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Nope not tonight but coming soon. This is my new paella setup. A 13" double gauge, steel paella pan and some goodies. I've never made paella before so I figured it was about time to try. I have a lot going on so it might not be for a couple of weeks but coming soon. 

@El Pescador - we have a very bad habit on this Forum of coaxing others into buying lots of stuff - grills, accessories, spices/rubs, other pieces of cookware, etc. I'm as guilty as anyone and have a ton of stuff to show for it, too!

Outback Kamado Bar and Grill

My three year old earning her keep. Sent from my SM-G892A using Tapatalk

Being home alone ain’t all that bad, 800 grams of Wagyu Bone-In NY-strip and a very nice bottle of Carbernet. Video will follow.

This is what sunshine does, it's a whopping 58F and it feels like 80F after the winter, what a day to celebrate. I think I should just sit out in the sunshine by the KK to make sure the temp. hangs around 225F. LOL

I think I'm loosing it, just made a batch of Sriracha Mayo.

New personal pan pizza pans recently posted along with new paella pan. I'm not done yet just done for the moment

Prime 15lb brisket from Costco. 20 hours later Heaven.

Dang.........now I have big time "Pot Envy" ...................next thing you know Charles @ckreef will be posting a picture of all his new pizza pans....and then I will have "Pan Envy" also!!!!!!!!!! Geez.........it never ends ! (Mac....I'm not even going to look at those toasters!)

I got my new 7", stackable Lloyd personal pan pizza pans. Five of them.  Why 7" you ask? These were bought as to go pans to be used in my Primo Oval Jr Go setup.   Why stackable you ask? Stackable pans have a little over 1" of space between pans when stacked and the top pan acts as a cover for the pan below it. The idea is to make and stretch the dough in the pan the night before or the morning of. You then stack the pans and stick them in the refrigerator or cooler. When ready to cook you pull them out let everyone dress their own lunch pizza and throw them on the grill.  Let the tests begin this weekend. I have two dough recipes to try out to begin with. Can you go straight from the refrigerator to dressing then onto the grill or do you need to let them come to room temperature first? I want these to cook in 4-5 minutes. If I have 12 pans (6 sets of 2) I should be able to roll them through the grill in 30-40 minutes total time. To me that would be acceptable. Hopefully I can get this all figured out within the next few weeks. I'll posts my tests in this thread. Once figured out I'll get a head count for my sister's house and buy some more pans. That way I can take the oval Jr and pans to her house early this summer for vacation. 

A new twist. After I get the dreaded error message, I close down the browser window and re-enter the URL. But, instead of getting the error message again, all I get is a blank white screen in the browser window?

ROFLMAO

You're doing it right, Mac!

Outback Kamado Bar and Grill

I had a great parcel in the post today! @Aussie Orasent me some pepper berry aka purple crack, I got some last month in Tassie but this should last me a while! Sent from my iPhone using Tapatalk

Rare as rocking horse sh*t at the moment. Sent from my iPhone using Tapatalk

What a riot.

Lol .love it to true . But we mean well Outback Kamado Bar and Grill

Sounds good can't wait to see the results..funny I was thinking Paella the other day using the double bottom drip pan for easter Outback Kamado Bar and Grill

I knew somebody would totally understand my adventure The dough is rising as I type this. Before I go to bed I'll form some balls and let them proof. Stretch them into the pans then stack the pans in the refrigerator. Personal pan pizzas for tomorrow night's dinner. Unless they screw up which is totally possible.

We are watching you, good luck!

Keeping any eye on this one - great idea!

Hi my name is Dave and I'm an addict. From top left, Miso-shiru Nabe Soup & Stew Donabe Iga-Yu Classic-style All-purpose Donabe Kamado-san Double-Lid Donabe Rice Cooker Ibushi Gin Donabe Smoker I too love the rice cooker. On the other coast from my Komodo Kamado, the smoker is surprising fun, if infrequently used. I prefer the soup and stew donabe to the all-purpose donabe for general use; it is rated for more heat abuse. The only donabe that can't be heated "empty" is the all-purpose donabe, but a bit of oil and garlic or whatever counts as "not empty". I also own a donabe tagine (not shown) but I find it impractical. Just use a soup and stew donabe. Next shelf down is a set of La Chamba pots (great value, use all the time for beans), a Wolfgang Mock grain mill for making pasta, bread from home-ground flour, a pasta pot, and an aging single-slot European toaster for which I can't find a replacement. The shelves are stair treads. The hanging baskets are great when citrus is in season, for fresh-squeezed juice. This year the selection has been poor.

Especially after 2 bad harvest years in a row!

That was very good, I enjoyed that. Thanks.