Barbecue Paella

Nov 02, 2023 • Tom Jackson

Chef Tom showcases his culinary ingenuity by fusing together classic American BBQ with traditional Spanish Paella to create Barbecue Paella. He shows us how to use leftovers of your favorite BBQ meats and combine them with stock, vegetables, and rice for a one-pan crowd-pleaser. There is something new in every bite of this Barbecue Paella.

Barbecue Paella

Tom Jackson

Rated 4.8 stars by 5 users

Cuisine

Spanish

Servings

12

Prep Time

25 minutes

Cook Time

1 hour

Calories

499

Add smokey leftover barbecue meats of many kinds with the rich tradition of Spanish Paella and what do you get? This results in a tantalizing Barbecue Paella. Each bite of Chef Tom’s culinary creativity of Barbecue Paella promises to be a delightful surprise in your mouth.

Ingredients

8 cups chicken stock
4 cloves garlic, smashed, peeled
1 ear corn on the cob
1 lb Chicken thighs, boneless, skinless
Plowboys BBQ Yardbird BBQ Rub
2 tbsp beef tallow
1/2 lb raw smoked sausage
4 cups yellow onions, sliced
2 cups sweet red peppers, sliced
2 cups leftover bbq meat (brisket, pulled pork, etc.)
1 cup beer
2 cups Bomba (or Arborio) rice
1 1/2 cups Ciao San Marzano Tomatoes
12 oz shrimp, peeled, deveined, tails off
Cattleman’s Grill Provisioners Blend Fish Seasoning
4 oz smoked salmon
Plowboys BBQ Tarheel Tang Carolina BBQ Sauce
Blues Hog Original BBQ Sauce

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Directions

Light two chimneys filled with lump charcoal in the burn grate of the Yoder Smokers Adjustable Charcoal Grill. When the charcoal is all hot, dump both chimneys on one half of the grill, leaving the other half empty for indirect cooking.
Combine the chicken stock and garlic in a dutch oven. Place directly over the coals.
Grill the corn directly over coals until lightly charred on all sides. Remove. Let cool slightly, then slice the kernels off of the cob.
Season your chicken thighs with Plowboys BBQ Yardbird BBQ Rub. Place a chunk of smoking wood on the hot coals. Place the chicken thighs on the indirect side of the grill (opposite the hot side). Smoke for about twenty minutes. The chicken doesn’t not need to cook all the way through, just enough to get some smoke. Remove and slice into strips.
Dice the raw smoked sausage. Brown in a Lodge 15” steel skillet over direct heat (directly above the coals). Add the beef tallow to the skillet and let melt, then add the onions and peppers and season with Plowboys BBQ Yardbird BBQ Rub. When the peppers and onions are softened and browning at the edges, add the sliced chicken and leftover barbecue meat. Cook a few minutes more to cook the chicken through.
Add the beer and tomatoes. Chop up tomatoes. Bring to a simmer and let cook for a few minutes. Add the bombs rice and pour hot chicken stock into the skillet (you don’t have to add all of it at once, just enough to fill the pan mostly full). Cook for about 8-10 mintues, until most of the stock is cooked out, then add more chicken stock. Cook until the rice is almost tender, about 15-18 minutes.
Season shrimp with Cattleman’s Grill Provisioners Blend Seasoning and nestle them into the rice. Cook until opaque, a few minutes. At the same time, add the corn kernels and break up the smoked salmon over the top to warm.
Finish out the cook with the lid open until the soccorat is formed on the bottom, about 5-10 minutes. Remove from the grill.
Drizzle Plowboys BBQ Tarheel Tang Carolina BBQ Sauce and Blues Hog Original BBQ Sauce over the top of the Barbecue Paella. Serve immediately.