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Brunswick Stew Recipe?
Posted on 11/22/11 at 9:32 am
Posted on 11/22/11 at 9:32 am
I'm going to smoke a Boston Butt this weekend, and wanted to use some of the meat to also make a Brunswick Stew. Anyone got a good recipe? TIA!
3
Posted on 11/22/11 at 9:33 am to NorthGwinnettTiger
Brunswick is done with beef, not pork.
Posted on 11/22/11 at 9:45 am to CITWTT
It's gonna be with pork this time. 
Posted on 11/22/11 at 9:55 am to NorthGwinnettTiger
No clue but my grandmother makes it at Christmas every year. I freaking love Brunswick stew 
Posted on 11/22/11 at 10:43 am to NorthGwinnettTiger
Dice pig part, then brown dices, remove from pot, saute onion and other aromatic veggies next till limpish. Toss in your typical stew/hash type veggies into a BTB ham stock, put meat back into pot season with marjoram, thyme, sage, pinch of rosemary, add one can of cream o mushroom undiluted.. Let simmer for about an hour or so.
Posted on 11/22/11 at 10:49 am to NorthGwinnettTiger
Heres a recipe that I've been reluctant to share, but what fun is that. Award winning Brunswick Stew in the true Coastal Georgia/S. Carolina Tradition. If making good BBQ was a sin, you'd go straight to heck 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..
Posted on 11/22/11 at 10:51 am to CITWTT
quote:
Dice pig part, then brown dices, remove from pot, saute onion and other aromatic veggies next till limpish. Toss in your typical stew/hash type veggies into a BTB ham stock, put meat back into pot season with marjoram, thyme, sage, pinch of rosemary, add one can of cream o mushroom undiluted.. Let simmer for about an hour or so.
Heresy..
Posted on 11/22/11 at 10:52 am to wiltznucs
Damn that looks good 
Posted on 11/22/11 at 11:10 am to wiltznucs
It was a decision based upon HIS desire for pork stew, not mine.
Posted on 11/22/11 at 11:10 am to wiltznucs
I think we have a winner. 
Posted on 11/22/11 at 11:12 am to wiltznucs
Looks great...just like the stews I grew up with in the hills of Ms., except we used a mix of beef, squirrel and chicken, generally.
Posted on 11/22/11 at 11:24 am to NorthGwinnettTiger
quote:
I think we have a winner.
I tried my hand at competition BBQ some years back and did very well with this recipe. Great flavor and very meaty.
I've also seen varieties that include beef, squirrel, and lima beans.
Adjust the hot sauce to fit your own taste. Some prefer it spicy, some not so much.
If you feel like cheating or dont have smoked chicken you can buy a rotisserie chicken and throw it in the fridge. After its cooled you can pluck the meat easily and the flavor of the stew really isnt impacted.
I hope you enjoy it, let me know how it turns out..
Posted on 11/22/11 at 11:29 am to wiltznucs
We always added corn(cream and kernal),potatoes,carrots,butter beans, English peas, and some diced turnip, along with onions and some celery, as the vegetable components. Ground beef, stew meat, squirrel and chicken were the most used meats.
This post was edited on 11/22/11 at 11:32 am
Posted on 11/22/11 at 11:35 am to wiltznucs
quote:And thats where I stopped.
28 oz can of chopped stewed tomatoes including juice
The previously prepared sauce
Never even heard of a Brunswick Stew. Piano yes, stew no.
Posted on 11/22/11 at 11:36 am to OTIS2
quote:
We always add corn(cream and kernal),potatoes,carrots,butter beans, English peas, and some diced turnip, along with onions and some celery, as the vegetable components. Ground beef, stew meat, squirrel and chick were the most used meats.
I've always likened Brunswick Stew recipes to Gumbo recipes. There are hundreds of styles and regional variations out there. It makes Brunswick Stew very difficult to compete with because expectations vary so much.
I prefer my Brunswick Stew in the Coastal Carolina/GA tradition which is meaty, smoky, and thick with a bbq sauce base. I've seen some that more closely resemble vegetable beef soup than a stew IMHO. To each their own I suppose.
Historically, Brunswick Stew was food for the middle and lower class. Having fresh veggies and wild game in it is probably more true to its roots.
Posted on 11/22/11 at 11:38 am to Count Chocula
quote:
Never even heard of a Brunswick Stew.
Very much a localized dish covering VA, TN, MS, AL, GA, NC and SC.
People either love it or hate it...
Posted on 11/22/11 at 11:42 am to wiltznucs
quote:
If you feel like cheating or dont have smoked chicken you can buy a rotisserie chicken and throw it in the fridge. After its cooled you can pluck the meat easily and the flavor of the stew really isnt impacted.
Glad you posted this. I was wondering how I was gonna get the smoked chicken done. I've got a vertical smoker with a grate about a foot and a half wide. No room once I put the pork on.
Posted on 11/22/11 at 11:47 am to NorthGwinnettTiger
The most important point is do not make a shortcut on preparing the sauce. I've seen a number of people try simply throwing in a bottle of Sweet Baby Rays, Cattlemans, etc. and omitting the sauce part of the recipe. The results are terrible.
Posted on 11/22/11 at 11:47 am to wiltznucs
quote:
I prefer my Brunswick Stew in the Coastal Carolina/GA tradition which is meaty, smoky, and thick with a bbq sauce base
Ours was generally as your recipe describes...a ketchup/vinegar/stock base with plenty of pepper for a spicy/sweet contrast. My dad was a damn good stew maker.
Posted on 11/22/11 at 11:48 am to wiltznucs
I lived in SC for three years, I tried my best to not eat the local cuisine.
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