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Category: Stews
Prep Time: Cook Time: Total Time:
1/2 roasting chicken (about 1-1/2 pounds)
6 cups water
2/3 lb ground beef
1 lb smoked sausage, diced
1 1/2 lbs onions , diced (about 4 cups)
3/4 lb smoked pork (pulled pork, or 1 pound ground pork)
1 (28 ounce) can crushed tomatoes
2 (14 ounce) cans diced tomatoes with juice
3/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15 ounce) cans cream-style corn
Cut chicken into pieces; place in a stockpot and cover with water and bring to a boil. Reduce heat and cover; simmer for 30 minutes until chicken is tender. Remove chicken; pour stock into a bowl or large measuring cup.
When chicken is cool, discard skin; pull meat from bones and discard bones. Tear meat into small pieces.
In a large skillet, cook beef over medium heat until about half done. Add onions and cook until translucent for 8 minutes; add chicken and pulled pork. Stir and cook until well mixed and heated through for 5 minutes; remove from heat. Transfer meat mixture to stockpot; stir in 4 cups of reserved chicken stock.
Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn; bring to a boil, reduce heat and simmer for an hour. Stir occasionally, add stock if needed.
BBQ Spice
1-1/4 Cups sugar
6 Tablespoons chili powder
2 Tablespoons paprika
2-1/2 Tablespoons iodized table salt
1 Tablespoon light brown sugar
1/2 Tablespoon each: black pepper and garlic powder
1/4 Tablespoon cayenne pepper
1 Teaspoon onion powder
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Brunswick Stew
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Category: Stews
Prep Time: Cook Time: Total Time:
1/2 roasting chicken (about 1-1/2 pounds)
6 cups water
2/3 lb ground beef
1 lb smoked sausage, diced
1 1/2 lbs onions , diced (about 4 cups)
3/4 lb smoked pork (pulled pork, or 1 pound ground pork)
1 (28 ounce) can crushed tomatoes
2 (14 ounce) cans diced tomatoes with juice
3/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15 ounce) cans cream-style corn
Cut chicken into pieces; place in a stockpot and cover with water and bring to a boil. Reduce heat and cover; simmer for 30 minutes until chicken is tender. Remove chicken; pour stock into a bowl or large measuring cup.
When chicken is cool, discard skin; pull meat from bones and discard bones. Tear meat into small pieces.
In a large skillet, cook beef over medium heat until about half done. Add onions and cook until translucent for 8 minutes; add chicken and pulled pork. Stir and cook until well mixed and heated through for 5 minutes; remove from heat. Transfer meat mixture to stockpot; stir in 4 cups of reserved chicken stock.
Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn; bring to a boil, reduce heat and simmer for an hour. Stir occasionally, add stock if needed.
BBQ Spice
1-1/4 Cups sugar
6 Tablespoons chili powder
2 Tablespoons paprika
2-1/2 Tablespoons iodized table salt
1 Tablespoon light brown sugar
1/2 Tablespoon each: black pepper and garlic powder
1/4 Tablespoon cayenne pepper
1 Teaspoon onion powder
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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