Here comes another barbecue recipe! I know we’ve been posting lots of these lately, but we’ve been in a bbq mood. There’s something about fall and the slightly cooler weather that makes us want to barbecue.
There are several standard side dishes that go with barbecue; cole slaw, baked beans, fries, etc. In Georgia we have something called Brunswick Stew. It’s basically bbq soup, which is just as awesome as you would think. It has lots of veggies and lots of ‘cue, and is an outstanding as a side dish. It’s also great on its own with a bottle of hot sauce and some saltine crackers.
Brunswick stew (according to local historians) originated on the islands near Brunswick, GA, about 45 minutes away from us. Traditionally it has corn, lima beans or butter beans, tomato, and whatever kind of meat you have on hand. Most bbq joints use some of their pork or brisket. We use whatever kind of bbq left overs we have… this time it was pulled pork and chicken. Deee-lish!
- 4 quarts water
- 1 28oz canned whole peeled tomatoes (crushed by hand)
- 2 lbs meat (your choice: pulled pork, chicken, brisket)
- 1 bag frozen corn
- 1 bag frozen baby lima beans
- 6 cloves garlic
- 1 large onion medium dice
- 5 tbsp bbq rub
- 3 tbsp worcester sauce
- 1/2 C ketchup
- 2 tbsp brown sugar
- 1/2 stick butter
- Sautee the onion in 1/2 stick butter until translucent, about 5 minutes.
- Combine onions and all other ingredients in large pot and cook for 2 hours.
- Adjust seasoning if needed
- We used this rub (http://savedbythekale.com/sweet-smoky-bbq-rub-recipe/)