Soups /it's cold

[CIRF]

BBQB, the wife is looking with interest at a couple of your recipe's!! That is something I don't see every day since she's got book cases full of cook books. Well done!

[Barbecueboy]

Tell her she can thank my Gannie( my grandmother ).....it's all her fault, lol.

I'll be happy to pm you some better more precise recipes instead of just the descriptions, but I'm betting your bride already has most of it figured out.

[Clayton_Wetter]

You keep that up BBQ and you'll have to pay for two reserved seats at the races!!!! hahahahahaahaha

[Barbecueboy]

You keep that up BBQ and you'll have to pay for two reserved seats at the races!!!! hahahahahaahaha

I got a couple spots on the tailgate for cirf and his bride anytime......

Chicken Bog.....not really a soup but more of a one pot rice based stovetop casserole.
Anyone that lives in the southeast probably has had or cooked it a bunch, basic ingredients are stewed chicken, smoked sausage,onions, celery salt and pepper.

Stew up the chicken and vegetables, add the smoked sausage and add uncooked rice to that pot and cook until rice is done, it's a loose rendition of a something called perloux that is a SC low country favorite inspired by the historic Gullah culture.....SC grew a lot of rice back then.

This is another take to or make at the track favorite, feeds a bunch , sticks to your ribs, easy to make.....normally served with a side of greens or green beans and skillet cornbread around these parts......we like to make it with a blend of yellow and arborio rice.

[Josh Bayko]

When it’s cold out, I tend to make chili a bunch. I never make it the same way twice. The basics, like the beef, onions, diced tomatoes and chili powder are all the same, but the other stuff I put in it like peppers, hot sauce, beans, the type of beer and other spices all change with ever batch. I occasionally switch a pound of beef out for some hot sausage, too.

I also make a huge pot of spaghetti meat sauce at the beginning of each month.

Brisket is always good, too. I’ve got it so I can make a good one in the oven. 1-1/2 hours per pound @250 gets it right where it needs to be.

[Barbecueboy]

I love a good batch of spaghetti and meatballs but have never thought about taking it to the track , that might change this year....Josh I think everything we make sounds a lot like your chili, the basics are the same but rarely is a stock recipe followed, we change small stuff up just like that in almost everything.

My buddy just told me of a rice he made using some of that Cajun butter turkey injection you buy at the store......I'm dumping some of that into our next round of chicken bog , sounds like it should work just fine and give it a little Cajun kick.

The brisket time and temp is real close to what we do on the smoker......I've never done one in the oven, you have a special rub or season that you like?

[Clayton_Wetter]

https://www.pinterest.com/pin/13721973851271302/

YUMMY!!!!! Recipe posted above!!! Scroll down that website for endless possibilities!!!

[Barbecueboy]

Beef Stroganoff made in the slow cooker. We use stew meat from our half beef.
2lbs stew meat
2 cans golden mushroom soup
1/2 cup beef broth
4oz cream cheese
1 packet of French onion soup mix & dollop of sour cream
1 tablespoon Worcestershire sauce
In the slow cooker combine the meat, French onion soup packet, Worcestershire sauce and beef broth
Cook on low for 8 hours, stir in cream cheese and sour cream just before serving
Serve over egg noodles Enjoy

I'm making this tomorrow,I even went back to the DG to get sour cream and cream cheese I forgot at the grocery store.

Got me some pretty fatty looking stew beef that had been reduced ,looking to sear it off in small batches with some onions and mushrooms just to give it some flavor to work with and then I'm doing your recipe exactly, I'm looking forward to mowing down a few bowls.

Thanks for the recipe....house going to be smellin good .

[Barbecueboy]

https://www.pinterest.com/pin/13721973851271302/



YUMMY!!!!! Recipe posted above!!! Scroll down that website for endless possibilities!!!

Hamburger soup is da bomb........my grandmother could have easily written that book, lol.

[Clayton_Wetter]

This Cabbage, Sausage and Potato Soup recipe is nice and hearty and comforting, it’s full of the best savory flavors, and it’s guaranteed to warm you right up!
260 reviews
45 minutes
Ingredients
Gluten free
∙ Serves 8
Meat
1 lb Kielbasa sausage
Produce
1 Bay leaf
2 Carrots, medium
1 stalk Celery
3 cloves Garlic
1 Green cabbage, small
3 Leeks, medium
1 lb Red potatoes
Canned Goods
6 cups Chicken or vegetable stock
Baking & Spices
1 tbsp Italian seasoning, homemade or store-bought
1 Kosher salt and freshly-cracked black pepper
Oils & Vinegars
2 tbsp Olive oil, extra-virgin

[Clayton_Wetter]

I gained a pound just looking at that one!!!!

BBQ that one might just tip your tailgate clear to the ground. hahahahaha

[Josh Bayko]

I love a good batch of spaghetti and meatballs but have never thought about taking it to the track , that might change this year....Josh I think everything we make sounds a lot like your chili, the basics are the same but rarely is a stock recipe followed, we change small stuff up just like that in almost everything.

My buddy just told me of a rice he made using some of that Cajun butter turkey injection you buy at the store......I'm dumping some of that into our next round of chicken bog , sounds like it should work just fine and give it a little Cajun kick.

The brisket time and temp is real close to what we do on the smoker......I've never done one in the oven, you have a special rub or season that you like?

I make a rub that’s mostly salt and pepper with some mustard powder, garlic powder, onion powder, savory, thyme and a bunch of cayenne pepper, because I like some heat in the crust.

[Barbecueboy]

C dubya.....l

I would crush a couple very large mugs of that.......cabbage is one of my favorite veggies and it helps you be right regular with the ruffage.

Collards, cabbage,turnip and mustard any and all combinations I'm great with......toss in some well cooked rice and you've got a florentine to savor.

Well done on the cabbage stew.

[Barbecueboy]

Beef Stroganoff made in the slow cooker. We use stew meat from our half beef.
2lbs stew meat
2 cans golden mushroom soup
1/2 cup beef broth
4oz cream cheese
1 packet of French onion soup mix & dollop of sour cream
1 tablespoon Worcestershire sauce
In the slow cooker combine the meat, French onion soup packet, Worcestershire sauce and beef broth
Cook on low for 8 hours, stir in cream cheese and sour cream just before serving
Serve over egg noodles Enjoy

I gotta tell you, the beef seared with the red onions and mushrooms in the crockpot looks like some of the best (not a nice word)(not a nice word)(not a nice word)(not a nice word) I've ever gone to sleep on knowing it was going to be epic the next day.......calls for egg noodles but I'm going ziti with lots of gravy.