Georgia Magazine - July 2020 - 32

GEORGIA Cooks
Right: Jim Auchmutey and his father, Charles,
make Brunswick stew for a Fourth of July
celebration in 1998. "I inherited that pot and
stirring stick, which is worn and burnished
from years of stirring," Jim Auchmutey says.

"This is a domesticated version of
the stew my family has been making
since the 1800s," Jim Auchmutey says.
"For a small batch, you can use a CrockPot and not have to worry about stirring.
If you want to multiply the recipe and
make a larger batch, you'll have to use a
pot and, as my father says, 'stir, stir, stir!'"

Courtesy of Jim Auchmutey
2-1/2 pounds chicken pieces (weight
includes skin and bones)
1-1/2 pounds lean ground beef (round or
sirloin)
3/4 pound ground pork
1 (28-ounce) can whole tomatoes with liquid
1 (14.75-ounce) can cream-style corn
1/2 cup ketchup
1/2 cup cider vinegar
4 tablespoons (1/2 stick) butter
1 teaspoon black pepper
3/4 teaspoon red pepper
1/2 teaspoon salt (or to taste)

Remove skin and excess fat from
chicken pieces. Place in a pot and cover
with water. Bring to a boil, then lower
heat and simmer until meat starts to fall
off bones, about 20-30 minutes. Drain
broth. After the chicken has cooled,
pick the rest of the meat from the bones,
shredding into small pieces.
In a large skillet, cook the beef and
pork together, stirring often and breaking
into small pieces, until the meat is just
gray. Drain excess fat. Add chicken to
beef and pork.
Put meat mixture into a large pot
or slow cooker. Add the tomatoes, corn,
ketchup, vinegar, butter, black pepper,
red pepper and salt. Mix well. Cook over
low heat for 3 hours, stirring from the
bottom of the pot often. Note: You can
add a little water if mixture seems too
thick. (Or, if using a slow cooker, cook for
5-6 hours on the low setting.) Taste after
an hour or so to fine-tune seasonings.
Makes about 3 quarts.

32

Georgia Magazine

PAM AUCHMUTEY

GEORGIA BRUNSWICK STEW

RON ADAMS'
BRUNSWICK STEW

SAM'S BBQ1 BRUNSWICK
STEW

Adapted from St. Mark's Episcopal Church
"Season With Love" cookbook (1985)
1 (3-pound) fryer, cut up
1 (3-pound) pork shoulder, cut up
1 medium onion, chopped
2 teaspoons salt
1 teaspoon black pepper
1 pint water

Courtesy of Parviz Abedi, Original Steak and Rib
House and Sam's BBQ-1
1 ounce butter
1 cup chopped onions (preferably Vidalia)
3 (14.5-ounce) cans tomato sauce
2 (14.5-ounce) cans diced tomatoes
1 cup chicken broth
1 quart water
1 cup Worcestershire sauce
1/2 cup soy sauce
1 tablespoon black pepper
1 tablespoon hot sauce (cayenne pepper
sauce)
1 teaspoon cumin
2 pounds smoked, chopped pork
2 pounds smoked chicken
1/4 pound smoked, chopped brisket
1/2 cup beef broth
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 (14.5-ounce) can corn

Boil the chicken, pork, onion, salt
and pepper in water until very tender.
When cool, remove meat from bones and
return meat to the pot. Add the following
ingredients:
1 medium onion, chopped
1 (16-ounce) can tomatoes, chopped
1 (14-ounce) bottle ketchup
1 (17-ounce) can cream-style corn
1 (17-ounce) can whole corn
2 large potatoes, peeled, cut into small cubes
3 ribs celery
1 (24-ounce) package frozen lima beans
1/2 cup hot barbecue sauce
1/3 cup Worcestershire sauce
1/2 cup Heinz 57 steak sauce
3/4 cup vinegar

Cook slowly for 1 hour or until thick,
stirring often. Note: Serve alongside
barbecue. Serves 12.

In a heavy stockpot over mediumhigh heat, melt butter and sauté chopped
Vidalia onions. Cook until onions turn
light brown. Add all remaining ingredients
except corn. Cook for 15 minutes, then
add corn. Simmer, stirring, until heated
through. Serves about 50 (as a side dish).

July 2020

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6/13/20 10:46 AM
Georgia Magazine - July 2020

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