Until 4 days ago I hadn't heard of Brunswick Stew, which is more popular down south than around these parts. I was looking for a hearty one pan meal for today and nothing beats a tasty stew. Particularly when it uses smoked meat. Traditionally Brunswick Stew was made with whatever meat was handy such as rabbit or squirrel. I didn't feel the need to go quite that authentic. The recipe I found used smoked chicken breast and smoked pork shoulder. It was a 2 day cook. I smoked the meat on Friday and threw the rest of the soup together on Saturday.
It was a great day for Winter smoking. Sun out, no winds, temps in the mid-20's. We've had our share of snow in January though, the snow banks are at the level of the side table of the CG.
The 2 pounds of boneless skinless chicken breasts were sprayed with EVOO and seasoned with salt and pepper.
The 4 pound pork shoulder roast was also sprayed with EVOO and seasoned with salt and pepper.
The chicken and pork shoulder are on the smoker which is running at 225 using Stubbs 100% All-Natural Charcoal Briquettes and pecan chunks. This was my first time using Stubbs brand and I was quite pleased.
The chicken is done after 2 1/2 hours.
The chicken gets chopped into 1/4" x 1/4" strands.
The pork shoulder roast is up to 190 after 7 hours.
The pork shoulder roast also got cut into 1/4" x 1/4" strands. It gets refrigerated overnight along with the chicken.
It is now Saturday and the smoked chicken and pork are out of the refrigerator and it is time to make the stew.
Besides the smoked chicken and pork the stew uses diced tomatoes, ketchup, chicken stock, Worcestershire sauce, white vinegar and Texas Petes hot sauce for the broth. The veggies are corn, peas, green beans, yellow beans, diced potatoes and diced onions. The seasonings were salt, pepper and cayenne pepper.
The ingredients are all prepped and have been added to an 8 quart pan.
The stew has been simmering for nearly 4 hours and is ready to eat.
Some buttermilk bisquits are out of the oven and it is time to eat.
This was an incredibly tasty stew. Everyone had seconds.
This was my first time eating Brunswick stew and I can tell you it won't be my last. This was the first stew I've had with a tomato based broth, as opposed to beef. The large amount of veggies gave this stew great flavor and every bite was a little different from the one before it or the one after it. This hearty stew was just the ticket for a cold Winter's day.