tinyfish

Thank you @MacKenzie, it looks like its going to be a split decision.

Thanks @Bruce Pearson @Aussie Ora

Another paella entry would be great, go for it. Thanks for your opinion.

Thanks @xraydoc

For my KG challenge entry I thought I would try a shrimp and lobster Paella. I used two kamado's for this cook, one for high heat and one for lower heat. First I prepared all my ingredients. Then I add the lobster tails to boiling water until they turned pink about 5 minutes. Save 2 cups of the lobster water for use with the rice. I have all my ingredients close to the grill for ease of cooking. Kamado #1 is set for higher heat. I added 3 tablespoons of oil to my pan and sautéed my 1 chopped onion until soft then I added 4 cloves of chopped garlic and sautéed another minute. Next I added my rice to the pan that had been soaked in water for 5 minutes and strained. I cooked the rice about 3 minutes stirring occasionally. Then I added the two cups of lobster water to the rice plus another 1/2 cup of water that had a pinch of saffron soaking in it. I also added 1 tsp of paprika, 1/2 tsp cayenne, a pinch of hot pepper flakes and salt. I also added 2 finely chopped Roma tomatoes and 6oz's of green beans. I brought the mixture to a boil and covered it. I transferred the pan to kamado #2 set at 250f for 20 minutes. After 20 minutes I added 1 pound of shrimp, add more water to the rice if necessary and continue to cook with the cover on for 8 minutes. After 8 minutes I added the lobster which I removed from the shell and cut into large chunks. I continued to cook until the lobster was warm. Now the hard part, I can't decide on the one photo I should enter, since you can only enter one. I can't decide between these three pictures...any suggestions. 1. 2. 3.

For my KG challenge entry I thought I would try a shrimp and lobster Paella. I used two kamado's for this cook, one for high heat and one for lower heat. First I prepared all my ingredients. Then I add the lobster tails to boiling water until they turned pink about 5 minutes. Save 2 cups of the lobster water for use with the rice. I have all my ingredients close to the grill for ease of cooking. Kamado #1 is set for higher heat. I added 3 tablespoons of oil to my pan and sautéed my 1 chopped onion until soft then I added 4 cloves of chopped garlic and sautéed another minute. Next I added my rice to the pan that had been soaked in water for 5 minutes and strained. I cooked the rice about 3 minutes stirring occasionally. Then I added the two cups of lobster water to the rice plus another 1/2 cup of water that had a pinch of saffron soaking in it. I also added 1 tsp of paprika, 1/2 tsp cayenne, a pinch of hot pepper flakes and salt. I also added 2 finely chopped Roma tomatoes and 6oz's of green beans. I brought the mixture to a boil and covered it. I transferred the pan to kamado #2 set at 250f for 20 minutes. After 20 minutes I added 1 pound of shrimp, add more water to the rice if necessary and continue to cook with the cover on for 8 minutes. After 8 minutes I added the lobster which I removed from the shell and cut into large chunks. I continued to cook until the lobster was warm. Now the hard part, I can't decide on the one photo I should enter, since you can only enter one. I can't decide between these three pictures...any suggestions. 1. 2. 3.

Looks and sounds delicious. Will keep my eye out for sumac.

With help and some 2x4's, should do it. Four people can lift the KK with the ropes and 2x4's straight up and one person slid the skids out of the way.

Wow!! That makes for a double special meal.

A little late but congratulations on your delivery.

First, let me say pass the butter. Those cooks look fantastic. MacKenzie, I don't think you have ever had a bad day of cooking. Your bad day of cooking is better then my good day of cooking.

Steak and potatoes are done just right...way to go.

That brisket looks so tasty as do the burnt ends.

That paella looks great. Paella is going to be my challenge cook on the KG site. I was going to do it today but I got delayed gardening.

That deep dish pizza looks great. Its about time I try one.

Those look great Charles, some things are worth the effort. Was there any sabotage going on between the two of you.

The cook looks great and I bet it was worth the wait. After doing a burn in your KK is fully heat soaked to a high temperature and will take a long long long time to cool especially if you don't open the dome after the coals are out.

Looks like a great spin to me. Maybe you can try full on direct, no basket splitter next time, that might help things.

May I say your butt looks great and those tots look fantastic.

Thats a home run in my books.

Thats the way to do it.

For 350/375f I would have the top 1 -1.5 turns open and bottom vent (old single dial) a touch more then half open.

Forget the basil and have another beer. That pie looks great too.

Sounds delicious and simple to make.

What a great idea.