Sav Posted January 25, 2015 Report Posted January 25, 2015 Marinated and chargrilled the little buzzards and a few wings over a medium to hot lower grill then finished the Paella off on the upper at about 210c for that nice toasty Socarrat Quote
GrillingMontana Posted January 25, 2015 Report Posted January 25, 2015 Looks fantastic! Not sure where you live, but I have been enjoying ultra thin January asparagus here as well and it has been sweeter than I ever remember asparagus being. Your socarrat looks sublime. Thank you for sharing- Quote
tony b Posted January 25, 2015 Report Posted January 25, 2015 Serious eats, dude! Lovely crust on that rice! Quote
CeramicChef Posted January 25, 2015 Report Posted January 25, 2015 That's a feast! Gorgeous plated shot. Thanks for making me hungry. Kudos on a very fine cook. Quote
DennisLinkletter Posted January 27, 2015 Report Posted January 27, 2015 Awesome cook.. Love that socarrat too.. Beautiful shots thank you Quote
