Page 28 - DEC2021 Digial Issue: Barbecue News Magazine

Janet Phelps
jcp@barbecuenews.com
As you can imagine, we tend to grill and smoke a lot of meat around our house. We cook out probably four to five days a week for at least one meal and sometimes more. If we are not cooking out, we are probably eating leftovers.
We live in Southeast Georgia, so we do not usually have much of Fall or Winter. However, when the temperatures start dipping into the 50s and 60s, we start pulling out the jeans, sweaters, and boots and cravings for something warm and comforting to eat.
Soups and stews are some of my favorite comfort foods. They are also a great way to make use of leftover smoked and grilled meats.
Easy Brunswick Stew
Ingredients:
1 sweet onion, medium, chopped
2 cups chopped smoked pork
2 cups chopped smoked chicken thighs
20 ounces of frozen cream corn
2 - 14.75 oz cans of diced tomatoes
1/4 cup BBQ rub of your choice
Brown sugar to taste (I usually use 1 tbsp for each can of tomatoes I use)
Salt and pepper to taste (depending on the rub, you may not need it)
Instructions:
1. In a dutch oven, add onion, meat, and rub, stirring until the onion is tender. Pork usually has enough fat, so you don't have to render down the onion before adding the meat.
2. Stir in tomatoes and brown sugar and add frozen corn and bring to a boil.
3. Reduce heat, and simmer for 30 min- utes. Stir frequently to avoid the rub and sugars from sticking to the bottom of your pan.
Brunswick stew is like barbecue. It can be
transformed easily to fit your individual taste. You will find most Brunswick Stew recipes use chicken
stock and bbq sauce versus rub. Baby Green Lima Beans and whole kernel corn are also common ingredients. Green peas, po- tatoes, green peppers may also be used depending on your taste.
Cornbread makes a great side.
My favorite cornbread recipe is handed down from my Aunt Edna, my Dad's sister, who took on the role of our paternal grand- mother.
Jalapeño Cornbread
Ingredients:
1 cup cornmeal
1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp sugar
1/4 lb sharp cheddar cheese, shredded
1 cup cream-style corn
1 medium onion, chopped
2-3 jalapeno peppers, seeded and chopped 2 eggs, slightly beaten
1 cup buttermilk
Instructions:
Preheat the oven to 450 degrees.
In a mixing bowl, combine dry ingredients, stir in remaining in- gredients, and combine until moistened. Bake in greased cast iron skillet for 25-30 minutes or until brown. Remove from oven and let it stand for at least 5 minutes before cutting.
BarbecueNews.com - 28
DECEMBER 2021
Easy Winter Warm-Ups