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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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10-05-2009, 09:45 PM | #1 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Smokey Chicken Soup....So It Begins...
I'm gonna try something crazy and it may or may not work....I don't have the time to Babysit my Chicken Soup Cooking and I don't own a Full Size CrockPot, so's I'm gonna try to do it in stages over Three Nights...
Night One....I'm taking one of these that i Smoked this Weekend.... I've chopped it into quite a few pieces and put that into a 12 Quart Pot.. Along with the obligatory rough chopped red onion and celery... Along With Some Chopped and Crushed Rare Magical Mexican Kaskaskian Peppers (Thanx Brother Ashmont) and Smoked Red Jalapenos... Various Herbs and Spices...I played SpiceRack Roulette..... Filled the pot with enough water until the contents were over an inch submerged and added a half cup of Worcestershire Sauce and set the Stovetop heat to Medium High..... And am currently letting that simmer until Bedtime, at which time I will take it off the heat and let it cool a while and then place the covered pot into the fridge onto a cork hotpot holder until tomorrow when I can start the process over again after work...The House Smells Wonderful, By the way..... My thinking is that the concurrent heating and cooling will ultimately have a flavor intensifying effect upon the end result. We will see...Stay tuned for part two of N8man's Smokey Chicken Soup Triumph or Debacle..... |
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10-05-2009, 09:52 PM | #2 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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No sampling along the way?
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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10-05-2009, 09:52 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I am jumping in first and saying I think it will work. It's the super rare kaskaskian peppers.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-05-2009, 09:53 PM | #4 |
is one Smokin' Farker
Join Date: 03-29-09
Location: YK, Northwest Territories
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Hmm I think I'll try this with the pork scraps I just smoked, Looks very tasty!
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I Eat Burgers for Breakfast |
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10-06-2009, 05:30 AM | #5 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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"Smoked Red Jalapenos"
how did you prevent them from becoming chipotles? |
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10-06-2009, 06:23 AM | #6 |
is one Smokin' Farker
Join Date: 01-11-09
Location: saint peters, mo
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I've tried smoked chicken and dumplings and really didn't like the taste of it so in the trash it went. hope you have better luck than i did.
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kcbs (CBJ) lang 60 mobile chargriller duo gosm |
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10-06-2009, 07:05 AM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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So far so good! I'd eat it now.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-06-2009, 07:08 AM | #8 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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That should work great... I use smoked chicken or sausage for soups all the time. I just tone down the smoke a little bit.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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10-06-2009, 07:42 AM | #9 | |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Quote:
Whatever we call 'em, we call 'em Good Eating!!! |
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10-06-2009, 07:42 PM | #10 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Round Two....
Came straight home from work and got the pot simmering again for night two of the Search for Homemade Smokey Chicken Soup Nirvana.
Could this become mind fodder for N8man's latest Abstract Painting??? Purdy as a Picture, I tell ya......Slowly Evaporating and Concentrating of Flavors....MMMMMMM!!!!! Tonite I added the next ingredient to the mix..... Chopped Elephant Garlic....... The Kitchen smells Delightful..... The Quest Continues........ |
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10-06-2009, 09:19 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wow, that soup is really developing a dark deep color.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-06-2009, 09:51 PM | #12 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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It Is Time....
To Strain the Soup...
I like to use cheese cloth draped over my colander.... Time to separate the bad.... From the good... I mixed the meat back into the broth and added peas and carrots... Simmered that for a little while then throwed in 1lb of Egg Noodles... Not Looking Too Bad At All.... SomeBody Tell RTD I got a Shot of Liquid Goodness.............^ Dropping from the Spoon.... I sampled a bit and am now contemplating addition of Heavy Cream to the Soup, but I'm gonna let it rest tonite in the Fridge and make that decision Tomorrow........ |
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10-06-2009, 09:56 PM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looking real good so far! I'm definitely down with the cream.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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10-06-2009, 10:16 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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cream or no cream, could probably go both ways with that liquid goodness.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-06-2009, 11:47 PM | #15 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Why all the hard work? My wife makes something like this some times with some canned chicken, canned vegetables, canned cream of soups.
Seriously though, that is gonna be off the chain! It looks great. Was that a fighting rooster?
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Hot Rod Hog Cookers Association, Charter Member, President |
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