K Kruger
TVWBB 1-Star Olympian
This is adapted from a recipe from a bar on St. Simon's Island, Ga.
Brunswick Stew
For the barbecue sauce:
1 stick unsalted butter
2 cloves garlic, minced or pressed
3 ½ cups ketchup
½ cup prepared yellow mustard
½ cup unseasoned rice vinegar
1 Tbls coarsely ground black pepper
1 tsp crushed red pepper flakes
6 Tbls Worcestershire sauce
1 Tbls Tabasco
juice of ½ large lemon
½ cup dark brown sugar
In a large pot over med-low heat melt the butter. Add the garlic and cook till soft but not brown, about 3 min. Add the remaining ingredients, except the brown sugar, stirring to blend well. Increase the heat to med-high and add the brown sugar, stirring well. When combined and just simmering, reduce the heat to med-low, and cook, stirring frequently, 10 min. Remove from heat; reserve. Makes 5 ½ cups, more than you’ll need for the stew.
For the stew:
3 sticks unsalted butter
5 medium onions, peeled and diced
2 Tbls dried thyme
10 medium potatoes, peeled and diced
6 cans (14oz) low-sodium chicken stock
3 pkg frozen baby peas, thawed and drained
3 pkg baby lima beans, thawed and drained
3 pkg frozen corn, thawed and drained (see note)
1 smoked chicken, boned, skin removed, the meat diced
2 lbs smoked pork butt, diced
6 cans diced tomatoes
1 cup reserved barbecue sauce
Salt and pepper
In a large 20-quart pot over med-high heat melt the butter. When the foam subsides add the onion and cook till starting to brown, stirring occasionally, about 20-30 min. Add the thyme, cook 3 min more, then add the stock and potatoes. Increase heat to high and bring to a boil. Cover the pot, reduce the heat to medium, and cook till the potatoes are barely tender, about 10 min. Add the frozen peas, limas, and corn. Increase the heat to high, return to a simmer, and cook till the limas are just tender, 3-5 min. Add the chicken and pork, return to a simmer, stirring. Add the tomatoes with their juices and reserved sauce. Simmer, uncovered, till as thick as you’d like. Add salt and pepper to taste and adjust seasoning with reserved barbecue sauce and/or Tabasco. Makes about 3 gallons.
Note: To add flavor to frozen corn thaw it and drain it well, blotting excess moisture with a paper towel. Sauté the corn in unsalted butter, in batches, till lightly browned in spots.
Brunswick Stew
For the barbecue sauce:
1 stick unsalted butter
2 cloves garlic, minced or pressed
3 ½ cups ketchup
½ cup prepared yellow mustard
½ cup unseasoned rice vinegar
1 Tbls coarsely ground black pepper
1 tsp crushed red pepper flakes
6 Tbls Worcestershire sauce
1 Tbls Tabasco
juice of ½ large lemon
½ cup dark brown sugar
In a large pot over med-low heat melt the butter. Add the garlic and cook till soft but not brown, about 3 min. Add the remaining ingredients, except the brown sugar, stirring to blend well. Increase the heat to med-high and add the brown sugar, stirring well. When combined and just simmering, reduce the heat to med-low, and cook, stirring frequently, 10 min. Remove from heat; reserve. Makes 5 ½ cups, more than you’ll need for the stew.
For the stew:
3 sticks unsalted butter
5 medium onions, peeled and diced
2 Tbls dried thyme
10 medium potatoes, peeled and diced
6 cans (14oz) low-sodium chicken stock
3 pkg frozen baby peas, thawed and drained
3 pkg baby lima beans, thawed and drained
3 pkg frozen corn, thawed and drained (see note)
1 smoked chicken, boned, skin removed, the meat diced
2 lbs smoked pork butt, diced
6 cans diced tomatoes
1 cup reserved barbecue sauce
Salt and pepper
In a large 20-quart pot over med-high heat melt the butter. When the foam subsides add the onion and cook till starting to brown, stirring occasionally, about 20-30 min. Add the thyme, cook 3 min more, then add the stock and potatoes. Increase heat to high and bring to a boil. Cover the pot, reduce the heat to medium, and cook till the potatoes are barely tender, about 10 min. Add the frozen peas, limas, and corn. Increase the heat to high, return to a simmer, and cook till the limas are just tender, 3-5 min. Add the chicken and pork, return to a simmer, stirring. Add the tomatoes with their juices and reserved sauce. Simmer, uncovered, till as thick as you’d like. Add salt and pepper to taste and adjust seasoning with reserved barbecue sauce and/or Tabasco. Makes about 3 gallons.
Note: To add flavor to frozen corn thaw it and drain it well, blotting excess moisture with a paper towel. Sauté the corn in unsalted butter, in batches, till lightly browned in spots.