Brunswick Stew

As if Thanksgiving dinner was not enough, Josh decided to bust out a brand new recipe for the Green Egg to help replenish our Black Friday fatigue:

Brunswick Stew #mmmmm

 

Believe it or not, my husband is quite the chef. I'm not sure if he actually enjoys it or if he just cooks out of necessity knowing we will both starve if he doesn't do something about it. Either way, I really appreciate that there is more to the food world out there other than Taco Bell, McDonald's, or goldfish crackers.

 

So Brunswick Stew initially sounds like it would be a fairly easy recipe.  Just throw a bunch of veggies and meat into a big pot...let it cook for awhile...and all done, right? So wrong. I mean...this turned out to be a bigger ordeal than Thanksgiving, Christmas, and Easter combined.

 

The grocery list alone was enough to give me an anxiety attack. It was like 9 pages long and had ingredients I had never heard of like "bay leaves."  Seriously, do you know how long I would have searched the grocery store just to find that one little ingredient? No thank-you.

 

Anyway...this was basically a two day process and I took pictures of the various steps along the way:

 

This pork roast butt head chuck something took the longest to prepare.

I spy lima beans (maybe), canned peas, onions (gross) and something red.

 

Josh green egged the sausage and chicken while prepping the veggies/pork. Per my sophisticated internet research, squirrel was traditionally used in the Virginia version of this recipe back in the early 1800s.

No lie...Josh complained about his forearms after shredding the pork.

Starting to come together! I spy okra!!

The stew then cooks for another hour or two in the Green Egg.

 

And finally:

 

 

All done!! Y'all...it was absolutely delish!

 

I just want to give a special shout-out to my husband for keeping me so dang fat and happy during these thirty weeks of preggersville. Only ten more weeks of scrumptious meals to go. Keep up the good work, Josh :)