Greetings from South Africa
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Greetings from Spain!
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Club Member
- Apr 2018
- 4914
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Emilio
Bienvenido al foro y saludos cordiales desde el Sur de la Florida. Estas en el lugar correcto, sobretodo si deseas aprender sobre la ciencia y el arte del BBQ. Vas por buen camino, el libro de Meathead es clave, pues presenta en forma cientÃfica lo que ocurre cuando cocinamos a las brazas.
Saludos,
Ricardo
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Club Member
- Oct 2016
- 1361
- White Stone Va
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Smokers / Grills
Weber 22" w/ SnS, GrillGrates & Vortex
Pit Barrel Cooker
22" Blackstone
Meadow Creek PR42G
GMG Trek w/ Pizza insert
Thermometers
Lavatools Javelin
Thermoworks Thermopen mk4 x2
Thermoworks SmokeX4
Thermoworks Thermopop x2
Maverick XR-50 x2
Instagram and Facebook @bkydbbq
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Many thanks to all for the welcoming words.
And of course, I will share a paella recipe. I thing you will love: One of the keys is to master the heat.
I want to do some research about doing it in a grill. One of the best books (only in spanish), from Alberto Herraiz, an spanish chef in Paris that makes paellas and have one star Michelin, finish them to perfection in an oven at 300ºF.
So if a thin paella requires a pan (the pan is called "paella") for two people that is 15 inches diameter or a bit less, and for 3 people is 18inches, it might be possible to do it in a gasser.
You can put more rice and feed more people, but this is like cooking a steak. Why doing it at 225F and sear it till you get 130F in the core?
Paellas have to be thin to get to perfection.
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