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Author Topic: Tagine cooking  (Read 4246 times)

wolgast

  • Smokey Joe
  • Posts: 85
Tagine cooking
« on: May 18, 2013, 11:06:29 AM »
Ok this is a first for me. We bought this Tagine in Tunis,Aswell as some Harissa.(spice not the paste but the dry one)

So first cook on this one will be chicken thighs.

Here we go:

This is what we used: Carrots,taters,garlic,Onion,juice of 1 lemon,coctail maters,Evoo and Olives.


Started with the chicken...Rubbed with Harissa.


Added everything ontop after the 10 min warmup with the chicken.


A Really close fit on the Primo(had to use grates feet up)



During that time we spend some time in the pool:


After 1hour: (everything is soft/done)


Lets try some:



Tender,Juicy and good. A push/tear test.



Awesome ppl! Really nice. Thanks for your time.

1buckie

  • WKC Ambassador
  • Posts: 9048
Re: Tagine cooking
« Reply #1 on: May 18, 2013, 03:03:53 PM »


Wonderful, wonderful.....Wolgast !!!!

reminds me of cooking my grandmother used to do.....very nice !!!
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Duke

  • The Duke
  • Posts: 7968
Re: Tagine cooking
« Reply #2 on: May 18, 2013, 03:55:11 PM »
I second that! I have been eyeing tagines. I may have to pull the trigger. Thanks for the family shots, everyone looks very happy! Why wouldn't they be? Perfect weather and perfect food! It's an honor to have you post cooks here. Please keep sharing my friend! :)

Craig

  • WKC Mod
  • Posts: 11005
Tagine cooking
« Reply #3 on: May 19, 2013, 02:48:45 AM »
Looks very good! Keep up the great work Wolgast!

wolgast

  • Smokey Joe
  • Posts: 85
Re: Tagine cooking
« Reply #4 on: May 19, 2013, 09:31:21 AM »
Thanks ppl!

I forgot the fresh Ginger in the ingrediant list.

It was cooked on a 350-400f grill for about 1h.

Kids really LOVED it. Well so did we...But i will change a few things next time. One of them is that i will give the chicken a hotīnīfast sear before it hits the tagine. And i will add some Heat.





Thanks again!
« Last Edit: May 20, 2013, 04:15:30 AM by wolgast »

1911Ron

  • WKC Performer
  • Posts: 4457
Re: Tagine cooking
« Reply #5 on: May 19, 2013, 11:29:45 AM »
Wow that looks good!  I take it the Tagine is the ceramic bowl and lid?
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

G

  • WKC Ranger
  • Posts: 1586
Re: Tagine cooking
« Reply #6 on: May 19, 2013, 07:06:16 PM »
Mmmm that looks good.  The last picture says it all.  Nice work.

DoppelBock

  • WKC Ranger
  • Posts: 1030
Re: Tagine cooking
« Reply #7 on: May 20, 2013, 02:23:24 PM »
Was the tangine directly over the coals, or indirectly? I'm just wondering how that would do using the Weber gourmet grate on the kettle and a stacker to give room for the tangine.

HankB

  • WKC Performer
  • Posts: 2327
Re: Tagine cooking
« Reply #8 on: May 21, 2013, 06:48:34 PM »
That looks great! You must get a really clean burn on the Kamado. I used the nice cook wear once. I've been using cast iron since as it doesn't show smoke stains. ;)
kettles, smokers...

wolgast

  • Smokey Joe
  • Posts: 85
Re: Tagine cooking
« Reply #9 on: May 22, 2013, 02:02:12 PM »
Sorry for the late response: Chad it was Direct over the coals the whole time. There is a lot of different sizes of a Tagine...This one was the biggest they had in the store we looked around in. The smaller ones is ofc not as tall as this one. But i couldent even fit it in the 22 kettle if i placed it on the fire grate.

DoppelBock

  • WKC Ranger
  • Posts: 1030
Re: Tagine cooking
« Reply #10 on: May 23, 2013, 04:32:56 AM »
'
« Last Edit: August 12, 2014, 05:57:36 PM by DoppelBock »