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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-05-2010, 05:32 PM   #1
SmokeJumper
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Default Mystery dinner on the BGE

My first time doing this dish over fire. Any guesses?
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Unread 05-05-2010, 05:34 PM   #2
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Looks like your off to a great start.
Can't wait to see the finished products.
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Unread 05-05-2010, 05:44 PM   #3
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The Pan
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Unread 05-05-2010, 05:55 PM   #4
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Paella?
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Unread 05-05-2010, 06:01 PM   #5
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Paella is also my guess.
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Unread 05-05-2010, 06:25 PM   #6
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Righty-O, Paella! Surprising the wife with one of her favorite dishes tonight. I never get as much of the crunchy rice (a.k.a. soccarat) as I want on the stovetop/oven so this is going to be a great experiment. Now if I just knew when my wife was going to be home...
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Unread 05-05-2010, 07:58 PM   #7
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My wife has been chomping at the bit to try to make it. Let us know how it turns out.
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Unread 05-05-2010, 07:59 PM   #8
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could it be MOINK BALLS?
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Unread 05-05-2010, 09:22 PM   #9
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Looks like a good start. How did it turn out?
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Unread 05-05-2010, 11:19 PM   #10
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Default First Paella on the BGE complete

The paella turned out very tasty tonight. I cooked it Andalusian Style - one unique element to this style is a mashed base of toasted almonds, garlic, parsley, and saffron. I used a half firebox of Lazzari mesquite lump and threw in a chipmunk sized piece of hickory after adding the rice.

I had to play around with the distance to the fire to get the soccarat (crispy rice) just right and now I know what to expect for a home run next time. A raised grid can be used for all the sauté steps and then the lower "stock" egg grid height can be used to bring it all together and crisp the rice. I sautéd with a dome temp around 400F and then cooked the rice and meat together to completion at 350F. Last and most important, in the final 2-3 minutes I slapped the dampers wide open, got that musical snapping and sizzling rice sound, and it resulted in the crispy pan rice that makes it all worth it. The wife was very happy with it - I always know because she packs the leftovers for lunch the next day if she approves.

Browning the Chicken and Linguica on raised grid


Making the Sofrito (vegetable base) on the raised grid


Making the Andalusian style paste of toasted almonds, garlic, parsley, and saffron.


Added the almond paste, Bomba Spanish rice, and homemade chicken stock.


After 15 minutes with the lid closed the Bomba rice plumped up and and I added grilled asparagus and roasted Spanish piquillo peppers.


The final 2-3 minutes wide open made for a perfectly uniform crispy soccarat that I haven't seen off of a stovetop preparation


Thanks for checking out my first Paella on the egg.

Last edited by SmokeJumper; 05-05-2010 at 11:46 PM..
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Unread 05-05-2010, 11:32 PM   #11
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Oh man, that is an excellent paella. looks to me like you nailed the soccarat.
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Unread 05-06-2010, 12:30 AM   #12
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OMG!!!! That's a fine looking meal. I like the story and the pron progression. I'm dying over here!! Fantastic.
I'd so hit that.
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Unread 05-06-2010, 04:02 AM   #13
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That's certiPhied Pron right there!
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Unread 05-06-2010, 10:32 AM   #14
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Quote:
Originally Posted by Derek View Post
could it be MOINK BALLS?
Hilarious! That would be one crazy MOINKBALL!
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Unread 05-06-2010, 10:44 AM   #15
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Perfection in a pan!! Great tutorial. Thanks for sharing

Paul
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