Saiko's Georgia Brunswick Stew, with Pron - Page 2

peaspurple · 09-22-2009, 05:12 PM

Man that looks good saiko

BBQ Grail · 09-22-2009, 05:14 PM

Nice looking stew. Just wondering if it's as good as the original from Virginia?

Hyper · 09-22-2009, 05:15 PM

Quote:

Originally Posted by Saiko

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?

Saiko · 09-22-2009, 05:31 PM

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.

landarc · 09-22-2009, 05:34 PM

Oh, that looks very good.

jdub · 09-22-2009, 05:56 PM

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!

BBQ Grail · 09-22-2009, 05:59 PM

Quote:

Originally Posted by jdub

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!

Phubar · 09-22-2009, 06:09 PM

Looks phan-pharking-tastic Saiko!

firecracker jack · 09-22-2009, 06:42 PM

Looks good Saiko..Thanks for sharing, gonna give that a try!

firecrackerjack

MilitantSquatter · 09-22-2009, 07:52 PM

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.

jdub · 09-22-2009, 08:23 PM

Thats what makes it so good, like Q, like a bowl of chili, you get to try lots of different things

1_T_Scot · 09-22-2009, 08:47 PM

Looks great a friend from GA gave me a recipe gotta dig it out and try some.

Saiko · 09-22-2009, 08:53 PM

Quote:

Originally Posted by MilitantSquatter

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.

Beast Drinker · 09-22-2009, 09:40 PM

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.

swibirun · 09-22-2009, 09:46 PM

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) ;)

09-22-2009, 05:12 PM	#16
peaspurple is one Smokin' Farker Join Date: 01-26-09 Location: Georgia transplant in odenton, md Downloads: 0 Uploads: 0	Man that looks good saiko __________________ A Wonderful Family Chargriller Acorn Kamado UDS Redhead UDS Mini Homer Simpson WSM Smokey Joe Gold 22.5" OTS 18.5" OTG 22.5" WSM 22.5" OTS Fire pit convert Genesis Silver, 2burner 18" Discada Fish Fryer Clay Pig Grill Belson Trailer Mounted BBQ Pit

09-22-2009, 05:14 PM	#17
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Nice looking stew. Just wondering if it's as good as the original from Virginia? __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

09-22-2009, 05:31 PM	#19
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	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. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

09-22-2009, 05:34 PM	#20
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Oh, that looks very good. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

09-22-2009, 05:56 PM	#21
jdub is one Smokin' Farker Join Date: 08-23-07 Location: Rye, NH, USA Downloads: 0 Uploads: 0	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! __________________ I woulda gotten away with it if it weren't for you meddlin kids and your dog!

09-22-2009, 06:09 PM	#23
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Looks phan-pharking-tastic Saiko! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

09-22-2009, 06:42 PM	#24
firecracker jack is one Smokin' Farker Join Date: 06-27-09 Location: belleville,mich. Downloads: 0 Uploads: 0	Looks good Saiko..Thanks for sharing, gonna give that a try! firecrackerjack

09-22-2009, 07:52 PM	#25
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

09-22-2009, 08:23 PM	#26
jdub is one Smokin' Farker Join Date: 08-23-07 Location: Rye, NH, USA Downloads: 0 Uploads: 0	Thats what makes it so good, like Q, like a bowl of chili, you get to try lots of different things __________________ I woulda gotten away with it if it weren't for you meddlin kids and your dog!

09-22-2009, 08:47 PM	#27
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois Downloads: 0 Uploads: 0	Looks great a friend from GA gave me a recipe gotta dig it out and try some. __________________ Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009

09-22-2009, 09:40 PM	#29
Beast Drinker On the road to being a farker Join Date: 08-27-09 Location: Virginia Beach, Va Downloads: 0 Uploads: 0	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. __________________ 18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model

09-22-2009, 09:46 PM	#30
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN Downloads: 0 Uploads: 0	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) ;) __________________ Chris Knoxville, TN two Big Green Eggs (large) Smoke Hollow smoker/grill combo www.nibblemethis.com

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