*  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!