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Brunswick Stew

Brunswick Stew
Sunday, 25 October 2009


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


At a glance
Cooking Method
Slow Cook
Main Course
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.


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




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