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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.


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Unread 12-29-2010, 03:25 PM   #1
deguerre
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Talking Where no ham has gone before the sequal

So, we've got this leftover smoked uncured but brined ham and we're thinking beans for sure. Boatnut posted a 15 bean soup he made and we thought, perfect! Redhot bought the 15 bean mix and some assorted useful stuff on the way home yesterday. My boss also sent me home early yesterday cuz I was having a pretty bad coughing fit and told me not to come back til I saw the doctor which I did this morning and yes a relapse had occured so more antibiotics and cough syrup but I digress.
I rinsed the dry beans and put them in the slow cooker with three courts (edit - um QUARTS) of the stock we made a couple days ago. Then added 1 ten oz can of rotel, 1 fifteen oz can of diced tomatos, a tbs of chili powder and about 1 1/2 lbs of the smoked pork. After 6 hours I added three stalks od celery with the leaves and a medium onion both chopped, about 4 cloves of minced garlic and another couple fist sized pieces of the pork cubed. Oh, and a few dashes of balsamic vinegar. Here's what we've got so far. I'll be making my cornbread to accompany.



Another couple shots to follow when the soups done and the cornbread's made. So far it's pretty farking yummy I have to admit.
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Unread 12-29-2010, 03:27 PM   #2
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Looks tasty Deguerre
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Unread 12-29-2010, 03:33 PM   #3
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Looks awesome Sir! Also the medicinal ARMKP will help cure you.....
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Unread 12-29-2010, 03:34 PM   #4
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Quote:
Originally Posted by Ashmont View Post
Looks awesome Sir! Also the medicinal ARMKP will help cure you.....
Yes yes! They were used in making the stock.
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Unread 12-29-2010, 03:39 PM   #5
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Looks good to me!
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Unread 12-29-2010, 03:50 PM   #6
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Very impressive guerry and Redhot. Samples please........
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Unread 12-29-2010, 03:55 PM   #7
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sounds wonderful man! and that was a nice looking ham you guys got!
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Unread 12-29-2010, 04:04 PM   #8
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[QUOTE=deguerre;1496819]
Then added 1 1/2 lbs of the smoked pork. After 6 hours I added three stalks od celery with the leaves and a medium onion both chopped, about 4 cloves of minced garlic and another couple fist sized pieces of the pork cubed.



QUOTE]

Wow, sounds like it's gonna turn out to be a pork-n-bean soup instead of bean soup! And "od" celery huh?
"Another couple shots to follow"
Sounds like you've had a couple of shots of something already there baby!
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Unread 12-29-2010, 04:05 PM   #9
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.....and they feast like KINGS!!! (and Queens )

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Unread 12-29-2010, 04:31 PM   #10
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Quote:
Originally Posted by Redhot View Post

"Another couple shots to follow"
Sounds like you've had a couple of shots of something already there baby!
For purely medicinal purposes I assure you. Hey! I'm off work after all.
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Unread 12-29-2010, 04:38 PM   #11
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OutStanding PorkyHam and Bean Soup!!!!
I'd like two bowls to start with, please!!!
Oh!! And Some Corn Bread too!!!!
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Unread 12-29-2010, 04:45 PM   #12
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Yep, looks like something that will definitely cure whatever ails ya! Besides, nothing is better than leftover soup.
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Unread 12-29-2010, 05:02 PM   #13
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Quote:
Originally Posted by N8man View Post
OutStanding PorkyHam and Bean Soup!!!!
I'd like two bowls to start with, please!!!
Oh!! And Some Corn Bread too!!!!
Quote:
Originally Posted by BigButzBBQ View Post
Yep, looks like something that will definitely cure whatever ails ya! Besides, nothing is better than leftover soup.
This appears to have made about eight quarts so y'all is welcome to come on down.
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Unread 12-29-2010, 05:04 PM   #14
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Oh, here's the stock we made. From Redhot's post:

As for those lovely, huge bones; they're simmering in our 12 quart stock pot with fresh thyme, rosemary, sage, garlic cloves, bay leaves, onion, black pepper corns, celery and 3 of Ashmont's magical Kaskasian peppers. Will be making some kind of soup and some beans and Phroast very soon!

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Unread 12-29-2010, 05:41 PM   #15
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OK, 2 cups yeller corn mix, couple tbs olive oil, two large eggs and 1 3/4 cup butter milk with a healthy dose of red pepper flakes tossed in later in a 10 inch cast iron skillet into a 400 degree oven:

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