Simple Version
2 cans tomatoes
1 can whole kernel corn
1 can cream style corn
1 can Castleberry's BBQ Pork
1 can Castleberry’s BBQ Beef
1 can white chicken
1 onion chopped
2 Tbsp BBQ sauce
Combine all and cook slowly done.
Great crock pot meal!
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Hickory House Brunswick Stew
Yields 1 gallon (I think it makes more but that’s what the recipe says)
FOR THE SAUCE:
In a 2 1/2 quart sauce pan, over low heat, melt 1/4 cup of butter
ADD AND BLEND UNTIL SMOOTH:
3 1/2 cups Catsup
1/4 cups French’s Yellow Mustard
1/2 cup white vinegar
THEN ADD AND BLEND UNTIL SMOOTHER:
1 tablespoon chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. Worcestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice
TO THIS MIXTURE ADD:
1/2 cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce. Set aside, or simmer on low if you wanna really make it good.
THEN THE STEW:
In a 2 gallon pot, melt: 1/4 lb of butter (don’t complain, this is the healthy version)
ADD TO THE POT:
3 cups small diced potatoes
1 cup small diced onion
2 cans (14 1/2 oz. each) chicken broth
1 lb baked chicken (white and dark) (I cheated and used a rotisserie chicken)
8 to 10 oz. smoked pork (I used part of a honey-baked ham)
Bring to a rolling boil, stirring until potatoes are near done.
ADD:
1 (8 1/2 oz.) can early peas
2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)
The prepared sauce (from above recipe)
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke
1 (14 to 15 oz.) can creamed corn
Slow simmer for 2 hours. (I know it says 2 hours, but I found that I burned it if I cooked it this long–judge for yourself, mine took about 45 minutes. When it’s done, it’s done. You just can’t tamper with perfection)…
