Little late but here ya go....
SMOKEY BONES BRUNSWICK STEW
Makes 12 (1-1/2 cups) servings
Ingredients:
1/2 chicken (about 1-1/2 pounds)
6 cups water
2/3 pounds ground beef
1-1/2 pounds onions, diced (about 4 cups)
3/4 pounds smoked pulled pork (or 1 pound ground pork, see note)
1 28-ounce can crushed tomatoes
2 14-ounce cans diced tomatoes in juice
3/4 cup ketchup
1 tablespoon of yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoons hot sauce
1-1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 15-ounce cans cream-style corn
Preparation:
• Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
• Remove chicken and pour stock into a bowl or large measuring cup.
• When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
• In a large skillet, cook beef over medium heat until about half done.
• Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
• Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
• Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
• Stir occasionally, adding stock if needed.
Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.
About Smokey Bones: Smokey Bones Barbeque & Grill operates 128 casual dining restaurants in the Eastern and Midwestern U.S. that serve fire-grilled and slow-smoked foods in a comfortable mountain lodge setting.
Menu items include fire-grilled sandwiches and steaks, including half-pound Angus and Buffalo burgers, herbed-grilled Mahi-Mahi sandwiches, Portobello Chicken, and unique salads, such as a grilled Oregon Pear and Spinach Salad. Slow-smoked specialties include brisket, fall-off-the-bone Baby-back and St. Louis-style ribs and hand-pulled pork. For more information, please visit
www.smokeybones.com.
[Reply]
Here is mine... I have worked on it for a long time and finally have it where I want it.
Smokin Gator’s Brunswick Stew
2 1/2 pounds smoked pork butt, pulled
2 pounds smoked chicken, pulled
6 slices of bacon
2 16 oz. packages whole kernel yellow corn, frozen
2 16 oz. butter beans, frozen
2 medium onions, chopped
3 cups diced potatoes
32 fl. oz. chicken broth (or ham stock if you have it)
12 oz. BBQ sauce (I usually use plain old Kraft Hickory)
2 – 28 oz cans of stewed tomatoes
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/4 cup dark brown sugar
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons Texas Pete hot sauce
2 tablespoons you favorite BBQ rub, I use Plowboys Yardbird Rub
Sauté onions in bacon fat till tender.
Add rest of ingredients and simmer 2 hours, or till it reaches the consistency you like. Taste and adjust seasonings.
[Reply]
