Brunswick Stew

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datsbbq USER_AVATAR
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Brunswick Stew

Postby DATsBBQ » Mon Jul 22, 2013 3:00 pm

I had some Brunswick Stew last month in South Carolina and really liked it. Wanting to recreate it I research recipes but like BBQ sauces, there are thousands of them but no two the same. So I came up with my own.

In a decent size pot* combine:
two 15 oz cans of yardbird broth
One 28 oz can of whole peeled tomatoes
Two or three (depending on size) potatoes, peeled and cubed into stew size chunks,
Two or three carrots (depending on size, cleaned and sliced into stew size rounds,
Two or more tablespoons of hot sauce, pick your brand,
Bring to a boil, reduce heat and simmer uncovered until liquid reduces by a third (two or three hours)
Add:
One 15 oz can creamed corn
One 15 oz can butter beans (Lima's are more authentic but the Mrs don't like them)
One pound or more left over Q. I used smoked chuck. Pulled pork, sausage, brisket would work too.
continue simmering until a wooden spoon can stand up by itself -I like it a little on the thick side.

*better to error on the side of too big, as less of mess with the gravy spattering about cause the walls of the pot are too shallow.

Enjoy.

Great way to use up left overs and get some vegies into the diet.
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
papa tom USER_AVATAR
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Re: Brunswick Stew

Postby Papa Tom » Mon Jul 22, 2013 4:34 pm

And.........?
tarde venientibus ossa....
datsbbq USER_AVATAR
DATsBBQ
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Re: Brunswick Stew

Postby DATsBBQ » Mon Jul 22, 2013 5:17 pm

Its pretty dang good if I say so myself. Definitely going to make it again.
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee

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