OT - Texas paella and other things. Catering a rehearsal dinner and wedding.

YukonRon

In all my years participating in this forum I have yet to be part of, or witness to such a kind gesture and its seemingly flawless delivery of the volume of delicious food. I love celebrations with friends and loved ones, more than the air I breathe (even if they are Duke fans), and try to put together an event in the neighborhood just for that purpose.

I am stepping away from work in the sooner than later, and hopefully you will call upon me to come down and help on future endeavors. I will have the time and My Beautiful Wife will be glad to get me out of the house, I am certain.

I have found, that a grenache rose' pairs very well with a peach butt, or at least that is what the neighbors tell me when they raid my wine cellar in preparation of the removal of the peach butt. They like to pick the grid free of the stuff stuck to it. We go through some wine.

Hoping all is well to all that read this, stay cool.

Peace

Foghorn

Thank you @YukonRon for your kind post.  With that said, I have a question for you about the peach pork shoulder.

I've done these several times and I'm always disappointed in my ability to discern the molasses or the peach flavor.  I'm now wondering if just adding some of that into the mix as I pull it might not be a better option.  Or is my palate just not sophisticated enough - or does the brine and the peach preserve process make it generally more moist and better in other ways?

lkapigian

Solid Work,Props for all the effort and dedication!

Foghorn

Thanks @lkapigian.  It seems like the kind of thing you do on the regular.

lkapigian

Foghorn said:

Thanks @lkapigian.  It seems like the kind of thing you do on the regular.

Not nearly a pretty as that Paella though !

YukonRon

Foghorn said:

Thank you @YukonRon for your kind post.  With that said, I have a question for you about the peach pork shoulder.

I've done these several times and I'm always disappointed in my ability to discern the molasses or the peach flavor.  I'm now wondering if just adding some of that into the mix as I pull it might not be a better option.  Or is my palate just not sophisticated enough - or does the brine and the peach preserve process make it generally more moist and better in other ways?

A couple of things, if I may. first the brine is a major boost to keeping the Peach Butt moist, no doubt. I use molasses and the pickling salt in filtered water as the most important step (I use those due the ease of creating a well blended solution). When it is ready (12-24 hrs), After that has been pulled from the brine, and patted down to remove excess brine, I use the spiciest rub I have and I lay it on thick, and let sit in the fridge for a few hours (<4), and while I get my egg to temp and the blue smoke rolling I paste the peach preserves, heavily and put directly on the BGE.

The peach preserves, as it caramelizes, also hold the juices in, and in doing so will retain some of the molasses flavor and it may have caught some in the process. 

I have found though, the heavy use of the spicy rub provides a bit of a galvanizing effect, and the peach is more pronounced, in a sort of pie/cobbler(?) sort of fashion.

The blackened taffy off the grill grid, will offer a smoky, sweet, salty, slightly spicy, savory treat. My Beautiful Wife, our neighbors, and I love it with a grenache rose'. We also offer up a BBQ sauce that has just a little heat, nothing overbearing, with peach preserves, bourbon, and a few shots of (depending on the crowd) Cholula's and bourbon. That adds to the flavor profiles in an enhanced manner. I typically use a spicy sauce that has no sugar added, add the peach preserves; 4 parts sauce to one part peach preserves by volume, then depending on the crowd, some O FO bourbon, the Cholula's to taste. 

It just works.

Let me know if I can be of any help. 

Foghorn

That is very helpful, thank you @YukonRon.

@lkapigian, my paella-making buddy has found that the 36" paella pan can be the basis of a great meal for up to 60 people, so with 40 for the rehearsal dinner, it was plenty of food.  He also does a veggie paella as a side when we cook for about 100 people every June and have lots of brisket and other smoked meat.

lkapigian

Foghorn said:

That is very helpful, thank you @YukonRon.

@lkapigian, my paella-making buddy has found that the 36" paella pan can be the basis of a great meal for up to 60 people, so with 40 for the rehearsal dinner, it was plenty of food.  He also does a veggie paella as a side when we cook for about 100 people every June and have lots of brisket and other smoked meat.

I have got to get that into my wheelhouse

lousubcap

@lkapigian - here's a link to paella pans, different materials and yield per size.:
https://www.paellapans.com/paella-pans/?gad_source=1&gclid=EAIaIQobChMI5sLkseCmhQMVC6FaBR3OOwl4EAAYASAAEgIXmfD_BwE 

lkapigian

lousubcap said:

@lkapigian - here's a link to paella pans, different materials and yield per size.:
https://www.paellapans.com/paella-pans/?gad_source=1&gclid=EAIaIQobChMI5sLkseCmhQMVC6FaBR3OOwl4EAAYASAAEgIXmfD_BwE 

Thanks @lousubcap

dbCooper

@lkapigian - If reading correctly you are new to cooking Paella.  If true, you may find this a good starting place . . . https://www.nakedwhiz.com/paella/paella.htm

It's a rabbit hole for sure, but not a deep one.  With your skills it should be a quick learn.  Have fun, it's a good trip!

lkapigian

dbCooper said:

@lkapigian - If reading correctly you are new to cooking Paella.  If true, you may find this a good starting place . . . https://www.nakedwhiz.com/paella/paella.htm

It's a rabbit hole for sure, but not a deep one.  With your skills it should be a quick learn.  Have fun, it's a good trip!

Yes sir and thank you 

lousubcap

dbCooper said:

@lkapigian - If reading correctly you are new to cooking Paella.  If true, you may find this a good starting place . . . https://www.nakedwhiz.com/paella/paella.htm

It's a rabbit hole for sure, but not a deep one.  With your skills it should be a quick learn.  Have fun, it's a good trip!

Great initial launch point above from @dbCooper.  
Took me a while but I finally figured out the key to paella success (definitely demonstrated above).  Treat a paella cook as you would a pizza cook, get the rice right (like dough) and then have at it.  The ingredients are yours to enjoy.
The cook is definitely mise en place.  

MasterC

Great, I have not been on here for five days and "bam" cap once again helps me spend some cash.

I love this place