Grilling - All Forms are Welcome!

Thank you!

 

More grilled corn for a giant batch of Street Corn Salad for the gathering at the neighbors...

 

Yum!

 

Thank you!

 

@Kilo Charlie be like...



and me ??????

 

and your child was like....

 

you got a spare upstairs bedroom ??

 

Grilling with almond!

 

Almond huh, well she looks hot-n-sexy...

 

Definitely hot. Hopefully tasty!

Mostly use this grill for low and slow but wanted to try cooking like a regular bbq.
Mostly because I ran out of LP for my gasser…

We will see!

 

I've never heard of cooking over almond. I am intrigued.

 

It was excellent. Super sweet smoke with the beef. Reminds me of mesquite without the astringencies of using mesquite.
Bought the almond to burn in my fireplace but the guy I bought it from mentioned all the food places he sells too… including bbq joints. Does not disappoint.

 

I’m not trying to pat my thread count….I just don’t know where to post this cook so I’ve posted it a few spots

 

you can always post it in my dining room !!!

 

May I ask what I’m looking at? There is so much going on in the photo: Surf and turf, white meat & red meat, and veggies. There is so much to unpack that I don’t know where to begin.

 

Paella - which can be a mixture of any proteins. I make it with chicken thighs, chorizo, shrimp and mussels, along with bomba rice and some stuff to make all of it sing (onion, garlic, tomato purée, paprika, saffron, chicken broth and white wine).

It’s one of my favorite dishes to make. I do this over coals on my kettle, but one of these days I’ll do this over some live splits, which is how you see it traditionally done in Spain.

 

I was thinking paella but wasn’t too sure. Wife and I did a paella cooking class in Sevilla when we were there. It’s fun to see how the different areas of Spain make the same dish. If I remember right Andolusia is known for rabbit paella with chicken inland or some kind of shellfish as you get closer to the coast. Either way I’m hungry and I hope you have some leftovers!

 

BBQ boneless chicken thighs and baked potatoes.

 

That is on my bucket list! Travel to Spain and try the regional types of paella. From what I’ve ready, seafood isn’t really used often, at least it wasn’t. Rabbit is the traditional meat, but…..I don’t think my wife would go for that. I’ve had rabbit in paella and it was like chicken, I don’t think I would’ve known the difference had I not known.

But your trip sounds like a fun one that I would love to do some time in the future!