Saiko's Georgia Brunswick Stew, with Pron

There have been a few posts here recently about Brunswick Stew, so I though I would share my recipe and include some pics. As I have mentioned in other posts, there are tons of variations of Brunswick Stew. Most of the BBQ joints you find in Georgia will have their version on the menu, and will usually included pulled pork or BBQ chicken (or both), tomatoes and corn. After that, the variations are all over the map.
My recipe is based on an article in the local paper many years ago about the history of Brunswick stew, and included a few recipes. From those recipes I developed my original recipe, which I've tweaked over the years to include a few ingredients not in the original, such as BBQ sauce, rub and vinegar. I added these to bring the final result closer to what you would find in a BBQ joint compared to Brunswick you might find cooked at home. So here we go:

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).

Ingredients:

2 lb. chopped BBQ meat
2 TBSP of your favorite rub (I'm using Yardbird today)
2 28oz cans whole tomatoes, including the juice
2 11oz cans shoepeg corn (if you can't find shoepeg, just use any sweet)
1 1/4 cup ketchup
1/4 cup cider vinegar
1/2 cup your favorite BBQ sauce (I'm using Blue's Hog today)
2 cups water
1 tsp black pepper
2 tsp salt
1/2 to 1 tsp cayenne (I use 1/2 tsp due to wifey)
1 tsp hot sauce
1 stick butter (please, no margarine)




Add the rub to the chopped meat and mix well with your hands.



Cut the whole tomatoes into large chunks and include the juice.



Add all the ingredients except the butter to a large crockpot. You don't HAVE to use a crockpot, but I like to cook mine for about 6 hours to maximize the smokey flavor of the meat.



Mix well, then throw the butter on top. I run on high heat until the butter is melted, then mix everything again and turn it down to low until time to serve. Usually about 6 hours.



That's it for now, I'll add pics to this thread as it cooks. I'll be eating this for dinner tonight along with a few reheated burnt ends. If you haven't tried Brunswick Stew before, give it a shot, it's a great way to use leftover BBQ!

Few hours in now, so here is where you taste and make your adjustments. Want it sweeter? Add more BBQ and/or ketchup. Some places around here add too much BBQ sauce, I like just enough to know it's there. You can also crank up the heat with more cayenne or hot sauce if you want it hotter.
A lot of brunswick made in homes use butterbeans along with the corn, but you rarely seem them in brunswick at BBQ joints.

Uncle Buds BBQ said:

Damn that looks good. But I do see that you have not made a dent in the Blue's Hog.....I'm telling ya....sell me some!

Click to expand...

I'll give you some, no need to buy it. :-D

And Beast Drinker, most recipes you'll find in cookbooks for Brunswick Stew will not have smoked meat, just plain pork or chicken. It's usually only the Brunswick you order at BBQ restaurants that use smoked meat. Most BBQ joints in Georgia have their version of Brunswick on the menu, and that is the style I try to copy at home.

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.