The trick is to smoke the meat and not make the meat smoke
BRUNSWICK STYLE STEW
Date: August 11, 2012 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.
The Basic BBQ Rub from the BGE Cookbook was used in this recipe, plus: Ground cloves, cayenne pepper, celery seed, garlic powder, paprika, sugar & kosher salt. Lots of cayenne pepper was used: 2 whole teaspoons!!
I feel a bit bad that this is the only thing I've found for my gas grill to do in the week I've had the BGE is to grill up some tomatoes.
The ingredients: Basic BBQ Rub, onions, beer, Worcestershire sauce, apple cider vinegar, brown sugar, black pepper, garlic, mustard, grilled tomatoes, tomatoes, beef brisket and smoked chicken breast, corn, bacon and lima beans.
The BGE is set up for direct grilling at 450 degrees using the cast iron grill grate. The BGE Dutch oven was also preheated for 10 minutes before the diced bacon was added.
The bacon is done and will be allowed to cool and will be reserved for topping the finished stew. The bacon fat is kept in the pan.
The Basic BBQ Rub is added to the hot bacon fat. Quite a cloud of smoke resulted and it was actually burning my eyes for a while.
The diced onion & garlic, plus the chopped (ungrilled) tomato get added & are sauteed for 2-3 minutes.
The beer was added & after the resulting cloud disapated, the pan was deglazed with a wooden spoon.
The chicken stock, vinegar, Worcestershire sauce, ketchup, mustard, & brown sugar were added next. The cover is left off the Dutch oven, and these ingredients cook for 30 minutes. The tight seal of the egg is good enough that the cover is not needed.
After 30 minutes the stew is done cooking, and will be brought inside.
The stew is off the Egg and back inside. The soup will get pureed with an immersion blender next.
The immersion blender made quick work of pureeing the stew & now the remaing ingredients can be added.
The diced beef brisket & smoked chicken breast. grilled tomatoes, lima beans & corn have been added.
The stew has been transferred to a soup tourine.
The buttermilk biscuits & chopped bacon were also served with the stew. The chopped bacon was used as a garnish on the stew.
The Brunswick Style Stew smelled amazing!
Timed to eat. I just need to garnish the soup with the bacon bits.
This soup was really amazing. It was exploding with flavor. I didn't even recognize a lot of the flavors I was tasting. I am not sure what gave it all this flavor but somehow they all worked well together.
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I had three things come together in kismet like fashion. I had some left over beef brisket, some left over smoked chicken breast, a brand new BGE Dutch oven and I'd just found a recipe in the Big Green Egg Cookbook for a Chicken Soup/Ste that said it was a cross between a Chicken soup and Brunswick stew. It also mention you could use left over beef or pork instead of chicken. Even though it was the summer, that was too many coincidences for me to ignore. I'll let the pictures tell the story and I will cut to the chase and say I was very happy with the soup and the Dutch oven. This stew was bursting with flavor. I'm guessing some of it was from the rubs on the beef and chicken, but the basic stew had a lot going for it too.
Big Green Egg Cookbook: Barbecue Chicken Soup - Page 53
Basic BBQ Rub -Page 196
Here is a version of the recipe from the Big Green Egg Website: BBQ CHICKEN SOUP. My version used some left over beef brisket & chciken breasts.