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Arroz al Forn

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
Made arroz al Forn tonight (baked rice). This recipe looks quite a bit like paella but with more ingredients. Here's the recipe I started with : http://www.spain-recipes.com/baked-rice.html
Everything was going well right up to the point where I cracked my cazuela. I guess lump on the egg is just too much heat. I was cooking over direct heat and trying to keep the temps around 300 but it got away from me a bit. Oh well, this is how one learns. I'm bummed but I learned a good lesson. 

The dish was great. I would highly recommend it. 




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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Comments

  • tarheelmatt
    tarheelmatt Posts: 9,867
    That looks fantastic!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
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  • SciAggie
    SciAggie Posts: 6,481
    tarheelmatt said:
    That looks fantastic!  
    I know I've done well when my wife goes back in for seconds. It truly was delicious. 
    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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  • tarheelmatt
    tarheelmatt Posts: 9,867
    SciAggie said:
    tarheelmatt said:
    That looks fantastic!  
    I know I've done well when my wife goes back in for seconds. It truly was delicious. 
    I know exactly what you mean.  I can tell when my feels something and when she doesn't.  

    I'd like to spread my elbows on that brother!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • Jstroke
    Jstroke Posts: 2,605
    cooks looks awesome and anything that can't take the heat--well...
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • bgebrent
    bgebrent Posts: 19,636
    Good looking cook brother Aggie!
    Sandy Springs & Dawsonville Ga
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  • bhedges1987
    bhedges1987 Posts: 3,201
    SciAggie said:
    tarheelmatt said:
    That looks fantastic!  
    I know I've done well when my wife goes back in for seconds. It truly was delicious. 
    +1

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • SciAggie
    SciAggie Posts: 6,481
    bgebrent said:
    Good looking cook brother Aggie!
    Thanks!
    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: 28,989
    @SciAggie
    Brother Aggie, there is a lot of long words in the title of this post. Nonetheless, the grub looks outstanding my friend. 

    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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  • SciAggie
    SciAggie Posts: 6,481
    SGH said:
    @SciAggie
    Brother Aggie, there is a lot of long words in the title of this post. Nonetheless, the grub looks outstanding my friend. 
    I probably should have just said it was baked rice with a lot of good stuff in it.
    Thanks as always my friend. 
    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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  • lousubcap
    lousubcap Posts: 36,794
    Great cook right there.  Congrats on the result and SWMBO endorsement.  

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Well played!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    @lousubcap Thanks. It always is more satisfying to cook something that you know people really enjoyed. 
    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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  • SciAggie
    SciAggie Posts: 6,481
    @Mattman3969 Thanks.
    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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  • lousubcap
    lousubcap Posts: 36,794
    @SciAggie -  I just gave the linked recipe a look-that's a lot of Bomba for the liquid based on the "traditional" paella recipe ratios.  However you get there is a victory.  A true culinary result.  
    And I'm with you-the satisfaction of the cook is far and away the best part of the whole deal.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SciAggie
    SciAggie Posts: 6,481
    lousubcap said:
    @SciAggie -  I just gave the linked recipe a look-that's a lot of Bomba for the liquid based on the "traditional" paella recipe ratios.  However you get there is a victory.  A true culinary result.  
    And I'm with you-the satisfaction of the cook is far and away the best part of the whole deal.
    Honestly I ignored the amount of rice listed. I've learned from experience how much liquid to add per cup of Bomba. I should have made a disclaimer. Basically I used that recipe as inspiration for where to go with the cook. What I love about paella - and this dish - is you can let experience and personaly whimsy be your guide. I'm glad you pointed out the rice volume issue - it may help someone keep from making an error. For the record I add about 3 cups of liquid for each cup of Bomba rice. If it's regular long grain I add 2 cups liquid per cup of rice. 
    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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  • lousubcap
    lousubcap Posts: 36,794
    @SciAggie -  I fire up a paella cook around every 6 weeks or so and just recently restocked my bomba rice supply ( use arborio for the great majority of cooks) so I appreciate the differences in liquid added vs the pedigree of rice.  And a great cook every time, like yours above.  Thanks for the clarification.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • smbishop
    smbishop Posts: 3,061
    Looks fantastic, must try this!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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