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Big Heat's Brunswick Stew











Trans-fat Free, High Fiber


For the stock
2 each chicken
3 each bay leaves
2 tablespoons black peppercorns
6 quarts water
1 each pork jowls
smoked, about 1 pound, stew
1 each whole chicken
4 1/2 pounds
2 pounds pork shoulder
smoked, pulled
2 cans tomatoes, canned, whole, peeled
chopped, 28 ounces
1 can tomato sauce
2 pounds okra
2 packages baby lima beans
16 ounce
2 packages yellow corn
16 ounce
6 each celery stalks
2 large onions
yellow, chopped
1 large green bell peppers
2 each jalapeño pepper
¾ cup white vinegar
½ cup all-purpose flour
½ cup nuoc mam
¼ cup sugar
¼ cup worcestershire sauce
4 tablespoons garlic powder
4 tablespoons black pepper
3 tablespoons paprika
3 tablespoons red hot pepper 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℉ (160℃).

Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat.


Smoke pork shoulder for 8 to 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 741g (26.1 oz)
Amount per Serving
Calories 82836% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 420mg 18%
Total Carbohydrate 22g 22%
Dietary Fiber 15g 59%
Sugars g
Protein 137g
Vitamin A 74% Vitamin C 159%
Calcium 35% Iron 58%
* based on a 2,000 calorie diet How is this calculated?


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