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St Louis Ribs and Spatchcock Soup

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Richard Fl
Richard Fl Posts: 8,297
edited November -0001 in EggHead Forum
Just couple of ol' St Louis ribs with Blue Smokes Guilded Splinter Rub and some Thai soup, Tom Kha Gai,made with left over spatchcock chicken. Little hot for hot soup, 94F and counting, but was in the mood and the ribs were hot already.

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Indirect 250 4 1/2 hours.

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Comments

  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,998
    Hi Richard, how have you been? I hope you are egging and drinking and coming up with new recipes, as always.

    Too hot for soup??? Ya think??

    Faith
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • cookn biker
    cookn biker Posts: 13,407
    Nice Richard!! Stay cool!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Little Chef
    Little Chef Posts: 4,725
    Richard...The ribs look great!! But I wanted to see the soup!!! :woohoo: Any pics??? Anything Thai, Korean, Viet....I am ALL over!!
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  • BENTE
    BENTE Posts: 8,337
    looke good richard!!!!

    long time no speak i hope alls welll with you ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Richard Fl
    Richard Fl Posts: 8,297
    The soup was just a pot on the stove a little dark due to the tamarand.

    Soup, Chicken, Coconut, Galanga, Tom Kha Gai, Thailand


    INGREDIENTS:
    1 Lb. Chicken Breasts
    6 Cups Chicken Broth
    3 14 Ozs. Can Coconut Milk
    2 12 Ozs Can Straw Mushrooms
    3 Stalks Lemon Grass
    10 Kaffir Lime Leaves
    2 Lemons, Juice Of
    2 Lbs Boneless, Chicken Thighs
    1 Pkg. Tom Ka Premix Paste
    1/3 Pkg Tamarand Soup Base
    3 Tbs Chili flakes
    3 Tbs Galanga
    3 Tbs Bean Paste
    6 Tbs Fish Sauce
    1 Bunch Cilantro




    Procedure:
    1 Mix all in a large heavy duty cooking pan. Bring to a slow boil and let simmer for 10-15 minutes. The lemon grass stalks in 1-2 inch pieces crushed and the kaffir leaves may be left when served but not eaten. When cooking leave the lemon pieces for additional flavor.
    2 Use the cilantro as garnish.


    Recipe Type
    Soup

    Recipe Source
    Source: Richard Howe

    2010/06/27--Richard Fl.

    Took 1/2 basic recipe and used the breasts and boneless thighs of a spatchcock chicken. Great flavor, even if the weather temperature is 95F today.
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  • eenie meenie
    eenie meenie Posts: 4,394
    Richard, the ribs look great. The soup sounds yummy. Hope you ate it inside! Sounds as if you have the temps as Ohio. I am suffering with this heat and humidity.
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  • Little Chef
    Little Chef Posts: 4,725
    Thanks Richard!! Yep...contains all the ingredients I hold dear!! I will try it soon, thanks!
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  • Little Chef
    Little Chef Posts: 4,725
    Buck up Bunky... :woohoo: ....You'll be suffering with snow again soon enough. :laugh: Enjoy it while you've got it....Or should we start calling you Goldilocks?? :blink:
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  • Richard Fl
    Richard Fl Posts: 8,297
    I have some leftovers. You and Tim might consider a quick trip up the coast. I make a beef version that the Poolman would enjoy.
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  • Mainegg
    Mainegg Posts: 7,787
    Good morning Richard! those look pretty good. any leftovers???
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