Recipe By: BGE 2010 Cookbook
Serving Size: 8

Summary:

Equipment: Porcelain coated grid, dutch oven.
Set the EGG for direct cooking with the porcelain coated grid. Preheat the egg to 450 F. Preheat the dutch oven on the grid for 10 minutes.

Ingredients:

12 ounces bacon, diced
1/4 cup basic bbq rub, see recipe
1 1/2 pounds tomatoes, chopped
1 whole yellow onions, chopped
1/4 cup garlic, minced
1 whole chipotle pepper in adobo
12 ounces Sun King Beer
4 cups chicken stock
2 cups ketchup
1/4 cup yellow mustard
1/2 cup apple cider vinegar
1 cup light brown sugar, packed
2 tablespoons worcestershire sauce
2 ears corn, cut off the cobb
1 lb. tomatoes, grilled and chopped
3 cups lima beans, cooked and drained
4 whole chicken breasts, smoked and shredded
1 teaspoon black pepper

Directions:

Place the bacon in the dutch oven, close the lid and cook until crisp. Using a slotted spoon, transfer the bacon to a small bowl lined with paper towels and set aside. Reserve the bacon fat in the dutch oven.

Add the bbq rub to the bacon fat and cook for 1 minute. Add the tomatoes, onions, garlic, and chipotle and cook for 2-3 minutes, until the onions are translucent. Slowly add the beer, stirring with a wooden spoon to deglaze. Add the chicken stock, ketchup, mustard, vinegar, brown sugar, and worcestershire sauce. Leave the dutch oven uncovered, but close the lid of the EGG. Simmer for 30 minutes, or until the soup has thickened slightly.

Remove the dutch oven from the heat. Puree the soup using and immersion blender or carefully spoon it into the bowl of a food processor fitted with the steel blade, process until smooth, and return to the dutch oven. Add the corn, grilled tomatoes, lima beans, chicken, and pepper and stir until completely combined. Serve topped with the reserved bacon pieces.

This recipe was featured at our EGGfest on August 28, 2010