Big Apple Barbecue Block Party 2007
Madison Square Park
Just went to this event, and hit three places before closing. I had some Brunswick Stew (by Proclamation Stew Crew, recipe below), Babyback ribs, and a pulled-pork sandwich. I wanted to try the deep fried pie, but they closed.
More of the stainless steel trees that I saw in St. Louis.
Could this be the secret to good smoked barbecue?
Here's their recipe for the Brunswick Stew (10 quart recipe, make it for a party)...
5.5 lbs. deboned chicken(thighs are better)
6 oz. white meat (fatback), ground or chopped
4 lbs. white potatoes, cut up french fry size is OK
2.5 lbs. yellow onions, chopped
1.5 qts. cruched tomatoes
2.5 qts. small green butterbeans (limas), drained
1.5 qts. white shoe peg corn, drained
1 stick of margarine
1/4 oz. black pepper (season to taste)
1/4 oz. red pepper (season to taste)
1.5 oz. salt (season to taste)
1.5 oz. sugar (season to taste)
Prepare your potatoes and onions ahead of starting the stew so that you can stir continuously. Continuous stirring is necessary for the this consistency to call it a stew and not a soup.
Put the chicken and white meat in the pot; cover with water; bring to a boil and cook until chicken starts coming apart; add potatoes, onions and 1/4 of seasonings; bring back to a boil and cook until potatoes are soft; add tomatoes and 1/4 seasonings; bring back to a boil and cook 5 minutes; add drained butterbeans and 1/4 seasonings; bring back to a boil and cook until butterbeans are soft; add drained corn, margarine and balance of seasonings; cook about 10 to 15 minutes and then enjoy your stew.
Anyway it was good, and it was better with hot sauce!!!