SMOKEY BONES BRUNSWICK STEW
Makes 12 (1-1/2 cups) servings
Ingredients:
1/2 chicken (about 1-1/2 pounds)
6 cups water
2/3 pounds ground beef
1-1/2 pounds onions, diced (about 4 cups)
3/4 pounds smoked pulled pork (or 1 pound ground pork, see note)
1 28-ounce can crushed tomatoes
2 14-ounce cans diced tomatoes in juice
3/4 cup ketchup
1 tablespoon of yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoons hot sauce
1-1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 15-ounce cans cream-style corn
Preparation:
• Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
• Remove chicken and pour stock into a bowl or large measuring cup.
• When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
• In a large skillet, cook beef over medium heat until about half done.
• Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
• Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
• Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
• Stir occasionally, adding stock if needed.
Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.
Recipe from Spanky's Seafood Grill & Bar
First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French's Yellow Mustard
¼ cup white vinegar
Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice
Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later).
Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours
Yields 1 gallon
BRUNSWICK STEW (SOUP)
1 tbsp bacon fat
1 large onion, sliced
1 lb beef stew meat -- in bite-size
1 tbsp flour
1 chicken, cut in half
1 lb baked ham (leftover)
8 cup cold water
1 tbsp salt
fresh ground black pepper
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 large can tomatoes
2 medium potatoes, diced
1 cup frozen corn kernels
1 cup frozen lima beans
1 cup frozen okra, sliced
1 cup frozen green beans
1/4 cup fresh parsley, chopped (garnish)
In a large heavy kettle, heat bacon fat and add onions. Sauté until lightly browned.
Dust beef with 1 tablespoon of flour, add to kettle along with chicken and brown.
Add the ham, cold water, salt, black pepper, thyme, and red pepper flakes. Bring to boil then reduce heat and simmer for 2 hours covered, or until meat is tender.
Remove meats from stock and strain stock. Skim any excess fat from stock, and return to kettle. Remove chicken from bones, discard skin and cut into bite size pieces.
Return meats to kettle adding all remaining ingredients except for okra, beans and parsley. Bring to boil and simmer, covered, for 45 minutes.
Add okra and green beans and cook for 15 minutes longer.
Garnish with chopped fresh parsley.
GEORGIA BRUNSWICK STEW (Yields 1 gallon)
FOR THE SAUCE:
In a 2 1/2 quart sauce pan, over low heat, melt:
1/4 lb of butter
ADD AND BLEND UNTIL SMOOTH:
3 1/2 cups Catsup
1/2 cup French's Yellow Mustard
1/2 cup white vinegar
ADD AND BLEND UNTIL SMOOTH:
1 tablespoon chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. Worcestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice
ADD:
1/2 cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce.
THEN THE STEW:
In a 2 gallon pot, melt:
1/4 lb of butter
ADD:
3 cups small diced potatoes
1 cup small diced onion
2 cans (14 1/2 oz. each) chicken broth
1 lb baked chicken (white and dark)
8 to 10 oz. smoked pork
Bring to a rolling boil, stirring until potatoes are near done.
ADD:
1 (8 1/2 oz.) can early peas
2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)
1/4 cup prepared sauce (from above recipe)
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke
1 (14 to 15 oz.) can creamed corn
Slow simmer for 2 hours.
KENTUCKY BURGOO
1/2 gallon chicken stock
1/2 gallon beef stock
1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
1 cup tomatoes, diced
2 large carrots, diced
1 large onion, diced
1 large potato, diced
1 stalk celery, diced
1 small green pepper, diced
1/2 cup okra
1/2 cup yellow corn
1/4 cup lima beans
1/4 cup peas
2 teaspoons garlic, minced
1 ounce Worcestershire sauce
salt and pepper to taste
Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.
TIN CAN BRUNSWICK STEW
2 cans barbecue beef
2 cans barbecue pork
2 cans chicken
2 cans lima beans
2 cans corn niblets
2 cans stewed tomatoes
Mix all ingredients (including liquids) together in crock pot.
Cover and cook in crock pot (low heat) 4-5 hours.
BRUNSWICK STEW
1 (10 oz.) can Castlebury BBQ pork
1 (10 oz.) can Castlebury BBQ beef
1 (10 oz.) can chicken, cut in small pieces
2 cans (16 oz. each) cream style corn
2 tbsp. BBQ sauce
1 tsp. Tabasco sauce
1 onion, chopped
1 quart can tomatoes, crushed
In large pot add all ingredients, bring to boil, stirring often. Reduce heat and simmer until onions fully cooked.
LARGE POT BRUNSWICK STEW (CHICKEN MUDDLE)
Serves about 100 people
14 hens
3 lbs. middling meat (bacon or fatback)
8 lbs. chopped onions
35 lbs. chopped potatoes
6 gallons tomatoes
7 gallons butterbeans
5 gallons corn
2 lbs. butter (not margarine)
Red pepper, black pepper, salt and sugar to taste
In an iron pot, outside, cook hens and middling meat until half done. Add onions and continue cooking until hens are done. Remove all bones.
Add potatoes, cook to pieces, then add tomatoes and butterbeans. Cook stew until well done.
Add corn and butter and cook until corn is done. Season throughout cooking. Cook stew to desired thickness. (Approximately 7 hours cooking time.)
Brunswick County, Virginia claims this stew as having originated in their County. Folks who disagree call it Chicken Muddle. It is best served with cornbread.
http://query.nytimes.com/gst/fullpag...53C1A965958260