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Brunswick Stew

Brunswick Stew
Sunday, 25 October 2009

Description

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

At a glance
Cuisine
American
Ingredient
Chicken
Pork
Cooking Method
Slow Cook
Meal/Course
Dinner
Main Course
Serves
10 to 12

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.


Methods/steps

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.

Additional Tips

Johny Harris Restaurant & Barbecue Sauce Company

1651 E. Victory Dr.

Savannah, GA 31404

912-354-7810

http://www.johnnyharris.com

 

Featured Rapid Recipe



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