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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-22-2009, 11:51 AM   #1
Saiko
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Default Saiko's Georgia Brunswick Stew, with Pron

There have been a few posts here recently about Brunswick Stew, so I though I would share my recipe and include some pics. As I have mentioned in other posts, there are tons of variations of Brunswick Stew. Most of the BBQ joints you find in Georgia will have their version on the menu, and will usually included pulled pork or BBQ chicken (or both), tomatoes and corn. After that, the variations are all over the map.
My recipe is based on an article in the local paper many years ago about the history of Brunswick stew, and included a few recipes. From those recipes I developed my original recipe, which I've tweaked over the years to include a few ingredients not in the original, such as BBQ sauce, rub and vinegar. I added these to bring the final result closer to what you would find in a BBQ joint compared to Brunswick you might find cooked at home. So here we go:

For the meat in the version I am making today, I am using 1 lb. of pulled pork and 1 lb. of rib trimmings from spares, all chopped. You can use any meat, as long as it's smoked (although a lot of recipes made at home don't use smoked meat, pretty much any version you get at a BBQ joint will).

Ingredients:

2 lb. chopped BBQ meat
2 TBSP of your favorite rub (I'm using Yardbird today)
2 28oz cans whole tomatoes, including the juice
2 11oz cans shoepeg corn (if you can't find shoepeg, just use any sweet)
1 1/4 cup ketchup
1/4 cup cider vinegar
1/2 cup your favorite BBQ sauce (I'm using Blue's Hog today)
2 cups water
1 tsp black pepper
2 tsp salt
1/2 to 1 tsp cayenne (I use 1/2 tsp due to wifey)
1 tsp hot sauce
1 stick butter (please, no margarine)




Add the rub to the chopped meat and mix well with your hands.



Cut the whole tomatoes into large chunks and include the juice.



Add all the ingredients except the butter to a large crockpot. You don't HAVE to use a crockpot, but I like to cook mine for about 6 hours to maximize the smokey flavor of the meat.



Mix well, then throw the butter on top. I run on high heat until the butter is melted, then mix everything again and turn it down to low until time to serve. Usually about 6 hours.



That's it for now, I'll add pics to this thread as it cooks. I'll be eating this for dinner tonight along with a few reheated burnt ends. If you haven't tried Brunswick Stew before, give it a shot, it's a great way to use leftover BBQ!
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Last edited by Saiko; 09-22-2009 at 02:54 PM..
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Unread 09-22-2009, 11:56 AM   #2
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Cool, now I have a starting point. Will stay tuned.
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Unread 09-22-2009, 11:57 AM   #3
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Mmmm.. that looks and sounds fantastic so far! Can't wait to give your recipe a try....thank you!
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Unread 09-22-2009, 12:18 PM   #4
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Damn Saiko, That looks great. Cant wait till it gets cold here. I gotta try that one.

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Unread 09-22-2009, 12:23 PM   #5
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Damn that looks good! Too bad you are a day late, as with all the rain and mess yesterday, that would be the perfect comfort food!
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Unread 09-22-2009, 12:25 PM   #6
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What time do I show up for dinner?
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Unread 09-22-2009, 12:30 PM   #7
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Can not wait to see the rest of the pics Will have to try this
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Unread 09-22-2009, 02:16 PM   #8
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Few hours in now, so here is where you taste and make your adjustments. Want it sweeter? Add more BBQ and/or ketchup. Some places around here add too much BBQ sauce, I like just enough to know it's there. You can also crank up the heat with more cayenne or hot sauce if you want it hotter.
A lot of brunswick made in homes use butterbeans along with the corn, but you rarely seem them in brunswick at BBQ joints.

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Unread 09-22-2009, 02:32 PM   #9
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I love that stuff, wife made it a few weeks ago and boiled chicken meat like the recipe in the book says. So I'm like hey uh I bet this would taste better if I would have smoked that bird. She just kind of looked at me and says, damn.
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Unread 09-22-2009, 02:42 PM   #10
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I will definitely be giving that a try. That is some really great looking stew. Seems to easy to be true. Looks very tasty. can't wait to hear how it came out.

Very Nice!
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Unread 09-22-2009, 02:42 PM   #11
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Damn that looks good. But I do see that you have not made a dent in the Blue's Hog.....I'm telling ya....sell me some!
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Unread 09-22-2009, 02:49 PM   #12
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Quote:
Originally Posted by Uncle Buds BBQ View Post
Damn that looks good. But I do see that you have not made a dent in the Blue's Hog.....I'm telling ya....sell me some!
I'll give you some, no need to buy it.

And Beast Drinker, most recipes you'll find in cookbooks for Brunswick Stew will not have smoked meat, just plain pork or chicken. It's usually only the Brunswick you order at BBQ restaurants that use smoked meat. Most BBQ joints in Georgia have their version of Brunswick on the menu, and that is the style I try to copy at home.
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Unread 09-22-2009, 03:01 PM   #13
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Looks really good (even from a Virginian's perspective!).
I can't wait to make mine, will have to move that up on the to-do calendar.
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Unread 09-22-2009, 04:26 PM   #14
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I thought it had to have rabbit in it to be called brunswick stew?? ;)
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Unread 09-22-2009, 05:06 PM   #15
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Looking good, Saiko. Gonna do my first low and slow butt on the Egg pretty soon and that looks like a good recipe for the PP.

Gonna wait til it cools off a bit though - still in the 90s

How ya like Blues Hog? (hope you are likin it - ya got a big "sample" taster
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