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Old 05-07-2006, 09:07 PM   #1
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Question?

Cooked three butts last weekend (boneless), only had enough string to tie up one. So I had a lot of bark, didn't put much bark in the pull, since it was for my mother-in-laws church group, these women prefer center pull.

Said all this to ask this, would it be a good idea to chop up all this bark to put in Brunswick stew. I have a good stew. Will be cooking for 100 people on the 20th of this month. Need to do something with all this good bark. I have enough meat for the stew, just trying to figure out what to do with this extra. Don't won't to screw up the stew. Suggestions?
:help:
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Old 05-07-2006, 09:13 PM   #2
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Sounds like a good idea to me. Or you could just eat the bark like candy.

You of the mind that Brunswick stew started in VA or GA? Both states claim it. I'm a VA brunswick stew guy myself.
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Old 05-07-2006, 09:22 PM   #3
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Id chop it up and chuck it in. I would think that little bit in a batch for 100 really wouldn't spoil the recipe.
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Old 05-08-2006, 06:23 AM   #4
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I agree with Pigs & Chris!
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Old 05-08-2006, 08:26 AM   #5
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might be good wit beans too.
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Old 05-08-2006, 07:13 PM   #6
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Thanx

Thanx for your replies. I thought I'd be safe to use some in the stew, also the beans. Might even be good in some chili? Just a thought. I know beef bark would be. Nice to have second opinions.
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Old 05-08-2006, 08:10 PM   #7
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Quote:
Originally Posted by Captain Morgan
might be good wit beans too.
Brilliant! :biggrin:
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Old 05-08-2006, 09:01 PM   #8
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You might remember my recipe from 1967. I was three at the time.

beans
bark

mix the first two ingrediants together. eat.
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Old 05-08-2006, 09:10 PM   #9
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Quote:
Originally Posted by Captain Morgan
You might remember my recipe from 1967. I was three at the time.

beans
bark

mix the first two ingrediants together. eat.
I wasn't even a sparkle in one of my daddy's eye's, but I remember when you invented it

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