Brunswick Stew

Here is my take on a tradition southern stew flavored with a home made barbque sauce that’s sweet, smoky, & just plain good! The stews origin’s are not completely sure but defiantly has a southern flare to it. Start with the homemade sauce; add spices, other sauces, vegetables and apple wood smoked chicken & pork. Simmer till flavors are blended and ingredients are tender. Although the meat does not have to be smoked it adds a wonderful smoky goodness to the stew. This barbque flavored stew is sure to be a hit with your family & friends at your next party!

First the sauce:
In a large pot over low heat melt ¼ cup of butter then add,
1¾ cups Ketchup
¼ cup Yellow Mustard
¼ cup white vinegar


Stir until smooth then add,

½ tablespoon minced garlic w/red peppers
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 teaspoon Tabasco Sauce
½ tablespoon fresh lemon juice


Stir until smooth then add,

¼ cup dark brown sugar
Stirring constantly, increase heat to simmer (don’t boil it) for approx. 10 -15 minutes to blend the spices. Makes approx. 3½ cups of sauce. Set aside to be added later.



Now The Stew:
In a large pot over low heat, melt ¼ lb of butter then add,
4 cups diced potatoes
1 1/2 cups diced onion
2 14½ oz. cans of chicken broth
1/2 Chicken apple wood smoked
1 ½ lbs pulled pork (Boston butt) apple wood smoked



Bring to a rolling boil, stirring until potatoes are near done then add,

1 8½ oz. can early peas
2 14½ oz cans of stewed Tomatoes (leave tomatoes whole)
The Sauce (set a side)
1 16 oz. can of lima beans
1 cup chopped Okra
¼ cup Liquid Smoke
1-14½ oz. can creamed corn





Slow simmer for 2 hours...



Yields 1 gallon of the best tasting stew ya ever had! A southern favorite that's sure to be one of your best stew`s! I want to wish all my blogger friends a happy holiday season and thank you for checking out my latest & probably my last "Barbque Adventure" till next year.
Till we meet again... remember to add the love to your next cooking adventure!

Wild Duck

Today's adventure calls for Wild Duck.



Having never smoked or grilled Wild Duck... Mallard`s that my nephew shot & was so nice as to give us, i decided to do plenty of research as to how to cook these fine birds. After reading pages & pages on the internet & searching for recipes in the BBQ cook books i own, i came to conclusion that like many bar-b-que`d meats there is more than one way to cook them.
Grilled or smoked breast meat only, cook them whole either in the oven, smoker or grill. Marinated and or brined & roasted on rotisserie, fried duck breast or whole duck it seems the choices are endless. So i finally decided to try them my way. I decided to smoke them whole with cherry wood in my Medium Big Green Egg.

One i marinated in a Peach Mango marinade and the other in a Wasabi Ginger marinade. I removed the ducks from there marinade and seasoned the juice marinaded one with Cavender`s Greek Seasoning which i really like on poultry. The other Duck that was marinaded in the Wasabi Ginger was re-seasoned with a little salt & pepper.



Temperature adjusted to 250 & stable about half way cooked in this picture. They smelled awesome & starting to look good. I decided to follow one of my cook book`s that stated to finish them to 165 degree`s internal temp.



After about two and a half hours @ 250 degree`s they reached 160 internal so i unloaded the duck`s and wrapped in foil to climb the last 5 degrees covered & resting on the counter top. This is what we have...



While the ducks were resting for 20 -30 minutes i prepared a nice wild rice to go with the meal also some nice fresh rolls with plenty of butter. Let me tell ya they were both just great, nice smokey flavor, juicy and tender with a hint of the marinade for added flavor.
Sorry... they were so dang good they didn't sit still long enough for plated pictures, but thanks for checking up on what Whyldfire Bar-b-que is doing at home!