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Thanks for the wealth of info

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EvenFlow
EvenFlow Posts: 21
in EggHead Forum
I am an avid reader of this forum. When the camera phones came flying out Friday night, I thought I'd share my Paella dish. Thanks to BG Craig for the recipe. I've done several cooks on my LBGE and there has been nothing but praise from friends and family. I look forward to gaining knowledge and sharing my cooks with you all.
Mesa AZ 
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Comments

  • lousubcap
    lousubcap Posts: 32,378
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    First up- welcome aboard and enjoy the journey.  Now that is a great cook right out of the gate.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • NonaScott
    NonaScott Posts: 446
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    Wow! Very nice. I love paella.
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • bgebrent
    bgebrent Posts: 19,636
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    Great job!  Your paella is beautiful.  Welcome.
    Sandy Springs & Dawsonville Ga
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  • buzd504
    buzd504 Posts: 3,824
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    That looks fantastic (except for the peas) !

    Well done!
    NOLA
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  • 20stone
    20stone Posts: 1,961
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    Great looking paella.  That is one of my favorite cooks on the Egg
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Welcome.... WOW !!!! I would pay good money for a taste of that paella.. Great looking meal.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • DieselkW
    DieselkW Posts: 894
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    Don't hold out on us... where's that recipe?

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Foghorn
    Foghorn Posts: 9,842
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    That's a great first post.  Well done and welcome aboard.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Welcome to the madhouse! That is just gorgeous! And I LOVE peas! =)

    I bought a paella pan at least 4 years ago and am ashamed to admit I have NEVER used it. For anything. Ever. For some reason, paella intimidates me. Every time I see a beautiful one like yours, I vow to take the plunge. But still, I have not. I even bought bomba rice and saffron (both of which must surely be bad by now).

    One of these days................

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • johnnyp
    johnnyp Posts: 3,932
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    That is a pretty cook.  If it tasted half as good as it looked, well done!
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • northGAcock
    northGAcock Posts: 15,164
    edited June 2016
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    A thing of beauty right there.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • EggNorth
    EggNorth Posts: 1,535
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    Great!  After seeing this now I need to go out and buy a Paella pan  :)  
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • EvenFlow
    EvenFlow Posts: 21
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    Thanks for the comments. First , my wife and I don't care much for peas but they just work. Went to Big Green Craig's website for the recipe 
    Mesa AZ 
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  • logchief
    logchief Posts: 1,415
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    Welcome, and beautiful presentation there.  Never made paella either, but sure looks damn delicious.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Killer Paella!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • DMW
    DMW Posts: 13,832
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    Welcome, and that looks great. I need to break out my paella pan again, it's been awhile.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jstroke
    Jstroke Posts: 2,600
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    That boys and girls is the definition of a master lurker. He has very quietly gained knowledge and then struck with lightening speed. Making many of us wish for just a second that we branched out more often.

    EvenFlow, to you I bow low from the waste. Well played.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • SciAggie
    SciAggie Posts: 6,481
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    That is beautiful paella. That's one of my favorite cooks and a crowd pleaser for sure. Welcome to the madness and congrats again on a fine 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
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  • SGH
    SGH Posts: 28,791
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    The Shrimp Gods are smiling down in approval from above. Awesome job buddy. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TTC
    TTC Posts: 1,035
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    I'd hit it
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • blasting
    blasting Posts: 6,262
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    And that right there is a first post worthy of a mike drop.  Very nice, and welcome.

    Now I've gotta go look in to what makes a pan a paella pan.


    Phoenix 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,086
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    Amazing looking cook!!  Paella is one dish I have always wanted to try, but never had the huevos to try.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • EvenFlow
    EvenFlow Posts: 21
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    I'm a little nervous about seafood leftovers, my wife and I each had some Sunday night and it was just as good. 
    Mesa AZ 
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    That looks goooooooood!! Great dish!
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