I have cooked this a lot and it truly is one of those recipes that you personalize. Most soups and stews are that way. Using pre cooked bbq meats to include chicken, pulled pork, and brisket is the way I have always done it, but I always seem to have plenty since I cook bbq so much. If you are lucky enough to be using the already cooked bbq, you will need to keep that in mind when following the recipe below. I love okra and it is always included because it seems to make a nice thick broth. I really like the tiny butter peas in place of the butter beans and some people don't add the potatoes but I do. After it has cooked as much as I think it needs to, I always add about 1/4 cup more vinegar than the recipe below calls for along with some heavy splashes
of worcestershire. The last thing I will say on cooking this stew is that a lot of folks have the idea that liquid smoke is not a good thing and maybe that's because they have the idea it is not a natural ingredient, but most certainly is and even though my meat has plenty of smoky flavor I still add a couple tbs of liquid smoke.
Brunswick Stew from "Georgia On My Mind" magazine
Ingredients:
1-3 lb Chicken
½ tsp Dry Mustard
1 lb Lean Beef
½ Stick of Butter
1 lb Lean Pork
3 TBS Vinegar
3 Medium Onions
2 can Small Butter Beans
4 can Tomatoes
2 can Cream style Corn
5 TBS Worcestershire Sauce
1 can Small English Peas
1 ½ Bottles Catsup
3 Small diced Irish Potatoes (Optional)
1 tsp Tabasco Sauce
1 Box Frozen Sliced Okra (Optional)
2 Bay leaves
½ Bottle Chili Sauce
Preparation Directions: Place Meat in large heavy pot. Season with salt and pepper. Add Onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool. Tear meat into shreds and return to stock.
Cooking Directions: Add next 8 ingredients and cook 1 hour, stirring occasionally to prevent sticking.
