Country style ribs marinated in greek yogurt. Grilled

a reply to: [post=24318099]TinySickTears[/post

Oops...







YouSir

a reply to: YouSir

I am making legit bunny chow today.
you are welcome to come get come

i will be posting pictures but not until way later

originally posted by: watchitburn
Where'd you come up with trying yogurt?

It's a traditional Mediterranean method of marinating meat, the acidity in the yogurt helps tenderize the meat. If you've ever had shawarma it's using this made using this technique.

originally posted by: TinySickTears
have you had it?

You know the answer to that question. Mommy probably has to nuke his hot pockets for him.

originally posted by: AugustusMasonicus

originally posted by: TinySickTears
have you had it?

You know the answer to that question. Mommy probably has to nuke his hot pockets for him.

yeah i figured as much

TST...you got me on a yogurt tangent now!

I'm going to do some Chicken Tikka tonight

Yogurt marinated chicken with spices (garlic, ginger, turmeric, paprika, coriander, garam marsala, lemon juice, etc.)

Chicken marinates in the yogurt and spices, then grilled or broiled.

a reply to: Flyingclaydisk

right on my friend.

get it

a reply to: Flyingclaydisk


Whip up some naan or paratha.

a reply to: Flyingclaydisk

Will that work roasted as well?
Not a fan of broiling, and we don't have a grill.

a reply to: AugustusMasonicus

I love this method with lamb. Maybe it's in my head but the slight sourness helps cut the natural barn flavor from the lamb and makes it more subtle allowing other spices to play through more.

a reply to: AugustusMasonicus

Naan all the way...bay-beee!!

NFTW (Naan For The Win!)

ETA - I could probably hurt myself eating Naan! Garlic Naan with butter and fresh garlic....OH MAN!! (I got spoiled on the real deal over in Malaysia though). Never could figure out how they get it to stick to the inside of the tandoori.

a reply to: DontTreadOnMe

I don't see why not. You won't get the char as much, but just keep the chicken up off the pan and you should be fine.

I'm going to be using thighs for this particular dish. You can make it with thighs or breasts (or both).

I'm still debating on maybe grilling ours tonight. Just have to go around the yard and find all the pieces of the grill (the hurricane blizzard a couple weeks ago scattered stuff all over the field and the grill was a victim). I'd use the Traeger, but I've been having some issues with it lately, and it doesn't seem to get hot enough (and I don't feel like trying to figure that out today). My wife suggested the oven though, and that's probably easier, all things considered.

originally posted by: CriticalStinker

originally posted by: underwerks
a reply to: TinySickTears

That looks good. I'm smoking ribs tomorrow for my birthday.

Beef or pork?

Pork ribs. Dry rubbed and hickory smoked.

originally posted by: Flyingclaydisk
ETA - I could probably hurt myself eating Naan!

NO! Be careful, we need to practice naan violence.

originally posted by: CriticalStinker
I love this method with lamb. Maybe it's in my head but the slight sourness helps cut the natural barn flavor from the lamb and makes it more subtle allowing other spices to play through more.

Yeah, certainly a good choice to use it with, I've also used that on goat for the same reason.

Yo quero chivo.

originally posted by: underwerks

originally posted by: CriticalStinker

originally posted by: underwerks
a reply to: TinySickTears

That looks good. I'm smoking ribs tomorrow for my birthday.

Beef or pork?

Pork ribs. Dry rubbed and hickory smoked.

Hell yea man... Enjoy them and happy birthday.

a reply to: AugustusMasonicus

LOL! I see what ya' did there!

a reply to: AugustusMasonicus

Yo quero chivo.

Yo tambien!