Brunswick Stew

Tuesday, November 9, 2010 @ 03:11 PM

This is a recipe that I came across through a forum that I love to visit. It is The Texas BBQ forum. It is a place where people that love to cook, grill, smoke or barbecue, can go to find ideas, share recipes, talk about competition barbecue, or just vent if need be. I have found the sight very helpful, and everyone there to be quite friendly. If you need advice about a BBQ smoker that you are thinking about building, or tips on preparation or procedure of grilling a certain kind of meat, there is always someone there who has experienced it and will be willing to lend a helping hand.

This recipe for Brunswick Stew apparently came originally from Smokey Bones (a BBQ and Grill restaurant).

It is suggested that this recipe is great for tailgating and game day parties. If you are tailgating and you don’t have a generator or electricity, use your conventional turkey fryer. They are not just for deep frying. You can stew, steam, and boil with these versatile cookers. Make a double or triple batch with your propane Bayou Classic 30 qt turkey fryer kit. It is just another added plus of having a conventional turkey fryer to cook in.

1\2 chicken

6 cups water

2\3 cup ground beef

4 cups onions, diced

3\4 pound smoked pulled pork (can substitute ground pork. If doing this add 1\2 tsp liquid smoke to the stew).

1 28 oz. can crushed tomatoes

2 14 oz. cans diced tomatoes, juice included

3\4 cup catsup

1 tbsp. mustard (yellow or brown)

1\4 cup Worcestershire sauce

3\4 tsp. hot sauce

1-1\2 tsp salt

1 tsp. black pepper

2 tbsp. granulated sugar

1\4 cup barbecue spice

2 15 oz. cans cream style corn (some people add beans and peas too).

Cut the chicken into pieces. Place it in the stockpot, cover with the water and bring it to a boil. reduce heat. Cover and simmer for about 30 mins. Remove the chicken and strain the stock. When the chicken is cool, remove the skin and bones. Tear the meat into small pieces. (You can substitute chicken broth and boneless, skinless or smoked chicken).

In a large cast iron skillet, brown your ground beef (If using ground pork, brown along with the beef).

Add the onions and cook for about 8 mins. Add chicken and pulled pork. Stir and cook for about 5 mins. Transfer the meat mixture to the stockpot of your turkey fryer. Add your reserved chicken stock (about 4 cups).

Stir in all of the remaining ingredients. Bring to a boil, then reduce heat and simmer for about an hour. Stir occasionally, adding more stock if needed.

For all intensive purposes, I made this recipe all my own. I made it in a slow cooker. I made it with leftovers, and I put no creamed corn in the pot. My own version consisted of all leftovers.  Leftover meatballs and beef gravy. Leftover pulled pork and sauce. Leftover pork chops and a Guinness au jus sauce. I had no BBQ spice so I used about a 1\2 cup of Sweet Baby Ray’s BBQ Sauce). Fresh boneless chicken cut up. Fresh onions, and fresh green peppers. Put in slow cooker and cooked all day.

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