Brunswick Stew

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Brunswick Stew
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A Recipe From:

America's Best BBQ:

100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America's Best BBQ



Ingredients


1 Pound smoked pork, cooked and diced

1 pound smoked chicken, diced

1/2 teaspoon black pepper

1/2 teaspoon hot red pepper flakes

1 teaspoon hot sauce, or to taste

2 tablespoons minced onion

1 1/2 cups ketchup

3 cups diced, peeled, cooked potatoes

3 (15- to 16-ounce) cans niblet corn

1/2 cup prepared yellow mustard

2 tablespoons salt

1/2 cup white vinegar

Johnny Harris Original barbecue sauce, to taste.




Instructions


Put all the ingredients in a slow cooker set to medium-low or in a Dutch oven over medium-low heat.

Cover and simmer until hot and bubbly, about 2 hours.

Taste and add more salt and/or hot sauce as desired.

Servings
10 to 12
Servings
10 to 12
Brunswick Stew
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

A Recipe From:

America's Best BBQ:

100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America's Best BBQ



Ingredients


1 Pound smoked pork, cooked and diced

1 pound smoked chicken, diced

1/2 teaspoon black pepper

1/2 teaspoon hot red pepper flakes

1 teaspoon hot sauce, or to taste

2 tablespoons minced onion

1 1/2 cups ketchup

3 cups diced, peeled, cooked potatoes

3 (15- to 16-ounce) cans niblet corn

1/2 cup prepared yellow mustard

2 tablespoons salt

1/2 cup white vinegar

Johnny Harris Original barbecue sauce, to taste.




Instructions


Put all the ingredients in a slow cooker set to medium-low or in a Dutch oven over medium-low heat.

Cover and simmer until hot and bubbly, about 2 hours.

Taste and add more salt and/or hot sauce as desired.

Servings
10 to 12
Servings
10 to 12
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