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Just woke up from last night\'s dream

Beli
Beli Posts: 10,751
edited November -0001 in EggHead Forum
A good friend of mine cooked the most delicious paella.....when it came to the shrimps size someone said..U2...I said don't see Bono anywhere.....you must mean U12.. :laugh:
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Just the very best ingredients went into this paella
LosBelis025.jpg

Just as I was finishing my plate I remembered to take this pic.
LosBelis031.jpg

Happy friends.....the rest of the crowd 16 in total showed up with an ethilic haze halo in the pics ...blurred in other words..so i don't show them :woohoo: .
LosBelis009-1.jpg

Must get the recipe & post it later!!

Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    Very nice. Can't wait for the recipe. Better keep him as a friend. Most of my friends just eat :angry:
  • reelgem
    reelgem Posts: 4,256
    All I can say is OH MY GOD!! That looks FANTASTIC!!!
    You have to get that recipe posted ASAP!! Is that an eggwok you cooked it in? Also, what size egg?
  • reelgem
    reelgem Posts: 4,256
    Here's a great rub recipe from Mike Mills, if you don't know him he's won a ton of BBQ competitions. He has a restaurant in IL and I believe 2 in Vegas.
    He has a "warehouse" of trophy's). I've tried it and it's a great rub.
    Hope this helps.

    Magic Dust
    Recipe from: Peace, Love, & Barbecue
    by Mike Mills, Amy Mills Tunnicliffe
    Cookbook Heaven at Recipelink.com


    There's a big shaker of Magic Dust next to the salt and pepper in my own kitchen and at all my restaurants. I wish I could figure out a way to attach the bottle to the restaurant tables because, at my restaurants, it's the most frequently stolen item!

    To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.

    Makes about 2 1/2 cups

    1/2 cup paprika

    1/4 cup kosher salt, finely ground

    1/4 cup sugar

    2 tablespoons mustard powder

    1/4 cup chili powder

    1/4 cup ground cumin

    2 tablespoons ground black pepper

    1/4 cup granulated garlic

    2 tablespoons cayenne

    Mix all ingredients and store in a tightly covered container.

    You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long.
  • East Cobb Eggy
    East Cobb Eggy Posts: 1,162
    That looks awesome.

    I wish I were in Monterrey.

    Greg
  • Beli
    Beli Posts: 10,751
    :laugh: That's right it is the case with my friends :pinch:
  • Beli
    Beli Posts: 10,751
    Thanks for sharing. All the best!!!