oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 10-18-2011, 09:46 AM   #1
cpw
Babbling Farker

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Default Good + Cheap stew recipe

I've got a neighborhood competition coming up this weekend, and one of the categories is stew with a people's choice award.

We cooked Brunswick stew last year which I thought was good, but didn't win anything, so I'm looking to see if someone has a knock-your-socks off recipe for a stew/soup/etc, that won't break the bank. Even a variation on the Brunswick stew would be great.

Thanks!

Chad
cpw is online now   Reply With Quote


Old 10-18-2011, 10:30 AM   #2
J_Don
is One Chatty Farker

 
J_Don's Avatar
 
Join Date: 07-02-09
Location: Hattiesburg, MS
Default

With you being from Savannah I was going to suggest Gumbo until I got to the part about not breaking the bank. I still think you could do a chicken and sausage gumbo that would be relatively cheap. That's probably what I would do. IMHO
__________________
Weber 22.5 Silver, Weber 22.5 Gold
Weber 22.5 Performer, Weber 22.5 WSM
Weber Smokey Joe & Weber Smokey Joe Mini WSM
Kenmore Elite Gasser w/ Rotisserie
Cajun Cooker (3)
UDS In Progress
BLUESMAN Splashproof BLUE Thermapen
H D FXSTD
J_Don is offline   Reply With Quote


Old 10-18-2011, 10:36 AM   #3
cpw
Babbling Farker

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Default

Quote:
Originally Posted by J_Don View Post
With you being from Savannah I was going to suggest Gumbo until I got to the part about not breaking the bank. I still think you could do a chicken and sausage gumbo that would be relatively cheap. That's probably what I would do. IMHO
Hmmmm.....that's a good idea. I LOVE me some gumbo too. If I leave the shrimp out, it wouldn't be anymore expensive than the stew. If I was smart, I'd even do a smoked chicken gumbo.
cpw is online now   Reply With Quote


Old 10-18-2011, 10:38 AM   #4
tamadrummer
is one Smokin' Farker
 
tamadrummer's Avatar
 
Join Date: 07-12-11
Location: Zephyrhills, FL
Default

Here is a recipe give by brethren FNbish looks awesome and uses leftover meats.

Hope it helps.

http://www.bbq-brethren.com/forum/sh...d.php?t=105576

p.s. if you do a search, there are tons and tons of threads about Brunswick stew
__________________
18.5" OTS Weber Kettle, 14" Smokey Joe Silver, and a Brinkmann Smoke n' Pit (COS SNP) modded to the hilt with tons of foil...:tsk:
tamadrummer is offline   Reply With Quote


Old 10-18-2011, 10:41 AM   #5
cpw
Babbling Farker

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Default

Quote:
Originally Posted by tamadrummer View Post
Here is a recipe give by brethren FNbish looks awesome and uses leftover meats.

Hope it helps.

http://www.bbq-brethren.com/forum/sh...d.php?t=105576

p.s. if you do a search, there are tons and tons of threads about Brunswick stew
I'm looking for an alternative to Brunswick Stew...I've got what I think is a decent recipe for some stew, just looking for something stew-like, but not brunswick style.
cpw is online now   Reply With Quote


Old 10-18-2011, 10:44 AM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I think doing a Gumbo is a great idea, and it is certainly possible to do a smoked chicken gumbo fairly economically. The flavor will stand out much more. I have, of late, been adding the hard (burnt) edges off of a brisket to my stock, adds an amazing richness and depth of color that would reinforce the roux in a gumbo and add another layer of flavor.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 10-18-2011, 10:46 AM   #7
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

Search for Saiko's Brunswick Stew recipe. It's AWESOME.

Here 'tis:

http://www.bbq-brethren.com/forum/sh...brunswick+stew
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Old 10-18-2011, 11:00 AM   #8
cpw
Babbling Farker

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Default

Quote:
Originally Posted by Lake Dogs View Post
Search for Saiko's Brunswick Stew recipe. It's AWESOME.

Here 'tis:

http://www.bbq-brethren.com/forum/sh...brunswick+stew

That does sound tasty....the original recipe we have uses chicken, turkey, and steak, none of which are smoked, but we subbed out the chicken for smoked chicken to add another layer of flavor.

I'll have to run these ideas by the committee tonight.
cpw is online now   Reply With Quote


Old 10-18-2011, 11:21 AM   #9
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Here's mine:

Fairly Simple Beef Stew

I call this "fairly simple" because it falls in between brain-dead,
dump-it-in-the-crockpot easy and ugh-that-is-too-much-work difficult.
You'll see that I use some canned goods to minimize the fuss without
compromising flavor. You have to do some prep, but the result is more
than worth it.



Ingredients

3 lbs Beef chuck shoulder roast
3 stalks Celery, sliced to 1/4"
2 lg Russet potatoes, peeled and cubed to 3/4"
3 cups Water
1 can (10.5 oz) Condensed French onion soup
1 can (10.5 oz) Condensed beef consomme
1 can (10.5 oz) Condensed tomato soup
8 oz Baby carrots, cut in half
2 Bay leaves
4 Tbs All-purpose flour
2 Tbs Canola oil
2 Tbs Worcestershire sauce
2 tsp Garlic salt
1 tsp Black pepper, ground fresh
1/4 tsp Granulated garlic

Note: I use Campbell's soups.

Method

Trim all the excess fat from the beef and cut into 1" cubes.

Season the beef with the garlic salt and coat with 2 tablespoons flour.

Heat the canola oil in a large heavy saute pan over medium-high heat.

Add the beef to the pan and quickly brown on all sides.

Note: If necessary, brown the beef in batches to avoid over-crowding the
pan.

While the beef is browning, preheat your slow cooker to high heat.

Add all three soups, garlic, pepper, bay leaves, and the Worcestershire to
the slow cooker.

Add the browned beef to the slow cooker and deglaze the pan with 2 1/2
cups water.

Add the deglazing water to the slow cooker, cover, and cook two hours on
high.

Add the celery, carrots and potatoes to the slow cooker and stir to
combine.

Cook another hour on high.

Combine 2 tablespoons flour and 1/4 cup water in a small bowl and whisk
with a fork until it forms a smooth slurry.

Add the flour and water slurry to the slow cooker, stir well, and cook
another 45 minutes, stirring occasionally.

Serve and enjoy!

-----
John
PatioDaddio is offline   Reply With Quote


Thanks from: --->
Old 10-18-2011, 11:27 AM   #10
tamadrummer
is one Smokin' Farker
 
tamadrummer's Avatar
 
Join Date: 07-12-11
Location: Zephyrhills, FL
Default

Consider that recipe stolen John.....lol....Looks farking awesome!
__________________
18.5" OTS Weber Kettle, 14" Smokey Joe Silver, and a Brinkmann Smoke n' Pit (COS SNP) modded to the hilt with tons of foil...:tsk:
tamadrummer is offline   Reply With Quote


Old 10-18-2011, 11:29 AM   #11
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Quote:
Originally Posted by tamadrummer View Post
Consider that recipe stolen John.....lol....Looks farking awesome!
Cook it like you stole it!

John
PatioDaddio is offline   Reply With Quote


Old 10-18-2011, 11:32 AM   #12
J_Don
is One Chatty Farker

 
J_Don's Avatar
 
Join Date: 07-02-09
Location: Hattiesburg, MS
Default

Way to go John. One of my aunts loved my crockpot so much I gave it to her and I just bought a new one to replace it. This looks like the perfect stew to baptize it with. Thanks for the recipe and post.
__________________
Weber 22.5 Silver, Weber 22.5 Gold
Weber 22.5 Performer, Weber 22.5 WSM
Weber Smokey Joe & Weber Smokey Joe Mini WSM
Kenmore Elite Gasser w/ Rotisserie
Cajun Cooker (3)
UDS In Progress
BLUESMAN Splashproof BLUE Thermapen
H D FXSTD
J_Don is offline   Reply With Quote


Old 10-18-2011, 11:44 AM   #13
razrbakcrzy
is one Smokin' Farker

 
Join Date: 09-13-11
Location: Fort Smith, Ar.
Default

Crock pot Hearty Stew

Olive oil – about 2 tablespoons
2 carrots 1/8-1/4" round sliced
4 tbl spoons flour - for roux
1/2 lb of meat at least of your choice cubed ( I Like 3 lbs of smoked beef)
1 whole medium onion, type your choice - chopped
2 whole cloves of fresh garlic - chopped
2 stalks celery – coarsely chopped
2 med Jalapenos - coarsely diced
2 beef bullion cubes or 2-4 cups of beef stock
Salt, red or black pepper to taste
1 bottle of beer your choice Optional
1 12oz. can of Rotel – drained Optional if you want less spicy
1 12 oz. Can of diced tomatos

Combine meat, onion, celery carrot & garlic with Oil in pot on stove, use high heat untill celery & onion are translucent.
If using raw unsmoked meat for the stew make sure to brown meat while sweating the aromatics...
add flour and reduce heat until roux is med brown do not burn roux.

dump everthing in Crock pot and go for it...except the following ingredients...


1 hour before ready to eat.
Add 3 potatoes 1/4 in diced
Add water or stock as needed for consistancy..

6-8 hrs on low or 3-5 on high
__________________
[SIZE=2][B]Jim Boston[/B][/SIZE]
[B][COLOR=black]Current Smoker[/COLOR][/B]
[COLOR=red]"The most reliable, easiest to make at home, Smoker [B]"The UDS"[/B] W/ an Auber temp. Controller w/ 20CFM Blower.[/COLOR]
[FONT=Arial][B]Future Smoker [/B][/FONT]
[FONT=Arial]$5438.25 Total BYC Smoker!![/FONT]

[SIZE=2]Some people spend an entire lifetime wondering if they made a difference in the world. But, the Marines don't have that problem. [/SIZE]
[SIZE=1]Ronald Reagan, President of the United States; 1985 [/SIZE]
razrbakcrzy is offline   Reply With Quote


Thanks from: --->
Old 10-18-2011, 11:56 AM   #14
GARNAAL
is one Smokin' Farker
 
Join Date: 09-15-11
Location: Houston, TX
Talking Just about everything from that chicken with onions, carrots, peppers and curry.

Here's one of my favorite BBQ cooking adventures..


Just about everything from that chicken with onions, carrots, peppers and curry.

Get that Cast Iron Dutch Oven (or my huge 15 “ CI Skillet) out of the cupboard and fire up the BBQ !

4 – 6 whole chicken leggs, cut in pieces
6 hard boiled eggs, peeled
1 lbs chicken livers, cut in 2
˝ lbs chicken gizzards, cut in bite size pieces
2 large onions, chopped up
2 carrots, chopped up
2 poblano peppers, sliced
2 cups of Medium grain rice (uncooked)
4 – 5 Tblsp curry powder
3 – 4 cups chicken broth and some dry white wine
1 tub of sour cream
olive oil
1/3 cup lightly salty Soy sauce
1/2 Tblsp sugar
corn starch
Black pepper, Salt and Cayenne pepper to taste


Combine the soy sauce with the sugar and 1 cup of the chicken broth in a bowl and let the chicken livers and gizzards marinate in it, in the fridge for 1 hour.

Rub the chicken leg parts with some olive oil and spice with pepper and salt and brown these on the BBQ and cook until almost done.

Sautee the onions, poblano peppers and the carrots, with the drained chicken livers and gizzards (reserve the marinade) in the DO with some butter and olive oil to lightly browned. Then add the pieces of chicken to the DO.

Stir in the uncooked rice.

Combine the marinade from the liver and the rest of the chicken broth with the curry powder; stir to a smooth mixture and add to the DO.

Now add the sour cream to the DO while stirring , and then add the whole hardboiled eggs to it – make sure the meat and eggs are completely covered, use more broth or dry white wine if needed.
Cover the DO and let slowly simmer on a low fire – the longer the better it will taste..

Finally - if necessary - thicken with some cornstarch mixed with a couple of Tblsp water and bring it up to taste with some more curry powder and cayenne pepper.

Serve the chicken curry mix and make sure you have a piece of freshly baked bread ready to sop up the juices and a cold beer to wash it all down.
GARNAAL is offline   Reply With Quote


Thanks from: --->
Old 10-18-2011, 01:23 PM   #15
PitRow
Full Fledged Farker
 
PitRow's Avatar
 
Join Date: 03-31-11
Location: Oregon
Default

Here's my recipe, some people call it a stew, others a pot roast, either way I don't really care, I just like it.

Ingredients
  • 4 pounds beef chuck roast, rinsed and patted dry
  • Salt and pepper
  • Cumin (optional)
  • 2 tablespoons oil
  • 1/2 lb small new potatoes, halved (or quartered if they're large)
  • 1/2 lb bag baby carrots
  • 1 small bag, frozen pearl onions
  • 1 (6-ounce) can whole mushrooms
  • 5-6 Garlic cloves, peeled
  • 1 (10.75-ounce) can condensed cream of celery soup
  • 1 packet onion soup mix
  • 1 cup Red wine (Burgundy or Zinfandel)
  • 1/4 cup steak sauce
Add potatoes to bottom of crock pot.
Season roast with salt and pepper. Heat oil in large skillet over medium heat, brown meat on all sides. Place meat in crock pot on top of potatoes. Some people don't like the taste of cumin, but I love it so I then sprinkle it liberally with ground cumin. Add carrots, mushrooms, onion and garlic to crock pot. Mix together Cream of celery soup, onion soup mix, wine and steak sauce in a small bowl, pour over roast. Cover and cook on low for 8-9 hours. Remove liquid from crock pot, and make a roux of 2 Tbsp softened butter and 1.5 Tbsp flour and add to liquid to thicken. Return the liquid to the crock pot and serve.
__________________
Mike
Char-Broil Bandera | A-Maze-n smoker | Weber 18.5" OTS
My Blog: Life In Pit Row

Last edited by PitRow; 10-18-2011 at 01:41 PM..
PitRow is offline   Reply With Quote


Thanks from: --->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Irish Lamb Stew Recipe Arlin_MacRae Q-talk 7 03-16-2014 12:05 PM
Recipe: New Year Stew (pics) PatioDaddio Q-talk 20 01-01-2011 11:03 PM
Need a good brunswick stew recipe ansmith Q-talk 14 10-05-2010 04:52 PM
anyone like good ole s. ga. brunswick stew?? capri man Q-talk 10 12-13-2007 07:59 PM
Anybody got a good recipe for Brunswick Stew? rbinms33 Q-talk 37 12-11-2005 04:49 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:34 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts