The trick is to smoke the meat and not make the meat smoke

LAMB & RED PEPPER PAELLA

  Date: March 10, 2013
  Favorite: Paella
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This entry marks the first time I've made a paella on the Big Green Egg. I was trying to come up with a raised grate solution to hold my paella pan. I suddenly realize my wok spider was the perfect solution. For this first paella on the Egg I wanted to try something different, so I chose a lamb paella. One of the things that excited me about this paella was being able to get some smoke flavor into it. The smoker drawer on my gas grill really wasn't able to get much smoke into paellas, after a few tries at it, I quit trying. The gas grill was easier to get the right temperature on, but I could never have made a paella in the winter. Ironically I had problems with my temperatures running a bit too high in the winter. I will cover the technical aspects in a blog entry soon. The picture captions will serve to cover the paella cook. Let me finish here by saying this was one of the best paellas I've made. I loved the lamb as a paella meat, it had great flavor and was moist and tender. The homemade broth infused the rice was wonderful flavors and this paella had some of the strongest flavor of any I've made. Lastly the smoke flavor I was able to add via a handful of hickory chips was a wonderful addition.
Recipe Source:
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Artisan Bread in 5 Minutes a Day

Mike's Table Website:

LAMB & RED PEPPER PAELLA
Grill:
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" S-S Paella Pan
  • Wicked Good Weekend Warrior Lump Charcoal