Wednesday, September 9, 2009


I guess I'm on a barbecue kick right now because now I'm craving Brunswick Stew (smokey meat-based goodness with a vegetable here and there... thick, hearty, and yum). If you have leftover Labor Day pulled pork or chicken, this is the perfect way to make good, delicious use of it besides chomping down on your 467th meat-on-a-bun sandwich with sauce.

Even though there are just two of us to feed, I always make full recipes of dishes and freeze a bit of it to pull out when I'm simply over it (trust me, it doesn't last long). I buy sacks of onions and potatoes, so I've given weight measurements too. Oh, and don't expect to find any lima beans in my version. M and I simply aren't fans of the lima in this application. Now Succotash... that's an entirely different story, and entry for another time.

Spicy Brunswick Stew
Makes 6 to 8 servings
Prep: 15 min., Cook: about 2 hrs.

Make this when you're going to be around to stir it occasionally and don't let the list of ingredients turn you away. Once the vegetables are cut, you're just going to add everything else to the pot lickity-split.

1 medium and 1 small onion, chopped (about 3/4 lb.)
4 small carrots, peeled and sliced (about 1/2 lb.)
1 Tbsp. oil (canola or vegetable is fine)
Salt and pepper
1 (32-oz.) box chicken broth
1 (14-oz.) can chicken broth
1 (18-oz.) bottle Spicy Stubb's Barbecue sauce (you can use Original to cut the heat)
1 (14.5-oz.) can diced tomatoes (petite diced are fine, too)
1 (15.25-oz.) can yellow corn, drained
1 1/2 lbs. smoked pulled pork or chicken (or a combination of both)
3 small potatoes (about 1 lb.)

Cook onions and carrots (sprinkle with a little salt and pepper-- you want to layer the flavors) in hot oil in a Dutch oven over medium-high heat, stirring occasionally, for 8 minutes or until tender. Add the tomatoes and next 5 ingredients. Bring to a boil, give it a stir, and reduce the heat to a low simmer (this means it will bubble occasionally). Cook, stirring occasionally, about 1 hour and 15 minutes.

Peel and chop the potatoes; add to the stew and cook an additional 30 minutes or until the potatoes are tender.

To cool quickly (to avoid the temperature danger zone of 140 degrees- don't need any bellyaches), add a couple of glassfuls of ice to the stew and stir until melted. When you reheat it, you'll loose a good bit of that water.

Have questions? Let me know how I can help!
Chow, y'all! (I know, I know. It's just more fun to spell it this way.)

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