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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-22-2009, 09:57 PM | #31 | |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
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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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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09-23-2009, 10:11 AM | #32 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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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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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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09-23-2009, 11:55 AM | #33 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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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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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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10-18-2009, 02:19 PM | #34 |
Found some matches.
Join Date: 07-15-09
Location: TN
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I just made this today. THanks so much Saiko for sharing this delicious recipe.
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10-18-2009, 07:25 PM | #35 |
is one Smokin' Farker
Join Date: 08-23-07
Location: Rye, NH, USA
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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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I woulda gotten away with it if it weren't for you meddlin kids and your dog! |
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10-19-2009, 01:30 PM | #36 |
On the road to being a farker
Join Date: 07-22-09
Location: Hollywood, FL
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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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02-22-2010, 08:57 AM | #37 |
is one Smokin' Farker
Join Date: 10-30-07
Location: Melbourne, FL
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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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Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X) |
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02-22-2010, 09:14 AM | #38 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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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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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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02-22-2010, 09:21 AM | #39 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I am SO glad this thread got bumped. Saving the recipe. Thanks Saiko!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-22-2010, 01:47 PM | #40 |
Full Fledged Farker
Join Date: 02-01-10
Location: Manhattan, KS
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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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02-22-2010, 06:41 PM | #41 |
On the road to being a farker
Join Date: 11-03-09
Location: Columbus Ga
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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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08-19-2011, 07:44 PM | #42 |
is one Smokin' Farker
Join Date: 05-14-10
Location: West Sayville , NY
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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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08-19-2011, 07:54 PM | #43 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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That just got added to my to do list for this weekend!
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08-19-2011, 08:13 PM | #44 |
Knows what a fatty is.
Join Date: 07-15-11
Location: McRae, GA
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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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08-19-2011, 08:31 PM | #45 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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Thanks from:---> |
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