In 2007, I attended a youth conference in Louisville, KY. Before leaving, one of the pastors on staff with me insisted that I visit a certain restaurant and order something I had never heard of before: Brunswick Stew.I sat down in this restaurant, Smokey Bones to be exact, and ordered it up. What was placed in front of me would be something I would dream of for t the next 8 years. Staring at me from the bowl on the table, tempting me with it's smoky fragrance, and causing me to look around to see if anyone was watching this love affair with food, was Brunswick Stew.
Three different kinds of smoked meat - Shredded Chicken and Beef, and Pulled Pork - all combined in a rich, vegetable filled bbq broth.
I spent the next 8 years trying to build up the courage to attempt it on my own. What follows is my path to recreating a love story. And like any good love story, it requires time, tenderness, communication and creativity. I encourage you to taste as you go, and make it your own. After all, every love story is unique. But here is mine, and if you don't change a thing, I'm sure you'll still fall in love as I have!
Brunswick Stew:
Be sure to give yourself a day to prepare, unless of course you decide to cheat and take the easy route. I'm not saying it won't work, but I am saying the results will probably be considerably less dramatic.
INGREDIENTS:
For The BBQ Sauce:
1/4 cup Butter, divided
1 3/4 cup Ketchup
1/4 cup Yellow Mustard
1/4 cup Apple Cider Vinegar
2 cloves Garlic, minced
1 tsp. Pepper
2 Tbl. Worcestershire Sauce
2 Tbl. Franks Red Hot Sauce
1 1/2 tsp. Lemon Juice
1/4 cup brown sugar
NOTE:
If you don't have a smoker, then add 2 Tbl. Liquid Smoke
For The Stew:
1/2 cup Butter
3 cups Potatoes, chopped (about 2 medium potatoes)
1 Yellow Onion, chopped small
1 Jalapeno, diced
2 14.5 oz cans Chicken Broth
1 lb. Shredded, Smoked Chicken
2 lbs. Pulled Pork (NOT in sauce)
1 lb. Shredded, Smoked Beef Shank
2 14.5 oz cans Stewed Tomatoes and their juices
1 Lb. frozen Lima Beans
1 14.5 oz. can Creamed Corn
NOTE:
If you don't have a smoker, then you'll add another 1/4 cup Liquid Smoke
1 - If at all possible, SMOKE YOUR OWN MEAT!
If not, then do the following:
a - Get yourself a small whole chicken, 2 lbs. of bone-in beef shank, and a 2-3 lb. pork butt.
b - Set the oven to 225.
c - Season your meat generously with any combination of the following: Salt, Pepper, Garlic Powder, Paprika, Coriander, Brown Sugar (for the pork), etc.
d - Cook the chicken for about 2 hours, cook the shank for about 6, and cook the pork butt for about 9.
e - When meats are coming off the bone, take them out of the oven, and shred em up!
If you're lazy and wanna just buy your meat pre-cooked and shredded, well... God bless you and good luck.
2 - Make your sauce -
You can do this as far in advance as you want. I did it in the morning after I got my meat smoking, so that I would have less to do in the afternoon.
Melt butter over medium low heat, and then add the rest of the ingredients for the sauce. Simmer on low for ten minutes, and then remove from heat and save for later.
3 - Make The Stew -
Once your meat is shredded and ready go, chop your potatoes, onion and jalapeño. Then melt your butter over medium heat. Add your potatoes, onion and jalapeño, and a dash of salt to help sweat the veggies. Stir occasionally, until onions are translucent. Then add your chicken broth and shredded meats. Stir well, to combine, and bring to a boil. Once boiling, reduce to a simmer for about 20 minutes.
Add your stewed tomatoes, the BBQ sauce you made earlier, the lima beans, and the creamed corn. Bring back to a boil, and then reduce to simmer for about 2 hours, uncovered. Be sure to stir often, making sure that the bottom of the pan isn't sticking. I found that keeping the heat on the lowest setting worked very well.
That's pretty much it! Serve with some good bread, and slowly slip into a food induced coma. You can thank me when you wake up!
Because Eating Good Is A Calling Of Its Own,
The Fat Pastor
