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:ClickHERE to jump to additional Info about this recipe.
I had no leftovers in my fridge. My butcher helped make this possible by smoking up one pound of chicken breast plus the “money muscle” from a pork shoulder and some beef brisket.
Step 1 was to make some Lexington-style dip consisting of: vinegar, ketchup, black pepper, salt, Tabasco sauce, brown sugar and red pepper flakes.
The finished Lexington-style dip.
The rest of the ingredients: Crushed tomatoes, chicken broth, the smoked beef, chicken and pork have been cubed, onions, lima beans, corn, honey, Worcestershire sauce, yellow mustard, the dip, butter, garlic and pepper.
The butter is melting in the dutch oven. This was the 5 quart oven. I later found that although the recipe picture showed 5 qt. Dutch oven partially full, the recipe required using my 6.5 quart unit.
The onions and garlic went in next…
… and were softened for 10 minutes.
The pepper, Lexington-style dip, Worcestershire sauce mustard and honey were added in, mixed and heated for several minutes.
The meats and chicken were added together with the tomatoes, corn, lima beans and chicken broth and is now in the bigger Dutch oven which is out at the Egg which is under the control of the CyberQ WiFi and is at 350 degrees.
About 30 minutes before the stew was done I added in the last ingredient: Some mashed potatoes that served ad a thickening agent.
The stew is done and ready to serve.
The stew has been transferred to a soup tureen and was served with some store-bought buttermilk biscuits.
The batch you make with this recipe is said to serve 16 and that may actually be an understatement. I could have filled at least 2 more soup tureens this size.
This stew was an explosion of flavors: Sweet, spicy, smokey, savory. Up where I live most people have never heard of Brunswick stew but love it at first bite.
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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.
The Kamado Grill Cookbook: Kamado Brunswick Stew - (eBook)