Here's my recipe again Dear Friends :)
MellowRoast,I'm so glad that I saw this thread...Camp stew is a little different from Brunswick Stew ,but not by much...Dothan , Alabama is 112 miles southeast from the Montgomery area...Here is our version of Camp Stew that is always served at "Earth Roasting Barbeques " , which is what we call a real old fashioned Southern pit barbeque "Pig Roast "...In fact , a group of my husbands collegues are having an Earth Roastin' with a whole hog this coming May 3rd...Here is the Camp Stew that the men make for this feast ! :
"SOUTHEAST ALABAMA EARTH ROASTIN' BBQ CAMP STEW "
5 chickens ( each 2 and a half pound average )
5 pounds beef chuck
5 pounds pork butt
Salt and Black Pepper To taste
1 gallon canned tomatoes
1 gallon english peas ( english peas are what we call green peas )
1 gallon butterbeans ( lima beans )
1 gallon whole kernel corn
10 pounds of potatoes , peeled and cubed
10 pounds onions , chopped
1 ( ten ounce ) bottle Worcestershire sauce
Crushed Red Pepper Flakes To Taste
Tabasco Sauce To Taste
1 gallon of catsup
Cook all the meat until it falls off the bones . Remove the bones,skin and fat.Skim as much fat as possible from the surface of the broth. Combine the meats and all the other ingredients except the Tabasco and catsup. Cook 6 to 8 hours over very low heat , stirring frequently. In the last hour of cooking, add the Tabasco and catsup . Simmer another hour and get ready to eat !
Serves 75 to 80 at a big Earth Roastin'