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Paella on the large

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
Not a lot to say, it is paella, so I will let the pictures do the talking. 



















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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • johnmitchell
    johnmitchell Posts: 7,362
    WOW.. looks Fantastic Mark
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lkapigian
    lkapigian Posts: 11,549
    Very Nice !!
    Visalia, Ca @lkapigian
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  • MotownVol
    MotownVol Posts: 1,072
    Love it.
    Morristown TN, LBGE and Mini-Max.
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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
    nice!
    Lrg 2008
    Mini 2009
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  • lousubcap
    lousubcap Posts: 36,767
    One of my top two BGE cooks and you nailed it.  Congrats.
    How was the soccarat?
    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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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Great cook brother!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SciAggie
    SciAggie Posts: 6,481
    Paella - is ALWAYS the correct answer. Looks great. I’m sure it was fantastic. I don’t know about you but I like cooking paella maybe more than eating it. This is a cook that takes time. Friends and family should gather around with a beverage and tell stories together. This is a meal that brings folks together. Good for you 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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  • Sea2Ski
    Sea2Ski Posts: 4,131
    lousubcap said:
    One of my top two BGE cooks and you nailed it.  Congrats.
    How was the soccarat?
    Swing and a foul....  (but not a total miss!!)  I should have let it sit another minute or two. While it was not bad, it was not as caramelized as I would have liked, but the fire was also a bit hotter than I wanted so I pulled it earlier thinking that it was better under than overdone. Once burnt, that flavor goes all through it. 

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    SciAggie said:
    Paella - is ALWAYS the correct answer. Looks great. I’m sure it was fantastic. I don’t know about you but I like cooking paella maybe more than eating it. This is a cook that takes time. Friends and family should gather around with a beverage and tell stories together. This is a meal that brings folks together. Good for you my friend. 
    I could not agree with you more @SciAggie
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • oldgeezeystax
    oldgeezeystax Posts: 315
    SciAggie said:
    Paella - is ALWAYS the correct answer. Looks great. I’m sure it was fantastic. I don’t know about you but I like cooking paella maybe more than eating it. This is a cook that takes time. Friends and family should gather around with a beverage and tell stories together. This is a meal that brings folks together. Good for you my friend. 
    oh? I love eating Paella but I've always been afraid to make it because 1) it seems complicated as hell, 2) it seems to require specialized cookware, and 3) I don't have a clue where to start. I should just jump in though, that looks delicious! 
    Frederick, MD - LBGE and some accessories
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  • SciAggie
    SciAggie Posts: 6,481
    oldgeezeystax said:
    SciAggie said:
    Paella - is ALWAYS the correct answer. Looks great. I’m sure it was fantastic. I don’t know about you but I like cooking paella maybe more than eating it. This is a cook that takes time. Friends and family should gather around with a beverage and tell stories together. This is a meal that brings folks together. Good for you my friend. 
    oh? I love eating Paella but I've always been afraid to make it because 1) it seems complicated as hell, 2) it seems to require specialized cookware, and 3) I don't have a clue where to start. I should just jump in though, that looks delicious! 
    You should jump in. Paella isn’t as complicated as it looks. There are certainly distinct steps in the cook, but many cooks are that way. Yes, you do need a paella pan for best results. Start on Youtube, search here, or go to the NakedWhiz paella page - that’s where I started. By the third time you make a paella you’ll have it completely figured out. 
    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: 36,767
    Another endorsement for jumping in as stated by @SciAggie.  And to make it a bit easier here's a link to a great primer as mentioned by SciAggie:
    The key is to have everything ready to go before you start the cook.  FWIW-

    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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  • oldgeezeystax
    oldgeezeystax Posts: 315
    Thanks! Suggestions on paella pans for the LBGE?
    Frederick, MD - LBGE and some accessories
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  • lousubcap
    lousubcap Posts: 36,767
    oldgeezeystax said:
    Thanks! Suggestions on paella pans for the LBGE?
    The Naked Whiz paella primer has a section devoted to paella pans.  Give it a look.  Also I would check out Amazon.  The deal breaker is that the pan handles limit the size of the cooking area pan that you can fit on a LBGE and still shut the dome.  However, there really is no need to shut the dome as @SciAggie is quite accomplished using a huge pan over an open fire.  FWIW-
    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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  • northGAcock
    northGAcock Posts: 15,173

    Yum

    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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  • bgebrent
    bgebrent Posts: 19,636
    Great cook Mark. Was anticipating a little seafood from you =).  Crowd required?
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    oldgeezeystax said:
    Thanks! Suggestions on paella pans for the LBGE?
    This pan is a workhorse in my kitchen. Works for paella, fits the large, good for multiple other uses. https://www.amazon.com/World-Cuisine-Carbon-Steel-Paella/dp/B000ECO866/ref=sr_1_3?crid=QZVQSSYMG1DM&keywords=de+buyer+carbon+steel+paella&qid=1562000197&s=gateway&sprefix=debuyer+carbon+steel+paella%2Caps%2C181&sr=8-3
    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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  • nolaegghead
    nolaegghead Posts: 42,109
    SciAggie said:
    oldgeezeystax said:
    Thanks! Suggestions on paella pans for the LBGE?
    This pan is a workhorse in my kitchen. Works for paella, fits the large, good for multiple other uses. https://www.amazon.com/World-Cuisine-Carbon-Steel-Paella/dp/B000ECO866/ref=sr_1_3?crid=QZVQSSYMG1DM&keywords=de+buyer+carbon+steel+paella&qid=1562000197&s=gateway&sprefix=debuyer+carbon+steel+paella%2Caps%2C181&sr=8-3
    de Buyer pans are de Best!

    That said, I have an 18" aluminum paella pan, works fine, but I have been looking at those de Buyers for other applications...

    ______________________________________________
    I love lamp..
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  • SciAggie
    SciAggie Posts: 6,481
    @nolaegghead Yea, that’s why I was suggesting that pan. For you too, man I use that pan all the time. Heck, I put a 9 lb. spatchcock turkey in it yesterday.

    For what it’s worth - I also believe the Pata Negra paella pans are good IF you are planning to cook over a wood fire. They are heavier (and more expensive) than standard paella pans but I believe they are less likely to warp under high heat.
    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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  • bluebird66
    bluebird66 Posts: 2,946
    Awesome meal!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • SGH
    SGH Posts: 28,988
    Sea2Ski said:
    I will let the pictures do the talking. 
    They speak volumes my friend. Simply outstanding sir👍

    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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  • JRWhitee
    JRWhitee Posts: 5,678
    NIce cook Mark.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    bgebrent said:
    Great cook Mark. Was anticipating a little seafood from you =).  Crowd required?
    @bgebrent my wife does not eat seafood beyond flounder and mahi.  Furthermore she wanted vegetable paella, but she knows I do not think something is a meal without meat, so she let me put chicken in it. Sooo....  that is how that happened. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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