Directions: |
Directions:In a medium sauce pan, over low heat, melt 1/4 cup butter then add 1 3/4 cups ketchup, 1/4 Yellow Mustard and 1/4 cup white vinegar. Blend until smooth then add 3 cloves chopped garlic, 1 TBS black pepper, 1/2 TBS crushed red pepper flakes, 1 oz. Worcestershire sauce, 1 oz. Crystal hot sauce and lemon juice. Blend until smooth then add 1/4 cup dark brown sugar. Stir constantly, increase heat to simmer (do not boil) for 10 minutes. Set aside, to be added later.
In a large stock pot, melt 1/4 cup butter then add 3 cups small diced potatoes, 1 cup small diced onion and1 quart of chicken stock. Boil until potatoes are almost done. Add 1 lb. roasted and pulled chicken and 1 lb. smoked and pulled pork breaking up the meat. Keep heat high for 10 minutes then bring to medium. Add 2 cups peas, 3 14.5 oz. cans of stewed tomatoes chopped with liquid, 2 cups cooked and seasoned Lima beans, 2 cups cooked and seasoned corn and 2.5 cups creamed corn. Slow simmer for no less than an hour. |
Personal
Notes: |
Personal
Notes: You can use bottled BBQ sauce but it must be tomato/vinegar based (it make make the stew a weird color)
Do not skip the lemon!
You can use canned potatoes, just add them at the end
You can buy the smoked meat to save time, but it must be SMOKED! Never add liquid smoke. Sonny’s has good BBQ.
You can use canned veggies, just drain them
If you use frozen, make sure you cook and season them first
Quality creamed corn matters. Never use canned if you can avoid it.
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This recipe for Grandmama Miller’s Brunswick Stew is from