Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Arroz con Pollo/ Paella - Owning it now

Options
SciAggie
SciAggie Posts: 6,481
in Poultry
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
· Share on FacebookShare on Twitter

Comments

Categories