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Unread 02-05-2004, 06:58 PM   #1
Saiko
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Join Date: 12-24-03
Location: Kennesaw, GA
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Default Georgia Brunswick Stew

What something new to do with your leftover que? Try some good ol Georgia Brunswick Stew. There are 100's of versions of brunswick, some have butterbeans, some don't, some have vinager, some don't, etc.
There is a que place near my house called Kennesaw BarBQue, and while they don't have the best barbeque around, I love their brunswick. I tried to pattern my recipe after theirs.
The owner won't give me his recipe, but he did tell me that he doesn't use any vinager. While mine tastes a lot like his, I do add a little cider vinager. I've never tried it with beef, but you might want to experiment. Here is my personal recipe:

Georgia Brunswick Stew

6-8 cups chopped barbeque (pork, chicken or combination of both)
2 tablespoons of your favorite rub
2 cans 28oz whole tomatoes, chopped coarse (or use whole and just mash em later) with their juice.
2 11oz cans of shoe peg corn
1 1/4 cup ketchup
1/4 cup cider vinager
1 stick butter
1 tsp black pepper
1-2 tsp salt (depending on how salty your rub is, salt to taste)
1/2 tsp cayenne
Few splashes of hot sauce
2 cups water

Chop the barque up fine, then mix in the rub. Throw everything in a big pot and bring to a boil. Simmer for 4-6 hours, adding water if necessary.
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For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
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