Smokey Bones' Brunswick Stew Secrets

Smokey Bones Barbeque & Grill is a popular restaurant chain in the Eastern and Midwestern US, known for its delicious comfort foods. One of its most popular dishes is the Smokey Bones Brunswick Stew, a hearty meal that's perfect for chilly winter days. This stew combines the best of both worlds, with a blend of savoury flavours and a variety of ingredients. It's a true culinary delight that will leave you feeling satisfied and warmed from within. In this article, we'll guide you through the process of recreating this mouth-watering dish in your own kitchen, so you can enjoy a taste of Smokey Bones at home.

Choosing your meat

Brunswick stew is a hearty dish that traditionally features meat, vegetables, and beans in a tomato-based broth. While the dish is flexible and can accommodate a wide range of ingredients, choosing the right meat can make a big difference in the overall flavour and texture of the stew. Here are some tips and suggestions for selecting the meat for your Smokey Bones Brunswick Stew:

Traditional Meats:

The traditional meats used in Brunswick stew are pork, chicken, and beef. These proteins provide a variety of flavours and textures that complement each other well. Pork shoulder or leftover pulled pork adds richness and tenderness to the stew. Chicken thighs, either shredded or chopped, contribute a leaner protein that absorbs the flavours of the broth. Ground beef or beef brisket adds a heartiness and depth of flavour to the dish.

Alternative Meats:

While the traditional meats are a classic choice, you can also experiment with alternative options. Early versions of Brunswick stew often included wild game meats such as squirrel, rabbit, and even opossum. Today, you can try substituting other meats such as smoked brisket, stew meat, ground pork, cubed pork loin chops, or chicken breast. These alternatives can add unique flavours and textures to your stew.

Leftovers and Smoked Meats:

Brunswick stew is an excellent choice for using up leftover meats from a barbecue or smoked meat dishes. Consider using leftover chicken, pulled pork, brisket, or ribs in your stew. Smoked meats, in particular, add a deep, savoury dimension to the dish. If you don't have access to a smoker, you can also use rotisserie chicken or pre-smoked meats from your local grocery store or butcher.

Quantity and Proportions:

When making Brunswick stew, don't hold back on the meat. This stew is meant to be hearty and robust, so feel free to add generous portions of your chosen proteins. You can use equal amounts of each type of meat or adjust the proportions to your preference. Remember that the meat is the star of this dish, so ensure there is plenty to go around!

Preparation and Cooking:

Before adding the meat to your stew, prepare it according to the recipe instructions. Cut the meat into bite-sized pieces or shred it, ensuring consistent portion sizes for even cooking. If you are using raw meat, cook it separately before adding it to the stew, following food safety guidelines. For leftover or pre-cooked meats, heat them through in the stew until they are warmed to the appropriate temperature.

Preparing the meat

The meat is the star of the show in Smokey Bones Brunswick Stew, so it's important to get it just right. You'll need a combination of chicken, ground beef, and pulled pork to create the signature flavour and texture of this hearty dish. Here's a step-by-step guide to preparing the meat:

Step 1: Prepare the Chicken

Start by cutting about 1-1/2 pounds of roasting chicken into pieces. Place these in a stockpot and cover them with water. Bring the water to a boil, then reduce the heat and let the chicken simmer for around 30 minutes until it's tender. Once it's cooked, remove the chicken from the stockpot and set the stock aside in a bowl or large measuring cup.

When the chicken is cool enough to handle, discard the skin and bones. Tear the meat into small pieces—you should have around six ounces of chicken meat. If you want to save time, you can use smoked chicken meat instead of raw chicken.

Step 2: Cook the Ground Beef

In a large skillet, cook the ground beef over medium heat. You'll want to cook it until it's about halfway done, which should take around five minutes.

Step 3: Add the Onions and Pulled Pork

Next, add the onions to the skillet and cook until they're translucent, which will take around eight minutes. You'll need about 1-1/2 pounds of onions, diced.

At this point, add the pulled pork to the skillet. You can use either smoked pulled pork or ground pork. If you're using ground pork, make sure to cook it thoroughly with the beef. If you're using smoked pulled pork, simply heat it through with the other meats.

Step 4: Combine and Simmer

Once your meats are cooked and combined, transfer them to the stockpot with the reserved chicken stock. Add in the chicken pieces as well. Stir everything together and let it simmer for about five minutes to blend the flavours.

And there you have it! The meat is now ready to be added to the rest of the ingredients in your Smokey Bones Brunswick Stew. Remember to adjust seasoning and spice levels to your preference. Enjoy!

Sautéing the vegetables

Preparing the Ingredients:

Before you start sautéing, it's essential to gather and prepare your ingredients. For the Smokey Bones Brunswick Stew, you'll need a variety of vegetables, including onions, garlic, and potentially others like carrots, asparagus, zucchini, and peppers. You'll also need a good quality cooking oil with a high smoke point, such as olive oil, avocado oil, or grape seed oil. Additionally, you might want to include aromatic ingredients like garlic or onion to build flavour.

Heating the Pan and Adding Oil:

Start by heating your chosen oil in a large sauté pan or skillet over medium to medium-high heat. You'll know the oil is ready when it starts to shimmer. Be sure to heat the oil before adding anything to the pan to ensure even cooking.

Now, it's time to add the vegetables to the pan. The key to successful sautéing is managing the different cooking times of each vegetable. Start with the vegetables that take longer to cook, such as onions, carrots, and other root vegetables. Add them to the pan first and cook until they are slightly softened. Then, you can introduce quicker-cooking vegetables like zucchini, asparagus, and peppers. Continue to stir and sauté for a few minutes, ensuring even cooking.

Adding Aromatics and Seasonings:

To build flavour, you can add aromatics like garlic or onion to the pan. Sauté these ingredients for a few minutes, being careful not to let them burn as they can turn bitter. You can also add seasonings such as salt, pepper, Italian seasoning, or other herbs and spices of your choice. Stir everything together to combine the flavours.

Cooking Until Tender:

Continue to cook the vegetables over medium to medium-high heat, stirring frequently, until they reach your desired level of doneness. Most vegetables should be sautéed until they are crisp-tender, retaining a slight bite while being brightly coloured and flavourful. Taste the vegetables as you cook to assess their doneness.

Serving:

Once the vegetables are cooked to your liking, remove them from the heat and serve immediately. Sautéed vegetables are best enjoyed fresh, but leftovers can be stored in the refrigerator for a few days and reheated gently.

Remember, the key to successful vegetable sautéing is managing cooking times and adding the ingredients in the right order. By following these steps and customising them to your chosen vegetables, you'll be well on your way to creating a delicious and flavourful Smokey Bones Brunswick Stew.

Adding the meat and other ingredients

Now it's time to add the meat and the other ingredients to your Smokey Bones Brunswick Stew. You will need ground beef, a roasting chicken, smoked pork, diced onions, and butter or olive oil. You can also add garlic at this stage if you wish.

Start by cooking the beef over medium heat in a large skillet. You want the beef to be about half done. This should take around 8 minutes. Then, add the onions and cook until they are translucent. This should also take around 8 minutes. If you are adding garlic, add it with the onions.

Next, add the chicken and pulled pork to the skillet. Stir the mixture and cook until it is well mixed and heated through. This should take about 5 minutes. Remove the skillet from the heat and transfer the mixture to your stockpot.

Now, stir in the reserved chicken stock. You should add around 4 cups. Then, add the tomatoes and their juice, ketchup or barbecue sauce, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice, and corn. Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour. Remember to stir occasionally and add more stock if needed.

If you are substituting ground pork for smoked pulled pork, cook the ground pork with the beef. You can also add 1/2 teaspoon of liquid smoke to the stew at this stage.

Simmering the stew

Once you've prepared your ingredients, it's time to simmer your stew. This process will marry all the flavours together and create a rich, hearty dish. Here's a step-by-step guide to achieving the perfect simmer for your Smokey Bones Brunswick Stew:

Start by melting some butter in a large Dutch oven over medium-high heat. You want to use a pot that is big enough to hold all your ingredients comfortably. Once the butter is melted, add your garlic and onions. Sauté these until they are soft and translucent, which should take around 5 to 8 minutes. This forms the base layer of flavour for your stew.

Next, you'll add the rest of your ingredients to the pot. This includes the tomatoes, chicken stock, barbecue sauce, Worcestershire sauce, brown sugar, cayenne pepper, smoked pork or chicken, and any vegetables you're using, such as corn, lima beans, or green beans. Stir everything together to combine all the flavours.

Now it's time to bring the stew to a boil. This is when you'll see the mixture bubble vigorously. Once it reaches this stage, reduce the heat to a simmer. You're looking for a gentle bubbling and boiling action, rather than a vigorous one. Set your timer for 1 hour and 30 minutes and let the stew cook, stirring it occasionally to ensure nothing sticks to the bottom of the pot.

During this simmering process, the flavours will intensify and meld together. The stew will thicken slightly as some of the liquid evaporates and the ingredients release their juices and seasonings. The meat will become tender, and the vegetables will soften. You can adjust the heat as needed to maintain a gentle simmer.

If, at any point, your stew looks dry or starts to stick to the pot, you can add a bit more stock or water to the mixture. Conversely, if it seems too thin, you can continue simmering it for a little longer than the recommended time to reduce the liquid further.

Once the timer goes off, your stew is ready to be served! Taste it and adjust the seasoning, if needed, with salt and pepper. This stew is perfect for a chilly day and can be served with cornbread or a side salad for a complete meal. Enjoy the fruits of your labour!

Frequently asked questions