| Ingredients: |
- 2 1 # bags dry Split Peas
- 8-10 cups Chicken Broth
- 3-4 Ham Hocks or 1 meaty Ham Bone
- 2-3 sprigs fresh Parsley
- 1 cup Celery (diced)
- 1 cup Carrot (diced)
- 1 1/2 cups Onion (diced)
- 2-3 cloves Garlic (crushed)
- 1/2 tsp. Marjoram
- 1/2 tsp. Thyme
- 1 1/2 Tbls. Cow Lick Steak Rub
- 1-3 tsp. fresh ground Pepper
- 1 Bay Leaf
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| Instructions: |
Wash peas and place in a dutch oven with the chicken broth.
Place on the egg at about 350* dome temp. with plate setter (legs up) and bring to a boil.
Add remaining ingredients, bring back to a boil and let simmer, uncovered, for 2-3 hours or until peas are tender (add water as necessary as it simmers). You can reduce the dome temp. to about 300* during the simmer process.
Remove ham hocks or ham bone, shred with two forks and return to dutch oven.
Adjust seasoning.......the secret to this soup is plenty of pepper. Keep adding pepper, a little at a time, until you get a nice comfortable bite (to your taste).
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