GEORGIA BRUNSWICK STEW
So good that at least three states claim to have originated it, Brunswick Stew is a dense concoction that includes meat, corn, tomatoes and potatoes -- but that's where the similarity ends. The original Virginia version called for squirrel meat, the North Carolina one leans most heavily toward chicken, and the Georgia version combines both pork and chicken.
While purists may say the true Georgia Brunswick Stew includes a hog’s head, the truth is that most Americans are probably going to have trouble buying a real hog’s head at the supermarket. So here we are substituting pulled pork or a piece of hickory smoked ham.
8 ounces of butter, divided
1/4 cup plus 1 oz. Liquid Smoke
3/4 cup cider vinegar
3 cups ketchup
1/3 cup prepared mustard
1 tablespoon minced garlic
1 teaspoon salt
2 teaspoons pepper
3/4 teaspoon cayenne pepper
Juice of ½ lemon
3 oz. Worcestershire sauce
3 oz. mild hot sauce
1/4 cup dark brown sugar
3 cups diced potatoes
1 cup diced onion
2 cans chicken broth (14 ½ oz. each)
1 pound shredded cooked chicken, white and dark
8 oz. shredded pulled pork or minced hickory-smoked ham
1 28-oz. can diced tomatoes
1 pound frozen baby limas
1 can creamed corn (14 ¾ oz.)
1/2 cup water
1 small can kernel corn (8 oz.)
In a sauce pan, melt 4 oz. of the butter, then add 1 oz. Liquid Smoke and the next 11 ingredients. Blend and stir, bringing to a simmer for about 10 minutes, stirring occasionally. Do not boil. Set aside.
In a large stew pot, melt the other 4 oz. of butter. Add the potatoes, onion, chicken broth, chicken and pork/ham. Bring to a boil, then lower heat slightly and cook until potatoes are done.
Add the diced tomatoes, baby limas, creamed corn, 1/4 cup Liquid Smoke and water. Add the ingredients from the sauce pan. Return to a boil, then lower heat to simmer and cook for 60-90 minutes. Stir occasionally, adding more water sparingly if necessary during simmer period. In last 20 minutes, add small can of kernel corn.
YIELDS ABOUT ONE GALLON
SouthernAirs developed some of these recipes, aiming as always for authenticity. Others are on loan from cited friends and relatives, or from authoritative sources with permission.