Beef Barley Soup

DMW

So when @cazzy mentioned those that make soup in their egg, yeah, I knew I would be that guy to post it. In great detail

I used this recipe roughly:

http://www.npr.org/2012/02/21/147202253/the-secret-strength-of-beef-soup

Put a char on the soup bones and onion:

Into the dutch oven:

Added salt, pepper, worcestershire, soy, and water to cover and back in the egg. I added the plate setter because my dutch oven has legs and wobbles on the grid. The plate setter is nice and shiny white because I just had it replaced this week.

Carrot, celery, and parsnips sauteed and waiting patiently:

Once the meat was nice and tender I removed from the egg:

Got the meat out on a cutting board while I fished out the onion. Shredded the meat up, added the root veggies, and all went back in with the barley.

While that was cooking I sauteed the mushrooms.

Added them to the party for about 10 minutes and here it is:

Just before the mushrooms went in I tasted it and it needed a little something. Dug through the rub cabinet and came up with Dizzy Pig Cow Lick. Added a bit until it tasted right.

This was really good, and I'll be doing it again. Some of the family didn't care for the parsnips much (SWMBO and big guy), so I will probably substitute potatoes next time.

This would be perfect for a cold evening, though it is about 10* above average temps here today.

johnmitchell

That looks killer...This will be my first Fall/Winter with the Egg and am looking forward to doing these types of cooks on the egg..Thanks for posting..

yzzi

Too many fall and winter items to make in the 6 weeks of fall/winter in Florida :-(

DocWonmug

I am a big soup fan, and this looks great. Thanks

Eggcelsior

Very nice!

SGH

Looks awesome sir! I could go for about 3 gallons of it about now!! Excellent cook.

SkinnyV

Great post and pics

DMW

Thanks everyone. The weather this week was a tease of the fall. Today it is above 80*.

Anyway, looks like today is turning out to be a beefy day.