GASMAN Posted July 8, 2017 Report Posted July 8, 2017 The kamado continues to impress me with its steady temp. This is my second attempt with the pan my children bought me for Fathers day. My first was a mixed paella with chicken chorizo and shrimp This was monkfish shrimp mussels and scallops...newer saffron as well so much much better result.... The pan was a matfer beurgot 15 or 15.5 inch black steel pan which fits the 23in grill like it was made for it A pic 6
jgkite Posted July 10, 2017 Report Posted July 10, 2017 Looks fantastic. I've never been able to get a good crust on paella in the oven. I'll have to give it a go on the KK soon.
Aussie Ora Posted July 10, 2017 Report Posted July 10, 2017 Looks good to meOutback Kamado Bar and Grill
Chefin Posted July 10, 2017 Report Posted July 10, 2017 Nice Job! Did you use a little wood (smoke) or straight charcoal?
erik6bd Posted July 15, 2017 Report Posted July 15, 2017 The kamado continues to impress me with its steady temp. This is my second attempt with the pan my children bought me for Fathers day. My first was a mixed paella with chicken chorizo and shrimp This was monkfish shrimp mussels and scallops...newer saffron as well so much much better result.... The pan was a matfer beurgot 15 or 15.5 inch black steel pan which fits the 23in grill like it was made for it A pic I just bought the same pan thanks to your post...... can't wait to use it.... how did you season yours when you got it? Sent from my iPad using Tapatalk 1
