Smithfield Bbq And Chicken Recipes

BRUNSWICK STEW

Steps:

• Rinse the fryer under cold running water.
• Place fryer in large stock pot and cover with water about 6 inches over chicken.
• Bring to a boil, reduce heat to medium and let chicken cook for one hour.
• Remove cooked chicken from pot, set aside to cool.
• Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
• Add the beans and corn to a large stock pot.
• Wash, peel and cut up the potatoes, add to the beans and corn.
• Add enough water to cover the vegetables by about 2 inches.
• Cook over medium heat, stirring often, until vegetables are tender. About one hour.
• While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
• Shred chicken into small pieces.
• When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
• Add tomato sauce.
• Add apple cider vinegar
• Add brown sugar.
• Add black pepper
• Add salt.
• Add butter.
• Add Texas Pete Hot Sauce.
• Add tomato paste.
• Add Worcestershire Sauce.
• Stir well.
• Add chicken to the stew.
• Add pork barbecue to stew.
• Add Ketchup. Stir well.
• Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
• Stock or liquid from vegetables may be added if needed to obtain desired consistency.
• Serve warm and Enjoy!

CHICKEN SMITHFIELD

Steps:

• Heat oil in a saute pan over medium to high heat. Add shallots and sweat for 2 minutes. Add diced ham and cook for 2 minutes. Add chicken breast and saute for 4 to 5 minutes, then add mushrooms and saute for 2 minutes.
• Deglaze the pan with brandy, using caution to watch out for a flame. Add heavy cream and reduce until creamy, 3 to 4 minutes. Season with salt and pepper to taste. Serve over white rice.

EASTERN NORTH CAROLIN BBQ

Steps:

• 1. Mix all ingredients until salt and sugar dissolve.
• 2. Cover and let sit for at least 3 hrs.
• 3. Use to cook, or to baste, or dip, or anything!

EASTERN NORTH CAROLINA BARBEQUE SAUCE

Steps:

• In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.