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The Orginal Brunswick Stew from Brunswick, GA

GrumpaGrumpa Posts: 861
edited 5:16AM in Sides
• 1 3 lb Chicken• &#189 tsp Dry Mustard
• 1 lb Lean Beef• &#189 Stick of Butter
• 1 lb Lean Pork• 3 Tbs Vinegar
• 3 Medium Onions• 2 can Small Butter Beans
• 4 can Tomatoes• 2 can Creamstyle Corn
• 5 Tbs Wochestershire Sauce• 1 can Small English Peas
• 1 ½ Bottles Catsup• 3 Small diced Irish Potatoes (Optional)
• 1 tsp Tabsaco Sauce• 1 Box Frozen Sliced Okra (Optional)
• 2 Bay leaves
• ½ Bottle Chili Sauce

InstructionsPlace Meat in large heavy pot. Season with salt and pepper. Add Onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool. Tear meat into shreds and return to stock.Add next 8 ingerdients and cook 1 hour, stirring occasionally to prevent sticking. Add all remaining ingerdients and cook over low heat until thick.
NotesInstead of boiling the meats, I like to smoke them in the BGE then, procede with the remainder of the recipe.Number of Servings: Time to Prepare:
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