I'm a BBQ junky and in search of what I thought was the right flavor profile for Brunswick stew the way I like it. I've seen recipes with all sorts of different ingredients, I wanted something which could compliment BBQ, or just stand on its own. While reading the many recipes I come across one on Foodnetwork, I just tweaked it a touch to get me where I wanted to be.
Some of this recipe is based on taste, and also a little cooking common sense when things just don't look quite right. The recipe calls for canned veg, I'm not a big fan of the can. I use frozen veg and add what I think looks right. When it comes to the BBQ meats, the quantities are a guideline, I add more or less depending on what I want for consistency. Same thing when it comes to the BBQ sauces, with the one exception being the mustard based sauce, I don't get nuts with that one. The other sauces I add more if it taste like it needs it.
If you make your own BBQ sauces and have one which you think will fill the bill, give it a try.
I used to make my own sauce and dry rubs, I quit when I found I could buy them already prepared to suit my taste.
Yield:
20 plus servings
Ingredients
1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce (I use The Shed Spicy Vinegar)
1/2 cup brown sweet bbq sauce (I use Guy Fieri Kansas City smoky and sweet)
1/4 cup mustard based bbq sauce (I use Famous Daves Georgia Mustard)
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1 pound smoked chopped beef brisket
1 ((number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth
Directions
Melt the butter in a large saucepan over medium heat.
Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes.
Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce 1/2 cup of bbq sauce and 1/4 cup of the mustard based sauce. Stir in the pulled pork, chicken, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat.
Some of this recipe is based on taste, and also a little cooking common sense when things just don't look quite right. The recipe calls for canned veg, I'm not a big fan of the can. I use frozen veg and add what I think looks right. When it comes to the BBQ meats, the quantities are a guideline, I add more or less depending on what I want for consistency. Same thing when it comes to the BBQ sauces, with the one exception being the mustard based sauce, I don't get nuts with that one. The other sauces I add more if it taste like it needs it.
If you make your own BBQ sauces and have one which you think will fill the bill, give it a try.
I used to make my own sauce and dry rubs, I quit when I found I could buy them already prepared to suit my taste.
Yield:
20 plus servings
Ingredients
1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce (I use The Shed Spicy Vinegar)
1/2 cup brown sweet bbq sauce (I use Guy Fieri Kansas City smoky and sweet)
1/4 cup mustard based bbq sauce (I use Famous Daves Georgia Mustard)
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1 pound smoked chopped beef brisket
1 ((number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth
Directions
Melt the butter in a large saucepan over medium heat.
Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes.
Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce 1/2 cup of bbq sauce and 1/4 cup of the mustard based sauce. Stir in the pulled pork, chicken, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat.
epper:
