Grandma's Brunswick Strew

The Sauce
• 1/2 lb. unsalted butter
• 1/2 cup bacon grease
• 1 1/2 cups ketchup
• 1/2 cup yellow mustard
• 1/3 cup apple cider vinegar(or your favorite brandy or wine)
• 3 cloves fresh minced garlic
• 1/2 TBS coarse groundblack pepper
• 3 oz Worchestshire sauce
• juice from 2 lemons
• A couple dashes of hot sauce
 
Directions:
1. In large pot melt butter.
2. Add bacon grease, ketchup, mustard, and apple cider vinegar.
3. Blend together until consistency is smooth in appearance (Very Important: make sure not to boil)
4. Add garlic, pepper, Worchestshire sauce, lemon juice, and hot sauce to taste
5. Making sure to just simmer and have smooth consistency.
6. Set sauce aside for later
 
Stew
• 1 lb butter
• 64 oz. chicken stock
• 4 cups of diced red potatoes
• 2 cups of fine diced yellow onions
• 10 oz. of pulled pork
• 12 oz. of cooked rabbit meat(if available)
• 1 lb. cooked chicken (white and dark meant peeled from bone)
• 12 oz. of sausage(spicy)
• 1 package frozen lima beans
• 1 package frozen butter beans
• 1 large can of stewed tomatoes
• 2 large cans of creamed corn
 
Directions
1. In the same pot, melt butter on low heat. Once melted add chicken stock and bring this to a rolling boil.
2. Add in red potatoes, yellow onions, pulled pork, rabbit (optional), chicken, and sausage
4. Once potatoes are fully cooked, add lima beans, butter beans, stewed tomatoes, and creamed corn
5. Add sauce and slow simmer on low heat for 3-4 hours.
 
This is Chef Corey’s grandmother’s 100-year-old recipe. He said he had to leave a few ingredients out as to not give away grandma’s exact recipe. Look for it to be a special at The Roost sometime in late October or November when the weather cools off a little more. The Roost is located at 825 Savannah Hwy.
For more information, call 718-2285 or visit www.theroostavondale.com