BBQ Pork Sandwiches and Chicken Soup with Noodles and Rice make for a Great At Home Buffet.

We finished the pork off in the crock pot simmering in sauce.
We threw together an impromptu buffet line on Labor Day serving a Soup and Sandwich menu for whoever dropped in for a visit.  I didn't really call anyone.  All of our family knows they are welcome and to just come if they would like to.  I have always had plenty on hand.

Brian started off Sunday afternoon smoking a dry rub seasoned boned pork but using dark beer, onions, oranges, and peaches in the water bath of his gas smoker.  He loaded it with water soaked apple wood chips and set the temperature at 275 degrees F. for 3 hours.

We had a big storm blow up and it was getting late in the day and neither one of us wanted to stay up all night watching the pork so we pulled it off with an internal temperature of 150 degrees F.  Next we wrapped it in foil and stashed it away in the refrigerator and headed off to bed.

Monday around noon I cut the undercooked but smoked pork into 3 pieces to fit into the crock pot with it's accumulated juices and a can of root beer and set it on low and moved on to a  pumpkin pie I planned to go along side the cookies from the previous evenings  baking.  When it is fork tender remove the meat and shred it removing any fat and membrane.  Discard the cooking juices.  Return the meat to the slow cooker and add your favorite sauce.  We like a combination of apple juice mixed with Bulls-eye BBQ Sauce and hot sauce.

NOTE:  I have made great pork BBQ entirely in the crock pot by cooking the whole time in the crock pot and using the root beer.  Just start much earlier in the day.  6-8 hours on low heat.  Drain the cooking liquid off and discard. Shred meat removing any fat or membrane and add your favorite sauce.

Chicken Soup is always a winner,
Ingredients for Chicken Soup with Noodles and Rice:

4-6 quarts chicken stock
2-3 large chicken breasts
1 large onion diced
4 diced carrots
4 ribs of celery diced
2-3 C. cooked rice
1 package old style noodles
chicken bullion cubes
olive oil

This is a soup that can vary depending on how much you want to make.  I made a lot and used 6 quarts of stock.

Preheat the oven to 400 degrees and season the chicken.  Slather a half sheet or other suitable pan with olive oil and place the chicken onto the prepare pan.  drizzle a bit of oil over the chicken and roast it 45 minutes of until the juices run clear when pressed.

Meanwhile simmer the carrots, onions, and celery in the stock until tender.  Taste the stock and fortify with bullion cubes if needed to enhance to a full flavored soup base.  Turn the heat back to it's lowest setting for now and just let it steep.

Cool the chicken enough to either shred or dice, whichever you prefer.  I sort of do a little of both!

About 40 minutes before serving time bring the stock to a boil and add the chicken.  Return to a boil and add the noodles.   Ten minutes before serving time add the cooked rice.  I like to use cold cooked brown rice for a nice shot of nutrition and texture.  Use whatever your family likes or what you have on hand.

We set out the bowls, buns, condiments, filled the ice bucket and announced dinner was served!

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