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Big Heat s Brunswick Stew
Ingredients:
***FOR THE STOCK***
2 medium chicken carcasses
3 bay leaves
2 tablespoon black peppercorns
6 quarts water
1 smoked pork jowl -- about 1 pound
3 pounds roasting hen
2 pounds smoked pork shoulder -- pulled
2 28 ounce cans whole tomatoes -- chopped
1 16 ounce can tomato sauce
2 pounds chopped okra
2 16 ounce packages baby lima beans
2 16 ounce packages yellow corn
6 ribs celery -- chopped
2 large yellow onions -- chopped
1 large green bell pepper -- chopped
2 jalapenos -- chopped
3/4 cup white vinegar
1/2 cup all purpose flour
1/2 cup nuoc nam
1/4 cup sugar
1/4 cup Worcestershire sauce
4 tablespoon garlic powder
4 tablespoon black pepper
3 tablespoon paprika
3 tablespoon Tabasco sauce
Instructions:
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in
6 quarts of water. Bring to a boil, reduce heat to simmer, and cook
for 2 hours. Remove from heat, strain, and let cool. Place roasting
hen in a Dutch oven. Add water, cover, and bake for 2 hours at 325F.
Remove, let cool, and pull meat into thumb sized chunks, discarding
skin and fat. Reserve. Smoke pork shoulder for 8-12 hours, or until
internal temperature reaches 160F. You may finish in a covered pan
in the oven if time is a factor; however, it must smoke for at least
8 hours. Pull about 2 pounds into thumb sized chunks and reserve.
Use the rest of the smoked pork shoulder for barbeque. Return stock
to the stove, bring to a gentle boil, and throw everything into the
pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and
cook for an additional 2 to 3 hours, stirring occasionally. Remove
from heat and serve immediately. Posted to the BBQ List by Carey Starzinger
on Aug 10, 1996. |
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