Brunswick Stew recipes?

ButtBurner · 09-22-2013, 07:45 AM

I have Mixons book and was going to (still may) make his stew. But his recipe feeds 50. I could cut it way back I suppose.

Made me wonder if you guys have any good recipes for this? See see them all over the web but am not sure it gets confusing

I have brisket and pulled pork to make it with.

The only thing is it cant be too hot, or the wife wont touch it

thanks

rajewest · 09-22-2013, 08:52 AM

Recipes for Brunswick stew as with any recipe will vary by regions/locations drastically, I am originally from North East Georgia and have always made ours with equal parts Chicken and Pork, then use equal parts canned corn and canned tomato, I prefer to use cream style corn, I will then add my favorite vinegar based sauce for flavor. I will freeze the extra in Quart containers.

2dumb2kwit · 09-22-2013, 08:55 AM

I love this old recipe, posted by Boshizzle.
It's my 'go to'.
(My other half is like yours, so I cut the amount of red pepper flake in half.)

http://www.bbq-brethren.com/forum/sh...d.php?t=144183

2dumb2kwit · 09-22-2013, 09:00 AM

I've also made that recipe and then added about a pound of pulled pork and about a half a cup of BBQ sauce, with good results.

K80Shooter · 09-22-2013, 09:42 AM

I really like this one.

I use yellow corn in place of shoepeg corn.

http://www.bbq-brethren.com/forum/sh...ad.php?t=69430

Lake Dogs · 09-22-2013, 10:34 AM

Seek Saiko's. With all due respect to Boshizzles, whose is very good, Saiko's is THE BOMB. I keep the corn white, I add in a drained can of diced potatoes and a small package of baby limas. My favorite BBQ sauce in it is Head Country. In the last few years I now have people come over to the house strictly for the stew.

THANK YOU SAIKO!!

RevZiLLa · 09-22-2013, 03:05 PM

If you want the real thing, you gotta get out and shoot some squirrels

2dumb2kwit · 09-22-2013, 03:31 PM

Quote:

Originally Posted by Lake Dogs

Seek Saiko's. With all due respect to Boshizzles, whose is very good, Saiko's is THE BOMB. I keep the corn white, I add in a drained can of diced potatoes and a small package of baby limas. My favorite BBQ sauce in it is Head Country. In the last few years I now have people come over to the house strictly for the stew.

THANK YOU SAIKO!!

That is one of the great things about Brunswick stew. It's kind of like BBQ. There are 9 gazillion ways to make it...and most of them taste pretty dang good! Hahaha.

cowgirl · 09-22-2013, 04:10 PM

I'm a fan of Saiko's stew too.

hogwild284 · 09-22-2013, 04:32 PM

I have made Saiko's a few times and it is very good. Can't go wrong with that one.

ButtBurner · 09-23-2013, 12:10 PM

thanks for all the help!!

Kernscookin · 09-23-2013, 02:49 PM

I just looked at Saiko's recipe. I've been making stew even before I learned to smoke meat. My mother made Brunswick stew and her mother before her. Stew has 3 kinds of meat, beef pork and chicken. It also has Okra and Worchestire in it not shown in the Recipe. It takes two days to make good stew. One to smoke the meat and one to prepare the stew. All of the ingredients except the corn and meat are run through a food processor to grind them up. Real stew should be so thick that a spoon will almost stand up in it. I've eaten some really bad stew in my life and like everyone else I'm partial to mine. Whatever you do don't put potatoes in it. The starch in the potatoes ruins the taste. The secret to good stew is to add a little sugar. Stew is supposed to be a little sweet.

Just an opinion

fight4fun · 09-24-2013, 05:51 AM

I'm not a fan of lima beans so I came up with my own version and its super simple

MY VERSION OF BRUNSWICK STEW

2 to 2 1/2 lb. RoastedChicken from your deli 1 lb. Pork BBQ

3 cans crushed tomatoes

1 can black beans Drained and rinsed

1 can black eyed peas
1 can cream corn

2 cans whole corn

2 or 3 cans cubed potatoes

3 cans chicken broth

1 or 2 lg. cans tomato sauce

2 T. Hot sauce

Salt, pepper, garlic to taste

Add all ingredients. Cook on low heat for approximately 2 hours. Add chicken broth as required. Add spices to taste. Yield: about 2 gallons.

09-22-2013, 07:45 AM	#1
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	Brunswick Stew recipes? I have Mixons book and was going to (still may) make his stew. But his recipe feeds 50. I could cut it way back I suppose. Made me wonder if you guys have any good recipes for this? See see them all over the web but am not sure it gets confusing I have brisket and pulled pork to make it with. The only thing is it cant be too hot, or the wife wont touch it thanks __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

09-22-2013, 08:55 AM	#3
2dumb2kwit Full Fledged Farker Join Date: 04-03-11 Location: Elizabeth City, NC.	I love this old recipe, posted by Boshizzle. It's my 'go to'. (My other half is like yours, so I cut the amount of red pepper flake in half.) http://www.bbq-brethren.com/forum/sh...d.php?t=144183 __________________ Writer of wrongs.

09-22-2013, 09:00 AM	#4
2dumb2kwit Full Fledged Farker Join Date: 04-03-11 Location: Elizabeth City, NC.	I've also made that recipe and then added about a pound of pulled pork and about a half a cup of BBQ sauce, with good results. __________________ Writer of wrongs.

09-22-2013, 09:42 AM	#5
K80Shooter Full Fledged Farker Join Date: 10-20-12 Location: Hartwell, GA	I really like this one. I use yellow corn in place of shoepeg corn. http://www.bbq-brethren.com/forum/sh...ad.php?t=69430 __________________ X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015

09-22-2013, 10:34 AM	#6
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Seek Saiko's. With all due respect to Boshizzles, whose is very good, Saiko's is THE BOMB. I keep the corn white, I add in a drained can of diced potatoes and a small package of baby limas. My favorite BBQ sauce in it is Head Country. In the last few years I now have people come over to the house strictly for the stew. THANK YOU SAIKO!! __________________ 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

09-22-2013, 08:52 AM	#2
rajewest Got Wood. Join Date: 03-13-13 Location: Harrodsburg, KY	Recipes for Brunswick stew as with any recipe will vary by regions/locations drastically, I am originally from North East Georgia and have always made ours with equal parts Chicken and Pork, then use equal parts canned corn and canned tomato, I prefer to use cream style corn, I will then add my favorite vinegar based sauce for flavor. I will freeze the extra in Quart containers.

09-22-2013, 03:05 PM	#7
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	If you want the real thing, you gotta get out and shoot some squirrels __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence

09-22-2013, 04:10 PM	#9
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I'm a fan of Saiko's stew too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

09-22-2013, 04:32 PM	#10
hogwild284 Full Fledged Farker Join Date: 08-30-09 Location: Ocala, FL	I have made Saiko's a few times and it is very good. Can't go wrong with that one. __________________ Rick Just smoke it!

09-23-2013, 12:10 PM	#11
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	thanks for all the help!! __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

09-23-2013, 02:49 PM	#12
Kernscookin On the road to being a farker Join Date: 08-22-11 Location: Dawsonville, GA	I just looked at Saiko's recipe. I've been making stew even before I learned to smoke meat. My mother made Brunswick stew and her mother before her. Stew has 3 kinds of meat, beef pork and chicken. It also has Okra and Worchestire in it not shown in the Recipe. It takes two days to make good stew. One to smoke the meat and one to prepare the stew. All of the ingredients except the corn and meat are run through a food processor to grind them up. Real stew should be so thick that a spoon will almost stand up in it. I've eaten some really bad stew in my life and like everyone else I'm partial to mine. Whatever you do don't put potatoes in it. The starch in the potatoes ruins the taste. The secret to good stew is to add a little sugar. Stew is supposed to be a little sweet. Just an opinion

09-24-2013, 05:51 AM	#13
fight4fun Got rid of the matchlight. Join Date: 01-21-13 Location: Monroe, NC	I'm not a fan of lima beans so I came up with my own version and its super simple MY VERSION OF BRUNSWICK STEW 2 to 2 1/2 lb. RoastedChicken from your deli 1 lb. Pork BBQ 3 cans crushed tomatoes 1 can black beans Drained and rinsed 1 can black eyed peas 1 can cream corn 2 cans whole corn 2 or 3 cans cubed potatoes 3 cans chicken broth 1 or 2 lg. cans tomato sauce 2 T. Hot sauce Salt, pepper, garlic to taste Add all ingredients. Cook on low heat for approximately 2 hours. Add chicken broth as required. Add spices to taste. Yield: about 2 gallons.