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Unread 12-08-2012, 09:00 AM   #7
NS Mike D
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Join Date: 08-08-11
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I'll post last night's recipe. Been playing around with different variations. This is a puerto rican arroz con pollo with chorizo I did over the summer. I don't have bomba (paella) rice so I use aborio. Getting the right amount of liquid is tricky, especially when you add seafood, so the aborio rice is very forgiving that way.

I'll also share thoughts on charcoal/temp as I over did the initial charcoal and thus the darker color.

This is a puerto rican arroz con pollo (the poor man's paella) with chorizo I did over the summer (where I played around with the idea of the asparagus garnish)

Backwoods Party
WSM 22
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Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser

super sneaky thermapen disguised as a protemp
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