Paulie G.
is one Smokin' Farker
love it!!
Here's my recipe for 4 pots averaging 20 gal each. You'll have to do the math.
Recipe for 4 pots:
• 12 gal. butterbeans
• 12 gal. corn
• 12 gal. tomatoes (must be crushed tomatoes)
• 60 lbs. potatoes
• 30 lbs. onions
• 45 lbs. beef
• 50 lbs. chicken
• 4 turkey breasts
• One stick of margarine in each pot
• One cup of sugar in each pot
Salt & pepper to taste.
Everything is cut and cooked in advance. This is the way we do it because we need to serve the public at 9 AM. If you are having an afternoon party you can chuck everything in the pot and let in simmer all day.
Brunswick Stew started in Brunswick county, VA. Sorry Noah, Brunswick GA claims to be the originator too but for this thread it started in VA! :mrgreen:
Here's more info: http://en.wikipedia.org/wiki/Brunswick_stew
Note the can of Mrs. Fearnows. This is proof Brunswick Stew is from VA :lol: That product has been made on Hope Farm in Mechanicsvile, VA for as long as I've been alive. If you can find it in your local store, its pretty close to what we make.
But one thing is for sure: making the stew in cast iron pots over an open fire adds a lot of taste!! I know of other churchs and fire depts that make it in big stainless pots over a propane fire :roll: I wouldnt even go smell it much less eat it. Its just not the same.
ok, i'm sold.. where do i sign?
man you can't go wrong with all that. But, what spices do you use along with all those ingredients? anything other than salt and pepper? Anything spicy? Usually anything that looks anything like that - cooked down south is nice and spicy! :biggrin:
Also, why "One stick of margarine in each pot"?? Why not butter, and what does one stick do to 20 gallons of food? Just curious, im a big "butter" fan.
And Larry, you can make out the royalty checks to: Brauma, Maidens, VA :lol: :wink:
Here's my recipe for 4 pots averaging 20 gal each. You'll have to do the math.
Recipe for 4 pots:
• 12 gal. butterbeans
• 12 gal. corn
• 12 gal. tomatoes (must be crushed tomatoes)
• 60 lbs. potatoes
• 30 lbs. onions
• 45 lbs. beef
• 50 lbs. chicken
• 4 turkey breasts
• One stick of margarine in each pot
• One cup of sugar in each pot
Salt & pepper to taste.
Everything is cut and cooked in advance. This is the way we do it because we need to serve the public at 9 AM. If you are having an afternoon party you can chuck everything in the pot and let in simmer all day.
Brunswick Stew started in Brunswick county, VA. Sorry Noah, Brunswick GA claims to be the originator too but for this thread it started in VA! :mrgreen:
Here's more info: http://en.wikipedia.org/wiki/Brunswick_stew
Note the can of Mrs. Fearnows. This is proof Brunswick Stew is from VA :lol: That product has been made on Hope Farm in Mechanicsvile, VA for as long as I've been alive. If you can find it in your local store, its pretty close to what we make.
But one thing is for sure: making the stew in cast iron pots over an open fire adds a lot of taste!! I know of other churchs and fire depts that make it in big stainless pots over a propane fire :roll: I wouldnt even go smell it much less eat it. Its just not the same.
Yeah, I haven't gotten back yet either. Since I like the guy, I'll let him slander Georgia this one time! Great looking stew, and I agree with the wood fire and cast iron. Food just tastes better with a healthy helping of dirt and ashes!