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Smokey Bones offers Brunswick Stew recipe for game day partiesTue, 12/19/2006 - 10:43am
By: The Citizen
Even the biggest game day appetite can be filled with a "super" bowl of Brunswick stew that combines chicken, pork and beef. At-home chefs will score with party guests with this warm, memorable version of one of the most popular menu items from Smokey Bones Barbeque & Grill, which operates casual dining restaurants in the Eastern and Midwestern U.S. SMOKEY BONES BRUNSWICK STEW Makes 12 (1-1/2 cups) servings Ingredients: Preparation: • 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. About Smokey Bones: Smokey Bones Barbeque & Grill operates 128 casual dining restaurants in the Eastern and Midwestern U.S. that serve fire-grilled and slow-smoked foods in a comfortable mountain lodge setting. |