Recipe for Brunswick Stew Iii

Ingredients

2 lb boston butt
1 each medium chicken
1 can tomatoes
1 each bottle ketchup
1 each small bottle bbq sauce
2 each cans yellow corn
1 each clove garlic
2 each large onions chopped
2 tablespoon cooking oil salt pepper to taste

Instructions

Everything is run through a food processor. Cook boston butt and chicken on grill for maximum flavor. Cut the boston butt and chicken up in small pieces for the food processor, discarding all bones. Make sure you DO NOT grind any bones. You want the meat to be stringy looking. Place the finished meat in a large cooking pot on the stove. Run the onions and garlic through the food processor. Saute the onions and garlic in a frying pan, then place in the pot with the meat. Run the corn and tomatoes through the processor along with their liquids. Place in pot. Pour the bottles of ketchup and BBQ sauce in the pot. Fill the ketchup and BBQ bottles with water, shake well and pour in pot. Salt and pepper to taste. Simmer slowly for two (2) hours, stirring every 20 minutes to marry the flavors and keep from sticking. For more kick, drop in two (2) Tablespoons of cayenne pepper. The preferred BBQ sauce is Kraft 1898 Hickory. If you can't find it, use any of your choice, but add 1 tablespoonful of Liquid Smoke. If needed, add plain water to the pot to keep it the right consistency.

The secret to good Brunswick Stew is Bar-B-Queing the meat and allowing all ingredients to slowly, very slowly, cook in a large pot, stirring every 20 minutes or so. Take the shortcut and you'll get inferior stew. Stew like good Bar-B-Que, is done s-l-o-w-l-y.

Being from Georgia I've tasted all types of so called stew from Texas to the Carolinas. Some people put lima beans and potatoes in it. Some people make it so thick it looks like hash. Real Brunswick Stew has both pork and chicken, corn, onions and tomatoes, no beef. That's it and it looks like a thick soup not hash. The liquid is just as much a part of the great taste as the solid ingredients. I can remember my grandfather killing a pig and chickens and spit cooking them. Then using an old fashion hand grinder, running all the ingredients through it and placing them in a big black iron wash pot outside. He started at daybreak and the finished product was ready by sundown. I've yet to taste any better. The only thing that accompanied a bowl of Brunswick Stew was two or three slices of plain white loaf bread.





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