Its about that time of year for our traditional family "soup off" during Christmas. I won last year by making Chili Verde with smoked pulled pork which turned out awesome. I was wondering if anyone had any other soup recipes which included smoked meat? Thanks in advance!
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Last night my wife threw together a veggie beef soup using the rump roast I smoked last Sunday and it turned out great. I don't think there was much of a recipe as she just started tossing frozen veggies, beef broth, rice and the meat into a pot. We were going to have leftovers but the slug of a son ate all of the leftover mashed taters so improvisation took over. Some crusty bread or buns would have been the icing on the cake.
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I roast up a few onions along with whatever root veggies I feel like, put them in a pot, add some water and/or stock and whatever seasonings I think work, simmer for an hour, blend everything, and simmer for another hour or so adding more liquid and/or spices as necessary until you get your desired consistency and flavor. I always make a large batch and freeze the extras for fast, delicious and healthy meals.
I add leftover Q meat on a per serving basis, so delicious, some of my favorites:
- Butternut squash
- Yam or sweet potato
- Carrot
(Any blend of the above three, adding ginger, chili powder and a hint of cumin, nutmeg and cinnamon is damn good)
- Leek and Potato
- Roasted Red Pepper and Potato
- Any other squash
- Parsnip
- Blended cauliflower is a healthy thickening option
I have also been pondering whether or not you can make a nice smoked pork stock with rib bones? Has anyone ever tried this?
Last edited by bbqoaf; November 18, 2015, 03:19 PM.
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http://www.barefootcontessa.com/reci...0&RecipeID=239
This is from The Barefoot Contessa. I make it with chicken from the grill, it gets that nice smokey taste. You can figure out what to do from the ingredient list. Basically, grill/smoke the chicken, saute the vegetables, discard the bones and skin, mix it all together, simmer a while, add a slice of avocado, some sour cream, some cheese, and the tortillas before serving.
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¼ to ½ cup chopped fresh cilantro (optional)
6 (6-inch) fresh white corn tortillas
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A little different take involving smoked salmon if your interested. http://www.bbcgoodfood.com/recipes/8...nd-potato-soup
Pretty much classic leek & potato soup with smoked salmon added. I'm very much a red meat fool but have lots of salmon to deal with. Tried this approach last night & it was AWESOME!!!
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After hearing several folks discuss using left over smoked brisket & chuckles in their chili, I gave it a try using a chuck I smoked last weekend. I am a convert! Love the stuff, just browned my diced onion in some olive oil and after it was nice and soft, added the pulled pork and the remaining ingredients. YUM!
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This is a great Brunswick Stew recipe from Sapp Southern Soul BBQ in Saint Simons, GA. Can be used with any combination of leftover meat.
1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)
1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1/2 pound smoked pulled turkey
1 pound smoked chopped beef brisket
1 ((number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth
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Sounds amazingly delicious, OneCharmingPig ! I'm going to try it!
I just looked at the comments for the recipe on the Food Network site (recipe taken from the actual restaurant recipe showcased on Diners, Drive-Ins and Dives) and may follow them instead. Here are the comments:
Comments:
• This was really good, but I think some of the quantities are not scaled correctly from the restaurant "bulk" recipe. A number 10 can (as I understand it is a huge food service can. Also, a quart of broth and 1/2 lb of butter seemed like way too much. I used 2 28 oz cans of canned tomatoes, 1/2 qt of broth, 1/4 lb butter and it turned out really good.
• This is a great recipe! The best Brunswick Stew I have ever had. Also, I have a great suggestion for an alternative version for quickness and convenience. Cut all ingredient amounts in half and use 1.5 lbs of pork only. Makes a quick and tasty crock pot size portion. I used all the suggested measurements and it was perfectly seasoned as well. I highly recommend this recipe.
I also would add about a pound of redskinned potatoes to the stew.
KathrynLast edited by fzxdoc; November 19, 2015, 05:43 PM.
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Hi Kathryn,
Good points. I just use 1 normal can of tomatoes but 2 would be fine, and definitely recommend less meat. Potatoes would be great as well. The stock amount I leave the same, but I only use 1 stick of butter (1/4 lb).Last edited by OneCharmingPig; November 20, 2015, 01:13 PM.
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