Big Daddy's Brunswick Stew

By br5496

World famous, serve with pulled or chopped pork, a slice of bread and coleslaw for a real Southern BBBQ

Ingredients

• 4 or 5 hens (NOT FRYERS) Use baking hens
• 15 lbs of Pork Roast (Boston Butt)
• 15 lbs of Beef Roast (sirloin)
• Do not substitute these, you will not have quality stew if you do!
• 4 gallons of Whole Kernel Corn
• 4 Gallons of Whole Tomatoes
• DO NOT SUBSTITUTE
• 1 gallon of Ketchup
• Salt, Red and Black Pepper

Preparation

Step 1

Boil the meats in separate pots. Discard the beef and pork broth. Strain and save the chicken broth. Cook until the meat falls off the bone. Let cool and remove ALL fat and gristle, and anything else that looks unsightly. Remember the quality of what you put in is the quality of output. Grind the meat in a meat grinder (not a food processor)
Grind the tomatoes and corn. Combine all the meats, tomatoes and corn and broth. Use enough broth to make it stir-able, but not too thin you are not making soup, you are making stew. Add the Ketchup and seasonings to taste. NEVER LET IT BOIL, You must simmer it.
You can add a little cider vinegar if you want to give it a little kick. If you do this, make sure you add in small quantities and let simmer and taste again before adding more.
Let simmer for several hours, stirring continuously to avoid scorching (yes they make a machine for this.
Afterwards let it cool down then you can freeze it in pint or quart containers