Stir-Fry on The Big Green Egg

Stir-Fry is a meal that you spend more time prepping, than actually cooking, especially on The Big Green Egg.

We have prepared stir-fry for dinner several times and have modified our process over the years.

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We purchased the Lodge Logic wok and it is the perfect tool for this job.

Use a long-handled spoon or spatula, as the heat does build in the Big Green Egg.

Make sure all your ingredients and tools are close by, as this meal moves quick!


Ingredient prep for Stir-Fry on the Big Green Egg

For the dinner below, the following was cut into bite-size pieces…

2 – yellow crooked-neck squash
2 – zucchini
1 – medium eggplant
1 – medium broccoli crown (florets only)
2 – boneless, skinless chicken breast

The following were cut into julienne strips…

1/4 lb. carrots
1 whole Vidalia onion
1 – green bell pepper

We also added 8 oz. of snow peas – which were not cut.

Make sure you have your favorite stir-fry sauce ready.   For the video demonstration, we used a great product, I highly recommend (and we were not compensated for the endorsement), it is Ted McBride’s Samurai Sauce.

To avoid migraines, it is important for me to watch my MSG intake; Ted’s Samurai Sauce includes the following:  water, soy sauce, brown sugar, red wine, vinegar, cornstarch, sesame oil, garlic and spices.  No additional MSG!

It is great for marinading steak, shrimp and chicken.

CLICK the picture to buy the sauce, we will receive a few pennies for your purchase.


Process for Stir-Fry on the Big Green Egg

  1. Place the cast iron wok on the Big Green Egg grate.
  2. Heat the egg to 300º.
  3. Once heated up, you need to use a high-burn point oil and coat the wok.
  4. We have used olive oil and stir-fry oil, both work very well.
  5. When adding vegetables, start with the ones which will require the longest amount of cooking time first…carrots and onions.
  6. Cook for about 6 minutes, slightly stirring and adding 1/4 cup of your sauce.
  7. Followed by squash, zucchini and eggplant.  Keep stirring frequently and add another 1/4 cup of sauce. Cook for 5 minutes.
  8. Add your protein.  Stir frequently and add another 1/4 cup of sauce. Cook for 6 minutes.
  9. Finally, add the broccoli and bell pepper towards the end of the cooking time. Cook for 4 more minutes.
  10. Make sure everything is mixed up.  Spoon into serving dish.

Video demonstration of the above process…

If you decide to make your own stir-fry, drop us a line below – and we love pictures!

 

 

 

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Smokin J’s Barbeque Was Hot in Hazelhurst

Three Rivers Festival

It was bittersweet at the Three Rivers Festival in Haselhurst, Georiga this past weekend, as it was the 9th and final festival to be hosted by Jim Sewell, in the small southern town.

Organizer Jim Sewell held back tears as he dropped the news on 23 Georgia Barbecue Association cook teams during Friday evening’s cooks meeting.

“I really struggled with this decision specifically because of the many fine people I have met by putting on this contest,” lamented Jim. ” I will always be grateful to those who supported our contest over the years.”

Doug and I are very sad about the demise of the Three Rivers Festival.

Our decision to participate in this contest, this year, was two main reasons:

  1. We wanted to support our friend and fellow GBA member, Jim Sewell and the dedication he has for the event.
  2. Towns Bluff RV Park & Heritage Center is the most beautiful, tranquil, comfortable event site, on the GBA circuit.

Smokin J's Barbeque at Towns Bluff RV ParkWith the onset of cook teams opting for larger cook rigs and recreational vehicles, Towns Bluff RV Park provides 30/50 amp power at all their sites (with the urging of Jim Sewell), water, a dump station, shaded spots, and easy accessibility.

Only other cook teams will appreciate the stressless luxury of knowing it will be easy getting your rig parked and set up, on one of the  25 level campsites.

Most importantly, cook teams (and yes, even judges) can camp before the event and stay till Sunday, after the contest.

These competitions take a lot out of you and being able to stay an extra night to recuperate before a long drive home – AND – be able to sit and talk with our GBA family, is an added bonus for this contest.

READ MY FULL REVIEW OF THE CAMPGROUND HERE


Successful Competition

We thank Smoke Show, Weekend Warriors, Southern Hogs, Lang BBQ, Bubba Grills and all other GBA family members who invited us and shared food with us Saturday night.

Smokin J's Barbeque at Three Rivers FestivalVisiting with our GBA friends was much nicer after hearing our named called twice during awards.

Finishing 8th in Pork;  7th in Ribs; and barely out of the top 10 in Loin was thrilling; especially with such tough competition.

NINE of the top twenty teams competing for the TEAM OF THE YEAR Championship were at this event!

WE FINISHED 8TH OVERALL!

Three Rivers Barbecue Contest Awards

Congratulations to Rescue Smokers for winning another Grand Championship.

Winners in Hazelhurst

Kudos to Matt Sapp and his Southern Hogs team for winning Reserve Grand Championship and GBA Team of the Year.

As for Smokin J’s Barbeque, we feel like we have finally got the groove on our new Stump Smoker but it is the end of the season – sigh.

Smokin J's Barbeque Sponsors

Thank you…Dixie Crystals, BBQ Guru and D.C. Webster

Nevertheless, we will be well prepared when the 2018-2019 Georgia Barbecue Association season rolls around.

Of course, thank you to our sponsors…

Next up, is the GBA Awards banquet in August.

Sign up for our newsletter for reminders of our upcoming cook dates and schedule.

 

 

 

 

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Mediocre Meat at Canton BBQ & Brews

Smokin J's BarbequeIt was a tough weekend for Smokin J’s Barbecue in Canton at the BBQ & Brews Festival.

The weekend started off great!  Traditionally, BBQ & Brews gives away a gift basket to the BBQ & Brews Cantonteam who turns in their competition application first.

For the THIRD TIME – IT WAS US!

Filled with t-shirts, hats, pig regalia and Reformation Beer – we appreciated being recognized.

We are always excited about participating in these north Georgia events, so we get our applications in, as soon as we see them appear on the GBA schedule. 


Dale Wilson, owner of Pirate 50 Custom Artwork and Trophies (and creator of some of the best GBA trophies) surprised BBQ & Brews’ Gary Lamb and Kristen Cash-Raines with their own trophy replicas.Pirate 50 Custom Artwork and Trophies


The weather was beautiful, but our meat did not satisfy the judges.

Finishing in the middle of the pack, we were hoping for better results.

  • 12th in Loin
  • 20th in Pork
  • 17th in Ribs
  • 15th Overall

We are finally getting used to our Stump Stretch Smoker, Abby II and expect to improve with experience.


Smokin J's BarbequeWe want to thank those who came out to cheer us on…

Sponsor – D.C. Webster

Stump Smokers owner – Thad Estes

and first time visitor – Bill Webster

And we need to thank our sponsors…

BBQ Guru CyberQ Cloud

Thank you BBQ Guru & the CyberQ Cloud

Dixie Crystals Light Brown Sugar

Thank you Dixie Crystals

 

 

 

 

 

 

 

Our next competition is quickly approaching.  We will be at our favorite barbecue competition cook site location, in all of the GBA – Towns Bluff RV Park & Heritage Center on the Altamaha River.

Food, craft vendors, fun for the kids and of course, the smell of barbecue will be happening all day Saturday, May 5th.

Hope to see you there!

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Using Your Leftover Pulled Pork

Smokin Js Barbeque pulled porkBeing a professional barbecue competition team, you have plenty of neighbors and friends eagerly awaiting your return from a competition, to see if you had any leftover meat.

They politely inquire, “how did you do this weekend?”  Followed up with, “did you have leftovers?”

Typically, we have several family members or friends who visit us during a competition, which we will gladly share leftovers, once all turn in boxes are complete.

Sometimes, we end up taking some home and freezing it for future meals.

Using our Food Saver is the best way to store leftover pork.

This model comes with various size bags.  The quart size is perfect to accommodate portions for two people.

Once frozen, just label them and store them in the deep freezer until needed.

Heating Up Leftovers

Through trial and error, I have discovered the most efficient way to heat up leftover barbecue and keep the integrity of the meat’s moisture and flavor.

  1. Add water to a large pot; big enough to accommodate your package of frozen barbecue without spilling.
  2. Place pot on stove top and heat till JUST BEFORE BOILING
  3. Reduce heat to allow water to simmer and add your frozen barbecue – BAG AND ALL – to the simmering water
  4. Using tongs, turn bag over after approximately 10-15 minutes (for quart size bag, maybe longer for larger bags)
  5. Allow to simmer for an additional 10-15 minutes (for a quart size bag, maybe longer for larger bags)
  6. Remove bag from water and place on towel
  7. Carefully open bag and pour barbecue into a bowl
  8. Serve

Barbecue Pizza

Recently, after heating up some leftover barbecue in the above method, I decided to try it on pizza.

You can buy quality pizza dough in the dairy section of your local supermarket.

Using packaged dough, I used my favorite marinara sauce, Nellino’s Sauce Company.

Barbecue PizzaPlaced some pepperoni slices on top of the sauce.

Dropped the small “pearl” drops of mozzarella cheese over the pizza and a 1/4 cup of sharp cheddar cheese.

Sprinkled on the barbecue.

Placed in a preheated 450º oven, straight on the oven rack.

Baked for about 15-18 minutes.

Removed and let set on the cutting board for about 4-5 minutes, then cut with a pizza roller.

It was delicious!

Do you have any unusual ways to use up leftover pulled pork?  Please share them in the comments!

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Loin Test Cook Pays Off at BBQ & Brews Cartersville

As some of you MAY know, Doug and I did a PORK LOIN test cook, at our house; well, it paid off at our first competition since the test cook –

4 PLACE IN PORK LOIN!

What do I mean by test cook?

We strategically applied four different flavor profiles to four different pork loins.  We used standard 5 lb. pork loins, which the Georgia Barbecue Association requires.

The flavor profiles included various rubs, sauces and injections.

Upon gathering about a dozen friends and family (NONE of which are certified barbecue judges)- we gave them a crash course in GBA judging rules.

We set up our garage as a mock judging area – complete with place mats and score cards, similar to the GBA.

Then, we presented four blind boxes.  Only Doug and I knew which box corresponded to which scenario.

Smokin J's Barbeque

Our judges tables, set up in our garage.

Smokin J's Barbeque

Judges received place mats and score cards similar to the GBA.

 

 

 

 

 

 

 

 

 

There was a clear winner.  Therefore, we used the same recipe at the BBQ and Brews Cartersville event!   So, we have to thank those brave volunteers who came to our house; got a free lunch of pork loin; and helped us to a successful cook.


We were very happy with our overall cook; scoring 10th overall – out of 34 teams.

Doug and I have been working very hard to formulate a great flavor profile and we feel our sauce is one of the best in GBA competition.

We are getting use to our new Stump Smoker. Cartersville was only our fifth cook on the gravity fed smoker.  Once we get more familiar with our vessel, we will be right on target.

Smokin J's Barbeque

Walking to the turn in table with our 4th place loin box.

Congratulations to Weekend Warriors for winning Grand Champion and Rescue Smokers for being awarded Reserve Grand Champion.

It was a tough competition as many of the top teams in the GBA were in Cartersville.


Wanna watch the awards ceremony?  CLICK HERE


What’s next?

We will be competing at the BBQ and Brews Canton Festival, April 28th at Etowah River Park.

Live Music, Retail Vendors, Craft Beer, and a Kid’s Zone!
Located in Etowah River Park 600 Brown Industrial Parkway
$5 Admission (kids under 12 free)

This will attract some of the best Georgia Barbecue Association teams in the state, so getting your team name called at this event, will be exciting!

Smokin J's Barbeque

Make sure to follow us on Facebook and Instagram!
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Barbecue at the Fire Ant Festival 2018

It was not the weekend we were hoping for at the Fire Ant Barbecue Festival 2018.  Unable to get a call for our barbecue pork, loin, or ribs, we finished 24 out of 42 teams competing.

This was our first competition with our new Stump Smoker.  The new gravity fed smoker worked great and kept a consistent temperature for  over 14 hours straight.  However, our timing was a bit off.

We felt our loin was the most tender entry we have ever submitted; even scoring as the best on the table by one judge, and second best by two other judges; however, it could not compete with Rescue Smokers first place loin.  We finished 17th.

Our pork butt was not as flavorful as past competitions, but still looked impressive with a thick smoke ring.  Unfortunately, almost half our fellow Georgia Barbecue Association teams were better than us – as we finished 20th.

Despite our Grand Championship ribs in Woodstock, we finished 35th at Fire Ant.  We tried a different meat supplier and knew our ribs were not as tender.


New Product Sponsors

Smokin J's Barbeque SponsorsWe are so grateful for Dixie Crystals and BBQ Guru for their support.  Both came in very handy this weekend.

Along with the generous donation by D.C. Webster, to help us acquire our Stump Smoker…we could not have competed with your support.

Check out Doug’s pitch for the Cyber Q Cloud.


Fire Ant Barbecue Festival Site

This was probably one of my favorite competition venues.

Cook teams were pre-assigned spaces, which were clearly marked and were easily accessible upon our arrival.  (Thank you Robby Royal)

Located on the local high school property, the festival area was spacious, which led to very little congestion, especially during turn in times.

One of the largest crowds at an awards ceremony witnessed hometown team, Rescue Smokers take Reserve Grand Champion. Then, it was back-to-back victories for Captain Jack’s Freedom BBQ, for Grand Champion.

Catch the broadcast of the awards ceremony HERE!

As a cook team, I very much appreciated the music and entertainment was halted for the announcement of the BBQ Cook-Off winners.

Despite our disappointing finish, we thoroughly enjoyed the reunion with our barbecue family.  Smokin J’s Barbeque will return to the Fire Ant Festival in 2019.

And look out fellow cook teams – we will be back in full force at the BBQ & Brews Cartersville event!

Smokin J's Barbeque We Want Que

JoAnn of Smokin J’s Barbeque and Stephanie of We Want Que turning in loin samples. Photo courtesy of Greg Hoyt.

 

 

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Big Green Egg Chicken Wings

Chicken Wings Big Green EggFor any big sporting event weekend, I want to smoke up chicken wings in the Big Green Egg.

  • Chicken is relatively cheap.
  • Wings cook up quickly.
  • They freeze easy, so you can have them readily on hand.
  • Chicken wings can adapt to almost any flavor you desire.

Let’s examine some best practices if you want to smoke up some tasty wings for your next sports celebration.


Storage of Chicken Wings

As I said, chicken wings, if bought in bulk, are relatively cheap.  I purchase mine in 20 lb. frozen  bags at my local warehouse club.  They are already cut into drumettes and wings.  Fresh chicken wings at my local supermarket are not cut and I don’t really feel like getting a cleaver out and going crazy cutting through the bone.

I bring home the BIG bag and start dividing for smaller portions – #cookingfortwo

FoodSaver

FoodSaver FM2000-FFP Vacuum Sealing System with Starter Bag/Roll Set, Black

Using my trusty Food Saver, I package up 10-12 wings per bag, leaving plenty of room at the seal of the bag.  For easy storage, the wings/drumettes will be in one, flat layer, so I can store them upright in the deep freezer.

This is the basic FoodSaver and comes with a starter roll of bags.  An incredible wise investment (under $100) for any family who buys food in bulk or is like me, lives 45 minutes from the nearest grocery store.

Make sure to label and date your packaged food before placing in your deep freezer.


Preparing Chicken Wings

John Henry's Sugar Maple Rub

PURCHASE BY CLICKING

I have found there are two good methods for thawing your chicken wings; both can be done the day you decide to eat them.

  1. You can submerge your FoodSaver bag, with the wings still sealed inside, in a sink of cool water for about 25-30 minutes.  They will be thawed enough for cooking on a grill, Big Green Egg or Stump Smoker.
  2. Get a large, rimmed baking sheet; line it with aluminum foil (for easy clean up); top the baking sheet with a wire cooling rack.  Making a single layer, spread out the wings on the wire rack. Make sure to leave plenty of room around each wing.  Allow to sit at room temp for about 20 minutes, then flip them.  After 40-45 minutes, they should be thawed enough for the Egg, smoker or grill.

Regardless of which thawing method you use, make sure to pat the chicken dry, using paper towels, so your rub will adhere.


Fire Up the Big Green Egg

Fire up the Big Green Egg or whichever cooking device you prefer.

About 15-20 minutes before you are ready to smoke, apply your favorite rub.  Because I don’t care for spicy wings, we are using a sweet rub, John Henry’s Sugar Maple Rub.

Use the wire rack/sheet pan set up for applying your rub.  Make sure to coat each wing; all over.

Chicken Wings Big Green Egg

Place the wings on a clean grate, over INDIRECT heat; which means installing your Big Green Egg plate-setter, so as to disperse the heat around the edge of the grate.  Keep the wings close to the center of the grate.

Chicken Wings Big Green EggSprinkle a light coat of rub over the wings.

Control the egg to maintain 350º.  Do not leave the wings for an extended amount of time.

After about 20-25 minutes, the wings should be ready to flip over.

Wings are done when they appear to have a  dark mahogany color and look crisp.

Verify an internal temperature of at least 170º. Make sure to temp several pieces.


Serving your chicken wings

Chicken Wings Big Green EggWhen the wings are done, place them on a clean wire rack, over a sheet pan.

Now is the time to sauce if you want to sauce your wings.  Because we used John Henry’s Sugar Maple Rub, the wings already have a sticky, saucy texture – no additional sauce is necessary.

After you sauce, place the wings back on the wire rack and allow to cool for about 10 minutes.

Serve accompanied by celery, blue cheese dressing and french fries.  -YUMMY!

Let us know how you smoke your chicken wings!

 

 

 

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Stump Smoker Cooks a Green Ham

Entertaining for a large crowd can be overwhelming, but not when you own a Stump Smoker.

Hosting a family gathering for about 25 people, we didn’t want to smoke the same ol’ pulled pork – although our family loves our version.

We decided to smoke a “green-ham.”  Which is a ham, usually the entire hind leg section of a pig, NOT cured, nor pre-cooked.

Typically, a green-ham is placed in a brine for an extended period of time; however, due to the difficulty of locating a green-ham (it took us two days), we injected our pork.

After visiting Vaughn Packing Company, we hopefully have found a new competition meat supplier. With a huge selection of beef and pork, we will be able to pre-order anything we need for competitions.

Injecting a Green Ham

After much research for ham injections, we discovered it was ideal, to treat a green ham, much like you prepare and smoke a pork shoulder.  This is enough for an 18 1/2 lb ham.

Injection Recipe:
2 cups apple juice
2 cups water
1 cup light brown sugar
1/2 cup table salt
3 Tablespoons soy sauce
3 Tablespoons Worcestershire Sauce

After purchasing the ham, it was placed in a cooler with ice.

The evening of the cook, the ham was removed from the cooler and injected around  7 PM.

After injecting, the ham was covered with foil, placed in a tray and left sitting outside. It was 30º outside.


Meanwhile, the Stump Smoker was started….see Doug’s FaceBook Live broadcast

Click for video

Dry Rub for the Green Ham

Since our family is familiar with our “home-cook” pulled pork, we used our Butt Rub Improved recipe.  Which is commercially available Butt Rub with a few added ingredients, courtesy of Smokin J’s Barbeque;  a good mix of heat and sweetness.

The rub was applied at approximately 9 PM.

See Doug’s FaceBook Live broadcast of applying the rub to the ham


The reliable Stump Smoker was heated to 235ºF. for two hours.

After putting in the ham in the smoker; peach wood and one yellow onion was added to the ash tray, at 10:50 PM.

The smoker remained at a consistent temperature all night long.

At 5:30 AM, after smoking for approximately 6 1/2 hours, the ham was removed and wrapped in aluminum foil.  The ham had a beautiful bronze color.

The ham was placed back in the smoker and was not removed until 1 PM.   After  approximately 14+  hours of cooking, it reached 190ºF.

The ham was removed from the smoker; the foil was pulled slightly back, to allow steam to escape and was placed in an insulated cooler to rest for an hour.  Ideally, it should have rested for an additional 1/2 hour.

Delicious Green Ham Results

The ham was brought inside; sliced and some shredded, much like a picnic butt.

Green Ham Stump Smokers Cooked ham Stump Smoker

Smoked Ham Stump SmokersChopped ham stump smokerWe could not believe the intense smoke ring on the ham.

The meat was tender and retained some moisture from the long cook.

 

Pig bowls Cooked ham Smokin J's Barbeque

We served the ham in our new “piggy” ceramic bowls. They were a hit!

If you would like more details about planning a large crowd dinner party, like what we did…check out JoAnn’s Food Bites article: A Dinner Party Strategy

 

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Smokin J’s Barbeque Welcomes Dixie Crystals

Smokin J’s Barbeque welcomes Dixie Crystals as a sponsor to our barbecue family.

In professional barbecue competitions, especially in the south, we use a lot of brown sugar and Dixie Crystals is helping us out by providing coupons for us to purchase their pure cane brown sugar, which  is non-GMO product and provides consistently delicious results.

Dixie Crystals

Dixie Crystals has a wide variety of products:

Why Smokin J’s Barbeque Uses Dixie Crystals

Our style of barbecue is on the sweet side; therefore, using a quality brown sugar is crucial to our success.

When heated, the sugars caramelize and become the brown crust of deliciousness you love. However, sugar can quickly change from buttery, or a butterscotch flavor – to – a bitter or burnt taste.  Part of the learning curve, is determining the exact temperature this change happens.  Of course, it depends on your cooking method; type of sugar and protein your using.

Dixie CrystalsWe love that Dixie Crystals is a high-quality sweetener, which contains no-GMO products and is gluten-free.  If you follow team member, JoAnn’s blog, JoAnn’s Food Bites, you will discover she is strongly opposed of GMOs (genetically modified organisms) in any food!

Because we are preparing competition barbecue for a panel of judges, it is important, none of our ingredients could instigate any common food allergic reactions.  Dixie Crystal sugar contains NONE of the eight FDA listed major food allergens.

As an added bonus, being from the great state of Georgia, we like Dixie Crystals southern heritage.  Originally known as the Savannah Sugar Refining Corporation, but in 1997, was acquired by Imperial Sugar Company, they have stayed in Georgia, helping propel Savannah, Georgia as one of the largest raw sugar ports in the world.


Thank you Dixie Crystals for your quality product and contribution to Smokin J’s Barbeque.

 

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Leftover Competition Pork in this Goulash Stew

A goulash is typically a stew made with some sort of protein and seasoned with spices, then cooked for an extended amount of time.

Smokin J’s Barbeque keep the trimmings off our competition meat, for the exception of the fat; bring them home and store them in the deep freezer.

Recently, I found TWO, two gallon zip lock bags in the deep freezer.  Frustrated, I decided to develop my own goulash recipe and use one of those 2-gallon bags as my protein.

Trim the Meat

Barbecue ribs leftovers Smokin J's BarbequeAfter thawing the meat, overnight in the refrigerator; I had to trim any remaining fat off the meat.  It is difficult to remove ALL the fat.

Most of the trimmings were off our St. Louis style, larger ribs; therefore, I decided to leave most of the bones intact for added flavor.

All the chunks of fat were discarded.   The ribs were grouped in clumps of 3-4, sprinkled with salt and pepper, then placed in a large slow-cooker.

Any small remnants of meat, I cut into 1-inch by 1-inch chunks, sprinkled with salt and pepper, then placed them in the large slow-cooker.

Flavor Up the Stew

The following vegetables were added to the stew, on top of the rib meat (I did not pre-cook any of these ingredients:

  • 1 1/4 medium onions – finely chopped
  • 4 carrots finely chopped
  • 1 green bell pepper finely chopped

 

Leftover Barbecue trimmings meat pork

This is my soffritto – Italian flavor base

 

Other ingredients:

1 fennel bulb, stalks removed, finely chopped

Leftover barbecue pork stew28 oz. can crushed tomatoes flavored with basil

1 Tablespoon fresh, minced garlic

2 bay leaves

1 Tablespoon dried, rubbed sage

1 Tablespoon dried, ground oregano

1 Tablespoon dried, thyme

1 Tablespoon Kosher salt

3/4 Tablespoon ground black pepper

1 Cup dry sherry

2 Cups low sodium chicken broth

Directions for Leftover Pork Goulash Stew

Set slow cooker to high for 2 hours; then cook on low for an additional 5 hours.

Turn off slow cooker;  allow to cool and place crock in the refrigerator overnight.

Second day: Leftover Barbecue Pork Stew

Because the leftover barbecue pork has fat attached, this second day step is necessary.

Remove crock from fridge.  Using a spoon, remove the accumulated fat from the top of the stew. Discard all fat.

leftover barbecue pork stew

Place crock back into cooker and set to low for 6 hours.

After 6 hours, remove any remaining bones.  Using two forks, shred any remaining large chunks of meat.  Remove and discard two bay leaves.

Place meat back into to slow cooker.

Serve stew over accompanying white rice or southern cornbread.

I made enough stew to freeze several portions for easy meals.

Leftover barbecue pork stew

 

 

 

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