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Arroz con Pollo/ Paella - Owning it now
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Made Arroz con Pollo/ Paella again tonight. I had some chicken thighs, andouille sausage, home made chicken stock, Spanish rice, saffron, diced onion and bell pepper, S&P, paprika, and garlic. This is my second go at this cook. I did a much better job controlling my temps and timing the cook this time around. This is a tasty dish that is quite satisfying to cook.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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Wow! Que Rico!
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Damn brother Aggie! Lights out! Excellent cook right there!!Sandy Springs & Dawsonville Ga
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That looks fantastic.
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bgebrent said:Damn brother Aggie! Lights out! Excellent cook right there!!
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Thanks. The house smells fantastic & SWMBO is happy. My life is good.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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