Barbecue Paella – A Delicious Twist On A Classic Dish
Barbecue Paella // Paella is a dish that was traditionally cooked over an open fire by Spanish farmers with rice, plus whatever was hanging around. Chef Tom takes some creative freedom and shows us his take on a Barbecue Paella on the Yoder Smokers Adjustable Charcoal Grill. Made with some leftover brisket and burnt ends, and salmon as well as several other meats. Chef Tom also shows us how he gets a crunchy socarrat on the rice on the bottom. Dig in! This dish leaves nothing out and it all comes together to create a true one pan crowd pleaser.
► FULL RECIPE: https://www.atbbq.com/blogs/recipes/barbecue-paella
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00:00 Introduction
00:34 Lighting The Charcoal
00:51 Warming The Chicken Stock
01:23 Preparing The Chicken
02:07 Knife Work – Vegetables
02:50 Preparing The Grill
03:07 Chicken Stock, Corn & Chicken On The Grill
03:59 Ingredients Fly-by
04:39 Knife Work – Corn & Sausage
04:59 Remove Chicken
05:10 Browning Sausage
05:36 Adding Vegetables
06:14 Adding Chicken
06:25 Adding Burnt Ends & Brisket
07:06 Adding Tomatoes
07:31 Adding Beer
07:51 Adding Rice
08:26 Adding Stock And Reducing
09:16 Prepping Seafood
09:36 Developing Socarrat
09:51 Adding Shrimp
10:20 Adding Grilled Corn & Salmon
10:42 Testing Socarrat (Crunchy Rice On Bottom)
11:02 Adding A Bit More Flavor
11:13 The Big Bite!
12:24 A Heartfelt Apology, But Try This!
12:35 Like & Subscribe
#bbq paella, #barbecue paella, #yodersmokers #paella
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YEP! That’s my kinda Paella 😋. Lookin’ good in dat dere ChudBBQ cap too 👍
Every time an American makes “paella” A Spaniard dies
Do you worry about the chicken stock pulling the seasoning out of the pot? I tried making a soup once in my Dutch oven, and I didn't boil it, but it pulled every bit of the seasoning out of my cast iron!
I've been wanting to make a paella and this seems like a great way to start! Inspired recipe chef!
I’ve had Paella in Barcelona and there’s no doubt they would love this! Bradley will be stoked you are wearing his hat😉
Dude, you have over 50 breweries in your state. Why, oh why did you put that 'dog piss in a can' beer into your wonderful paella?!
Just my opinion — Cheers, brother
The internet conquistadors are going to be angrily breathing through their nose while they type about how this isn't authentic in the comments.
Ostia tío!!! This BBQaella is the most BOLD, risky, out of place and ludicrus take on a Paella… but… it looks soooo amazing, so dang good, delicious!!! It's more than an homage to the original recipe, it's a Masterpiece!!!
Looks great! And we're long overdue for that Chuds BBQ crossover.
Chef Tom, “Olé!”
Would love to see you barbecue meatloaf
Love the chuds bbq hat Bradley and you have the two best channels on here
SOLD. Some variation of this is on the menu for this weekend!
12:20 I just now noticed your hat. Nice!
Bro…. That looks delicious.
Miller Lite! Cheers!
Pie-ella
I have to make this I love Paella!!!!!
I would 1000% order this at any bbq restaurant, without hesitation
Looks great, bet it tastes better. Should have called it “barbecue not paella” to deflect the tears from the “purists”. Keep the creative ideas coming!
This is like the Worlds Greatest Paella!! Thanks for showing us all how to make a feast of feasts on the BBQ!! Thanks Chef Tom!!
Brilliant as always!Thanks for all the knowledge!
Looks like maybe the ideas for future videos is getting a little "thin on the ground"?
Looks perfect!! Im gonna use fideo noodles instead of rice tho
Flavors Galore…Yum !!!
You'll might have some purists storming the gates, but I can really appreciate this kind of experimentation. Where would we be in the culinary field if everyone just kept their regional and traditional recipes and tricks to themselves?
What a fun twist on paella!
Sooo… I've been making this since I was a kid, but I called it slumgullion. Time to cook!
This is extremely insulting but looks nice. We call it "Arroz con cosas" (rice with things) when we deviate from the original recipe.
I’m doing this with pulled pork
This one is not in my lane, at least not the sea stuff but looks fun. Love the Chuds hat!
Your not a chef
Who cares if it Is authentic.. it looks delicious.
Id have my whicker paper plate holder at the ready for some of that! Nice job on using other meats than the norm. And I saw that Chud's cap, he is just up the road from me.