Good Track-side Vittles.....
Discussion
Pistonheads Grill-Ninjas - your advice and guidance please.
I attend a fairly arduous and beer-fueled race weekend here in March and take along as much gear as is practical to avoid the necessity to resort to track food for 3 days. Accordingly, I take along an RV, plus a full height side-by side fridge/freezer, a five burner gas grill (with a side burner for boiling/simmering) and a petrol generator to power the fridge, provide lighting etc etc.
The cooking facilities in the RV are not up to proper catering for 6 grown-ups - unless we live on boiled eggs for the duration.
This isn't the first time I've done this, but my prior culinary efforts have been limited to ribs, chops, steaks, wings and shrimp. We did do a seafood chowder last year, which went down a storm and this time I'd like to take things to slightly higher level.
Remember this is a fairly boozy, hot and primative environment, so I don't want to spend hours preparing stuff - but I'd really, really like to try something Indian.
I was thinking Tandoori chicken - safe, tasty and easy to accompany (jasmine rice or similar). Is that do-able without huge prep, on a gas grill?
Any suggestions as to what might be a better option? I'm an enthusiastic culinary bodger - but I have all the basic tools for cooking in the field - and a willing assistant to keep my beer topped-up. I know there are some really creative cooks frequenting this board and I'd really appreciate your advice, recipes and tips.
Please let's not turn this into a 'gas grilling is gay' slag-off. I'm at a track where charcoal isn't a practical option.
Thanks, in anticipation.
I attend a fairly arduous and beer-fueled race weekend here in March and take along as much gear as is practical to avoid the necessity to resort to track food for 3 days. Accordingly, I take along an RV, plus a full height side-by side fridge/freezer, a five burner gas grill (with a side burner for boiling/simmering) and a petrol generator to power the fridge, provide lighting etc etc.
The cooking facilities in the RV are not up to proper catering for 6 grown-ups - unless we live on boiled eggs for the duration.
This isn't the first time I've done this, but my prior culinary efforts have been limited to ribs, chops, steaks, wings and shrimp. We did do a seafood chowder last year, which went down a storm and this time I'd like to take things to slightly higher level.
Remember this is a fairly boozy, hot and primative environment, so I don't want to spend hours preparing stuff - but I'd really, really like to try something Indian.
I was thinking Tandoori chicken - safe, tasty and easy to accompany (jasmine rice or similar). Is that do-able without huge prep, on a gas grill?
Any suggestions as to what might be a better option? I'm an enthusiastic culinary bodger - but I have all the basic tools for cooking in the field - and a willing assistant to keep my beer topped-up. I know there are some really creative cooks frequenting this board and I'd really appreciate your advice, recipes and tips.
Please let's not turn this into a 'gas grilling is gay' slag-off. I'm at a track where charcoal isn't a practical option.
Thanks, in anticipation.
A marinated chicken piece recipe is easily possible. It will work even better if your grill has a lid that can be put over during cooking to bring it up to silly hot temps.
Just make sure you have a lot of marinade to baste on as it cooks.
If the grill is strong enough you can use a pot/wok on it and make a proper curry or chinese dish.
Just make sure you have a lot of marinade to baste on as it cooks.
If the grill is strong enough you can use a pot/wok on it and make a proper curry or chinese dish.
Tandoori works great on a BBQ just run it through the oven first for a bit to make sure it's 90% cooked before finishing on the grill. Butterflyed legs work best.
http://www.pistonheads.co.uk/xforums/topic.asp?h=0...
Or honey, lemon and thyme or just about any other flavouring you can think of. Best bit is any leftover are great snacks the next day.
http://www.pistonheads.co.uk/xforums/topic.asp?h=0...
Or honey, lemon and thyme or just about any other flavouring you can think of. Best bit is any leftover are great snacks the next day.
I did a trial run today, didn't want to produce crap for all my friends at the track.
My grill can go crazy hot (500degs +) and the trick, of course, is indirect heat.
I submerged skinned chicken thighs in my marinade overnight and grilled them for half an hour. I didn't want to waste good chicken breasts, if I ballsed it all up.
They turned out really, really well - so we can now look forward to a nice mucky curry night on the friday before the race at Sebring. can't wait.
Marinade whipped up and ready to be deployed.
Just prior to turning them.
The acid test.
My grill can go crazy hot (500degs +) and the trick, of course, is indirect heat.
I submerged skinned chicken thighs in my marinade overnight and grilled them for half an hour. I didn't want to waste good chicken breasts, if I ballsed it all up.
They turned out really, really well - so we can now look forward to a nice mucky curry night on the friday before the race at Sebring. can't wait.
Marinade whipped up and ready to be deployed.
Just prior to turning them.
The acid test.
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