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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, 05:12 PM   #16
peaspurple
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Man that looks good saiko
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Unread 09-22-2009, 05:14 PM   #17
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Nice looking stew. Just wondering if it's as good as the original from Virginia?
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Unread 09-22-2009, 05:15 PM   #18
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Quote:
Originally Posted by Saiko View Post

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).
Any thoughts on how this would come out using chopped Tri-tip?
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Unread 09-22-2009, 05:31 PM   #19
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And finally, served up with some previously frozen burnt ends from my Popdaddy tribute brisket. I wish I could describe the smell of smoked meat simmering in a crock pot all day, it's heavenly.
As far as using other meats, such as Tri-tip, I don't see any reason not to give it a Tri (haha). I know someone a while back used brisket with the same recipe and they were happy with it, but personally I've only used pulled pork, chicken and rib meat. And to answer the question about Blues Hog, it is very sweet but has a nice flavor. Wifey loves it, so I'll be using it in the future.

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Unread 09-22-2009, 05:34 PM   #20
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Oh, that looks very good.
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Unread 09-22-2009, 05:56 PM   #21
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I need to make some this fall, been a while.
I strain the tomatoes and use the broth from boiling the chicken-I just use chicken.
I have a ton of fresh corn I vac bagged and froze.
Brunswick stew and cornbread.

I noticed somebody made a comment about Brunswick stew from Virginia, and they used the word "original".

I love this website, and as such I respect the owners and everyone here, so we'll just have a nice laugh about that one and let it go.
But if I hear it again, its pistols at 40 paces right here on the floor of the QTalk Forum!
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Unread 09-22-2009, 05:59 PM   #22
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Quote:
Originally Posted by jdub View Post
I noticed somebody made a comment about Brunswick stew from Virginia, and they used the word "original".

I love this website, and as such I respect the owners and everyone here, so we'll just have a nice laugh about that one and let it go.
But if I hear it again, its pistols at 40 paces right here on the floor of the QTalk Forum!
I can't believe someone would try to push someone buttons on the whole Brunswick Stew debate. Some people!
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Unread 09-22-2009, 06:09 PM   #23
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Looks phan-pharking-tastic Saiko!
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Unread 09-22-2009, 06:42 PM   #24
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Looks good Saiko..Thanks for sharing, gonna give that a try!

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Unread 09-22-2009, 07:52 PM   #25
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Mark - That looks great !!! Thanks for the tutorial !!!

I've only had a few bowls of authentic Brunswick Stew while traveling...

all were different but each good in their own way.
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Unread 09-22-2009, 08:23 PM   #26
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Thats what makes it so good, like Q, like a bowl of chili, you get to try lots of different things
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Unread 09-22-2009, 08:47 PM   #27
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Looks great a friend from GA gave me a recipe gotta dig it out and try some.
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Unread 09-22-2009, 08:53 PM   #28
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Quote:
Originally Posted by MilitantSquatter View Post
I've only had a few bowls of authentic Brunswick Stew while traveling...all were different but each good in their own way.
Yeah, Brunswick is like chili, there are hundreds of versions, some that don't even taste remotely similar. There is a pretty big difference between the style of Brunswick that is served in most Southern homes compared to the variety you will get at most BBQ restaurants in the South.
The version I've styled mine after is the BBQ restaurant version, which you won't find in many recipe books. In this version, the smoked meat is the star, with the rest of the ingredients just adding some background flavor.
It seems simple, but the complexity comes from having good smoked meat to base the dish around.
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Unread 09-22-2009, 09:40 PM   #29
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Alls I know is I saw it on food network and tried it soon after. You can't be much more of a northerner than me, unless you are from Canada so I'd only heard it mentioned by my cousins that live in Cumming, Ga they're yankees too well I guess her husband ain't but that don't matter. Point is even with boiled chicken in it it tastes good BUT next time, I'm gonna try yours with smoked whatever I got laying around that is in it Saiko.

I have a question on the BBQ sauce it can be any sauce you like right? or does it have to be a real sugary one? say I want to try some of this in it? the hot one packs some kick but its a vinegar based sauce.

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Unread 09-22-2009, 09:46 PM   #30
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I've never made Brunswick Stew but you have totally inspired me to give it a shot. Great job!

(Also ashamed to admit that growing up in NE Florida, I thought it originated in Brunswick GA) ;)
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