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Brunswick Stew

BGE Pit CrewBGE Pit Crew Posts: 149
edited 6:51AM in EggHead Forum
Hi all! I'm going to do the Brunswick Stew from the Smoke & Spice book. Question; the recipe says to use a smoked chicken or uncooked chicken. I am going to smoke one on the EGG. The directions say to put the whole chicken in the pot for an hour then remove and pull apart. Do you think this is just for the uncooked chicken? Any help is greatly appreciated. Thanks, Dana


  • jwitheldjwitheld Posts: 284
    BGE Pit Crew,
    it will be better if you use pulled pork instead

  • BGE Pit Crew,[p]Did a Brunswick Stew last week and used both a smoked chicken and pulled pork. It was great!

  • BGE Pit Crew,
    I would interpret that to mean only the uncooked bird. To me it doesn't make much sense to do so with an already cooked bird. JMHO.[p]One of the great things about Brunswick Stew is you can toss into the stew just about any type of meat, or combinations of meats, we normally would BBQ and it still comes out great.

  • ThatsmyQ,[p]Thank you all for the info! I'm sure it will be great. Dana
  • RhumAndJerkRhumAndJerk Posts: 1,506
    Actually you can use either a fresh bird or a smoked bird. The difference is in the finished product. Basically you are making your own chicken stock. If you start with a smoked chicken you end up with smoked chicken stock and let me tell you it is wonderful. In fact, YB gave me a recipe for a Smoked Chicken and Corn Gumbo that is outstanding.[p]Use smoked if you have it. Also, add some pulled pork too.[p]Hope this Helps,

  • RhumAndJerk,
    Thanks for the clarification. I would have interpreted the recipe incorrectly.

  • RhumAndJerk,[p]Just so I understand you correctly, I should put the EGG smoked bird in the pot for an hour, then remove and shred?
    Thanks for all the help, Dana

  • RhumAndJerkRhumAndJerk Posts: 1,506
    BGE Pit Crew,
    Sorry for the late response.

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