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Author Topic: Tonight’s Paella and lolly pop legs  (Read 677 times)

cigarman20

  • WKC Ranger
  • Posts: 706
Tonight’s Paella and lolly pop legs
« on: September 08, 2019, 03:17:39 PM »
Had some company tonight so we stepped up from my usual breast’s and cooked some paella.


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Firemunkee

  • WKC Ranger
  • Posts: 1971
Re: Tonight’s Paella and lolly pop legs
« Reply #1 on: September 08, 2019, 06:03:23 PM »
Oh my [emoji1786][emoji1786][emoji1786]

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Together we'll fight the long defeat.

bbqking01

  • WKC Ranger
  • Posts: 1620
Re: Tonight’s Paella and lolly pop legs
« Reply #2 on: September 08, 2019, 08:56:01 PM »
What the pip?! That looks amazing.


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hawgheaven

  • WKC Performer
  • Posts: 2070
    • Hawg Heaven Smokin' BBQ
Re: Tonight’s Paella and lolly pop legs
« Reply #3 on: September 09, 2019, 04:09:04 AM »
That does look amazing! Been awhile since I've done a paella... thanks for the inspire!
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JEBIV

  • WKC Ambassador
  • Posts: 10688
Re: Tonight’s Paella and lolly pop legs
« Reply #4 on: September 09, 2019, 05:09:14 AM »
love paella, that looks awesome, and the lolly pops too!
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cigarman20

  • WKC Ranger
  • Posts: 706
Re: Tonight’s Paella and lolly pop legs
« Reply #5 on: September 09, 2019, 04:38:15 PM »
Thanks Gents, it was fun to make!


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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: Tonight’s Paella and lolly pop legs
« Reply #6 on: September 09, 2019, 04:44:33 PM »
Excellent!  I’ve never made it myself. That’s definitely on my winter to do list now. Thanks!


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TheKevman

  • WKC Brave
  • Posts: 382
Re: Tonight’s Paella and lolly pop legs
« Reply #7 on: September 10, 2019, 03:06:45 PM »
Holy cow! Looks fantastic! What’s the story with the lolly pop legs? How’d you prepare ‘em?


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cigarman20

  • WKC Ranger
  • Posts: 706
Re: Tonight’s Paella and lolly pop legs
« Reply #8 on: September 11, 2019, 03:01:38 PM »
Basically you just hack off the knuckle and press the flesh and tendons down to expose the bone. Then square up the bottom of the leg so they will stand upright on the grate.  Lots of good web videos on “Frenching” different cuts.  Most will show wrapping the exposed bone to prevent scorching (which I did not do).

These legs were seasoned with Memphis dust from the Amazing Rib site followed with a good dose of red pepper.


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