On Saturday night, I prepped two whole chickens with a Southern Succor spice rub. On Sunday, I set up two Pepsi cans with spices, onions, garlic, spice rub, beer, and cider vinegar and perched those two chickens on them to get a good smoky grilling. On Monday, I deboned those chickens and put together a huge pot of barbecue chicken soup and then dumped it all into a slow cooker for an overnight simmer. On Tuesday, at mid-day, I ladled out bowls of steaming rich goodness and was well-satisfied on a 40°F windy first day of December.
"BBQ Chicken Soup," from the folks at the Big Green Egg website.
"Southern Succor Pork Rub." In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press (2003), p. 27.
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