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@@@@@ Now You're Cooking! Export Format Big Heat's Brunswick Stew none ***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 ** Exported from Now You're Cooking! v5.57 ** |
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