Big Heats Brunswick Stew Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
FOR THE STOCK:,
2 medium: Chicken carcasses,
3: Bay leaves,
2 tbsp: Black peppercorns,
6 quart: Water,
1: Smoked pork jowl, about 1
Pound,
1: 4 1/2 pound Roasting Hen,
2 lbs: Smoked pork shoulder pulled,
2: 28 ounce cn whole tomatoes chopped,
1: 16 ounce cn tomato sauce,
2 lbs: Chopped okra,
2: 16 ounce pk baby lima beans,
2: 16 ounce pk 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 mam,
1/4 cup: Sugar,
1/4 cup: Worcestershire sauce,
4 tbsp: Garlic powder,
4 tbsp: Black pepper,
3 tbsp: Paprika,
3 tbsp: Tabasco sauce,
Directions:
:
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 325 degrees. 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 160 degrees. 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
occassionally. Remove from heat and serve immediately.
Recipe By : Tom Solomon
Source from luhu.jp
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 325 degrees. 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 160 degrees. 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
occassionally. Remove from heat and serve immediately.
Recipe By : Tom Solomon
Source from luhu.jp
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