A
ansmith
Guest
does anyone have a good brunswick stew recipe they will be willing to share?
S
smknhotmama
Guest
capri man
is Blowin Smoke!
W
waller1
Guest
thanks for the stew recipe . Its cold an wet in texas, IM new so somebody tell me what a fatty is
Lake Dogs
Quintessential Chatty Farker
Saiko's recipe is very good. I then modified it, starting with 2 small onions and a small
bell pepper, chopped. Saute them in bacon grease to start with (therefore didnt need
to add in butter at end). I also added in a can of diced potatoes, swapped the ketchup for tomato sauce (as my bbq sauce is plenty sweet), and I added a can of baby limas.
Oh, a few dashes of Worchestershire.
Wonderful.
bell pepper, chopped. Saute them in bacon grease to start with (therefore didnt need
to add in butter at end). I also added in a can of diced potatoes, swapped the ketchup for tomato sauce (as my bbq sauce is plenty sweet), and I added a can of baby limas.
Oh, a few dashes of Worchestershire.
Wonderful.
capri man
is Blowin Smoke!
basically it is a roll of pan sausage that has been flattened out then put goodies on top of it. roll it back up with the goodies inside. smoke it, eat it!!:biggrin:
Good question! For the new folks (and we have a lot! Welcome!), we tend to use some terms that are not commonplace. We have two resources that will help you...
StLouque's Acronym List or (what the heck does that stand for?)
http://www.bbq-brethren.com/forum/showthread.php?t=35132
and...
KCquers ROADMAP to the QTALK Forum
http://www.bbq-brethren.com/forum/showthread.php?t=7818
Also, most of the forums have a Roadmap thread in the stickies area at the top of that forum. The Roadmap threads have links to some of the most commonly asked for things in that forum. It is always a good idea to check the roadmap before doing a search or asking.
Finally, at the bottom of every page there is a Google search that searches only the bbq-brethren domain. The built in forum search capability is enabled by subscription, but the site-specific Google search is available to everyone.
Brauma
somebody shut me the fark up.
Real Virgina Brunswick Stew
http://www.bbq-brethren.com/forum/showthread.php?t=50211&highlight=Brunswick+Stew
http://www.bbq-brethren.com/forum/showthread.php?t=50211&highlight=Brunswick+Stew
Saiko
is One Chatty Farker
Isn't "Real" and "Virginia Brunswick Stew" an oxymoron? :wink:
I keed, I keed!
Edit: Just realized that this is a necro'd thread.
nmayeux
Babbling Farker
Where is Virginia?
GEORGIA BULLHAWGS
Knows what a fatty is.
The yellow posted recipe above is a good start. In order to enhance the flavor, boil the butts, chicken and whatever else meat you are going to use in the big pot untill it is done. DO NOT throw out the stock, that is the base of the Stew. That is where a lot of the flavor comes from. On the hot sauce. pour in the entire bottle. Yes the whole bottle. It will not be spicey at all, but will add to the flavor. if you want some bite to it, add 2 bottles.
Oh and when it said get a big pot, it means a BIG pot. about a 3-4 gallon one.
I have a cookoff to compete in in 2 weeks and on the side there is a $10 entry winner take all Brunswick stew competition that will also be held at the time fo the cookoff. I have a recipe that I have had passed down from 3 generations before me, and it is awesome.
I don't like brunswick stew watery either.
Oh and when it said get a big pot, it means a BIG pot. about a 3-4 gallon one.
I have a cookoff to compete in in 2 weeks and on the side there is a $10 entry winner take all Brunswick stew competition that will also be held at the time fo the cookoff. I have a recipe that I have had passed down from 3 generations before me, and it is awesome.
I don't like brunswick stew watery either.
DaChief
Babbling Farker
And that recipe is..................??
rg4bs
Found some matches.
Decided to share as well:
Brunswick Stew
Cook all meat the day before
4 or 5 lbs. Boston Butt
3 lbs. Ground Chuck
3 lbs. Chicken
Chop or grind all meat (I chop mine)
Remove any fat
In large pot:
3 potatoes dice, cook and cool
Add all other ingredients and Simmer 2 to 3 hours
Stir often scorches easy
3 cups whole corn
2 large onions- diced
4 cups diced tomatoes
2 cups English peas
1 16 oz bottle Hunt's catsup
1 large can tomato juice - May have to add more if stew is dry
Hot Louisiana pepper sauce to taste
Salt and pepper to taste
Brunswick Stew
Cook all meat the day before
4 or 5 lbs. Boston Butt
3 lbs. Ground Chuck
3 lbs. Chicken
Chop or grind all meat (I chop mine)
Remove any fat
In large pot:
3 potatoes dice, cook and cool
Add all other ingredients and Simmer 2 to 3 hours
Stir often scorches easy
3 cups whole corn
2 large onions- diced
4 cups diced tomatoes
2 cups English peas
1 16 oz bottle Hunt's catsup
1 large can tomato juice - May have to add more if stew is dry
Hot Louisiana pepper sauce to taste
Salt and pepper to taste
Big Jim BBQ
Take a breath!
This ain't PitmastersFYI, if it ain't got squirrel or rabbit meat in it, it ain't the real thang...just sayin'....
