The trick is to smoke the meat and not make the meat smoke

KAMADO BRUNSWICK STEW

  Date: Octobr 10, 2015
  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
Now that we are into the fall around here with its brisk weather, stew season is upon us.I wanted a dish that I could use 2 days in a row and the second day the results are as good (or better) then the first. This suggested a soup or stew and Brunswick stew is an over the top, everything-but-the-Kitchen-sink stew. Traditionally this stew was made with whatever meat was on hand such as rabbit, squirrel, possum and whatever other ingredient were on hand. This recipe used smoked chicken, pork shoulder and brisket for the meats. Where I had not been able to get in any long term smokes this past summer, I did not have any leftover smoked meat in my freezer. I did not have enough time during the week to smoke up the three meats. My butcher, Alpine Butcher, was nice enough to smoke up 1 pound of the three meats for me. If it wasn’t for them, this whole thing would not have been possible on short notice. Every Brunswick stew recipe seems to have a couple ingredients that lend their own special twist to the recipe. The interesting ingredients in this recipe were mashed potatoes, a BBQ rub and lima beans. The stew was simmered on the Egg for 4 hours using Maple wood smoke. The taste was excellent as I have come to expect from this family of stew, each recipe I have done has been excellent and each is totally different from the rest.

FAIL: This recipe calls for you to use the largest cast iron Dutch oven you have. It never mentions a size. It does show a picture using what appears to be a 5 quart cast iron Dutch oven and it is half full. Seeing this I felt there would be no problem using my 5 quart CI Dutch oven. I think the food stylists were responsible for this, but this recipe makes nearly 6 quarts of soup. I had to transfer hot soup from my 5 qt. Dutch oven to a 6 qt. I am sorry this is just bad recipe writing not giving a minimum size.
Recipe Source:
Alt image
The Kamado Grill Cookbook
The Kamado Grill Cookbook:
Kamado Brunswick Stew - (eBook)
Grill:
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE S-S Grill Grid
  • BGE Cast Iron Dutch Oven
  • BBG-Cyber Q WiFi Pit Controller
  • Ranch-T Lump Charcoal