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Stew

 
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Jeff T
BBQ Super Pro


Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Sat Nov 27 10 10:57 pm    Post subject: Stew Reply with quote

Porky 24 turned me onto a recipe for Brunswick Stew that i changed a few ingredients on. I added less heat and mo taters with some okra turned out good. Nutter way to use up leftover Pulled Pork & Smoked Chicken. Very Happy Pic`s and full story on my blog... http://wfbbq.blogspot.com/

First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Ketchup
¼ cup Yellow Mustard
¼ cup white vinegar
Stir until smooth then add,

½ tablespoon minced garlic w/red peppers
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 teaspoon Tabasco Sauce
½ tablespoon fresh lemon juice
Stir until smooth then add,

¼ cup dark brown sugar
Stirring constantly, increase heat to simmer (Don’t boil it) for approx. 10 -15 minutes to blend the spices. Makes approx. 3½ cups of sauce. Set aside to be added later.

Now The Stew:
In a large pot over low heat, melt ¼ lb of butter then add,
4 cups diced potatoes
1 1/2 cups diced onion
2 14½ oz. cans of chicken broth
1/2 Chicken apple wood smoked
1 ½ lbs pulled pork (Boston butt) apple wood smoked
Bring to a rolling boil, stirring until potatoes are near done, then add:

1 8½ oz. can early peas
2 14½ oz cans of stewed Tomatoes (leave tomatoes whole)
The Sauce (set a side)
1 16 oz. can of Lima beans
1 cup chopped Okra
¼ cup Liquid Smoke
1-14½ oz. can creamed corn

Slow simmer for 2 hours
Yields 1 gallon
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