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+++Enter At Your Own Risk+++ At the gentle nudging (I said gentle y'all) of a few friends, I have started these blogs in order to share my culinary goings-on and daily misadventures through my own brand of humor (ok, sarcasm). I just write about stuff! At 50, I have learned that living has gotten in the way of life - and I am going to blaze my own personal trail to fun (hopefully)! If it is feminine, great. If it is not, so much the better! Hopefully fun that does not land me in jail............

Thursday, September 26, 2013

Brunswick Stew

This is another of my Fall, Harvest Time, favorites to be served with the Autumn Salad, Apple Cheese Ball with Crackers, and maybe that Appalachian favorite - Dried Apple Stack Cake...

Brunswick Stew

There are conflicting claims as to where Brunswick Stew originated. Brunswick Georgia? Brunswick County Virginia?

Hard to say – but one thing is clear to me – this is good stuff!

Brunswick stew was reported to be traditionally cooked in a huge pot over open flames. I do not have that option, so I use a heavy stockpot.

Obviously cutting the recipe down IS an option. This makes a lot of stew – and as far as I can remember – it does freeze and reheat fine. Just be careful not to burn it when reheating. I prefer to reheat on the stove, not in a microwave. I believe adding a little water and reheating just develops the flavor further.

Also, as I normally tell you all that a recipe on here is not rocket science, and to feel free to change things up a bit, or a lot, - I am NOT going to say that about this one. I feel you need to stay mostly true to this receipe.

Options: This stew can be made with just chicken (1.5-2lbs) but the smoked pulled pork really adds to the flavor. Unfortunately, if you do not have your own smoker – it does also add to the cost of the stew as well. I like using smoke pulled pork and smoked pulled chicken. Smok'n!!!!!!!!!!

The ingredients sound StRaNgE to say the least, but it does not matter because they work BeAuTiFuLlY!!!

The sauce:

In a sauce pan, over low heat, melt ¼ cup of butter...

  • 1 ¾ cups ketchup
  • ¼ cup yellow mustard
  • ¼ cup white vinegar
Blend until smooth...

  • ½ Tbs. chopped garlic
  • 1 tsp. coarse ground black pepper
  • ½ tsp. crushed red pepper
  • ½ oz. liquid smoke
  • 1 oz. Worcestershire sauce
  • ½ oz. Tabasco sauce
  • ½ Tbs. fresh lemon juice
Blend again...

  • ¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for about 10 minutes.

Makes about 3 ½ cups of sauce.

Set aside...


In a 2 gallon (or so) pot, over low heat, melt another ¼ lbs. of butter.

  • 3 cups diced potatoes
  • 1 cup diced onion
  • Two 14 ½ oz. cans of chicken broth
  • 1 lbs. of baked chicken (white and dark)
  • 8 – 10 oz. smoked pulled pork
Cautiously bring to a rolling boil, stirring until potatoes are near done, then add:
  • One each 8 ½ oz. can of early peas*
  • Two each 14 ½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
  • The earlier "prepared" sauce
  • One each 16 oz. can of baby lima beans*
  • ¼ cup liquid smoke
  • One each 14 oz. can creamed corn (seriously, I do not like creamed corn, but if you substitute with regular corn – it is not nearly as good!)
Slow simmer for 2 hours.

Makes about 1.5 gallons.
*You can either use the liquid in the canned beans or not. Using it gives the option to cook down/reduce the stew if wanted. This is a fairly thick stew.

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