This story first appeared in Aspect Dish, a weekly publication. Subscribe at sidedishatlanta.com.
In preparation for the tenth celebration of the Atlanta Kosher Barbecue Pageant this weekend, why not strive a kosher dish of your individual?
Keith Marks, a multi-award successful barbecue pitmaster, based Keith’s Nook BBQ in 2014, and has been serving up scrumptious dishes ever since. Marks can be one of many three authentic founders of the Atlanta Kosher Barbecue Pageant.
Earlier than you head to Brook Run Park on Oct. 23 for the pageant, check out this scrumptious Brunswick Stew recipe. For veggie lovers, this dish could also be ready with out the barbecue smoked beef and substituting the meat inventory for vegetable inventory.
Keith’s Nook BBQ Beef Brunswick Stew
16oz diced tomatoes
16oz tomato sauce
3lb combination of greens
-Lower Inexperienced Beans
-Yellow Kernels of Corn
1/2 cup apple vinegar
16oz favourite bbq sauce
16oz beef broth
2lbs bbq smoked beef
2 tsp granulated garlic
2 tsp black pepper
1 tsp kosher salt
- Preheat the oven to 300 levels Fahrenheit.
- Utilizing a big roasting pot/pan, mix the next elements: diced tomatoes, tomato sauce, diced potatoes, minimize inexperienced beans, diced carrots, inexperienced peas, yellow kernels of corn, beef inventory, vinegar, seasonings, bbq sauce and shredded smoked bbq beef.
- Cowl the pot with aluminum foil, place in oven, and cook dinner, stirring ceaselessly so the meat doesn’t follow the underside of the pot/pan.
- The entire cooking time is 2 hours or till the potatoes develop into smooth.
- Serve heat.