SMOKEY BONES BRUNSWICK STEW
Culinary choices typically change with the seasons. So as fall gives way to winter, comfort foods become increasingly more popular. That's true at Smokey Bones Barbeque & Grill, which operates casual dining restaurants in the Eastern and Midwestern U.S. The Smokey Bones Brunswick Stew is one of the restaurant's most popular menu items, particularly in winter. At-home chefs will serve up a warm, memorable, seasonal meal with this Smokey Bones recipe:
Provided by asinger
Categories Stew
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- • Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
- • Remove chicken and pour stock into a bowl or large measuring cup.
- • When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
- • In a large skillet, cook beef over medium heat until about half done.
- • Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
- • Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
- • Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
- • Stir occasionally, adding stock if needed.
- Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.
Nutrition Facts : Calories 215.3, Fat 6.5, SaturatedFat 2.1, Cholesterol 26.1, Sodium 950.8, Carbohydrate 32.8, Fiber 3.9, Sugar 12.4, Protein 10.6
SMOKY CHICKEN BRUNSWICK STEW
Provided by Guy Fieri
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
- Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
- Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
- Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
- Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
- When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.
HEARTY BRUNSWICK STEW
Like a thick, hearty soup, this stew is packed with tender chicken and an eye-catching combination of vegetables. I could never wait patiently to eat when Mother was cooking this stew. -Milded Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45-60 minutes or until chicken is tender, skimming the surface as foam rises. , Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth., Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.
Nutrition Facts : Calories 589 calories, Fat 25g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 1147mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 7g fiber), Protein 40g protein.
HEARTY SOUTHERN "SMOKEY BONE'S BRUNSWICK STEW
I love the Brunswick Stew I had at Smokey Bone's Restaurant here in Michigan. So I started playing around with the recipe"s I looked at to make this one my own and close to the one I fell in love with. It's so good, & freezes well for later.
Provided by Deborah Haviland
Categories Other Soups
Time 6h30m
Number Of Ingredients 15
Steps:
- 1. Place diced onions & garlic in pan with olive oil and 1 Tbsp butter, soften onions to almost clear, put in dutch oven or slow cooker, add the rest of the ingrdients. Be sure to taste as you go. I used 2 Tbsp red pepper flakes but I like it alittle spicey. If using a slow cooker, place on high for 1 hr, then reduce to low for 4-6 hrs. If using a dutch oven, place on med high for 1 hr stirring often, then put on low for 3-4 hrs. This is an amazing southern tasty stew, great for gatherings.
EASY BRUNSWICK STEW
My family loves this on a cool crisp fall day. I adjust the heat level by adjusting the hot sauce used. As submitted, it's safe for the little taste buds. I serve this with honey cornbread. Enjoy!
Provided by Stacy
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Combine cream-style corn, diced tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper together in a Dutch oven or stockpot; simmer over low heat until heated through, 20 to 45 minutes.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 43.8 g, Cholesterol 94.7 mg, Fat 14.9 g, Fiber 3.4 g, Protein 36.7 g, SaturatedFat 4.9 g, Sodium 1269.7 mg, Sugar 17.3 g
BRUNSWICK STEW
This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.
Provided by RENE1959
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
- Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
- Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 25.9 g, Cholesterol 70.9 mg, Fat 17.1 g, Fiber 4.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 495.9 mg, Sugar 4.1 g
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