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Found 2 results

  1. Well folks, here's the finished product to go along with the teaser photo I posted earlier this week. I can't tell you how AWESOME this recipe is. The barbecue sauce and rub choices you use to make this will change the flavor profile, so be sure to use sauces and rubs that you really like! Kamado Joe Dutch Oven Brunswick Stew Ingredients: 1 pound of pulled pork bbq, pre cooked 1 pound of pulled chicken, pre cooked 1 28oz can crushed tomatoes 1 14oz can chicken broth 3 medium red potatoes, diced 1 medium yellow onion, chopped 1 12oz bag frozen cut okra 1 12oz bag frozen baby lima beans 1 12oz bag frozen whole kernel corn 1 18oz bottle of your favorite bbq sauce 1/4 cup brown sugar 1 tablespoon of your favorite BBQ rub 1 teaspoon salt Directions: Preheat your grill to 275°F and set up for indirect cooking. Combine all the ingredients in a 6 quart dutch oven and mix thoroughly. Place the dutch oven on the preheated grill and let simmer for about an hour. After an hour, remove the lid and stir to mix well. Taste test to see if you need any additional salt. Replace the lid and let simmer for another 1 to 2 hours. Remove the dutch oven from the grill and let cool with the lid on for 20 minutes or so and serve!
  2. Chicken Brunswick Stew Recipe basis from Paula Deen recipe Every time I have fixed this for a crowd over at a Smokehowze get together as an appetizer, side dish or one course of the meal it gets eaten like it was the main course. The great thing is that the recipe is versatile and you can easily tweak it to you taste/mood when you are making it. I encourage you to try a version using Kamado roasted chicken done the day before and with a stock made from the chicken carcass. Ingredients 1 (2.5-pound or 3.5 lb ) fryer chicken Water 1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar 2 (16-ounce) can creamed corn (I think the extra can of corn is better) 1 cup ketchup 1/2 cup barbecue sauce 1 tablespoon liquid smoke, available in grocery store (or cook it on the Kamado in dutch oven with an open lid or use Kamado roasted chicken – see below) 1 onion, chopped 1 tablespoon vinegar 1 tablespoon Worcestershire sauce Salt and pepper Celery salt Hot Sauce (optional)I like to add a splash of a hot sauce to taste Cooked rice, optional as accompaniment - (we like it with no rice - just put in bowl and serve with some good french bread). Directions In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat. In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice if desired. For extra special flavor: I have also cooked this by roasting the chicken on the Kamado and then stripping the meat for the Brunswick stew and using the carcass to make a stock or just use a good chicken stock base like Better Than Bouillion -Low Sodium The original Paula Deen recipe is here: http://www.foodnetwo...tew-recipe.html
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