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Post by BBQ Butcher on Nov 4, 2007 7:22:10 GMT -5
Brunswick Stew
Brunswick Stew is the ‘King Daddy’ of all soups/stews related to barbecue. The origin has not been pinned down directly, but most believe that it originated in either Brunswick County, Virginia or in the city of Brunswick, Georgia. Whatever tale you want to believe, they both have a few things in common; bbq’ed meats, corn and tomatoes! The recipes are diverse and can use any number of ingredients. Experiment and have fun.
Here is a basic recipe for Brunswick Stew and feel free to adjust the amounts, as well as the ingredients.
• 2-3 pounds bbq chicken or pork, or a combination of any meats, cooked and diced • 1/2 teaspoon ground black pepper • 1 teaspoon hot sauce, or to taste • 2 tablespoons Worcestershire sauce • 1 or 2 two minced onions • 3 to 4 tablespoons bacon drippings • 1/2 cup barbecue sauce, your favorite • 1 cup ketchup • 2 to 3 cups diced potatoes, cooked • 2-3 cans (15 oz each) cream-style corn, or regular. • 1 or two cans (15 oz each) diced or stewed tomatoes • 1½-2 quarts of chicken or vegetable broth PREPARATION: Place all ingredients in a soup pot or Dutch oven. Simmer uncovered indirect on your grill until hot and bubbly, stirring every now and then; replace liquid as needed; cover after about four hours. Taste and adjust seasonings with more salt and hot sauce, as desired.
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