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Monday, January 23, 2012

Brunswick Stew


                                                                   Brunswick Stew

Last Saturday as we were picking up pecans, our friend, Ed the butcher, stopped by.  He wanted Phillip to help inflate a tire with his air compressor.  I asked Ed when he would be cooking Boston butts and he said whenever I wanted him to.  I told him that I wanted to cook Brunswick stew and would need a Boston butt for the stew and one for sandwiches.  I went by Larry's BBQ on Friday after work and picked up two whole chickens, one for supper and one for the Brunswick Stew.  We picked up the Boston butts this past Saturday and I came home and made a big pot of Brunswick Stew for us.  Don't you wish you could dip a bowl from the pot pictured?  I let it simmer for about 4 hours and it was just right.  You can modify this recipe.  The Boston butt was lean and there was a large quantity of meat to go along with the chicken, so I doubled the other ingredients.  Just more to enjoy and share.

I shared this recipe last year on my blog on 1/10/11.  My sister, Debra, and niece, Katie had mentioned several times that I needed to also post pictures with my recipes.  On Thursday of this past week, my friend, Kassie, came by the clinic and mentioned to me how much she enjoys my blog.  She said that her daughter likes to cook and she had told her about my blog.  Her daughter also had said that she liked to see a picture of the recipe results.  So......as I cook my favorites as we go through the year, I will make pictures and post them. 

The original recipe came from the Cottonwood High School Civic Club Annual BBQ.  This was a fundraiser for many, many years.  The plates would include BBQ, Brunswick Stew, 2 slices of bread, and a homemade cinnamon roll. 

                                                              Brunswick Stew 

1 - 2 lbs. chopped pork
1 whole smoked chicken, torn apart
1 - 15 oz. can english peas, drained
1 - 15 oz. can whole kernel corn, drained
4 - 14.5 oz. petite diced tomatoes
1 - 14.5 oz. can 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 several hours.







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