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22" Paella pan and home made stand

SciAggie
SciAggie Posts: 6,481
edited March 2017 in EggHead Forum
I have really come to enjoy a good paella. So much so that I bought a large 22" pan so I can cook for a small gathering of friends. Often I want to cook at my MIL house so I needed not only the pan but something to cook on as well.

I made this stand so that I can break it down and travel with it. I just finished it yesterday and couldn't wait to cook on it. I'll confess I was a bit of a coward - I wasn't sure how it was going to turn out. I have always cooked parlla on the egg and never completely over fire before. I didn't want to invite a crowd to the house and poop out in front of an audience. Instead I invited one couple that I knew would have fun no matter the outcome. I also used plain ingredients - Comet rice, bouillon cubes, cheap chicken legs, andouille sausage, etc. I'll save the bomba rice, saffron, other goodies for the next cook. I'm cooking a seafood paella Easter weekend for the family. If it turns out half as well as this one I'll be a hero. Here's a bunch of pics. Sorry, no pics of the soccarat - we were busy eating (and drinking) by then. I have leftovers for a week...





Thanks for looking. 
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

  • Wolfpack
    Wolfpack Posts: 3,552
    Awesome- how many can you feed out of a pan that size?
    Greensboro, NC
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  • SciAggie
    SciAggie Posts: 6,481
    edited March 2017
    Wolfpack said:
    Awesome- how many can you feed out of a pan that size?
    The manufacturer says 15-16. From what I can see 20 if there are appetizers and a salad. I cooked 4 lbs of rice. That's a bunch 'o rice. I would need more meat, but as I said this was a trial run.
    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: 36,800
    Great cook and stand right there.  Way to improvise and nail it.  Congrats on the cook and eats.
    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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  • Carolina Q
    Carolina Q Posts: 14,831
    Love it! Mallmann would be proud!!! 

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

    Michael 
    Central Connecticut 

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  • lousubcap
    lousubcap Posts: 36,800
    @Wolfpack -  here's a great site that has a wealth of paella cook info:
    http://www.nakedwhiz.com/paella/paella.htm  The remainder of the site contains a lot of ceramic cooker info and more.  FYI-
    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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  • pgprescott
    pgprescott Posts: 14,544
    Pretty damn cool. I still have a paella pan in my pantry I have never even taken the stickers off. Great pics too.
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  • bgebrent
    bgebrent Posts: 19,636
    Great set up brother Sci!!  And nice paella.
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    Thanks y'all. The cooker worked well and paella is just plain fun to 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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  • epcotisbest
    epcotisbest Posts: 2,176
    Very creative and looks delicious too. 

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  • blasting
    blasting Posts: 6,262
    Nice stand/design, and great looking food.  10 / 10.
    Phoenix 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Don't limit yourself to paella. Take a look at some of the things Francis Mallmann does with similar tools. Salt crusted fish with fire above and below, flat top griddle, even just a grill.

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

    Michael 
    Central Connecticut 

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  • SciAggie
    SciAggie Posts: 6,481
    Carolina Q said:
    Don't limit yourself to paella. Take a look at some of the things Francis Mallmann does with similar tools. Salt crusted fish with fire above and below, flat top griddle, even just a grill.
    Oh I know, right? I wear out Netflix watching Mallman cook. That's one reason I built the stand in the manner I did. One more piece and I can make the infenillo, or I can put the steel on top for a griddle. 
    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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  • Carolina Q
    Carolina Q Posts: 14,831
    Perfect!

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

    Michael 
    Central Connecticut 

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  • Stormbringer
    Stormbringer Posts: 2,477
    edited March 2017
    Crikey. :o
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