Well we had the whole “Duke” crew over Sunday for some 2nd round hoops watching.   During their time at Duke of course they ate at Bullock’s Bar-B-Que in Durham, so thought I would whip up some of their yummy Brunswick Stew.  I was lucky to find a recipe online which required a few modifications since it was based on 240Qt Kettle and something about using a boat oar to stir while cooking 🙂

This recipe is easy but it does take time to cook to ensure the right consistency, but well worth it!  Makes Approx. 2.5 Gallons, freezes well.

1.5 – 1.75lb Chuck Roast, cut into big pieces

3/4 – 1lb Pork Shoulder

1 lb Chicken Thighs w/Skin & Bone

16oz  Package Frozen Onions

32oz  Tomato Juice

32oz Can Diced Tomato

2 Cans Butter Beans (not Lima)

16oz Frozen Corn

3.5 Lb Potatoes – Peeled & Cubed

1-1/2 Stick Butter

1/2 C Heinz Ketchup

1/4C Worcestershire

1/4C Cider Vinegar

1/4C Sugar

1 tsp Salt

1tsp Pepper

Tabasco to taste

Put all the meats in a slow cooker or pot, add water just to cover and cook for 4 hours (slow cooker – high).  Once meat is cooked reserve the broth and put on stove top in large pot.  Boil potatoes for approximately 10 minutes, remove then boil corn & onions for approximately 5 minutes.  Add back in meat, potatoes and remaining ingredients.  Stir well.  Bring to boil then reduce to low simmer for approximately 6 hours stirring occasionally to ensure it doesn’t stick and adding salt, pepper and tabasco to your preference.  The goal here is to cook down the liquid so the stew is a thick consistency.  Serve or cool down and place in the fridge overnight.  Reheat the next day in a slow cooker or the stove top.

Traditionally Brunswick Stew is served with saltines. 

Bon Appetite!