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Brunswick Stew




Source of Recipe


Posted by djm5x9 on BGE site and also appear in Ga Magazine


Recipe Introduction


This is representative of the Brunswick Stew I remember in the 60's when my Dad would take me by the VFW for a BBQ fund raiser. They would in those day have pork, beef, chicken and the stew to offer.


List of Ingredients




2 lbs. BBQ Pork butt smoked
2 lbs. brisket
2 lbs. grilled chicken
5 ea. large yellow onions
4 ea. 14 oz bags frozen white corn
2 ea. cans of Rotel (more or additional jalapenos if desired)
1 ea. 102 oz. can of whole tomatoes
Black pepper, salt and cayenne pepper to taste


Recipe



In a 16” Dutch oven: sauté chopped onions till golden.
Grind refrigerated meat (grinds better) with coarse grinder and add to Dutch oven
Grind two bags of partially thawed corn and add with remaining two bags to Dutch oven
Grind Rotel and whole canned tomatoes, add with all juice to Dutch oven
Add two small cans of tomato sauce to Dutch oven
Season with black pepper, salt, and cayenne pepper.
Cook in oven with lid off at 300* stirring occasionally to blend for two or three hours. My preference is to place Dutch oven in a #7 K. If done in a BGE a 14” Dutch oven (slightly reduce recipe) might be a better choice for good air distribution.