The trick is to smoke the meat and not make the meat smoke
Date: January 29, 2011 Favorite:Soups & Stews Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
On Friday I smoked the meat. Boneless skinless chicken breast are sprayed with EVOO & seasoned with salt & pepper
The 4 pound pork shoulder roast is also sprayed with EVOO & seasoned with salt & pepper
The chicken & pork shoulder are on the smoker which is at 225 degrees. The wood chunks used were pecan
The chicken was taken to 165 degrees & is done after about 2 1/2 hours
The chicken got chopped into 1/4” x 1/4” strands
The pork shoulder roast was taken to 190 degrees & comes off the grill after 7 hours
The pork was also chopped into 1/4” x 1/4” strands. Both meats got refrigerated overnight. On Saturday I finished up
The ingredients were everything but the kitchen sink. Diced tomatoes, ketchup, chicken broth, onion, vinegar...
...smoked chicken & pork, green & yellow beans, corn, peas, brown sugar, salt & pepper, hot sauce, Worcestershire sauce
This was a big batch of stew, it barely fit in an 8 quart pan
The soup is ready to eat after 4 hours on a low simmer. It smelled incredible & tasted even better
Time to eat
The soup was served with some buttermilk biscuits
The soup had diverse & bold flavors from the smoked meat, tomato based stock, hot sauce & many veggies
Despite the big batch this recipe made it went fast. Everyone who tries it can’t stop at one bowl
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I was looking for a hearty stew for a cold Winter’s day, and this recipe certainly fit the bill. Brunswick stew is a favorite with BBQ joints down south. There are as many recipes as there are people who make it. Traditionally it used meats like rabbit, squirrel and possum. I went with a more modern recipe that used smoked chicken and pork shoulder. I also tweaked it a bit and added in some items from other recipes. With a 7 hour smoke, a one hour prep and a 4 hour simmer, this was a two day cook. This made it convenient because smoking the meats a day ahead of time meant it didn’t really matter when they finished up. I could just chop and refrigerate each of them when they were done. The remainder of the stew was prepped and simmered the next day. This was an incredible stew. It had a flavor unlike any other I’ve had. The tomato based broth was a perfect match for the smoked meats. Each spoonful was a little different.