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Monday, January 10, 2011

Brunswick Stew

For many years, the Cottonwood High School Civic Club had an Annual BBQ for a fundraiser.  When our son was playing PeeWee Football at Cottonwood, several of us moms while watching our sons practice were talking about how we missed the delicious Brunswick Stew that was always included on the BBQ plates with the chopped pork and homemade cinnamon rolls.  One of the moms who worked at the school lunchroom said that the lunchroom ladies always made the Brunswick Stew for the BBQ and she could get the recipe for me. 

You can smoke your own pork and chicken or you can do like us and buy your smoked chicken and chopped pork from your favorite BBQ restaurant.  We like to buy a smoked boston butt from our favorite butcher, Ed Harmon, who works at the Cottonwood IGA.  We buy a whole smoked chicken from Larry's BBQ in Dothan.  We take the lean meat off of the boston butt and tear it apart.  We do the same for the smoked chicken.  We add both to our Brunswick Stew and it adds so much flavor. 

                                                             Brunswick Stew

1 - 2 lbs chopped pork
(1)  whole smoked chicken, torn apart
(1) 15 oz. english peas, drained
(1) 15 oz. whole kernel corn, drained
(4) 14.5 oz. petite diced tomatoes
(1)14.5 oz. diced new potatoes, drained
(1) large onion, chopped
1 Tbsp. brown sugar
1 Tbsp. white vinegar
1 Tbsp. hot sauce
1/4 cup Worcestershire Sauce
1 tsp. salt
1 tsp. pepper
1/2 cup Bulls Eye Original BBQ Sauce

Add all of the above to a large pot.  Bring to a boil and then simmer for a couple of hours. 

The Brunswick Stew is delicious with saltine or Ritz crackers.  Phillip likes to eat his bowl of Brunswick Stew with "light bread".

1 comment:

  1. how well i remember eating this delicious stew when we would come back to your house from the Peanut Festival! As with all your recipes, this one is delish!!