Brunswick Stew

2 Reviews
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Prep Time:
2 Hours
Cook Time:
3 Hours
Smoke Time:
5 Hours 50 Mins
Yield:
28 cups
By Tim Smith, Birmingham, Alabama
October 2001
RECIPE BY Southern Living

To make this recipe thicker, cook it longer, being sure to stir it often.

Ingredients

  • Hickory wood chips
  • 2 (2 1/2-pound) whole chickens*
  • 1 (3-pound) Boston butt pork roast*
  • 3 (14 1/2-ounce) cans diced tomatoes
  • 2 (16-ounce) packages frozen whole kernel yellow corn, thawed
  • 2 (16-ounce) packages frozen butterbeans, thawed
  • 2 medium onions, chopped
  • 1 (32-ounce) container chicken broth
  • 1 (24-ounce) bottle ketchup
  • 1/2 cup white vinegar
  • 1/2 cup Worcestershire sauce
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 tablespoons hot sauce

How to Make It

Step 1

Soak wood chips in water for at least 30 minutes.

Step 2

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Step 3

Drain wood chips, and place on coals. Place water pan in smoker; add water to depth of fill line.

Step 4

Remove and discard giblets from chicken. Tuck wings under; tie with string, if desired. Place chicken and pork on lower food rack; cover with smoker lid.

Step 5

Cook chicken 2 1/2 hours; cook pork 6 hours or until a meat thermometer inserted into thickest portion registers 165°. Let cool.

Step 6

Remove chicken from bone. Chop chicken and pork.

Step 7

Stir together chicken, pork, diced tomatoes, corn, and remaining ingredients in a 6-quart Dutch oven. Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.

Step 8

*2 pounds smoked, cooked chicken and 2 1/2 pounds smoked, cooked pork may be substituted.

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Ratings & Reviews

Ketchup Stew

SAJ
January 10, 2017
This was the biggest fail.  The soup was overpoweringly sweet.  It tasted like super sweet ketchup.  I cut the recipe in half and still had so much I could not afford to waste it.  It was inedible, so I put the whole batch in a colander, drained off the ketchupy sweet ickiness, and added fresh broth and diced tomatoes to try to salvage the solid ingredients.

NABOR39's Review

NABOR39
May 11, 2010
I USED THREE AND ONE HALF LBS OF CHICKEN BREAST, AND TWO LBS OF PORK. I USED CREAM CORN,AND ADDED 1/2 CUP OF BARBECUE SAUCE AND 1 TBLS OF LIQUID SMOKE. THIS WAS SO GOOD, EVERONE LIKED IT AND WANTED THE RECIPE. I ALSO GROUND THE CHICKEN, PORK AND ONION. OUTSTANDING STEW.