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Post by BBQ Butcher on Nov 19, 2007 9:25:44 GMT -5
Rumrunner's "Redneck Shotgun Wedding Soup"(with my sincere apologies to the Italians for a bad imitation of their Italian Wedding Soup!) For a project that I started, but didn't finish (reason further down), I needed to use these three ingredients in a recipe cooked on the grill. I have a Boneless Chuck Shoulder Roast, some fresh spinach and Serrano peppers. I seasoned the beef with evoo, Italian seasoning, SnPnG Roast has been smoking away for a couple hours at 300° with some hickory/cherry wood for flavor. I just put on the peppers to give them a quick sear and browning for adding later. Once the beef hit 175°, I removed it from the grill and sliced half of it into strips and then into my little "meatball" sized portions. The other half of the roast went in foil with sauce for bbq beef sammiches. I reseasoned the "meatballs" and back to the grill to finish cooking I made a chicken broth to which I added some fresh minced garlic. Into the broth went the beef "meatballs" to simmer for a couple of hours at 225° in the Dutch Oven. Now it's ready for the rest of the ingredients.....Ditalini (small pasta) , sliced spinach and the peppers. Oooops, no peppers! Why? When I was giving them a quick grilling, I got a phone call....it lasted longer than planned and the peppers over cooked When I went to cut them for the soup, they just disintegratred into powder. So, I schittcanned them into file #13. Topped the soup with fresh grated hard Parmesan Cheese. This was pretty dam tasty, if I must say so meself Not pictured is the loaf of Herbed Italian Bread that I made in the breadmaker.
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