Gather round for a Southern Winter staple from Free Fly Ambassador and Sam Jones BBQ Co-Owner, Michael Letchworth.

 

"Growing up in Eastern North Carolina, I was drawn to more independent activities that got me outside. My Father was not keen on fishing or hunting, so other than the occasional cast into the bass pond, my outdoor skills were learned through friends. One friend in particular continued to influence me as I began to enjoy fishing and duck hunting during my teenage years. My greatest passion however was not realized until I began working in his family’s restaurant. Now some 15 years later, that friend and I co-own and operate our own BBQ joint, which carries his name. Sam Jones BBQ."   

 

"Cooking is my greatest passion and through Sam Jones BBQ many travel opportunities and relationships have come about. While experiences such as fishing all over the South East and Hawaii are memorable, the people I have met along the way are the ultimate highlights." 

 

 

"At this point in my life, I still find a need to venture out and find my independence in the outdoors. I can be found casting a line, putting a green, traversing the slopes, looking for ducks, and traveling to BBQ events. I am now more excited then ever to have a two year old son, with whom I can share this all with.  I can't wait to watch as he develops his own skills and learns his passions."

 

 

With that being said, we present to you one of Michael's favorite, cold weather, southern staples. So stoke the fire, crack open a beer, and gather round the pot for some fish stew.

Recipe:

  • 1lb Fresh Sausage (Breakfast Sausage)
  • 1lb Bacon
  • 4 Onions
  • 5lb Potatoes
  • 3 Tbsp Tomato Paste
  • 1 cup Ketchup
  • 2 Tbsp Salt
  • 1 Tbsp Pepper
  • 1 Tbsp Texas Pete
  • 1 Tsp Garlic Powder
  • 1 Tsp Chili Powder
  • 1 Gal Chicken Stock or Water
  • 4lb Fish Filets
  • 18 Eggs

Instructions:

This can be done in a large pot on the stove, pot burner or cast iron over fire.

Cut the bacon and sausage in 1” chunks and throw in the pot on med high. Render the fat and cook until almost done. Add your onions cut in half and then in ¼” strips, so they can soften up while the meat finishes. When the onions are soft and translucent add in the tomato paste and allow it to cook for about 3 mins with meat and onions. While this is cooking cut your potatoes in to ¼” medallion slices. Now add the potatoes, liquid and seasoning. Everything except the fish and eggs. Stir well. Bring to a slow boil and cook until the potatoes are done. Add the fish and give it a final stir to mix well. Once the pot comes back to a boil after adding the fish it is time for eggs. Crack the eggs directly in to the pot, spreading them out. They will essentially poach and be the star of the stew. DO NOT STIR. Just give the pot a twist to move things