Brunswick Stew with a kick (Image Heavy)

N_a_Daze

I have been seeing a few post lately on Brunswick Stew and with this cooler weather I thought it was time. 

Ever since I got my Egg this summer I have been trying to come up with ways to use the egg in recipes so I wanted to see if smoke could help Brunswick Stew.

I found a small 4 1/2 lb Butt to smoke up and decided on DP Raging River for both the Butt and my Chicken.

On Saturday I found a recipe for a Bourbon Whiskey BBQ Sauce and changed it a little to the taste I thought would go with the stew.

I also made a brine for the chicken to sit in overnight.

I fired the Egg up at 530 Sunday morning and brought up to around 250-275 dome.

The Butt went on at around 615 with Hickory for the smoke.

I waited until around 1030 to put on the chicken and added a little cherry wood at that time.

It took 3 and half hours to get the chicken up to temp but the butt still had some more to go.

Butt was off around 330.

Chopped up around 3 lbs each of Chicken and Pork. (Pic is pre chop)

I buttered and foiled 3 ears of corn and placed on the Egg while I chopped up the meat.

I took the corn off and set up Egg for Direct and 350 Dome.

Unfoiled corn and put them and a green bell pepper on the grill to get some char.

Placed my 5 Qt Dutch Oven on and put some Olive Oil in. Once up to temp I cooked down a chopped onion and 3 or 4 stalks of celery (chopped). 

Took up corn and bell pepper and shaved the ears and chopped the pepper.

After the onions and celery cooked down a bit I put in 2 chunks of Hickory and added:

 

Pork and Chicken

Corn Kernels

Chopped Green Bell Pepper

Bag of frozen baby lima beans

3 cans whole peeled tomatoes

2 cans creamed corn

1 1/4 cup bourbon bbq sauce

hot sauce

salt and pepper

Cooked in Egg without a cover on the DO for about 2 hours stirring occasionally.

To answer my question on if smoke helps. Yes ! 

I will be doing this again. (only with a bigger pot)

P.S. Sorry for Cell phone pics but hope you get the idea. 

Austin Egghead

Brunswick stew is yummy fresh and double yummy the next day, if there is one.  Very nice.