Grilled Beef in a Tandoor – Geory Kavkaz

1. INGREDIENTS (Serves 6–8)

• 2–2.5 kg beef roast (sirloin, chuck, or ribeye, cut into a single large piece)
• 4–5 tbsp animal fat (beef tallow or lard) or a high‑heat oil
• 4–6 garlic cloves, thinly sliced
• 2 tsp coarse salt, 1 tsp freshly ground black pepper
• 1 tsp smoked paprika or dried herbs like thyme (optional)
• Wood or charcoal fire for preheating tandoor

2. PREP & SEASON

1. Trim excess sinew, leaving a bit of fat for flavor.
2. Pat dry—moisture stops a good crust from forming.
3. Rub with oil or melted fat, then coat with salt, pepper, and optional smoked paprika.
4. Tuck slices of garlic into shallow cuts or under the crust—this infuses the meat from within.
5. Let meat rest 30 minutes while preparing your tandoor/preheating stove.

3. FIRE-UP THE TANDOOR

In a traditional setting, heat the tandoor with hardwood charcoal until walls glow and embers settle. In home kitchens, you can simulate with a clay or metal smoker, or use a deep grill over coal embers.

The key is intense radiant heat—glowing embers and direct flame create that signature crust.

4. ROAST OVER FLAME

1. Suspend or position the meat so hot air and embers surround, but don’t touch it directly.
2. Rotate every 10–15 minutes for even cooking.
3. Total cook time: about 45–60 minutes, depending on roast size and fire intensity.
4. You want a deeply charred crust outside with a blush of pink inside.

5. REST & CARVE

1. Remove roast and let it rest 10–15 minutes, loosely wrapped in foil.
2. Slice against the grain into thick, rustic slabs.
3. Spoon any juices into the carved meat.
4. Serve with:
   • Flatbreads or grilled pita
   • Simple salads or pickled vegetables
   • Strong tea or a bold red wine

🔥 NOTES

• Radiant heat is your ally—build flavor with flame, not sauces.
• Salt, fat, and fire—a perfect trilogy for meat mastery.
• Patience in turning ensures every side crisps without burning.
• Resting preserves juices, so don’t skip it.