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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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12-09-2012, 07:32 PM
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#1 |
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On the road to being a farker
  
Join Date: 09-03-11
Location: Naples, FL
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Smoked Chicken & Shrimp Paella
This is my 5th or 6th attempt at Paella.
After the last couple, I decided it needed more smoke flavor. So I went with 2 legs & 2 thighs, rubbed with Ploughboy's Fin & Feather. Let them sit about an hour before they went into the mini...   After an hour or so they were juicy, smoky & ready!   Deboned & cut up all that smoky goodness  Time to get ready for some serious grillin...   Cooking down the sofrito  Everything is coming together nicely  Finally got a nice little soccarat.  Can't say it's my best. But it was prety darn good. Gotta love Paella!
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Weber Genesis Silver C, Weber Smoky Joe, Mini-WSM, Great Outdoors -(Ugly Vertical Cabinet), cheap a%% Kingsford Kettle |
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12-09-2012, 07:35 PM
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#2 |
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Babbling Farker
  
Join Date: 12-17-10
Location: Pleasanton, Ca
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None of you pictures came through!!
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Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com |
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12-09-2012, 07:40 PM
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#3 | |
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On the road to being a farker
Join Date: 09-03-11
Location: Naples, FL
Downloads: 0
Uploads: 0
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Quote:
Sorry - I am still learning
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Weber Genesis Silver C, Weber Smoky Joe, Mini-WSM, Great Outdoors -(Ugly Vertical Cabinet), cheap a%% Kingsford Kettle |
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12-09-2012, 07:42 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 08-06-10
Location: Stuart, Fl
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Ya had my mouth watering with no pics, but NOW!!
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Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill |
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12-09-2012, 09:09 PM
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#5 |
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Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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very nice FYI, spanish chorizo is loaded with smoked paprika. Chorizo and spanish smoked paprika is how restaurants get that smoked flavor in their paellas.
I can see you nailed the saccorat (crispy rice that forms on the bottom). 
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2 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser super sneaky thermapen disguised as a protemp |
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12-09-2012, 09:14 PM
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#6 | |
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On the road to being a farker
Join Date: 09-03-11
Location: Naples, FL
Downloads: 0
Uploads: 0
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Quote:
It's the first time I got the soccarat how I wanted it. Thank you.
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Weber Genesis Silver C, Weber Smoky Joe, Mini-WSM, Great Outdoors -(Ugly Vertical Cabinet), cheap a%% Kingsford Kettle |
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12-09-2012, 09:19 PM
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#8 |
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On the road to being a farker
Join Date: 09-03-11
Location: Naples, FL
Downloads: 0
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I liked the ones online, but I prefer to shop local if I can. I got mine from my local Ace Hardware. It's a SS Green Egg model. 14" so it's more than enough for the better half & me. It's worked great for me + I supported a local business. Win - Win!
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Weber Genesis Silver C, Weber Smoky Joe, Mini-WSM, Great Outdoors -(Ugly Vertical Cabinet), cheap a%% Kingsford Kettle |
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12-09-2012, 09:21 PM
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#9 |
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Babbling Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Here is a great store for Paella stuff. Coincidentally, they are about a half mile from my house. High quality stuff. Check 'em out.
http://www.hotpaella.com/
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Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com |
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12-09-2012, 09:25 PM
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#10 |
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Babbling Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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So, I prefer a steel (non-stainless) pan with dimples. In theory, the dimples catch some of the oil and keep your stuff from burning. I have a 15 inch pan and larger. You don't want to start too large. Doing a Paella is all about the prep work as things happen real fast.
Quite often, I make the Sofrito in advance. Makes it a lot easier because if you are making a Paella, you probably have company. They feed a lot of people. Nice Paella!!
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Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com |
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12-09-2012, 09:28 PM
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#12 |
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Take a breath!
Join Date: 10-02-09
Location: Longmont, CO
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Looks good. I had paella once at the Costa del Sol.
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Smokemaster Offset*SSP:'95 Blue '00 Maroon*'69 22 Cado*'90 Red MT*WSM Mini'77 Red 18*'73 WSJ*ET-732 |
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12-10-2012, 02:25 AM
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#13 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Nice!
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* |
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