- 1 4 pound Chicken
- 2 pounds ground beef
- 1 pound ground pork
- 2 cans pork and beans
- 28 ounces tomatoes, canned
- 2 cans creamed corn -- undrained
- 2 cans whole corn -- undrained
- 1 medium onion, chopped -- microwaved 2 min
- 3 tablespoons salt -- in chicken
- 3 quarts water
- 2 sticks butter
- 3 tablespoons black pepper
- 1 tablespoon liquid Barbecue Smoke®
- 1 tablespoon vinegar
- 16 ounces ketchup
- 1 teaspoon habanero sauce -- optional
When I was a kid, Brunswick Stew was always served with barbecue. It was also a big party day for a lot of people. The men cooked the barbecue, the women cooked the pies and other parts of the meal, and the kids stirred the big black washpot full of stew. Sometimes these parties would last a couple of days.
In a large soup pot, boil chicken, uncovered, in water and salt at a medium temperature for about an hour. If you boil at too high a temperature, it will tend to make the chicken tough. Remove the chicken from the pot and reserve the broth. When cool, remove all skin and bones. Dice the chicken in small pieces and set aside. Saute the beef and pork lightly and break up any large pieces with a fork. Cream the pork and beans. I use a baton blender. You should have 2+ quarts of broth in the soup pot. Heat the broth to a simmer and add the ground beef and pork, and all other ingredients except the creamed corn. Simmer for a couple of hours to bring out all the flavors. In the last hour, add the creamed corn but you must stir often or it will stick and burn if cooked too hot and not stirred. I usually have some barbecue in the freezer that I will chop up and add to the mixture for extra flavor. I like a spicy flavor to my stew so I add a teaspoon of habanero sauce (Scorned Woman.) I usually make this once a year because I makes a lot of stew which I freeze.
I usually make this once a year because it makes a lot of stew which I freeze.