LarryWolfe
Chef Extraordinaire
Cappy invented Brunswick Stew among other things, so I got his recipe and I'm gonna give it a whirl today. I saved about 1lb of pulled pork from Friday that will go into the BS. This morning I put a 3lb chuck roast on along with 3lbs of chicken thighs. The recipe calls for 1lb of each meat, so I figure after they I debone the chicken and the chuck reduces down and when I'm done picking, I should end up with 1lb of each. The chicken thighs are rubbed down with Spicewines Hen Dust and the chuck with Wolfe Rub Bold. When these are done I'll start the post of Brunswick Stew. Should be lots of pic's to follow.