Recipe Database
Chef and the Fat Man $500.00 Brunswick Stew
Chef and the Fat Man $500.00 Brunswick Stew
Serves: 12-15

3 med. onions, chopped fairly small
1 tbs. chopped garlic
3 lbs pulled pork - must be cooked (or chicken or both)
2 (28 oz.) cans chopped tomatoes, undrained
1 14.5 oz can Chicken broth (possibly two cans)
1 can (15oz) tomato sauce
2 oz. Worcestershire sauce
2 oz. Crystal hot sauce or
1 oz. Tabasco
1/4 cup French's Yellow Mustard
1 tablespoon fresh lemon juice
3 tbsp. white vinegar
1/3 cup drippings, pork or bacon
1/2 cup barbecue sauce
1 cup catsup
1/2 cup chili sauce
1/2 teaspoon dried oregano
2 bay leaves
2 teaspoons coarse grind black pepper
1 tsp of salt (salt to taste)
1 teaspoon crushed red pepper
1 oz. Liquid Smoke (won't need if cooking on egg)
1 3/4 cups whole kernel corn, frozen
3 sm. potatoes, peeled & diced

1. Place the pork or Chicken or both mixture (everything but the corn and the potatoes) into a large Lodge cast iron stock pot. 2. Season with salt, pepper, and hot sauce. 3. Cook, open over light smoke in green egg at 300 degrees stirring occasionally (every ? hour) for at least 2 hours, or until thickened. 4. Stir the corn and potatoes into the stew mixture. Continue cooking 1 hour, or to desired consistency. 5. Remove bay leaves. Serve.

Depending on how hot you have your fire this may need an additional can of Chicken Stock. Stir this pot often to keep the bottom from burning. This version is called the $500.00 Brunswick Stew because it took at least $500.00 worth of pork butts practicing to get this stew just right. This fine recipe was performed live at EggtoberFest 2005 on Saturday October 15th 2005 by Eric Holdo with Kevin Jenkins holding the microphone. It was hot.