World Famous Brunswick Stew

By á-47266

Brunswick Stew

Ingredients

• First the sauce:
• In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter then add:
• 1 3/4 cups Catsup
• 1/4 cup Guldens Mustard
• 1/4 cup white vinegar
• Blend until smooth, then add:
• 1 tablespoon chopped garlic
• 1 teaspoon coarse ground black pepper
• 1 teaspoon crushed red pepper (more if you like a bit of heat)
• 1/2 oz. Liquid Smoke
• 1 oz. Worcestershire Sauce
• 1 oz. Crystal Hot Sauce or 1/2 oz. Tabasco (more if you like a little more bite)
• 1/2 tablespoon fresh lemon juice
• Blend until smooth, then add:
• 1/4 cup dark brown sugar
• Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
• Makes approx. 3 1/2 cups of sauce (set aside - to be added later).
• Then The Stew:
• In a 10 qt. pot, over low heat melt 1/4 lb of butter then add: the onions and garlic in the butter for about 5 min. before adding potatoes and carrots.
• 1 tablespoon chopped garlic
• 2 cups diced onions
• 1 1/2 to 2 cups slice or dice carrots
• 5 cups Medium diced potatoes
• 2 32 oz. cans of chicken broth
• Bring to a rolling boil, stirring until potatoes are near done, then add:
• 1 whole baked or roasted chicken (white and dark pulled from the bone.)
• 2 16 oz. Jack Daniels BBQ pulled pork
• 4 bay leafs
• 1 14 1/2 oz. can early peas
• 2 28oz. cans crushed tomatoes - (chop tomatoes, if you use stewed Tomatoes add liquid to the stew pot)
• The prepared sauce
• 1 16 oz. can of baby lima beans
• 1/4 cup Liquid Smoke
• 2 14 1/2 oz. can corn
• Slow simmer for 2 hours
• Yields about 2 1/2 gallons

Preparation

Step 1

First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup Guldens Mustard
¼ cup white vinegar

Blend until smooth, then add:
1 tablespoon chopped garlic
1 teaspoon coarse ground black pepper
1 teaspoon crushed red pepper (more if you like a bit of heat)
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco (more if you like a little more bite)
½ tablespoon fresh lemon juice

Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later).


Then The Stew:
In a 10 qt. pot, over low heat melt ¼ lb of butter then add: the onions and garlic in the butter for about 5 min. before adding potatoes and carrots.
1 tablespoon chopped garlic
2 cups diced onions
1 ½ to 2 cups slice or dice carrots
5 cups Medium diced potatoes
2 32 oz. cans of chicken broth
Bring to a rolling boil, stirring until potatoes are near done, then add:

1 whole baked or roasted chicken (white and dark pulled from the bone.)
2 16 oz. Jack Daniels BBQ pulled pork
4 bay leafs
1 14½ oz. can early peas
2 28oz. cans crushed tomatoes - (chop tomatoes, if you use stewed Tomatoes add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
2 14½ oz. can corn
Slow simmer for 2 hours

Yields about 2 ½ gallons