The trick is to smoke the meat without making the meat smoke

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The Basic BBQ Rub from the BGE Cookbook was used in this recipe. The ingredients were: Ground cloves, cayenne pepper, celery seed, garlic powder, parika, sugar & kosher salt. I was suprised to see how much cayenne pepper was used: 2 whole teaspoons!!

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I feel a bit bad that this is the only thing I've found for my gas grill to do in the week I've had the BGE is to grill up some tomatoes.

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The ingredients for the stew are all measured and cut up: Basic BBQ Rub, diced onions, beer, Worcestershire sauce, apple cider vinegar, brown sugar, black pepper, minced garlic, mustard, chopped grilled tomatoes, chopped tomatoes, diced beef brisket and smoked chicken breast, corn, diced bacon and lima beans. The tomato gets cut up once cooled.

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The BGE is set up for direct grilling at 450 degrees using the cast iron grill grate. The BGE Dutch oven was also preheated for 10 minutes before the diced bacon was added.

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The bacon is done and will be allowed to cool and will be reserved for topping the finished stew. The bacon fat is kept in the pan.

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The Basic BBQ Rub is added to the hot bacon fat. Quite a cloud of smoke resulted and it was actually burning my eyes for a while.

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The diced onion & garlic, plus the chopped (ungrilled) tomato get added & are sauteed for 2-3 minutes.

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The beer was added & after the resulting cloud disapated, the pan was deglazed with a wooden spoon.

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The chicken stock, vinegar, Worcestershire sauce, ketchup, mustard, & brown sugar were added next. The cover is left off the Dutch oven, but the Egg is covered and these ingredients cook for 30 minutes. The tight seal of the egg must be good enough that the cover is not needed.

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After 30 minutes the stew is done cooking, and will be brought inside.

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The stew is off the Egg and back inside. The soup will get pureed with an immersion blender next.

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The immersion blender made quick work of pureeing the stew & now the remaing ingredients can be added.

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The diced beef brisket & smoked chicken breast. grilled tomatoes, lima beans & corn have been added.

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The stew has been transferred to a soup tourine.

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The buttermilk biscuits & chopped bacon were also served with the stew. The chopped bacon was used as a garnish on the stew.

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The Brunswick Style Stew smelled amazing!

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Timed to eat. I just need to garnish the soup with the bacon bits.

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This soup was really amzing. It was exploding with flavor. I didn't even recognze a lot of the flavors I was tasting. But somehow they all worked well together. I am not sure what gave it all this flavor. I was thinking the beef brisket rub & chicken rub may have contributed a lot of their flavors to the stew. It was a lot of work, but the reward a ALOT of great flavors.

© 2013 Jim Mahoney