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Smoked Gurt!

post #1 of 4
Thread Starter 

I know you all are wondering what in the world is gurt! Well its what my youngest called Yogurt for the longest time. Had it in my mind to make a simple marinade for some chicken tenders I wanted to grill when I remembered seeing a post about using a yogurt marinade on cauliflower (had a head in the fridge that needed to be used). So I searched it out and here's what I came up with.

 

For the Cauliflower:

 

Marinade for cauliflower. I'll save the extra for marinating pork or something for tomorrow.

 

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

 

Original recipe calls for baking in the oven at 425° for 30 minutes. I knew that I'd be running the smoker around 300°. Past experience with whole cauliflower I knew that this wold take a while and I was hoping to do the whole thing in the smoker. Well I should have steamed the head for 15-20 minutes. Let cool then apply the marinade. After 1 1/2 hours at 325° the head was rock hard and I had to pseudo steam it in the oven for 10 minutes to get it to the soft stage.  Next time I'm going to steam the head and let cool prior to marinading it.

 

I also wasn't completely sold on the flavors. I think i would have preferred Chipotle over the chile powder. Probably some more garlic, add onion, it was just missing some thing. I think part of the problem was that I am comparing it to a mustard, mayo, cheese bake that we do with cauliflower. Anyways it wasn't bad, just needs some work. 

 

 

Ingredients for the cauliflower marinade. Fermented Jalapenos in the background.

 

 

Give it a dip and roll.

 

 

I ran out of tin pans so I just made a small one out of foil.

 

For the chicken I made another yogurt marinade.

 

1 cup yogurt

1 lemon zested and juiced

4 cloves minced garlic

2 teaspoons Chipotle

1 teaspoon Cayenne

2 teaspoons salt

2 teaspoons cracked black pepper

usually add fresh cilantro but I was out.

 

Marinate chicken for at least 30 minutes, but longer is better.

 

 

The marinade forms a nice bark. Barks not just for Butts ya know!

 

 

 

 

Enjoy!!!!

post #2 of 4

Adds to the list. Where was the recipe a month ago when we had large fresh cauliflower? That looks great Case!


Edited by Foamheart - 1/29/14 at 7:53am
post #3 of 4

I like the Idea and Look of the Cauliflower. Just an FYI...Steam the Cauliflower and let it cool about 5-10 minutes then apply the 'Gert. Warm veggies and potatoes absorb flavors better than Cold ones...JJ

post #4 of 4
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

I like the Idea and Look of the Cauliflower. Just an FYI...Steam the Cauliflower and let it cool about 5-10 minutes then apply the 'Gert. Warm veggies and potatoes absorb flavors better than Cold ones...JJ

Yeah that is how I normally do cauliflower, but I wanted to serve if the original recipe actually worked. From now on I'll due my normal steam first.
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