Brunswick Stew

This is my mom's recipe- it is the BEST Brunswick Stew you will ever try!

BRUNSWICK STEW

Servings:  8

Season a 3 lb. Boston Butt with salt & pepper and bake 3 hours in a 325 degree oven.  After cooling 20-30 minutes, trim all the fat (do not trim fat before!) and cut into bite size chunks; set aside.

Purchase a 3 lb. rotisserie chicken from Costco or Sam’s (they have the best), and cut up HALF of it into bite size chunks; set aside.  Use the other half, for another recipe.

In a 2-quart saucepan, blend the following “sauce” ingredients then simmer over medium heat for 10 minutes.  DO NOT BOIL.  Set Aside.

¼ cup butter, melted

1 ¾ cup Heinz ketchup

¼ cup French’s yellow mustard

¼ cup white vinegar

2 cloves garlic, minced

¼ - ½ tsp. Freshly Ground Black Pepper

½ tsp. Cayenne pepper

1 tbsp. Liquid Smoke

2 tbsp. Worcestershire sauce

2 tbsp. Tabasco

1 ½ tsp. lemon juice 

¼ cup dark brown sugar

In a 2 Gallon pot, over low heat, add:

¼ cup butter, when melted, add

8 strips of center cut bacon; cook slowly until crisp.  Remove bacon, cool & crumble; set aside for later.  ADD to the melted butter & bacon drippings:

1 cup diced onions, cook until translucent.

Then add:

32 oz. Chicken broth

2 – 14.5 oz stewed tomatoes, diced

2 – 15.25 oz. Whole kernel corn, drained

ADD: the three meats; pork, chicken, crumbled bacon and the sauce.  Bring to a boil, and then simmer for 2 hours.  BEST TO PREPARE A DAY OR TWO IN ADVANCE SO THE FLAVORS CAN MELD.

Grilled Cheese and Tomato Panini recipe found here.