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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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02-28-2004, 06:12 PM | #1 |
On the road to being a farker
Join Date: 02-05-04
Location: Conyers, GA
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Brunswick Stew
I have some left over brisket and was wondering if i could make a brunswick stew with it. Anyone know of a good recipe only using chopped brisket?
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02-28-2004, 06:32 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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02-28-2004, 08:32 PM | #3 |
On the road to being a farker
Join Date: 02-05-04
Location: Conyers, GA
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Excellent! Thanks!
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02-28-2004, 08:43 PM | #4 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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I just made a batch from the same recipe a few days ago using half brisket and half pulled pork and it came out great. The burnt ends from the brisket really gave it a nice flavor.
Just use my recipe as a starting point and you can add/subtract anything you want from there.
__________________
"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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02-29-2004, 11:09 AM | #5 |
On the road to being a farker
Join Date: 02-05-04
Location: Conyers, GA
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all im going to use is the left over brisket from almost 2 weeks ago. hopefully only using brisket won't ruin your recipe. Ill let you know how it comes out. Thanks again!
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03-01-2004, 12:43 PM | #6 |
On the road to being a farker
Join Date: 02-05-04
Location: Conyers, GA
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At first some people were skeptical of eating the stew because the meat was 3 weeks old. But they eventually came around and decided to try it. It was very good, i was surprised at how good it was considering there wasn't any pork in it. Wonderful recipe.
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03-01-2004, 12:58 PM | #7 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Cool, glad you liked it! Haven't tried it with 100% brisket yet, but I'll give that a shot sometimes.
__________________
"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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03-01-2004, 01:03 PM | #8 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
Just one question 1511, how the heck do you not eat the brisket in 2 weeks? :) Its like breakfast lunch and dinner for our family (okay, only I eat it for breakfast) until its gone.
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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03-01-2004, 01:19 PM | #9 |
On the road to being a farker
Join Date: 02-05-04
Location: Conyers, GA
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well i didn't quite get it up to 190, it only got up to 170. so it was still kind of fatty on the top half of the brisket and it wasn't as tender as it should have been so it didn't get eaten.
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03-01-2004, 01:20 PM | #10 | ||
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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