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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
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.
Recipe Source:
Alt image
Big Green Egg Cookbook
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.
Grill:
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • BGE Cast Iron Dutch Oven
  • Wicked Good Weekend Warrior Lump Charcoal