Brunswick Stew

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)…