拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 02-10-2014, 03:33 PM   #1
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Default Soup quest

This coming Sunday is Soup Sunday at my church. There will be a dozen or more crotch pots of soups and maybe a chili or two.

I'm looking to do something a little different than your usual veggie/beef, potato, cheese & broccoli, basic chili, etc.

Anyone got a soup suggestion that's off the beaten path? Thanks
__________________
Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote


Old 02-10-2014, 03:38 PM   #2
K-JUN
is one Smokin' Farker

 
Join Date: 02-10-13
Location: Lafayette, LA
Default

How about a gumbo or chowder?
__________________
Enter An International Cook Off From Your Home.


Brady

Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser
K-JUN is offline   Reply With Quote


Old 02-10-2014, 03:41 PM   #3
THoey1963
Babbling Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Default

Quote:
Originally Posted by K-JUN View Post
How about a gumbo or chowder?
To tag on K-Jun's idea, you could smoke the oysters or shrimp to add a little Q taste...
__________________
Terry - KCBS member

LSG 24"x30"x36" Vertical Upright Smoker with Warming Oven - *** In queue to be built ***
Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Thanks from:--->
Old 02-10-2014, 03:41 PM   #4
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Menudo
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Thanks from: --->
Old 02-10-2014, 03:43 PM   #5
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Default

Quote:
Originally Posted by K-JUN View Post
How about a gumbo or chowder?
I've never done a gumbo so I'm interested. I'll check Allrecipes. Besides following a basic recipe what techniques should I keep in mind for flavor profile?
__________________
Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote


Old 02-10-2014, 03:44 PM   #6
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Lentil soup w/ bacon, mirepoix (finely chopped onion, celery & carrots), can of diced tomatoes, thyme, black pepper, salt, splash balsamic vinegar.

Or Chinese Hot & Sour soup.

Or Vietnamese Pho.
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote


Old 02-10-2014, 03:58 PM   #7
TroyA65
is one Smokin' Farker

 
TroyA65's Avatar
 
Join Date: 04-20-13
Location: Pleasant Prairie, WI
Default

Mulligatawny!!
__________________
Weber Summit S-670, Backyard Bomber MJH, Mini WSM
TroyA65 is offline   Reply With Quote


Thanks from:--->
Old 02-10-2014, 04:00 PM   #8
exhorns
On the road to being a farker
 
Join Date: 03-24-08
Location: East Farmingdale, NY
Default

Italian Sausage Soup
__________________
Bad Ass BBQ//22" Weber Kettle//18" WSM//22" WSM//Backwoods Fatboy
exhorns is offline   Reply With Quote


Old 02-10-2014, 04:06 PM   #9
cholloway
is One Chatty Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Default

Minestrone.
__________________
Colin
I think Buffalo wings taste a lot like chicken
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
34 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber SJS & modified stock pot Mini-WSM
Weber rotisserie with Rib-O-Lator & Smokenator system
STOK Island gasser
cholloway is offline   Reply With Quote


Old 02-10-2014, 04:12 PM   #10
K-JUN
is one Smokin' Farker

 
Join Date: 02-10-13
Location: Lafayette, LA
Default

Quote:
Besides following a basic recipe what techniques should I keep in mind for flavor profile?
Keep the seasonings simple Salt, Black and Red Pepper, and garlic powder. Use a dark roux about 3 oz by weight per qt of water. Let the roux water simmer for an hour before adding the meat and veggies. This will mellow everything out.

Hen And Sausage Gumbo
4 Quarts Chicken Stock, Divided
(or 4 Quarts Water, Divided, and 3 Tablespoons Chicken Base)
12 oz Dark Roux
1 Teaspoon Salt (don’t add salt if you chicken base)
1 Teaspoon Black Pepper
1 Teaspoon White Pepper
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Granulated Garlic
3 Medium Onions, Diced
2 Medium Bell Peppers, Diced
2 Stalks Celery, Diced
1 Large Hen, Cut Into 8 Pieces
2 Pounds Smoked Sausage, Sliced

Heat 1 quart stock (or water) until almost boiling. Add the roux and stir continually until all the roux is dissolved. Add the remaining stock (or water, and chicken base, if you are using it). Bring to a slow boil stirring often to be sure roux doesn’t stick to the bottom of the pot. Add the seasonings, and boil slowly, for 30 minutes. Add the vegetables and continue cooking for 30 more minutes. Add the hen and sausage. Boil slowly for 60 to 90 minutes, or until the hen is tender.
__________________
Enter An International Cook Off From Your Home.


Brady

Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser

Last edited by K-JUN; 02-10-2014 at 04:21 PM.. Reason: Added Recipe
K-JUN is offline   Reply With Quote


Thanks from:--->
Old 02-10-2014, 04:30 PM   #11
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Smoked brisket soup (basically, your favorite vegetable soup with chunks of brisket). Great way to use up come of the flat.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Thermapen/ET-732 (2)/MOINK BALLER/TD Winner/KCBS
sliding_billy is online now   Reply With Quote


Old 02-10-2014, 05:00 PM   #12
jeffry1970
Full Fledged Farker

 
jeffry1970's Avatar
 
Join Date: 04-13-11
Location: Bucks County Pennsylvania
Default

Zupa Toscana is easy and delicious!
Sausage, potato and kale with a fantastic broth.
http://www.food.com/recipe/olive-gar...-toscana-38298
jeffry1970 is offline   Reply With Quote


Old 02-10-2014, 05:04 PM   #13
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Navy bean soup with bacon (add bacon fat too), Kluski noodles and onion.
__________________
You have never really lived until you have done something for someone who can never repay you.


I wish my mind could forget what my eyes have seen.



Heavily medicated for your protection.




Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Thanks from:--->
Old 02-10-2014, 05:07 PM   #14
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Default

So long as you are using the crotch pot, you will differentiate yourself from the pack!

Another vote for gumbo...in a crotch pot!
__________________
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is online now   Reply With Quote


Thanks from:--->
Old 02-10-2014, 05:14 PM   #15
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Default

One of the best soups I've made.

http://www.foodnetwork.com/recipes/m...ta-recipe.html
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


Backwoods Ext. Party,
Vision Kamado,
22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"

Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:59 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.