Cast Iron Dutch Oven Campfire Brunswick Stew!

pork

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Turkey is lower in fat, while chicken thighs are more affordable.

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be healthier without added sugars, while ketchup is budget-friendly.

Start by browning the chicken breast-side down over the campfire.

Season the country-style ribs with Pongo Prairie Pit Powder and bundle them with jute twine.

Prepare a fire with oak wood and place the bundled ribs on the smoker to cook.

Heat a pot of water on the wood stove and then place the chicken in it to simmer for about 45 minutes to an hour.

Once the chicken is golden brown, remove it from the pot and let it cool before pulling it apart.

Transfer the chicken stock to another pot using the pouring spout for ease.

Dice the salt pork and sauté it in a skillet over the fire.

After about three hours, remove the bundled ribs from the smoker and wrap them in tinfoil, then place them in a Camp Chef oven to cook until they reach an internal temperature of 195-200 degrees.

Add butter to the skillet with the sautéed salt pork, then add diced onions, potatoes, and minced garlic to soften.

Stir in brown sugar, Worcestershire sauce, and barbecue sauce to the mixture.

Add cayenne pepper to taste and two cans of fire roasted diced tomatoes, rinsing one can with chicken stock before adding it to the pot.

Let the mixture cook uncovered to reduce down while pulling the chicken meat off the carcass.

Reserve the chicken bones and boil them in a saucepan with some of the reserved chicken stock to extract more flavor.

Cooking Techniques

Equipment Needed

Spice Level: