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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, 09:57 PM   #31
Saiko
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Quote:
Originally Posted by Beast Drinker View Post
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.

I'd go with whatever sauce you like. You won't find BBQ sauce listed in most recipes you will find in books, but when you try any of the Brunswick served at BBQ restaurants, it will definitely be there. Some places (such as Williamson Brothers here in Marietta, Georgia) put in way too much sauce for my liking.
If your sauce has a ton of vinegar, you might want to just start with 1/4 cup of BBQ sauce and then taste after a couple of hours. Or you might want to just skip adding the cider vinegar and use more sauce. I added the vinegar to my recipe to counter the sweetness from the BBQ sauce, but if your sauce is high in vinegar you might not need it.
It's always wise to start on the low end, taste after a couple of hours, then add accordingly. Once you have too much vinegar you are pretty much screwed at that point, and everybody has different tolerances for the taste of vinegar. What I might consider the perfect amount of vinegar, someone else might find appalling.
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Unread 09-23-2009, 10:11 AM   #32
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The one my wife makes has bbq sauce she uses Kraft or open pit or whatever other sauce she has a coupon for. That Uncle Bobs when I say vinegar based, it ain't pure vinegar like a pulled pork sauce. But it's got enough where you don't have to refrigerate. I know the dudes nephew they say it's cause they invented it before they had refrigerators. Plus it's pretty peppery so I think I'll skip the cayenne and reduce the hot sauce.
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Unread 09-23-2009, 11:55 AM   #33
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Dang, I'd hit a big ole bowl of that any day!! It's now on my official "Must Try" list. Nicely done.
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Unread 10-18-2009, 02:19 PM   #34
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I just made this today. THanks so much Saiko for sharing this delicious recipe.
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Unread 10-18-2009, 07:25 PM   #35
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Default Saiko, because of you...

there's probably about a hundred more gallons of stew on the planet than normal, (this internet thing just cracks me up) here's mine. Chicken and rib trimmings from yesterday:

10.18 ribs (9).JPG

10.18 ribs (5).JPG

10.18 ribs.JPG
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Unread 10-19-2009, 01:30 PM   #36
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I tried your recipe yesterday and loved it! Made a big ole pot with some pulled pork, rib meat, and smoked turkey. The only thing I did differently was to add a couple of potatoes I had sitting around. It made a big enough batch that I could bring in several containers to pass around to some co-workers. Thanks for sharing the recipe, it is by far the best Brunswick stew I've ever had!
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Unread 02-22-2010, 08:57 AM   #37
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I finally got around to making this yesterday. I already had something else planned for dinner, but I smoked a batch of chicken thighs first thing in the morning, and by early afternoon had everything simmering in the crock pot. It was after 9:00PM by the time it had had its six hours post melted butter, so I only had a small taste while I was cooling it to go in the fridge.

Very tasty, and as you said, the smell during the day while it cooked was awesome! The next couple of days we're expected to have more "normal" Florida temps, but another cool spell will arrive by mid to late week, so I'm sure I'll be hitting it hard shortly!

Have you tried/had any success freezing this for later consumption?
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Unread 02-22-2010, 09:14 AM   #38
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Quote:
Originally Posted by augie View Post
Have you tried/had any success freezing this for later consumption?
I freeze it all the time and it reheats just fine. I don't even vacuum pack it, I just store them in tupperware in the freezer. Makes a great winter lunch!
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Unread 02-22-2010, 09:21 AM   #39
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I am SO glad this thread got bumped. Saving the recipe. Thanks Saiko!
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Unread 02-22-2010, 01:47 PM   #40
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Well I had some leftover pulled pork and everything else needed to make this in the house so I am gonna give it a go for tonight.

I just started it about an hour ago and it smells amazing.
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Unread 02-22-2010, 06:41 PM   #41
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I too have a batch in the crockpot right now! Your recipe reminds me of the stew I used to get at Finchers BBQ in Macon. Man I lived at that joint! My wife and I would argue over who had the better stew. Finchers or Satterfields..
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Unread 08-19-2011, 07:44 PM   #42
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Reading this thread has made me want to bump it. Aim going to smoke a chicken tomorrow just to make this. Sounds great!
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Unread 08-19-2011, 07:54 PM   #43
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That just got added to my to do list for this weekend!
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Unread 08-19-2011, 08:13 PM   #44
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What, no hog head? Seriously, as a boy, you had to have real hog head in it to be called brunswick stew. You make it just the way I like it! Enjoy.
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Unread 08-19-2011, 08:31 PM   #45
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IMHO, one of if not THE best recipe shared on brethren. I think I've said it before, but THANKS Saiko! This recipe is now my base recipe for mine. Even my mother in law, who is from Texas and has no clue as to what is and isn't barbecue, LOVES this recipe.
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