The Boss has loved Brunswick Stew ever since we moved to the South 24 years ago...
Me not so much.....
A concoction of pulled pork......"a Southern staple".....corn and
BBQ sauce....I have always found it hard to find a really good version
of this stew like dish...
My main complaint is that it's usually on the watery side.....
with more sauce then actual ingredients....
A little sweet and a little spicy we have always ordered it in
BBQ joints as a side dish more then a main course....
A few months ago while eating at
I noticed they had done something different to their version....it was thicker with
more texture then just the pulled pork...
They added big chunks of chicken...
Not being a true connoisseur of Southern Food...I'll assume that
Brunswick Stew must have been invented in Brunswick Georgia....
I didn't know what the actual true ingredients were suppose to be but
I knew this version was very very good....
I have bragged in the past that I'm able to taste something and re-create it.....
Something that will surely come in handy if I am ever on one of those
T.V. cooking challenges...
But back to the Stew...
I worked on it with a little of this and a little of that.....
And created a wonderful version of how I think it should taste...
Just the right amount of sweet to spicy seasoning...
And I have to say that adding the chicken
is the secret....
And did I say that eating a big bowl with a stack of saltine crackers
is a Must!
You can adjust the amount of heat you add to it depending on how hot you
like things....
I prefer to actually taste the food instead of having a tongue on fire....
Here is the recipe....
A touch of the South from a girl from the North!!
SUE'S BRUNSWICK STEW
1 1/2 to 2 pounds of pork
I used boneless ribs but you can use pork shoulder or pork butt....
You "Cannot" use pork tenderloin it will come too dry....
1 pound of chicken tenders cut into bit size pieces...
1/2 bag of frozen corn OR fresh corn taken off of 2 to 3 ears...
2 14.5 oz. cans of petite diced tomatoes
1/2 bottle of BBQ sauce....I used Budweiser.
Another good choice is Sweet Baby Ray's Honey BBQ Sauce
You want to use a sweet sauce
1/8 cup of ketchup
2 Tablespoons of A-1 Sauce
1/4 cup of brown sugar light or dark
a splash of Raspberry Vinegar
1 teaspoon of garlic salt
Tony Chachere's Creole Seasoning to taste
1/2 large onion diced
Olive oil
Start with cooking the pork in the crock pot for 8 hours
Think putting it in first thing in the morning so it's ready for dinner...
I make mine at night while I'm sleeping so I can make the
Stew for lunch...
when the pork is cooked remove it from the crock pot and pull apart using 2 forks....
Saute' the diced onion in a heavy pan until soft...
Add the chicken chunks and cook about 4 to 5 minutes .....much like stir frying...
add the corn and all the other ingredients...
simmer on low for about 45 minutes...
thicken the sauce
I used Masa Harina that I get inside Chili mixes...
it thickens nicely and doesn't alter the taste....
Use whatever you normally thicken things with....
Add more Cajun seasoning for extra heat if desired....
Serve with lots of Saltines....
Tired of Baked Beans when you have a BBQ....Try this as your side dish instead....
Bon Apetit!! Y'all
Oh did I really say that?????????