Dutch Oven Leftover Turkey Soup for Man Food Mondays

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BBQ Turkey Soup

 

Good Monday morning Folks!

I hope you had a great Thanksgiving.  We had a good one here in the Hinterlands, in laws in and BIG Turkey on the Smoker.  Good times, good food as you would expect (-:=.

So I have a question for all of you. Let’s have a show of hands if you have leftover turkey in the fridge…….  I thought so, we do too and while one of my favorite things to have as leftovers is turkey I wanted to come up with a different way to have the leftovers than the typical sandwich meal.   A few years back I was at my sister’s for Thanksgiving and at the end of the meal I noticed that my brother in law was getting the turkey ready to make stock for a soup.  This year I decided that I was going to use the leftovers to make a hearty soup that we could have as the weather gets colder down here.

Last week Michelle and I found ourselves near the Corporate HQ for the Big Green Egg over in Tucker, GA.  We had a little time to kill before we had to meet some folks and decided to drop by to look around.  I had wanted to do a vertical cook on our turkey this year and they had a vertical roasting frame that I wanted….(shameless tease for my next post here) we stopped and talked to the staff there looked at the BGE smokers and decided which one we were going to save our pennies to get. Bought the VTR (vertical turkey roaster), some all natural lump charcoal, and stands to roast fruit (another shameless tease)  and headed out.  When we got home I logged into the web site they have and found that they also post recipes online to use with the BGE.  One of which was a dutch oven soup that made me want to skip the turkey and move to making the soup. The recipe came from a publication that is viewable on the BGE web site.

http://issuu.com/biggreenegg/docs/dutch_oven_final_26?e=3685215/2591634

My version is slightly different than this one since I was using what I had in the pantry here at the edge of nowhere.   One of the changes I made was since it is way past summer and I do not have access to “fresh tomatoes” I used canned stuff.  I am looking forward to cooking this again next summer when the garden is in full production.

This was a fun cook since I have never used the dutch oven on the smoker.  I will let you know that this recipe is huge, lots of volume (wet stuff) and you need to be mindful of the size of your dutch oven. I chose to use my 6 qt., and it was not big enough.  So in light of that, you may want to drain the liquids from the canned stuff and maybe use a little less chicken stock.

Things to allow for:

1. Cook time… since I do not own a BGE the cook time is longer it took about 3 hours to get everything right.

2. Monitoring your smoker temperature.  I tried to keep the smoker as hot as I could, around 450°. I failed on a number of occasions so the cook took longer.  This is the key to shortening the cook time (DUH).

So gather your ingredients, get everything setup and ready to “throw in the pot”  and lets start cookin!

What ya need to have on hand…….

12oz Applewood bacon diced

1 Tablespoon paprika

1/2 teaspoon cumin

1 28oz can of crushed tomatoes

3/4 cup chopped yellow onions

2 tablespoons cup minced garlic

1 4oz can salsa verde ( the original recipe called for 1 chipotle pepper in Adobo)

12 oz lite lager beer

4 cups chicken stock

2 cups ketchup

1/4 cup yellow mustard

1/2 cup apple cider vinegar

1 cup firmly packed light brown sugar

2 tablespoons Worcestershire sauce

2 cups yellow corn kernels

1 28 oz fire roasted tomatoes (drained)

2 15oz cans of black beans drained

4 cups Chicken/turkey Cooked

1 teaspoon ground black pepper.

 

Equipment:

4 or 6 quart Dutch oven

Direct cooking on the Smoker/grill (If you have a water pan remove it and raise the fire bowl closer to the grill grate

Preheat your smoker to 450F.

Preheat the dutch oven 10 minutes. Place the bacon in the D/O on your smoker and close the D/O and Close the lid on the smoker, cook until crisp.  Transfer the bacon to a paper towel leave the bacon fat in the D/O.

Add the paprika and cumin to the bacon fat and cook for about a minute. Add the crushed tomatoes, garlic, onions, salsa verde and cook for about 2 to 3 minutes or until the onions are translucent.

Slowly add the beer to the D/O, stir with a wooden spoon to deglaze. Add chicken stock, ketchup, mustard, vinegar, brown sugar, and Worcestershire sauce. Leave the D/O uncovered but close the lid on the smoker simmer 20 minutes, or until the soup has reduced to 3/4 of volume and slightly thickened.

Add the corn, fire grilled tomatoes, black beans, cooked chicken or turkey, Pepper and stirring till completely combined.  Serve with the reserved bacon pieces sprinkled on top.

Source:  Adapted from Big Green Egg.

Next time I think I will add some Corn bread on the side and maybe some grated cheddar cheese to top with, plus some sour cream. The soup has a decidedly BBQ flavor to it.  IT was really good.

So until next week, take care and stop back by often!

Steve

BBQ Turkey Soup 2


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