BGE boiling water (I've got a pic) and a tanked paella cook-all in one!

lousubcap

Yep here's the lede water pic (look closely there are bubbles...)

Scene setter: 10 " paella pan on SBGE-
And away we go-

Scallops, shrimp (wimpy sized) garden peppers and lots of garlic.  (grilling a lemon on the side.)

Can't miss the burnt socarrat.  But it did taste well.
Thanks for lookin!

GrateEggspectations

Never thought I’d see the day. Congrats on executing the impossible, Cap!

Botch

lousubcap said:

Yep here's the lede water pic (look closely there are bubbles...)

That's AI, you can't fool us!    

Buckwoody Egger

seriously, what kind rubes does he take us for?  you can’t burn anything underwater.  

lousubcap

Tough crowd.  Not surprising.  BTW- I enjoy toast on the 5 or 6 scale which helps with the burnt socarrat.  
1-6 top to bottom; left to right.  

Buckwoody Egger

wait a second.  the OP has a background where he might actually be an expert on a variety of underwater topics.  maybe he knows something we “above sea level” simps can’t comprehend? 

!!!!!

cap-  what is the cylinder in the handle (pic with the lemon)?  and you do these paella cooks with top open and lower vent closed, open? partially open?  curious about your method on the fire management. if i was guessing it would be get the fire and egg to a stable temp with the vents partial open and lid down, then cook lid up and bottom vent is almost closed to open 1/4”. 

lousubcap

When using the SBGE and the 10" pan, the cylinder is to rest the dome on when finishing the cook as I can't close it completely.  
Regarding fire management, light the lump in three places (SBGE) or 4 (LBGE).  Dome open and bottom vent full open.  Once a good bed of lump is burning, shut the bottom vent and get the fire to spread across the entire bed.  (Same approach as a caveman.)  Open the bottom vent around an inch and shut the dome to see where the temp is (aiming for around 400*F or so.)  Then open the dome, shut the vent and cook raised direct.  Once the separate items have been cooked and set aside, crack the bottom vent and shut the dome on the pan.  Build the paella as the liquid boils down and you get the socarrat.
Here's a good link that I generally follow:
https://www.nakedwhiz.com/paella/paella.htm 

BeanHead

Looks great to me!

caliking

If you liked it, that's not a tanked cook!

fishlessman

lousubcap said:

When using the SBGE and the 10" pan, the cylinder is to rest the dome on when finishing the cook as I can't close it completely.  
Regarding fire management, light the lump in three places (SBGE) or 4 (LBGE).  Dome open and bottom vent full open.  Once a good bed of lump is burning, shut the bottom vent and get the fire to spread across the entire bed.  (Same approach as a caveman.)  Open the bottom vent around an inch and shut the dome to see where the temp is (aiming for around 400*F or so.)  Then open the dome, shut the vent and cook raised direct.  Once the separate items have been cooked and set aside, crack the bottom vent and shut the dome on the pan.  Build the paella as the liquid boils down and you get the socarrat.
Here's a good link that I generally follow:
https://www.nakedwhiz.com/paella/paella.htm 

im amazed the handles on the pan are still red

Buckwoody Egger

thank you cap!!! you are generous with your time and wisdom

lousubcap

That pan is the least used of the arsenal.  As you know, a key to paella is to keep the quantity of "paella" a relative constant thickness.  So, just like pizza, if you want more then you go with larger pan(s).  The 10 " pan is the smallest I have.  I scale up with a 12", 15.5" and 22" when getting really serious.  The 15.5 (recommended by @Little Steven, made by Typhoon (vertical handles-perfect LBGE fit), which always brings back great memories) is the work horse. More than you needed or care to know.  

Buckwoody Egger

that’s also a great note. we have the bge stainless paella pan that i must admit has only been used for a drip pan (now i prefer the smokeware drip pan). our current paella cook is indoors and a convenience cook:  two bags of trader joe’s frozen paella cooked in one big 12” deep skillet with lid.  so a legit paella is a someday cook for me. glad you are carrying the torch!!

Botch

Buckwoody Egger said:

...our current paella cook is indoors and a convenience cook:  two bags of trader joe’s frozen paella cooked in one big 12” deep skillet with lid.  so a legit paella is a someday cook for me. glad you are carrying the torch!!

This perked my ears up!  Like the Cap'n I have a 10" paella pan, I've gotten a very good first dinner out of it, but the amount of rice gives me leftovers, and reheated seafood (to me) is no bueño.  I've tried just spreading the seafood on half the pan, eating that, then different methods of reheating the remaining rice/veg/soccarat and adding more seafood then, but haven''t found a good technique yet.  Dumping one bag of this Trader Joe's stuff might work better as a single serving, in an 8" skillet.  
 
And, happily, a local Trader Joe's is about to open within walking distance of me, (and a Panera just opened next to it), and saw on the news today that UT is getting its first Buc-ees soon (although that may be just a one-time place for me to visit).  

Buckwoody Egger

cool Botch— have hot sauce or other enhancement at the ready and hope you like it as a tribute at least

fishlessman

Botch said:

Buckwoody Egger said:

...our current paella cook is indoors and a convenience cook:  two bags of trader joe’s frozen paella cooked in one big 12” deep skillet with lid.  so a legit paella is a someday cook for me. glad you are carrying the torch!!

This perked my ears up!  Like the Cap'n I have a 10" paella pan, I've gotten a very good first dinner out of it, but the amount of rice gives me leftovers, and reheated seafood (to me) is no bueño.  I've tried just spreading the seafood on half the pan, eating that, then different methods of reheating the remaining rice/veg/soccarat and adding more seafood then, but haven''t found a good technique yet.  Dumping one bag of this Trader Joe's stuff might work better as a single serving, in an 8" skillet.  
 
And, happily, a local Trader Joe's is about to open within walking distance of me, (and a Panera just opened next to it), and saw on the news today that UT is getting its first Buc-ees soon (although that may be just a one-time place for me to visit).  

la tienda has small 7 inch paella pans for cheap money. about the right size for deep dish pizza and or paella for one

https://www.tienda.com/products/traditional-steel-paella-pan-7-inch-pp-19

Florida Grillin Girl

I have the same paella pan. I put foil over the handles so they don't turn black. Nice cook! @lousubcap

Ozzie_Isaac

fishlessman said:

lousubcap said:

When using the SBGE and the 10" pan, the cylinder is to rest the dome on when finishing the cook as I can't close it completely.  
Regarding fire management, light the lump in three places (SBGE) or 4 (LBGE).  Dome open and bottom vent full open.  Once a good bed of lump is burning, shut the bottom vent and get the fire to spread across the entire bed.  (Same approach as a caveman.)  Open the bottom vent around an inch and shut the dome to see where the temp is (aiming for around 400*F or so.)  Then open the dome, shut the vent and cook raised direct.  Once the separate items have been cooked and set aside, crack the bottom vent and shut the dome on the pan.  Build the paella as the liquid boils down and you get the socarrat.
Here's a good link that I generally follow:
https://www.nakedwhiz.com/paella/paella.htm 

im amazed the handles on the pan are still red

My very first time seasoning my paella pan I left it on the burner and forgot about it.  Burnt up the pan and warped it real good.