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Tonight’s Paella and lolly pop legs
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Topic: Tonight’s Paella and lolly pop legs (Read 676 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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Grails- ‘63 Fleetwood, Ambassador
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
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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Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.
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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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill
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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Grails- ‘63 Fleetwood, Ambassador
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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A man who has an experience is never at the mercy of a man who has just a theory.
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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Grails- ‘63 Fleetwood, Ambassador
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Tonight’s Paella and lolly pop legs