Sophie's Foodie

If you had the gall to simply say, "Let's go ahead and cook up a soup on the BBQ grill", old Billy Bob (the "Q" Dude) would probably go ballistic.
But, hey, actually even old Billy Bob might come around and chow down on a really cool soup that is entirely done on the barbie. In fact, you can bet he would because everything is cooked and grilled outdoors. No, it ain't goin' be slow-cooked BBQ pulled pork to him, but it's going to be super delicious and it's going to be something that your family and friends....and good old Billy Bob are just going to love! Plus, it's very economical to make.
Personally, whether it is a soup or a casserole I like to cook things in stages, meaning: For example, you will want to make sure a onion and some garlic are caramelized first and then start adding other ingredients along the way as they are grilled separately. You are going to get very distinctive tastes and colorful looks in your soup because you bothered to take the time to do this.
So, like Clint E. the Movie Director would say, "Action!" Ok, he wouldn't say that, he would say, "Let's get started now!" Actually, if Clint said "Action" Rachael would have had this soup recipe all cooked before he got the "ion" out.
Let's get started now:
1) On a gas grill: Turn one burner to medium high. On a charcoal grill probably a two zone medium fire.
2) In a medium to large stock pot add lots of EVOO and cook one whole chopped onion and 3 to 4 finely chopped gloves of garlic until just about golden brown. You want to have enough oil in the pot that the onion and garlic seem to float. Remove from fire.
3) Rub three whole stalks of celery, three whole peeled carrots, one Anaheim pepper, one skinny yellow squash or zucchini with EVOO and grill them on medium high. Don't go berserk, just get the veggies to the point that you have nice grill marks, remove them from the fire and cut em'up. Dummies can look at the picture above to see how veggies look when they are cut up! Grill a nice Kielbasa sausage and cut that Dude all up, too.
For The Brain Dead: This is what a Kielbasa Sausage looks like....veggies don't really look like this!
4) Add all of Number 3 (For the Rednecks: that's a number that comes before four (4) ) �.add them to the pot and return the pot back to the fire.
5) Everybody likes to sauté veggies until they look like mush. Don't do this! Think crisp! Don't cook all the nutrients out of them. So, cool it! You want "Crunch and Munch"!
6) Start adding 32 to 64 ounces of chicken broth to the pot. If you want more of a "Stoup" stick with the 32 ounces to start with. I tend to make my own or buy the best that I can buy (Chef Paul Prudhomme makes broth to perfection). Hey, I also added 16 ounces of a nice beef broth to the pot. It adds a real different dimension to the soup.
7) In a separate pot cook Buitoni Tortelloni, or something that looks like it, per directions, and add to the pot.

8) You're done, Dude! No need to simmer until all the cool nutrients are cooked out and have gone away.
I'll make no bones: I have two chefs that I think are way above all others�Chef Paul and Chef George Hirsch. I don't know Chef Paul personally, but I do Chef Hirsch. Both are down-to-earth and super nice folks. You can tell! And, they were cookin', grillin' fantastic chow before most of the FN stars were born.
My very favorite is Chef Hirsch! He might, he just might communicate directly with you (if you are nice) and he'll give you more ideas about living, traveling, cooking, grilling than Carter has pills...

Labels: Bauman Farms, BBQ Soup Recipe, BBQ Soup Recipes, Chef George Hirsch, Chef Paul Prudhomme, Kielbasa Sausage

If you want to know how to make BBQ chicken, here's a simple recipe:
First, we are going to assume that you are wanting to BBQ a whole chicken. If not, this recipe will work fine for chicken breasts, wings, or parts as well.
You need to get yourself some type of a marinating pan. Tupperware makes an outstanding one.
It is plastic, it's large, inexpensive, and with the lid closed you can turn it over if you want.
Don't marinate anything in a container that has a aluminum base. As a precaution, I wouldn't marinate anything that has a metal base either.
Wash the chicken thoroughly with water, remove unwanted parts in the cavity and rinse.
Now, let's do this right. There are multiple dry rubs out there, but let's try just one.....Chef Paul Prudhomme's Magic Seasoning Blends ~ Poultry Magic
Place the washed chicken in the marinating pan and sprinkle a generous amount of the "Poultry Magic" all over the bird, including the cavity. Rub it in! Repeat, but don't rub it in this time.
Marinate it overnight. Before you fire up the barbecue, or conventional oven let the chicken sit out for 30 to 45 minutes. In the meanwhile, start your barbecue, or oven and let the temperature get up to 325 degrees.
It's time to transfer our chicken to an aluminum, or metal pan. No matter what type of pan I use, I line it with aluminum foil.
Place the chicken on the pre heated BBQ, or in the oven. If you are using a BBQ I recommend using indirect heat. On a gas, or charcoal grill use an unlit side(coals to one side). You do not want to burn the chicken.
Your "beast of a chicken", (why not use a real big chicken) should cook for about two hours on indirect heat. Check it with a meat thermometer......Should be getting real close to 190 degrees.
That is a real tough temperature to reach when you are barbecuing.
If you are about ten to fifteen degrees off it is time to apply a fantastic marinade.
Don't laugh, but I use "Catalina Dressing". It has everything you need as a marinating sauce, and then some.
Pour it all over this "chick", brush it in, and repeat.
Close the lid, or oven door. Lower the temperature to low and let the juices do their thing.
If you get kind of a "crusty looking chicken" that's ok. I cooked my bird on a Traeger Grill. I barbecued it for two hours at 325.
I then added more Catalina, turned the barbie down to 90 degrees which is the "smoke mode" and left it for another 30 minutes. I removed it from the grill and let it sit out for 15 before devouring.

Labels: Barbecue Chicken Recipes, BBQ Chicken, BBQ Chicken Wings, Chef Paul Prudhomme, How To Make BBQ Chicken, Paul Prudhomme, Traeger Grills, Traeger Recipes