We were out running around one day recently and decided to stop for lunch at Sonny’s BBQ. When I ordered the salad bar along with my pork sandwich, the server offered to bring me Brunswick stew instead of the soup on the salad bar. Since I’d never had their stew, I decided to give it a try. Oh my stars…it was so good that I said yes when offered more even though I was stuffed after eating most of my sandwich and a salad. I’ll definitely be ordering that again the next time we’re there.
When we left the restaurant, I immediately started thinking of creating my own version of this popular southern stew. As I’m all about easy cooking, I already had in mind to use meat that was pre-cooked to save time. This was perfect timing as the grocery store had the tubs of the cooked meat on sale with a buy one, get one free offer (you can’t pass that up). Everything went into the pot and buttermilk biscuits were in the oven. Mmmm…the stew turned out mighty tasty and was pure comfort food on a cold night.
This stew would be a great addition to any game day menu. You can serve it by the cup or bowl. If you’re having a large crowd, you may want to double up on the recipe (it’s always nice to have leftovers you know…in fact, our leftovers will be finished off tonight). Enjoy!
Yield: approximately 8 cups Ingredients Directions Notes *I used Curly's sauceless pulled pork, Curly's sauceless pulled chicken and Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce.
Yield: approximately 8 cups
*I used Curly's sauceless pulled pork, Curly's sauceless pulled chicken and Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce.
This post is linked to Meal Plan Monday