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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pjoe\'s Brunswick Stew

Beef LoverBeef Lover Posts: 7
edited November -1 in Soups, Stews, Chilis

Ingredients

1 whole chicken 1 ½ lbs. Raw ground beef 2 cans white creamed corn 1 can white whole corn drained 2 cups catsup 1 ½ cups BBQ sauce – (use your favorite but the Kraft Honey is ours. Adds some sweetness) 2 Tbs Worcestershire sauce 2 large onions chopped 1 Qt tomatoes undrained 2 cups chicken broth salt and pepper to taste 1 can peas

Instructions

Cook the chicken until tender – Spatchcock works well, (give it some smoke), or you can boil it. Let it cool, remove from the bone and chop it very fine. Add all ingredients except peas to the broth. Cover and cook over very low heat for 3 hours stirring frequently. This will stick easily so keep a close watch on it. Add the peas to warm. Add additional broth as needed if it gets too thick.

Notes

Stir, Stir, Stir over low heat. It will stick in a heartbeat.

Number of Servings: Feeds a Crowd 12-15

Time to Prepare:

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