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Brunswick Stew
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Skydogg41
Posts: 17
I am making a stew this weekend. I was going to smoke my chicken and pork for the stew. If I use light smoke do you think it will make the stew taste funny?
Should just cook the meat without the smopke? Thanks for the help
Should just cook the meat without the smopke? Thanks for the help
Comments
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If it were me: I would use cherry wood.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I think the important thing to note is there is no right or wrong way to make Brunswick Stew. I used the recipe Grumpa (I think that's who just posted they made a big pot) like he did as a base and made it how I thought I would like it. My pulled pork was smoked (seasoned with Bad Byrons Butt Rub) with Jack Daniels barrel chips and the chicken was just leftover from a spatchcock chicken I did the day before using BGE seasoning and it was not smoked just cooked over RO lump. The first batch I did I used a cup of SBR's Hickory & Brown Sugar BBQ sauce, the second batch was regular SBR's BBQ sauce. I honestly didn't notice much of a difference, maybe because you use so little anyway. The corn and diced tomatoes were strained and when everything was put in the pot I then cover the ingredients with beer and chicken stock. The finished product reminded me of two of the better stews I've had from around Savannah.
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