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Buck's Bold Brunswick Stew


Thursday, January 01, 2004
1# Smoked Chicken Breast Meat- Pulled and cut into bite sized pieces.1# Smoked Pork Shoulder - Pulled and cut into bite sized pieces.
¾ Cup Diced Onions caramelized in butter.
4 small Red Potatoes, diced into ¾" pieces.
1 - 15oz. can Tomato Sauce.
1 ¾ Cups Lima Beans, (from frozen is easiest)
1 ¾ Cups Kernel Corn, (from frozen is easiest)
½ Cup Mild Rib Crib Barbecue Sauce.
½ teaspoon Black Pepper
½ teaspoon Red Pepper
1 tablespoon Worcestershire Sauce
2 Tablespoons Butter for caramelizing onions.
3 Cups good quality Chicken Broth
You will want to caramelize your onions in butter in a small sauté pan prior to placing onions in Crock Pot. Just sauté onions until browned.
In large Crock Pot place the caramelized onions, add the chicken broth and potatoes, tomato sauce, barbecue sauce, Worcestershire sauce and spices and stir until well blended. Then add thawed corn and lima beans. Stir. Then add the pulled smoked pork and pulled smoked chicken breast meat to other ingredients. Stir and then cover and simmer on low heat in Crock Pot for 5-6 hours. If you prefer to add salt, then salt to taste.
-- The smoked meats for the recipe are always available for purchase at any Rib Crib Restaurant location. Serve and enjoy. This recipe makes about 1 gallon of Stew.

Nutrition Facts:
Buck Townes Director of Purchasing/Culinary Development Rib Crib Corporation
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