In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Wood fired oven-rustic turkey soup

Discussion in 'The Smokehouse' started by fishingpol, Feb 11, 2018.

  1. fishingpol

    fishingpol

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    It is a rainy and dreary day here in New England, and the wife is fighting off a cold. I had some frozen turkey and stock in the freezer to use up. I hacked a chunk of turkey off the breast and thawed the stock. Into a crock along with carrots, celery, onions and spices.

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    I fired the mud oven up for just over an hour and pushed the coals to the edges. The crock went in for two hours for a low boil. I set a pan of rolls in and added dutch egg noodles into the soup for another 45 minutes.

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    Rolls were just about done.


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    I used the wood cooking door for most of the cooking time. The rolls and soup smelled amazing every time I went outside. I brought the crock in and shredded the turkey. Back into the soup it went.

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  2. Well Seasoned

    Well Seasoned Administrator

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    Same reply as always.....:drool:



    This gives me a thought. Perhaps making a nice turkey chili or such, and home made bread bowls to eat it out of.
     
  3. DaveGunter

    DaveGunter

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    Ditto
    image.jpg
     
  4. fishingpol

    fishingpol

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    That sounds good. I have to do something with the rest of the frozen breast meat. I'm kind of at the point of using up what I put up for the winter. Can't be many more weeks of winter left here.
     
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  5. JIMBETHYNAME

    JIMBETHYNAME

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    Lol, the first pic in the oven I didnt realize thats the color of the pot. I was like " that mofo is hot"
     
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