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BGE boiling water (I've got a pic) and a tanked paella cook-all in one!

lousubcap
lousubcap Posts: 36,661
in EggHead Forum
Yep here's the lede water pic (look closely there are bubbles...)

Scene setter: 10 " paella pan on SBGE-
And away we go-

Scallops, shrimp (wimpy sized) garden peppers and lots of garlic.  (grilling a lemon on the side.)

Can't miss the burnt socarrat.  But it did taste well.
Thanks for lookin!


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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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 11,513
    Never thought I’d see the day. Congrats on executing the impossible, Cap!
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  • Botch
    Botch Posts: 17,330
    lousubcap said:
    Yep here's the lede water pic (look closely there are bubbles...)

    That's AI, you can't fool us!  :tongue:  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    seriously, what kind rubes does he take us for?  you can’t burn anything underwater.  
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  • lousubcap
    lousubcap Posts: 36,661
    Tough crowd.  Not surprising.  BTW- I enjoy toast on the 5 or 6 scale which helps with the burnt socarrat.  
    1-6 top to bottom; left to right.   =)

    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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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    wait a second.  the OP has a background where he might actually be an expert on a variety of underwater topics.  maybe he knows something we “above sea level” simps can’t comprehend? 

    !!!!!

    cap-  what is the cylinder in the handle (pic with the lemon)?  and you do these paella cooks with top open and lower vent closed, open? partially open?  curious about your method on the fire management. if i was guessing it would be get the fire and egg to a stable temp with the vents partial open and lid down, then cook lid up and bottom vent is almost closed to open 1/4”. 
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  • lousubcap
    lousubcap Posts: 36,661
    When using the SBGE and the 10" pan, the cylinder is to rest the dome on when finishing the cook as I can't close it completely.  
    Regarding fire management, light the lump in three places (SBGE) or 4 (LBGE).  Dome open and bottom vent full open.  Once a good bed of lump is burning, shut the bottom vent and get the fire to spread across the entire bed.  (Same approach as a caveman.)  Open the bottom vent around an inch and shut the dome to see where the temp is (aiming for around 400*F or so.)  Then open the dome, shut the vent and cook raised direct.  Once the separate items have been cooked and set aside, crack the bottom vent and shut the dome on the pan.  Build the paella as the liquid boils down and you get the socarrat.
    Here's a good link that I generally follow:
    https://www.nakedwhiz.com/paella/paella.htm 

    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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  • BeanHead
    BeanHead Posts: 734
    Looks great to me!
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  • caliking
    caliking Posts: 19,779
    If you liked it, that's not a tanked cook!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fishlessman
    fishlessman Posts: 34,552
    lousubcap said:
    When using the SBGE and the 10" pan, the cylinder is to rest the dome on when finishing the cook as I can't close it completely.  
    Regarding fire management, light the lump in three places (SBGE) or 4 (LBGE).  Dome open and bottom vent full open.  Once a good bed of lump is burning, shut the bottom vent and get the fire to spread across the entire bed.  (Same approach as a caveman.)  Open the bottom vent around an inch and shut the dome to see where the temp is (aiming for around 400*F or so.)  Then open the dome, shut the vent and cook raised direct.  Once the separate items have been cooked and set aside, crack the bottom vent and shut the dome on the pan.  Build the paella as the liquid boils down and you get the socarrat.
    Here's a good link that I generally follow:
    https://www.nakedwhiz.com/paella/paella.htm 


    im amazed the handles on the pan are still red
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    thank you cap!!! you are generous with your time and wisdom
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  • lousubcap
    lousubcap Posts: 36,661
    edited September 4
    That pan is the least used of the arsenal.  As you know, a key to paella is to keep the quantity of "paella" a relative constant thickness.  So, just like pizza, if you want more then you go with larger pan(s).  The 10 " pan is the smallest I have.  I scale up with a 12", 15.5" and 22" when getting really serious.  The 15.5 (recommended by @Little Steven, made by Typhoon (vertical handles-perfect LBGE fit), which always brings back great memories) is the work horse. More than you needed or care to know.  
    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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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    that’s also a great note. we have the bge stainless paella pan that i must admit has only been used for a drip pan (now i prefer the smokeware drip pan). our current paella cook is indoors and a convenience cook:  two bags of trader joe’s frozen paella cooked in one big 12” deep skillet with lid.  so a legit paella is a someday cook for me. glad you are carrying the torch!!
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  • Botch
    Botch Posts: 17,330
    edited September 4
    Buckwoody Egger said:
    ...our current paella cook is indoors and a convenience cook:  two bags of trader joe’s frozen paella cooked in one big 12” deep skillet with lid.  so a legit paella is a someday cook for me. glad you are carrying the torch!!
    This perked my ears up!  Like the Cap'n I have a 10" paella pan, I've gotten a very good first dinner out of it, but the amount of rice gives me leftovers, and reheated seafood (to me) is no bueño.  I've tried just spreading the seafood on half the pan, eating that, then different methods of reheating the remaining rice/veg/soccarat and adding more seafood then, but haven''t found a good technique yet.  Dumping one bag of this Trader Joe's stuff might work better as a single serving, in an 8" skillet.  
     
    And, happily, a local Trader Joe's is about to open within walking distance of me, (and a Panera just opened next to it), and saw on the news today that UT is getting its first Buc-ees soon (although that may be just a one-time place for me to visit).  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    edited September 4
    cool Botch— have hot sauce or other enhancement at the ready and hope you like it as a tribute at least
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  • fishlessman
    fishlessman Posts: 34,552
    Botch said:
    Buckwoody Egger said:
    ...our current paella cook is indoors and a convenience cook:  two bags of trader joe’s frozen paella cooked in one big 12” deep skillet with lid.  so a legit paella is a someday cook for me. glad you are carrying the torch!!
    This perked my ears up!  Like the Cap'n I have a 10" paella pan, I've gotten a very good first dinner out of it, but the amount of rice gives me leftovers, and reheated seafood (to me) is no bueño.  I've tried just spreading the seafood on half the pan, eating that, then different methods of reheating the remaining rice/veg/soccarat and adding more seafood then, but haven''t found a good technique yet.  Dumping one bag of this Trader Joe's stuff might work better as a single serving, in an 8" skillet.  
     
    And, happily, a local Trader Joe's is about to open within walking distance of me, (and a Panera just opened next to it), and saw on the news today that UT is getting its first Buc-ees soon (although that may be just a one-time place for me to visit).  

    la tienda has small 7 inch paella pans for cheap money. about the right size for deep dish pizza and or paella for one


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,011
    I have the same paella pan. I put foil over the handles so they don't turn black. Nice cook! @lousubcap
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    fishlessman said:
    lousubcap said:
    When using the SBGE and the 10" pan, the cylinder is to rest the dome on when finishing the cook as I can't close it completely.  
    Regarding fire management, light the lump in three places (SBGE) or 4 (LBGE).  Dome open and bottom vent full open.  Once a good bed of lump is burning, shut the bottom vent and get the fire to spread across the entire bed.  (Same approach as a caveman.)  Open the bottom vent around an inch and shut the dome to see where the temp is (aiming for around 400*F or so.)  Then open the dome, shut the vent and cook raised direct.  Once the separate items have been cooked and set aside, crack the bottom vent and shut the dome on the pan.  Build the paella as the liquid boils down and you get the socarrat.
    Here's a good link that I generally follow:
    https://www.nakedwhiz.com/paella/paella.htm 


    im amazed the handles on the pan are still red
    My very first time seasoning my paella pan I left it on the burner and forgot about it.  Burnt up the pan and warped it real good.

    I would rather light a candle than curse your darkness.

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