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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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First Paella

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  • holehogg
    Club Member
    • Nov 2017
    • 1474
    • Port Elizabeth, South Africa

    Top | #16
    Id hike anywhere to get a plate of that.
    Great job. Years back I made Paella often and wss actually good at it.

    Comment

    • jgreen
      Charter Member
      • Oct 2014
      • 2473
      • Winnipeg Manitoba Canada
      • Cookers:
        Broil King XL
        Broil King Smoke
        Weber Kettle 26
        Grilla Pellet smoker
        Capital 40 natural gas
        Napoleon Pro 22 kettle

        Thermometer:
        Maverick 733
        Thermapen (ok..4 thermapens)
        Thermo works DOT (or two)
        Fireboard (probably my favourite)
        Thermworks Smoke (or two)

        Accessories:
        SnS (original, plus and XL)
        DnG pans, 6 or 7 of these
        Vortex
        Grillgrates
        and, maybe some other toys as well

      Top | #17
      Looks so good. The majority of my family is not a fan of spicy food though so I don’t think i could make this for the crowd. Or maybe they just need to get over it.

      Comment


      • Mudkat
        Mudkat commented
        Editing a comment
        I agree. Doesn't need to be spicy. Although I was surprised that my wife even ate it let alone loved because the Mexican Chorizo added heat. I'd call the heat mild close to medium.

      • new2smoking
        new2smoking commented
        Editing a comment
        Mudkat I buy Spanish chorizo. Whole foods makes it in house, and in the Pike Place Market in Seattle Uli's Sausage hand makes it.

      • Mudkat
        Mudkat commented
        Editing a comment
        new2smoking. I'll have to check it out.
    • klflowers
      Club Member
      • Sep 2015
      • 1983
      • Tennessee

      Top | #18
      Great looking meal, even better scenery!

      Comment

      • TNPIGBBQ
        Club Member
        • Jul 2019
        • 43
        • Church of Charcoal

        Top | #19
        Socarrat is what I was taught to call Concon in another dish. Making that perfect crispy crunchy layer is an art. That I sadly am still hit and miss on.

        You need to add more oil for sure, carefully monitor temps, be careful as you stir not to break it up.

        ETA: and there's no shame in leaving some rice in the bowl and making the layer by itself afterwards.
        Last edited by TNPIGBBQ; October 7th, 2019, 01:11 PM.

        Comment


        • Mudkat
          Mudkat commented
          Editing a comment
          Hadn't thought of that. The flavor was great and the cook and meal were enjoyable. Definately doing it again soon.
      • Pequod
        Club Member
        • Apr 2016
        • 407
        • Fairfax Station, Virginia
        • Gear
          • Komodo Kamado 23" Ultimate
          • Komodo Kamado 32" Big Bad
          • Medium Konro

        Top | #20
        Love paella. Yours looks on point.

        Comment

        • JonnyB
          Club Member
          • Feb 2016
          • 115
          • Clarksville, TN
          • JonnyB
            -------------------------------------------------------------------
            Old Country BBQ Pits Over and Under stick burner
            Smoke Canyon Vertical gas smoker
            3 Embers gas grill
            Maverick 732 thermometer
            Creator of Son of a Butcher Barbeque Apparel
            https://teespring.com/stores/son-of-a-butcher-barbeque

          Top | #21
          Looks good, Mudkat!

          Comment


          • Mudkat
            Mudkat commented
            Editing a comment
            Thanks Jonny!
        • barelfly
          Club Member
          • Dec 2017
          • 522
          • New Mexico

          Top | #22
          Like a few others have said, getting soccarat is an art. I compare it to browning a rue for gumbo, how dark can you go befor it burns and you have to throw it out.

          Ive made paella quite a bit, and at times I get a beautiful carmelized rice and others I have got to the almost burnt black color. It wasn’t an off flavor, but not that Carmel brown color. But even when I have had it turn out nearly perfect, I don’t necessarily recall the rice being a sheet like you mention. Just great color and maybe some rice together.

          But from experience, I’ve had to use more than just one chimney full of briquettes to keep the heat consistent throughout the cook. And that is what I think helps get the soccarat at the end. Just enough moisture left in the pan with the right amount of heat from below to finish it off. So I usually add that second layer of unlit briquettes on top after I spread the lit coals around. Maybe another half a chimney at least. But this was cooking a full 17” pan, where all the ingredients together nearly were overflowing. So I needed the extra heat and time.

          But, your finished paellea looks wonderful! I don’t have a photo of soccarat, but I can add a photo of a finished pan if you would like.

          Quick question - When you spread the rice throughout the pan, did you leave it alone until you served it? As in Undisturbed cook until finished? That is also a key.

          Again, great paella!


          Comment

          • Mudkat
            Club Member
            • Feb 2017
            • 2167
            • At a river near me, MD
            • Weber Smokey Mountain 14.5"
              Weber 22" Kettel
              Weber Smokey Joe (2)
              One Grill 45" Rotisserie
              Lodge 5 qt. Dutch Oven
              Lodge 10.5" Double Loop Skillet
              Cast Iron 9" Skillet
              Cast Iron 12" Skillet
              Weber 22 Grill Grates
              Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

            Top | #23
            barelfly Thanks for your thoughts on this. I think you've answered my question about the "layer" of soccarat vs. soccarat pieces. I would love to see some pics of your paella (in fact I bet I already have).

            I did not stir at all which is in MH's instructions.

            I think my charcoal was the right amount since I did not fill the pan up, rather spread the ingredients across the pan with a thin layer. The oil was hot enough to brown the chicken, and the heat through out the cook stayed hot enough to simmer the liquid out. Maybe I was closer than I thought since I didn't have anything to compare it to.

            Let's see those pics!

            Comment

            • barelfly
              Club Member
              • Dec 2017
              • 522
              • New Mexico

              Top | #24
              Mudkat sounds like you did it perfectly! One other question, what type of rice did you use?

              but here are a few photos, not to take away from your great post. But, more of the process I used. First is of the rice added in with my grated onion, tomato and garlic mixture to give it a nice coating and develop some flavor. This was after cooking the Spanish chorizo to get some fat added into the oil and then browning the chicken thighs on each side. A great mixture of fat flavor that is picked up.

              Click image for larger version

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              next is nestling of the seafood, just about finished. You can see the browned chicken and chorizo from what I mention above. But if you look close, near the edges, you can see some of the carmelized color soccarat.

              Click image for larger version

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              And the final dish, hard to see the carmelization I mention earlier because it’s not served, but next time i make this I will grab a pic of the soccarat. But the edges are where you can see some soccarat.

              Click image for larger version

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              I still need to do my write up for paella, I’ve combined a few recipes I’ve found over years and it’s great.Sounds like you did it perfectly, though.

              Did you add add any wood chunks? This also adds a nice smoke flavor that accompanies the paprika. Such a wonderful dish to prepare, its in my top 5 to prepare.

              Comment


              • fzxdoc
                fzxdoc commented
                Editing a comment
                Oh please do write up your recipe, barelfly . I'd love to have paella turn out like yours does.

                Kathryn
            • Mudkat
              Club Member
              • Feb 2017
              • 2167
              • At a river near me, MD
              • Weber Smokey Mountain 14.5"
                Weber 22" Kettel
                Weber Smokey Joe (2)
                One Grill 45" Rotisserie
                Lodge 5 qt. Dutch Oven
                Lodge 10.5" Double Loop Skillet
                Cast Iron 9" Skillet
                Cast Iron 12" Skillet
                Weber 22 Grill Grates
                Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

              Top | #25
              barelfly. Thanks for the pics and explaination! It helps a lot!

              Question: Is the first pic after the rice iscooked with the juice cooked out or did you put down the layer of rice tomato and onion with the liquid to follow? In other words do you cook your rice layer before adding the other ingredients back in?

              Rice was Arroz Cebolla Bomba. Very cool looking rice!

              I hope you do post your recipe cause that paella looks like I need to have some!
              Last edited by Mudkat; October 12th, 2019, 07:02 AM.

              Comment


              • barelfly
                barelfly commented
                Editing a comment
                First pic is just rice taking on the tomato, onion, garlic and fat flavors. I do this prior to any liquid, similar to what you would do with a risotto.

                I’ll get my paella write up done this week to explain each step.

                But, yes, Bomba Rice is the best in my opinion. Allows for more liquid with out getting mush.

                With your process and pictures, you have great paella by everything you mention!

              • Mudkat
                Mudkat commented
                Editing a comment
                Thanks barelfly !

            Announcement

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            Meat-Up in Memphis 2020

            Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
            See more
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            About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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