A hearty bowl of this traditional Brunswick Stew will go a long way. Great in cold months as a main or in summer months as a side - it's full of smoked meat & veggies. Southern Sweet Heat fortifies the stock and adds that traditional barbecue flavor while Primo Pig Powder round-out the dish with sweet and spicy notes. Not the quickest dish to make, but it sure is easy.
1.5 - 2.5PoundsChopped Smoked Chicken or Pulled Smoked PorkPrepared Ribs & Rotisserie Chicken Work Too
Vegetables
15OuncesDiced New Potatoes1 Can
14.5OuncesFire-Roasted Tomatoes (Salsa Style for Added Flavor)1 Can
14.75OuncesCreamed Corn1 Can
12OuncesBaby Lima Beans1 Bag Frozen (Baby Work Best)
1/2CupSweet Vidalia OnionDiced
4ClovesGarlicMinced
Stock
4CupsChicken StockLow-Sodium Works Best
2CupsSouthern Sweet Heat Barbecue Sauce
1TblspnPrimo Pig Powder
1TblspnBacon GreaseLard, Tallow, or Olive Oil Work Too
1TblspnWorcestershire Sauce
1TspnSaltKosher
1TspnPepperFreshly Cracked
Instructions
Meat & Veggie Prep
Pull or chop your chosen meat to small tidbit sized pieces and set aside. Objective is to ensure thick, hearty stew and to ensure meat makes it into every bite. Southbound Barbecue prefers chicken for our version, but pulled pork and literally ANYTHINGelse works too. Don't be afraid to work several meats into your stew - just ensure a total of 1.5 to 2.5 pounds of meat make it into the dish.
Dice the onion and set aside.
Mince the garlic and set aside. Don't be afraid to add more if you're a garlic junkie!
Pre-Open all vegetable cans & bags - set aside. Mixing ingredients will go fast once ready.
Final Preparation
Add bacon grease to large, heavy-bottom pot like a dutch oven or similar over MEDIUM-HIGH heat. Allow to melt and come to "sauté temp".
Add onions to pot, stir and sauté. Keep onions moving to avoid burning.
Once onions begin to change color and turn translucent - add garlic and stir. Garlic can burn easily, so we add it after giving the onions a head-start and we need to keep it moving, so keep stirring as you sauté.
Once onions and garlic begin to release their fragrance and soften prior to browning - add fire-roasted tomatoes. Stir once or twice.
Add chicken stock, diced new potatoes, baby lima beans, creamed corn, Southern Sweet Heat, Primo Pig Powder, worcestershire sauce, salt, and pepper. Stir to incorporate all vegetables and stock ingredients.
Finally, add your meat slowly to avoid splatter. Stir well to incorporate all ingredients
Turn heat to HIGH and bring stew to BOIL. Stir well. Reduce heat to MEDIUM-LOW to LOW to allow stew to SIMMER.
Monitor stew about every 15 minutes and stir - we want to reduce the liquid by about 25%. This normally takes 45 minutes to an hour. Reducing the liquid allows the stew to thicken while also intensifying the flavor. This is what yields such a hearty bowl in the end!
Once thickened to your liking (can go longer than an hour if you'd like) serve your Brunswick Stew in hefty bowls as a side or main dish. Pairs well with saltines and cornbread!
Keyword Barbecue, BBQ Rub, BBQ Sauce, Hearty, Sides, Stew, Traditional