Brunswick Stew

We wouldn't dream of having a barbecue down south without the favorite sidekick that goes with him

and that's Brunswick stew. We're going to start with canned tomatoes. We're going to add a can

of creamed corn, and that's nice and sweet. We're going to stir those up. This is going to be so

simple. A lot of people that know about Brunswick stew think, oh my goodness, it's taxing, it's long

but we put it together just in a matter of a few minutes. Now I'm just going to put

maybe three teaspoons of your liquid smoke. We're going to go with a cup of onions

a little vinegar, oh about a tablespoon or maybe a little more, just plain ketchup

your favorite barbecue sauce. It can be a homemade or a bottled

There's actually some pretty good bottled sauces out there now, but it's so easy to make your own

there's no reason why you shouldn't. And I like my Brunswick stew a little on the sweet side So I going to add just a little bit of sugar and I going to put that right there because I may come back and add a little bit more I just going to wait and see

We're going to put a little house seasoning and a little celery seed

to give it just a little bite. And then I'm going to top it off with a few dashes of Worcestershire

sauce. Now one of the things I want to caution you about when you're making Brunswick stew

is for some reason this wants to stick so very badly to your pot. So you never ever want to walk

away from this. You want to kind of stay close by it so you can give it a stir every few minutes

And then we're going to come over here where I've actually cooked the chicken

and we're going to get out some of that good, rich stock

This is one of those dishes that's so quick and easy for a weekend lunch

And we're just going to let that cook now while I'm picking the chicken. That stock's really going to make it good

And I going to cook this uncovered so that some of the liquid you can see that it kind of thin and I want that liquid to kind of just go away a little bit and get tight and thick And now all we have to do is pick our chicken

This is one of my favorite things to do. I have picked so many chickens in my lifetime, you wouldn't believe it

In the classic southern barbecue, it would be hours and hours and hours of preparing

Actually, this was usually cooked outside over an open fire. When we used to have Thanksgiving

my uncle would always rig up a pot in the backyard and cook everybody's favorite Brunswick stew

And it would be so good, it would just make your tongue wanna slap your brains out

It was just out of this world. But this is a much easier version

But now we're gonna go ahead and you can see our pot of Brunswick stew

is starting to cook up real, real good. We're just gonna add our meat now. So all we have to do now is let it cook down

and then continue to kind of sample it and get it where you want it. But this is

on the way to being a delicious pot of stew And we looking at maybe simmering it for about 20 minutes But don forget don leave that pot for very long because you going to need to stir

Look, it's just bubbling away. It's still simmering and cooking. And I just tasted a little bit

and I think it needs a little black pepper, so that's what I'm going to do. Oh, yeah, baby

It's looking good. I think the Brunswick stew is ready. And I love eating my Brunswick stew with rice

So I'm gonna put me just a little rice on there and eat it like I normally would

to make sure everything's just right. And I've gotten to taste the coleslaw too

You know, I love the combination of coleslaw and Brunswick stew and rice

You've got your cool crispiness of your cabbage and the hot spice of your Brunswick stew

and they just go together. Like Jack and Jill. Mm

Just as good as I thought it was gonna be