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Everything posted by Nytron

  1. Higher resolution photo below (unable to edit original post).
  2. TLDR version: Buy a cheap $5 whole chicken from Aldi, they're way bigger than Costco's roti chickens. Spatchcock it, very important (Step 2). Marinade with Shan Tandoori Masala + required ingredients (Step 3) and throw it on a Kamado style grill @ 375-400° (indirect heat w/ drip tray) til thighs probe 175°. 1). Go to Aldi and buy a Whole chicken, they cost anywhere from $4-6. A good $5 or $6 one is ideal. They're bigger than Costco's precooked roti chickens. 2). IMPORTANT: Spatchcock the chicken as per Kenji's demonstration here. This key step allows the chicken's thighs to hit necessary 175°+ without the breast getting overcooked. Also, to aid marination: score the chicken with a sharp chef's knife several times on each breast, and once/twice on each drum. 3). Get yourself some Shan Tandoori Masala mix, any Indian store in the country should have this. Alternatively, you can look up a spice mix recipe for Tandoori Masala if you have a fully array of Indian spices already. Notice the ingredients required in the link. Plain yogurt can be subbed with greek yogurt, or sour cream in a pinch. Highly recommend ghee for the oil (clarified butter). Also, you can add red food coloring for that restaurant look. 4). Mix up masala as per instructions into a thick paste. Spread thoroughly all over chicken, forcing marinade into scores you made as well as under any loose skin from scoring. You could also inject a bit of excess marinade into breasts if you want. Marinade chicken in fridge for at least 1 hour, or up to 8 hours. 5). Keep any unused marinade on bottom of your marinade container for basting near end of cook. Fire up Akorn and aim for 360-390° (e.g. aim for 360-375 if your chicken is huge), use indirect heat AND a drip tray, I use BBQube Heat Deflector + a square drip tray. Cook until thighs reach ~175° (or a tad more). You can optionally ramp up temp to 400 near the very end (last few degrees) of the cook depending on charring progress. Pretty much the best whole chicken recipe on the planet. Only downside is definitely keep the grill running afterwards to burn off any marinade drippings, otherwise marinade drippings that missed the drip tray can lead to acrid smoke on your next cook. However, people with Kamado style grills larger than the Akorn Jr may be able to catch 100% of the drippings with a larger drip tray.
  3. Scaleway has 50GB disk space on their €2.99 plan with unlimited bandwidth with no limitation on quantity or size of database. Just ten years ago, what I am saying could never thought to be possible, but with services like Scaleway (or other similar VPS providers) you can indeed host a site like this for that cheap. I host four different low traffic forums on one €2.99 per month Scaleway plan. Once you set everything up via Cloudflare's free CDN, the site is just as fast as using a shared hosting provider in the US. Otherwise RamNode is a great US based VPS provider. Anyways, just throwing that out there. Options are a good thing. The only downside is it's obviously unmanaged hosting, but with a site like this once it's setup, you pretty much only need to login to webmin to update things (you can even automate that).
  4. One option is to migrate/convert the forum to a free one like phpBB, Flarum, Discourse, or Vanilla. I remember back in 2002-ish when IPB (original version of Invision) came on the scene, their slogan was "Apache, PHP and mySQL are all free, why should you pay for a bulletin board?". Now they're doing the exact opposite of their original slogan. Google only charges $12.99 per year for domain hosting and includes free whois privacy. To reduce cost even more, you can host on a VPS on Scaleway for around $3-$3.5 per month. So you could host this site for a little over $4.5 per month if you set it up this way.
  5. I could offer the equivalent of a perpetual recurring donation by offering some insights in regards to reducing your operating costs. If you're interested, PM me and we'll discuss it. You could also add a monthly donation bar where users can see the percentage of progress towards the monthly operating costs. I know phpBB has a plugin for this, not sure on Invision.
  6. Hello everyone, I got tired of my cheap propane grill flaring up everytime I made tandoori chicken, so I bought a Akorn Jr via Walmart for $35 after Discover Price Protection. I can't believe I didn't switch to charcoal sooner! So far I've made Seehk Kabobs, Bihari Kabobs, Tandoori Chicken, and Lahori Charga. They all turned out way better than my gas grill. It's crazy how evenly done the chicken leg quarters get despite the size varying so much. On a gas grill, you have to pull off smaller pieces so they don't get overcooked. The Lahori Charga turned out amazing as well, it's basically a whole chicken that is marinaded in garlic and ginger paste with a ton of spices on it. I spatchcocked it and didn't flip it once and the top of it was perfectly charred near the end of the cook. This isn't even possible on an average gas grill, you'd have to flip it to get the char on both sides. It looked twice as good as the picture on the box of the spice mix seen here. I've dialed in an amazing system to augment temperature control that I'm sure many of you are probably aware of: A $8.99 Harbor Freight heat gun and a Milwaukee M18 Jobsite fan allows you to start and heat up the grill in just a couple minutes as opposed to many minutes. You can use these while the cook is underway to quickly light smoking chips or get the grill up to temp ASAP for searing. Also, I just picked up this "Veranda Mini Kamado Ceramic Grill Cover" today. I can't imagine the OEM cover to be any better. This one is thick and has two vents. For Christmas I either plan on trying Boston Butt or half a Rib Roast, haven't decided yet. I'm also going to try Kamado Joe's chili recipe with some slight changes to make it more like the Caveman Chili recipe. I have yet to figure out what I am going to use for a heat deflector though. The OEM one is super expensive. Also, a lot of you guys use two separate probes for grate and meat temperature. Why not use something like this or this which has two sensors on one probe? I look forward to binge reading through these forums! Thanks
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