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Big Heat's Brunswick Stew

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***FOR THE STOCK***
2 medium chicken carcasses
3 bay leaves
2 tablespoons 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 tablespoons garlic powder
4 tablespoons black pepper
3 tablespoons paprika
3 tablespoons Tabasco sauce

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. - - - - - - - - - - - - - - - - - - Serving Ideas : Barbeque, slaw, hush puppies NOTES : Damn good!

Yield: 1 serving

Preparation Time: 0:00


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