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Does anyone have a good Brunswick Stew recipe?
Posted on 8/22/12 at 12:03 pm
Posted on 8/22/12 at 12:03 pm
Living here in GA, I have become a big fan of it. I prefer mine with smoked pork in it.
Posted on 8/22/12 at 12:50 pm to LSUDav7
The dish you desire is nothing more tha HASH, beef and veggies(onion, peas, carrots, celery) beef stock with a bechamel(cream of mushroom) when you analyze it. The idea of pork as the meat is kind of screwy as pigs are not a dominant part of the Irish breeeds of animals to chew on.
Posted on 8/22/12 at 1:12 pm to LSUDav7
Heres a recipe that I've shared a few times on this site. Award winning Brunswick Stew in the true Coastal Georgia/S. Carolina Tradition. If making good BBQ was a sin, you'd go straight to hell with this recipe..
First prepare your sauce..
In a 2 Qt Saucepan over low heat... Add...
1 Stick of Butter
1 3/4 Cup Catsup
1/4 Cup Yellow Mustard
1/4 Cup White Vinegar
Blend until smooth then add..
4 cloves fresh minced garlic
1 tsp. Black Pepper
1/2 tsp. Red Pepper
1/2 oz. Hickory flavored Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Tabasco Sauce
1/2 oz. Lemon Juice
1/4 Cup Dark Brown Sugar
Increase heat to simmer, stir constantly for 15 minutes. Do not allow the sauce to boil. Should yield approximately 3 1/2 Cups of sauce.
Now on the the main event...
In a 2 Gallon Pot...
Melt 1 stick of butter, then add..
1 Cup of diced onions..
Then add..
24 oz Chicken Broth
1 Deboned smoked chicken
3 lbs of smoked pork
Bring to a rolling boil, then add..
28 oz can of chopped stewed tomatoes including juice
The previously prepared sauce
Then add..
1/4 cup Hickory flavored Liquid Smoke
20 oz. of frozen shoepeg or sweet corn
Simmer for two hours and serve...
Finished product..
First prepare your sauce..
In a 2 Qt Saucepan over low heat... Add...
1 Stick of Butter
1 3/4 Cup Catsup
1/4 Cup Yellow Mustard
1/4 Cup White Vinegar
Blend until smooth then add..
4 cloves fresh minced garlic
1 tsp. Black Pepper
1/2 tsp. Red Pepper
1/2 oz. Hickory flavored Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Tabasco Sauce
1/2 oz. Lemon Juice
1/4 Cup Dark Brown Sugar
Increase heat to simmer, stir constantly for 15 minutes. Do not allow the sauce to boil. Should yield approximately 3 1/2 Cups of sauce.
Now on the the main event...
In a 2 Gallon Pot...
Melt 1 stick of butter, then add..
1 Cup of diced onions..
Then add..
24 oz Chicken Broth
1 Deboned smoked chicken
3 lbs of smoked pork
Bring to a rolling boil, then add..
28 oz can of chopped stewed tomatoes including juice
The previously prepared sauce
Then add..
1/4 cup Hickory flavored Liquid Smoke
20 oz. of frozen shoepeg or sweet corn
Simmer for two hours and serve...
Finished product..
This post was edited on 8/22/12 at 1:14 pm
Posted on 8/22/12 at 1:54 pm to LSUDav7
quote:
Living here in GA, I have become a big fan of it. I prefer mine with smoked pork in it.
Brick Store Pub Brunswick Stew
Posted on 8/22/12 at 6:06 pm to wiltznucs
I LOVE Brunswick Stew! Been forever since I've had it, but growing up in Richmond, VA it was on the table almost every week
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