We are proud to announce our first product, Texas Tandoori, launching today! We used this rub at several grilling events and competitions, including the 2019 Dallas EggFest where we won first place! Available exclusively on halalbbqpitmasters.com. Cost is $9.99 + tax + shipping. The complex flavors of tandoori in a simple rub. Tandoori cooking has … Continue reading Announcing Texas Tandoori Rub! →

For more updates and pics, follow us on instagram: @halalbbqpitmasters. This year, teams had to cook skewered meat - hence the "meat on a stick" theme - live on-site. To help expand our efforts, we partnered with the Islamic Center of Frisco, TX, who had an excellent team to help pull this off. The event … Continue reading 2019 3rd Annual Pitmaster Competition: "Meat on a Stick" →

Tandoori chicken is a classical dish from the Indian subcontinent. But preparing the spices, the marinade, and cooking in the tandoor all take a fair amount of effort and time. My friends know I like the MIME Method - Maximum Impact, Minimum Effort. I want something simple, quick and full of flavors when I cook. … Continue reading Salt. Rub. Fire. →

Editor's note: this recipe comes directly from Indonesia from halal pitmaster Yofa. Sundanese cuisine comes from the the Sundanese people of West Java, Indonesia. It is one of the most popular foods in Indonesia - characterized by freshness. Nasi Liwet Kastrol Material : 1 liter of Rice (about 4 cups)1 Spring Onion (Chopped)1 Lemongrass (Crushed)2 Bay Leaves1 Cayenne Pepper2 Shallot2 … Continue reading Sundanese Aromatic Liwet Rice →

After smoking every meat I could practically get my hands on I became curious as to how something sweet would taste with a smoked flavor.  Some of my friends had baked pies and crumbles on a smoker and those turned out very well. Being fascinated with making jams (and loving how easy it was) and  … Continue reading Smoked Kiwi-Strawberry Jam →

Curry was introduced in Japan over a hundred years ago by the British during their colonial rule over India. The flavor of the curry changed slightly from its initial starting point, incorporating regional flavors and resulting in something quite unique. This to me is what makes it special. To get this recipe right, I watched … Continue reading Japanese Katsu Curry →

Being born and raised in New Orleans, I had a few opportunities to enjoy Jambalaya (only a "few" since nearly all recipes require pork products). More recently, I learned Jambalaya may have roots in Muslim history, being related to the Spanish dish paella. Paella originates from the 10th century when rice was first cultivated by … Continue reading Halal Cajun/Creole Jambalaya! →

A month of prep time and several iterations of meat to fat to spice ratios led to the below recipe. One of the key distinguishing features of these kebabs is "umami," a difficult-to-describe savory taste traditionally empasized in Japanese dishes. To get umami, I added MSG to the recipe. If you don't like MSG, you … Continue reading Garlic Habanero "Umami" Kebabs →

After being inspired by watching Mark Wien's video on Tokyo Ramen Tour I decided to recreate this "authentic" version of Japanese Ramen noodles myself.  Getting halal authentic Ramen noodles is virtually impossible here in the US, as pork broth is the most widely used broth at Ramen restaurants.  This dish is far removed from the … Continue reading Japanese Style "Halal" Ramen Noodles →

For the Meat on a Stick competition, I wanted something easy to make that would be memorable. I searched for a flavor profile with a nice, explosive kick. Like always, I wanted to stay MIME (Maximum Impact, Minimum Effort) with simple ingredients and techniques to make kababs like these. Ingredients 73/27 ground beef from Restaurant … Continue reading Kababombs! →