*  Exported from  MasterCook Mac  *

                       Big Heat's Brunswick Stew

Recipe By     : Tom Solomon
Serving Size  : 1    Preparation Time :0:00
Categories    : side dishes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       FOR THE STOCK:
                       ----------------------------
  2      medium        chicken carcasses
  3                    bay leaves
  2      tablespoons   black peppercorns
  6      quarts        water
  1                    smoked pork jowl, about 1 pound
                       ----------------------------
  1                    4 1/2 pound Roasting Hen
  2      pounds        smoked pork shoulder  -- pulled
  2      28 ounce      cans whole tomatoes  -- chopped
  1      16 ounce      can tomato sauce
  2      pounds        chopped okra
  2      16 ounce      packages baby lima beans
  2      16 ounce      packages yellow corn
  6      ribs          celery  -- chopped
  2      large         yellow onions  -- chopped
  1      large         green bell pepper  -- chopped
  2                    jalapenos  -- chopped
    3/4  cup           white vinegar
    1/2  cup           all purpose flour
    1/2  cup           nuoc mam
    1/4  cup           sugar
    1/4  cup           worcestershire sauce
  4      tablespoons   garlic powder
  4      tablespoons   black pepper
  3      tablespoons   paprika
  3      tablespoons   tabasco sauce



Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts
of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours.
Remove from heat, strain, and let cool.

Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours
at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks,
discarding skin and fat. Reserve.

Smoke pork shoulder for 8-12 hours, or until internal temperature reaches
160 degrees. You may finish in a covered pan in the oven if time is a
factor; however, it must smoke for at least 8 hours. Pull about 2 pounds
into thumb sized chunks and reserve. Use the rest of the smoked pork
shoulder for barbeque.

Return stock to the stove, bring to a gentle boil, and throw everything
into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and
cook for an additional 2 to 3 hours, stirring occassionally. Remove from
heat and serve immediately.



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Serving Ideas : Barbeque, slaw, hush puppies

NOTES :  Damn good!