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Author Topic: Barbie's naan  (Read 2703 times)

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Offline Vindaloo-crazy

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Barbie's naan
« on: January 09, 2011, 01:56 AM »
I'm just getting ready to put my leg of lamb on the spitroast of my barbie and I've had a brainwave. Anyone ever cooked a naan bread on the inside of the hood of the barbeque? Its pretty damn hot in there and I reckon it would work? If I had some naan dough I'd try it out. Might be an idea?
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Offline chriswg

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Re: Barbie's naan
« Reply #1 on: January 09, 2011, 09:03 AM »
The inside hood of our BBQ is absolutely filthy. It's a nice idea but not for me. Maybe half a clay pot would work sitting on the rack?
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Offline Vindaloo-crazy

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Re: Barbie's naan
« Reply #2 on: January 09, 2011, 09:25 AM »
Errrm, I'll have have know that my inside hood is pristine.

Can't belive I said that..
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Offline Vindaloo-crazy

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Re: Barbie's naan
« Reply #3 on: January 09, 2011, 09:30 AM »
Did that make sense? Sorry.
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Offline 976bar

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Re: Barbie's naan
« Reply #4 on: January 09, 2011, 09:52 AM »
It's certainly worth a go Vindaloo :)

I've got a gas BBQ but I always have a metal tray in which I also light some nuggets of Charcoal too.

This gives me the versatility of cooking with gas so to speak, but I also get that wonderful smokey aroma with everything as well :)

Let us know how it turns out :)
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Offline Peripatetic Phil

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Re: Barbie's naan
« Reply #5 on: January 09, 2011, 10:00 AM »
Quote from: 976bar on January 09, 2011, 09:52 AM
his gives me the versatility of cooking with gas so to speak, but I also get that wonderful smokey aroma with everything as well :)
Ah, that wonderful smokey taste of carcinogens  ;D ;D ;D
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Offline 976bar

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Re: Barbie's naan
« Reply #6 on: January 09, 2011, 10:10 AM »
Funny you should say that Phil, I love the taste of the smokiness from a BBQ but have also pondered about the fact that it is not good for you.....

I only ever cook my Chicken Tikka this way on the BBQ, the rest of the time I just use the gas.

So, I was thinking the other day, how can I make Chicken Tikka with that smokey taste without using the charcoal, and then I suddenly thought, I have quite a large quantity of dried Chippotle chilli's. When soaked in hot water for about 15 minutes they re-hydrate and consequently give a wonderful smokey taste to anything I use them with.

The next time I make Chicken Tikka, instead of using chilli powder in the marinade, I'm going to soak a couple of those chilli's, cut them into quarters and use these in the marinade. I always marinade my Chicken Tikka for 48 hours in the fridge for full flavour, so this should allow the chilli to infuse the chicken and the marinade.

I'll let everyone know how this turns out :)
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