Brunswick Stew advice needed

shakeandbake72 · 05-09-2012, 07:34 AM

I am looking for some advice about making large quantites of brunswick stew. I have made small stove top amounts in the past, but I'm looking at perfecting a recipe for large quantites to use at family gatherings, church functions, large cookouts, and football tailgates this fall.

I'm hoping that some folks here will be able to help and answer a few questions.

What kind of cookers do you use and what size pot?
Do you use any unusual ingredients?

I appreciate any advice yall can give me.

Thanks

Lake Dogs · 05-09-2012, 07:40 AM

Saiko has a great Brunswick Stew recipe out here (run a search). I'm making it Friday.

I have a 24 quart pot that I make it in, on the stove usually, but I have multiple outdoor burners that work fine.

Norm · 05-09-2012, 09:07 AM

I used Saiko's recipe myself and it's very good! Nice thing about brunswick stew is there's no set list of ingredients. I use what's available at that time of year.

PaPaQ · 05-09-2012, 09:24 AM

Another vote for Saiko's recipe, it's the one I use.

cowgirl · 05-09-2012, 11:20 AM

I'm a fan of Saiko's recipe too!

If you are interested in making large quantities, you might want to ask Brauma..
http://www.bbq-brethren.com/forum/sh...brunswick+stew

He might have a few pointers for ya.

DaChief · 05-09-2012, 11:49 AM

Quote:

Originally Posted by cowgirl

I'm a fan of Saiko's recipe too!

If you are interested in making large quantities, you might want to ask Brauma..
http://www.bbq-brethren.com/forum/sh...brunswick+stew

He might have a few pointers for ya.

That's the one i was looking for. Ya beat me to it!

nmayeux · 05-09-2012, 01:17 PM

Pfft. Where is that damn Saiko anyway. I haven't seen him since last August...

Saiko · 05-09-2012, 01:19 PM

Quote:

Originally Posted by nmayeux

Pfft. Where is that damn Saiko anyway. I haven't seen him since last August...

I'm right under you! I'm sure I'll see you at Pig's and Peaches this year, unless we can convince Vinny to come down here earlier for some pizza!

nmayeux · 05-09-2012, 03:04 PM

Quote:

Originally Posted by Saiko

I'm right under you! I'm sure I'll see you at Pig's and Peaches this year, unless we can convince Vinny to come down here earlier for some pizza!

You need to get on that, as I have been missing me some Vinny and good pizza!

You are also welcome to come cook this year. We might be a little short handed....

shakeandbake72 · 05-09-2012, 09:06 PM

Thanks for all the help every body. I appreciate it. I'm going to look into it first thing in the morning.

05-09-2012, 07:34 AM	#1
shakeandbake72 Knows what a fatty is. Join Date: 05-02-12 Location: Charlottesville, VA	Brunswick Stew advice needed I am looking for some advice about making large quantites of brunswick stew. I have made small stove top amounts in the past, but I'm looking at perfecting a recipe for large quantites to use at family gatherings, church functions, large cookouts, and football tailgates this fall. I'm hoping that some folks here will be able to help and answer a few questions. What kind of cookers do you use and what size pot? Do you use any unusual ingredients? I appreciate any advice yall can give me. Thanks

05-09-2012, 07:40 AM	#2
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Saiko has a great Brunswick Stew recipe out here (run a search). I'm making it Friday. I have a 24 quart pot that I make it in, on the stove usually, but I have multiple outdoor burners that work fine. __________________ 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

05-09-2012, 11:20 AM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I'm a fan of Saiko's recipe too! If you are interested in making large quantities, you might want to ask Brauma.. http://www.bbq-brethren.com/forum/sh...brunswick+stew He might have a few pointers for ya. __________________ 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/

05-09-2012, 01:17 PM	#7
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	Pfft. Where is that damn Saiko anyway. I haven't seen him since last August... __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

05-09-2012, 09:07 AM	#3
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	I used Saiko's recipe myself and it's very good! Nice thing about brunswick stew is there's no set list of ingredients. I use what's available at that time of year.

05-09-2012, 09:24 AM	#4
PaPaQ is Blowin Smoke! Join Date: 02-07-07 Location: Mt. Gilead, NC Name/Nickname : Clyde	Another vote for Saiko's recipe, it's the one I use.

05-09-2012, 09:06 PM	#10
shakeandbake72 Knows what a fatty is. Join Date: 05-02-12 Location: Charlottesville, VA	Thanks for all the help every body. I appreciate it. I'm going to look into it first thing in the morning.