At Woody’s Bar-B-Q, we’ve spent the last 43 years building a reputation on serving up heaping helpings of our slow-smoked BBQ with a smile. It’s not uncommon for us to receive requests for to go boxes when guests dine-in so they can take their leftovers home. We are also proud to offer our meats by the pound, making them ideal for take-home orders. While many of our patrons enjoy them slathered in our original recipe BBQ sauces and served alongside our comfort food sides, we also encourage you to use them in your own favorite recipes. Grab a spoon, folks! January is National Soup Month, and we’ve dug up three tasty recipes that showcase our slow-smoked meats at their core…
The Ideal Answer for Woody’s Texas Beef Brisket…
Asian Fusion Beef Brisket Noodle Soup (serves 4-6)
1 lb. Sliced Texas Beef Brisket
8 cups/64 ounces Beef Broth
¼ cup Soy Sauce
½ cup Matchstick Carrots
2 bulbs of Bok Choy – Chopped
2 Radishes – Sliced Thin
2 tbsp Fresh Ginger
2 tbsp Fresh Garlic
3 tbsp Brown Sugar
2 tsp Cumin
½ tsp Clove
1 tsp Cinnamon
2 packages of Ramen Noodles
Green Onions, sliced to use as garnish
Mix broth and soy sauce, then bring to a boil in a stockpot. Add brisket, ginger, garlic, brown sugar, cumin, clove and cinnamon and lower heat to let simmer for an hour. Add carrots and simmer for an additional 15 minutes. Add ramen noodles, bok choy and radishes for the last 5 minutes of cook time. Spoon into bowls and garnish with green onions.
The Ideal Answer for Woody’s Bar-B-Q Chicken
“Homemade” Chicken Noodle Soup (serves 4-6)
Whole Woody’s Bar-B-Q Chicken, Pulled from the Bone and Cut into Bite-Sized Pieces
8 cups/64 ounces Chicken Broth
1 tbsp Olive Oil
3 Carrots, Cut into Round Slices then Quartered
3 Celery Stalks, Cut into Bite-Sized Pieces
1 Yellow Onion, Diced
2 tbsp Fresh Garlic
1-2 Bay Leaves
½ tsp Thyme
½ tsp Black Pepper
1 9 oz package of Fresh Fettucine or Linguine Noodles
Warm chicken broth to a simmer in stockpot. In a skillet, heat the olive oil, then add onion, carrots, garlic and celery. Sauté for 5 minutes then add to chicken broth along with chopped chicken, bay leaves and seasonings. Simmer for 1 hour, then add fresh noodles for last 5-10 minutes of cook time. Spoon into bowls and enjoy – pairs well with a perfectly prepared grilled cheese sandwich!
The Ideal Answer for Woody’s Carolina Pulled Pork
Southwestern Posole Soup (serves 4-6)
1 lb. Woody’s Carolina Pulled Pork
4 cups/32 ounces Chicken Broth
1 can of Beer
1 tsp Cumin
1 tsp Oregano
1 tsp Garlic Powder
1 tsp Paprika
1 can Diced Tomatoes (do not drain)
1 can Yellow Corn (do not drain) – Can Use Hominy for More Authenticity
1 can Pinto Beans (do not drain)
Fresh Cilantro (for garnish)
Small Red Onion – diced (for garnish)
2 cups Shredded Cheddar (for garnish)
1 cup Sour Cream (for garnish)
Hot Sauce (to taste)
Combine broth and beer in stockpot and bring to boil. Lower to simmer and add pork, seasonings, tomatoes, corn and beans. Let simmer for 1 hour. Spoon into bowls and add cheese, sour cream, cilantro and red onion as toppings. Serve and enjoy!
If you prefer to let someone else do the cooking, you can STILL celebrate National Soup Month with Woody’s Bar-B-Q. Our legendary Brunswick Stew is available for dine-in or take-out at all our locations. To find the Woody’s Bar-B-Q near you and view the rest of our menu, please visit www.Woodys.com. For more recipes, be sure to sign up for our Smokin’ Sentinel e-news. In addition to culinary creations for you to try, it also features our latest news, special offers, coupons and more delivered right to your inbox each month. Sign up HERE: https://bit.ly/3vx2n2m.
KB 1/3/23
