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The Grand Slam - Chicken Lamb Beef Ham Stew

caliking
caliking Posts: 19,780
in EggHead Forum
Time to clean out the freezer. I found some beef stock from when i made beef tongue, chicken wing tips that I had been saving to make chicken stock, lamb stock (courtesy of Little Steven), and a ham bone from when I egged a ham over the holidays. 
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Grilled the wing tips first, with Cow Lick and mesquite for smoke. 
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Sauteed some onions, bay leaves, cumin, garlic, and carrots. Added the meats, the stocks and let everything get happy on the egg for a few hours. Cayenne, Vietnamese curry powder, and Slap Ya Mama Red and White Pepper for seasoning. 
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Turned out great for a completely random recipe. The texture is reeeaaaallly good since the collagen from the ham bone and wing tips rendered into it. Into the fridge so that the flavors can mingle.
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 I'll post an update when its ready to be consumed :)

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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