Recipe - Big Heats Brunswick Stew

FOR THE STOCK
2 md Chicken carcasses
3 Bay leaves
2 tablespoon Black peppercorns
6 qt Water
1 Smoked pork jowl; about 1
pound

STEW
1 Roasting Hen; 4 One half pound
2 pound Smoked pork shoulder; pulled
2 cn (28 oz) whole tomatoes;
chopped
1 cn (16 oz) tomato sauce
2 pound Chopped okra
2 pack (16 oz) baby lima beans
2 pack (16 oz) yellow corn
6 Ribs celery; chopped
2 lg Yellow onions; chopped
1 lg Green bell pepper; chopped
2 Jalapenos; chopped
Three fourths cup White vinegar
One half cup All purpose flour
One half cup Nuoc mam
One fourth cup Sugar
One fourth cup Worcestershire sauce
4 tablespoon Garlic powder
4 tablespoon Black pepper
3 tablespoon Paprika
3 tablespoon Tabasco sauce

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts
of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours.
Remove from heat, strain, and let cool.

Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours
at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks,
discarding skin and fat. Reserve.

Smoke pork shoulder for 812 hours, or until internal temperature reaches
160 degrees. You may finish in a covered pan in the oven if time is a
factor; however, it must smoke for at least 8 hours. Pull about 2 pounds
into thumb sized chunks and reserve. Use the rest of the smoked pork
shoulder for barbeque.

Return stock to the stove, bring to a gentle boil, and throw everything
into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and
cook for an additional 2 to 3 hours, stirring occassionally. Remove from
heat and serve immediately.

Serving Ideas : Barbeque, slaw, hush puppies

NOTES : Damn good!

Recipe by: Tom Solomon

Posted to bbqdigest V5 #752 by Kurt Lucas kurtl@navicom.com on Dec 09,
1997