Andre Ainokea
TVWBB Member
I cook for my family EVERY Sunday and it's ALWAYS on the grill:
This was my second go on the Cajun Bandit. My DigiQ DX2 and Maverick ET732 took the guess work out. I'm new to dry rub and just bought some premade stuff from the store; however I did use some kiawe wood chips sent from my ohana back in Oahu.
This is my Ranch Kettle. I was apprehensive on buying this grill, since I couldn’t justify the need only that I wanted it (haha). Well the caterer back out on my niece’s 1st birthday, so I placed the order through Amazon. However, during the 2 day prime shipping I decided to search CL and wouldn’t you know it I found one and the guy lived minutes from me. The RK was basically brand new, he told me he used it twice, hell you could see where he placed his steaks. Nonetheless, he only wanted $500, so $80 back to amazon to cancel the order and saved myself about $700!
Here’s 40lbs of my family marinaded teriyaki chicken thigh meat for her party.
What's teri-chicken without ahi poke!?!?!?! Cheehoo!!!
My current interest on my grill is paella. Now some people cook it via stove top or a propane set up; however after watching Steven Raichlen make it over the ranch kettle I just had to give it a shot. I bought a 26" paella pan which can feed 10-15 people easy. I'm really a big fan of paella, though the Spanish Ingredients can be costly (bomba rice, saffron and Spanish chorizo) I made the some adjustments and though I’m no paella expert by any means, I think it came out just fine. Also I used almond oak and NO charcoal! It was definitely a task, however since the ranch kettle is huge I had a few heat zones to work with and the almond oak smoke taste was the proverbial cherry on top.
Here is a time lapse video I made for first time making the paella:
https://www.youtube.com/watch?v=jb1lRDtjvGc&feature=youtube_gdata_player
This is how it came out:
2nd & 3rd time I made the dish:
This was my second go on the Cajun Bandit. My DigiQ DX2 and Maverick ET732 took the guess work out. I'm new to dry rub and just bought some premade stuff from the store; however I did use some kiawe wood chips sent from my ohana back in Oahu.
This is my Ranch Kettle. I was apprehensive on buying this grill, since I couldn’t justify the need only that I wanted it (haha). Well the caterer back out on my niece’s 1st birthday, so I placed the order through Amazon. However, during the 2 day prime shipping I decided to search CL and wouldn’t you know it I found one and the guy lived minutes from me. The RK was basically brand new, he told me he used it twice, hell you could see where he placed his steaks. Nonetheless, he only wanted $500, so $80 back to amazon to cancel the order and saved myself about $700!
Here’s 40lbs of my family marinaded teriyaki chicken thigh meat for her party.
What's teri-chicken without ahi poke!?!?!?! Cheehoo!!!
My current interest on my grill is paella. Now some people cook it via stove top or a propane set up; however after watching Steven Raichlen make it over the ranch kettle I just had to give it a shot. I bought a 26" paella pan which can feed 10-15 people easy. I'm really a big fan of paella, though the Spanish Ingredients can be costly (bomba rice, saffron and Spanish chorizo) I made the some adjustments and though I’m no paella expert by any means, I think it came out just fine. Also I used almond oak and NO charcoal! It was definitely a task, however since the ranch kettle is huge I had a few heat zones to work with and the almond oak smoke taste was the proverbial cherry on top.
Here is a time lapse video I made for first time making the paella:
https://www.youtube.com/watch?v=jb1lRDtjvGc&feature=youtube_gdata_player
This is how it came out:
2nd & 3rd time I made the dish:
