on long skewers and lowered into the heat. Chances are quite good that you don’t own a tandoor, but you can approximate its fantastic, charred crustiness on a regular grill.
½ medium onion, quartered
3 medium garlic cloves
2-inch piece of fresh ginger, peeled
Juice of ½ a lemon (about 1 tablespoon)
½ cup of plain yogurt
1 teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon black pepper, freshly ground
¼ teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of ground cardamom
1½ to 2 pounds boneless, skinless chicken breasts,
cut crosswise 1½ to 2 inches thick
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 lemon or lime, cut into wedges
Combine all the marinade ingredients in a blender and puree. Pour out into a glass baking dish. Add the chicken and stir to coat. Add the flour and stir to combine. Cover and refrigerate for at least 2 hours or overnight.
Preheat a charcoal or gas grill. Just before you’re ready to cook, add the oil to the chicken mixture and stir (this will keep the chicken from sticking to the grill). Also, before you put your grate over the coals, lightly oil it too, using several folded paper towels drizzled with oil. Then, heat up the grate for a few minutes, check to see that the coals have reached medium-high heat (when you can hold your hand 5 inches above the grate for only 3 seconds), and place the chicken on the grill. Cook until browned on each side, 8-10 minutes total. Serve with lemon or lime wedges.
- Chicken breasts
- Brine (recipe below)
- Brine Ingredients:
- 1 cup salt
- ½ cup sugar
- 1 tsp mustard seed
- 1 tsp coriander
- 1 tsp black pepper
- 1 tsp caraway
- 1 bay leaf
- 2 Tbsp lime juice
- 6 cups water
- 3 trays ice cubes
- 3 (11-ounce) packages frozen dinner rolls
- 2 1/2 pounds pork tenderloin
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 to 2 cloves garlic, minced
- Lemon Tarragon Mayonnaise, recipe follows
Thaw rolls according to package directions.
Rinse tenderloin and pat dry. Combine oil and next 5 ingredients in a large zip-top freezer bag or shallow dish: add tenderloins and seal or cover, and chill at least 4 hours. Remove pork from marinade, discarding marinade.
Preheat oven to 400 degrees F.
Place pork on rack of broiler pan that has been sprayed with nonstick cooking spray. Bake pork for 30 to 40 minutes, or until a thermometer registers 160 degrees F. Let stand 15 minutes.
Reduce oven heat to 350 degrees F. Place rolls in oven and bake for 15 to 20 minutes, or until golden.
Cut pork into1/4-inch thick slices. Serve with dinner rolls and Lemon Tarragon Mayonnaise.
Lemon Tarragon Mayonnaise:
1 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1/8 teaspoon chopped tarragon leaves
1/8 teaspoon salt
Combine all ingredients. Chill.
Neely’s Dry Rub:
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- 2 (about 4 pounds each) slabs beef spareribs
- 2 (about 3 pounds each) slabs pork spareribs
- 2 cups Neely’s BBQ Dry Rub
- Neely’s BBQ Sauce, recipe follows
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely’s BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F using hickory and charcoal.
Use indirect heat and cook with the cover down.
Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs “bend” and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely’s BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely’s BBQ sauce, cut and serve.
Neely’s BBQ Sauce:
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
Yield: 3 1/2 cups
1/3 cup soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 1/2-2 lbs pork tenderloins
In a small bowl, add first 8 ingredients; whisk until blended.
Place pork in a shallow dish; add marinade, turning pork to coat.
Cover and refrigerate 8 hours.
Remove pork from marinade, throw away marinade.
Place pork in an foil lined roasting pan.
Bake at 450 degrees for 25 minutes or until meat thermometer reads 160 degrees.
Let pork stand 5 minutes before serving.