i made what i thought was your stew but it came out tasting like veg soup
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Guess you didn't do something right certainly shpuldn't taste like veg soup...if you like explain to me how you did it, how much of what, etc. and I'll see where you might have gone wrong or point out some changes.
Did you use the Univ of GA recipe exact or did you do how I changed their recipe?
Did you use the Univ of GA recipe exact or did you do how I changed their recipe?
capt pete can you post the link to U of Ga site?
If you'll add #recipes to the end of what greyn posted you'll get right into the recipe area and the stew is the last of the recipes.
I'd like to see someone else do the recipe to see if it also tastes like veggie soup. I am wondering what vincenzo did.
I might add that I use Sam's fresh chicken packs, 1 each of the breasts and thighs with bone and skin, I think the total weight is about 10-12 pounds or more. Cover with water, about a gallon, and boil for 45-60 minutes. Remove from broth, I then clean the sides of the pot of all the dried cooked blood then while it is cooling I use a 6 ounce ladel to skim off the fat, I don't bother to strain but I try to get all the junk out with the ladle and tongs. I use all the cleaned chicken which weighs probably a bit over 6 pounds. The recipe calls for a 6 pound hen which would yield much less then 6 pounds. So what I have come up with is 6 pounds actual of each of the 3 meats. I use dehydrated onions therefore when everything is in the pot I add water to about 2 inches from the top of my 20 qt pot. I have the heat on just above the lowest setting and stir once an hour or so. At that setting and everything else cold out of the refrigerator except the chicken it takes almost all day to come to a complete boil where then I let it boil at least another hour or usually until I am about to close. If I turn it off when I leave for the night and leave the heater on so the temp doesn't get below about 60*F in the Q the temp of the stew is still well above 140*F early in the morning. If you can't do that then ice the pot. Remember that you shouldn't be in the area of 40-140*F for over 2 hours, however there is so much acids from the tomato that you could go longer than 2 hours easily, IMO!
I increased the Worcestershire sauce to 4 ounces. I use 1 #10 can of whole tomatoes and 1 small can, and a whole 12 ounce can of tomato paste. I have reduced the salt and pepper because of the rub on the pork and the chuck roll.
I have found the quanity of meat is not critical, you can give or take at least a pound of each but I do try to have a total of 18 pounds so I can get close to a 4 1/2-5 gallon yield. The pork and beef chuck, of course, are previously smoked. I smoke the beef and pork together at 225*F with the pork fat dripping on the beef. I oil the beef with Pam a couple of times before the pork starts to drip then at 160*F internal I foil only the beef. If you don't you'll ose a lot from the yield because of dried hard bark. At this time, which is about 8-9 hours at 225*F I increase to 275*F until 195*F internal. Poke holes in the bottom of the foil to drain before removing or you'll probably burn yourself. You could catch the drippings in a pan on a lower shelf for some other use, I don't.
Now you know most of my secrets, please don't ask for the rest!
Here is the complete link:
http://www.ces.uga.edu/pubcd/b1039-w.html#Recipes
I'd like to see someone else do the recipe to see if it also tastes like veggie soup. I am wondering what vincenzo did.
I might add that I use Sam's fresh chicken packs, 1 each of the breasts and thighs with bone and skin, I think the total weight is about 10-12 pounds or more. Cover with water, about a gallon, and boil for 45-60 minutes. Remove from broth, I then clean the sides of the pot of all the dried cooked blood then while it is cooling I use a 6 ounce ladel to skim off the fat, I don't bother to strain but I try to get all the junk out with the ladle and tongs. I use all the cleaned chicken which weighs probably a bit over 6 pounds. The recipe calls for a 6 pound hen which would yield much less then 6 pounds. So what I have come up with is 6 pounds actual of each of the 3 meats. I use dehydrated onions therefore when everything is in the pot I add water to about 2 inches from the top of my 20 qt pot. I have the heat on just above the lowest setting and stir once an hour or so. At that setting and everything else cold out of the refrigerator except the chicken it takes almost all day to come to a complete boil where then I let it boil at least another hour or usually until I am about to close. If I turn it off when I leave for the night and leave the heater on so the temp doesn't get below about 60*F in the Q the temp of the stew is still well above 140*F early in the morning. If you can't do that then ice the pot. Remember that you shouldn't be in the area of 40-140*F for over 2 hours, however there is so much acids from the tomato that you could go longer than 2 hours easily, IMO!
I increased the Worcestershire sauce to 4 ounces. I use 1 #10 can of whole tomatoes and 1 small can, and a whole 12 ounce can of tomato paste. I have reduced the salt and pepper because of the rub on the pork and the chuck roll.
I have found the quanity of meat is not critical, you can give or take at least a pound of each but I do try to have a total of 18 pounds so I can get close to a 4 1/2-5 gallon yield. The pork and beef chuck, of course, are previously smoked. I smoke the beef and pork together at 225*F with the pork fat dripping on the beef. I oil the beef with Pam a couple of times before the pork starts to drip then at 160*F internal I foil only the beef. If you don't you'll ose a lot from the yield because of dried hard bark. At this time, which is about 8-9 hours at 225*F I increase to 275*F until 195*F internal. Poke holes in the bottom of the foil to drain before removing or you'll probably burn yourself. You could catch the drippings in a pan on a lower shelf for some other use, I don't.
Now you know most of my secrets, please don't ask for the rest!
Here is the complete link:
http://www.ces.uga.edu/pubcd/b1039-w.html#Recipes