Recipe#6395

Title: Brunswick 02

From: jgodfrey@concentric.net (Jeff Godfrey) 
 Newsgroups: alt.food.barbecue 
 Subject: correction to Brunswick Stew recipe 
 Date: Thu, 12 Dec 1996 01:43:31 GMT 
 Message-ID: <32af610c.1907822@news.concentric.net> 

I posted this message a couple of weeks ago and thanks to a very
 observant person I had it brought to my attention that I had left out
 the word "corn". It just said 5 oz of whole grain, which could imply
 grain alcohol, which would make it Brunswick stewed? (Bad pun I know,
 please no flames ;) )
 Hope you enjoy this Original....Georgia Brunswick Stew
 There is no way to have "real" Brunswick Stew without having barbecued
 pork, cooked chicken, and barbecue sauce on hand. This is sometimes
 served with barbecued meat and sometimes as a main dish. This recipe
 make 3-4 servings.
 2 cups of Barbecued Pork chopped fine.
 2 cups of cooked chicken, white and dark meat, boiled, broiled, smoked
 or grilled, boned, and chopped fine.
 Melt 2 tblsp butter, margarine, or oil in a dutch oven.
 Add:
 1 cup of chopped onions and cook till clear,
 then add:
 1 tsp or more chopped garlic
 1 16 oz can of tomatos with juice mashed
 1 5 oz can of white or yellow whole grain corn , (or frozen, or fresh)
 Simmer 5 minutes; add pork and chicken. Cover and simmer slowly for 1
 hour.
 Add to mixture:
 1/4 tsp salt
 1/4 tsp black pepper
 dash or more of Louisiana Red Hot Sauce
 dash or more Worcestershire Sauce
 2 tblsp to 1/2 cup Barbecue Sauce
 If mixture is too dry add small amounts of water. Taste.  Add more
 seasoning if necessary.
  Most of all  e-n-j-o-y.
 Editorial comment: Although purists do not, there are those that add
 okra, lima beans, or even "sigh" frozen mixed vegetables to their
 stew. Not green beans in the stew! Good stew does not need these
 adjuncts. Exceptions: celery and green pepers.