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RED's BRUNSWICK STEW
Description:Basic Georgia style Brunswick Stew
Ingredients:
• 2 Cup Barbecued Pork - Chopped• 1 CupBarbecue Sauce
• 2 Cup Cooked chicken - Chopped• 2 TbsButter
• 2 Cup Crushed Tomatoes Whorcestershire Sauce
• 1 Cup Onions - Chopped Cayenne Pepper Sauce
• 1 Can 10 oz can White Corn• ¼ tspSalt & Black Pepper
• 1 tsp Garlic - Finely Chopped
Instructions: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 slow cook on BGE). A small hen is about 2-˝ cups. Do not chop too fine.

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.

Notes:Brunswick Stew can consist of almost anything. Some recipes call for Rabbit, squirrel, goat, etc. Add anything you like.
Brunswick Stew is great on a cold winter's night with a large slab of Red's Cornbread dripping with butter. You stand a better chance of getting gold out of Fort Knox than you do of getting her cornbread recipe.
Many BBQ joints serve Brunswick Stew as a side dish with BBQ pork.
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Wed 02 Mar 2005 22:34:23 UTCViewed:16136 times
Author:SloMoEmail:mlsmith@monroeaccess.net
Rating:5,00 (9 votes)

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