tinyfish

@ckreef@ckreef Thanks for the mention. I couldn't see the skewers going to a better chef then yourself, I learned lots from you. I'm doing well still cooking just not posting. Say hello to the wife for me. All the best...Tony P.S. say hello to any of the old people for me. Sorry to the original poster for high jacking the thread.

I made two versions of the pinwheels, one with shrimp and one without. I sautéed some onions and mushrooms and set aside. Then I browned some bacon and set aside. The pinwheels don't take that long to cook so I slightly cooked the shrimp. I pounded the flank steak flat and seasoned with Smokin Guns Mild rub. Now the assembly. One layer of ham, spinach and cheese. One flank steak got the mushroom and onion mixture and the other got the shrimp. I top both with bacon. Time to roll them up and tie closed. Seasoned with more rub. I sliced them about 1.25" thick and direct grilled till done. Served with mashed potatoes and green beans.

For my challenge entry I thought I would try a shrimp and lobster Paella. I used two kamado's for this cook, one for high heat and one for lower heat. First I prepared all my ingredients. Then I add the lobster tails to boiling water until they turned pink about 5 minutes. Save 2 cups of the lobster water for use with the rice. I have all my ingredients close to the grill for ease of cooking. Kamado #1 is set for higher heat. I added 3 tablespoons of oil to my pan and sautéed my 1 chopped onion until soft then I added 4 cloves of chopped garlic and sautéed another minute. Next I added my rice to the pan that had been soaked in water for 5 minutes and strained. I cooked the rice about 3 minutes stirring occasionally. Then I added the two cups of lobster water to the rice plus another 1/2 cup of water that had a pinch of saffron soaking in it. I also added 1 tsp of paprika, 1/2 tsp cayenne, a pinch of hot pepper flakes and salt. I also added 2 finely chopped Roma tomatoes and 6oz's of green beans. I brought the mixture to a boil and covered it. I transferred the pan to kamado #2 set at 250f for 20 minutes. After 20 minutes I added 1 pound of shrimp, add more water to the rice if necessary and continue to cook with the cover on for 8 minutes. After 8 minutes I added the lobster which I removed from the shell and cut into large chunks. I continued to cook until the lobster was warm. This dish makes a great presentation. You can substitute any meat you like. Here is the end result.

Very nice.

Thise look awsome.

Looks good.

I agree. Great cook.

I agree. Great cook.

I tried the steamed buns a couple weeks ago and the are great.

A great way to do ribs.

What a delicious cook.

Don't take this the wrong way Jack but your balls (meatballs) look spectacular.

There is a new pizza master in the house.

Good looking pies.

Fried chicken...delicious.