- Berea, Kentucky
- Grill(s) owned
I made Paella for dinner tonight, with chickpeas soaked and boiled in the kitchen, corn, bell peppers, onions, and broccoli grilled on the Bullseye, and then everything brought together with chicken stock, rice, diced tomatoes, and chorizo in the Matador. Without a doubt, this is the best batch of Paella I’ve made to date. The socarrat crust was absolutely perfect.