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Finally, the Brunswick Stew is ready for Halloween

mb168mb168 Posts: 265
edited 4:24PM in EggHead Forum

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[p]I started a butt at 5:30PM Monday and when it was done yesterday I wrapped it up and threw the chicken pieces on the egg, then pulled it all last night.[p]At noonish today I started the stew and it's been simmering ever since. The wife thought it was a little warm, too many "dashes" of Hell's Fury and cayenne for her taste, so I had to add a little more of everything else, thats why it's close to the top after eating a bowl but I'm pretty pleased at my first attempt at Brunswick stew, much less on the egg. I used the recipe on the forum here except for the Hell's Fury. I had several recipes given to me that called for using cans of Castleberrys meat but the egg smoked butt and chicken is the ticket, worth the labor.

Comments

  • Foxy-QFoxy-Q Posts: 28
    mb168,
    Looks wonderful. Whould you mind sharing the recipe?
    Thanks,
    Foxy-Q

  • mb168mb168 Posts: 265
    Foxy-Q,[p]I followed the recipe here on the forum (with one spice change) but here it is;[p]Basic Georgia style Brunswick Stew[p]Ingredients:
    • 2 Cup Barbecued Pork - Chopped
    • 2 Cup Cooked chicken - Chopped
    • 1 Cup Barbecue Sauce
    • 2 Tbs Butter
    • 2 Cup Crushed Tomatoes
    • Whorcestershire Sauce
    • 1 Cup Onions - Chopped
    • Cayenne Pepper Sauce (I used cayenne powder and Hells Fury Habanero Hot Sauce)
    • 1 Can 10 oz can White Corn
    • ¼ tsp Salt & Black Pepper
    • 1 tsp Garlic - Finely Chopped [p]
    Preparation Directions:
    • Slow cook a Boston Butt for the barbecued pork and chop. 1+/- lb. = 2 cups. Do not chop too fine, about the size of your thumb nail.
    • Cook the chicken, it can be grilled, boiled, broiled or fried (I used the egg). A small hen is about 2-½ cups. Do not chop too fine. (I used thighs, legs, and wings)[p]
    Cooking Directions:
    • Melt butter in a Dutch Oven (cast iron are best).
    • Add onions and cook till tender, then add the garlic, tomatotes and corn.
    • Simmer 5 minutes.
    • Add pork and chicken.
    • Cover and simmer slowly for 1 hour.
    • Add salt and black pepper, Worcestershire Sauce, Cayne Pepper Sauce to taste and Barbecue Sauce.
    • If mixture is too thick add a small amount of water (beer works fine).
    • Taste.
    • Adjust seasonings if necessary.

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