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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-01-2006, 07:29 PM | #1 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Pulled Pork & Veggie Soup
I'm putting this in Q-Talk because I discovered a great way to use leftover pulled pork this winter.
One of my wife's favorites is beef and veggie soup. I usually make a couple of huge batches each winter. We'll eat 3-4 bowls the first night. With a few Alton Brown and America's test kitchen episodes under my belt, my soup is getting better. I started with my two soup bones last night, simmering for about four hours. Put in garlic, half an oinon, kosher salt, and of course a 6 quarts of water. Strained well and put in the fridge overnight. This morning I pulled out the fat that had seperated and risen to the top. NO MORE GREASY SOUPS!!!! Soup bones didn't yield a lot of meat so I went in search of some brisket in the freezer. Found a small freezer burnt package of what I thought was brisket. Turned out to be pulled pork from some comp last year. This was one of those mistakes that turns into a new favorite. The pulled pork was great it in. The spice in the rub added a flavor to the soup and a little hint of heat. I add ingredients in my veggie soup in stages... Stage 1 - Simmer for 2+ hours meat, Barley, Parsley, Oregano (just a bit), black Pepper, fresh carrots, fresh celery, frozen corn, fresh/frozen green beans, and fresh turnips - The carrots and turnips are my favorite part of the soup. Stage 2 - Simmer another 30-45 min Frozen peas, canned/fresh potatoes, and lima/butter beans (your call on the beans) - Since these ingredients are softer, you don't want them to totally disolve. This is why I add them in toward the end. A tip I learned from a recent Good Eats is to not rapid boil your soup bones. It should be an easy, steady simmer. Your soup bones will release more of their marrow and flavor that way. Veggie soup is always better the second night, too. Why is that? The best starter, IMHO, for a beef & veggie soup is Ox tail. My grandfather swears by ox tail soup and I gotta agree. Some pulled pork, I learned, is a great meat filler. I'm going to have to try a little hot sauce in my next bowl!!
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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12-01-2006, 07:37 PM | #2 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Looks good. I'll keep it in my file.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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12-01-2006, 08:05 PM | #3 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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A write up with a little more detailed recipe will be on my blog (www.plowboysbbq.com) this Monday.
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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