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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.


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Unread 12-08-2005, 10:08 AM   #1
rbinms33
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Default Anybody got a good recipe for Brunswick Stew?

Along the lines of the "what's cooking this weekend?" post, I have some leftover pork and brisket in the freezer. And yes, I could thaw it out and stir fry it in some of my voodoo sauce and serve it on some dollar rolls but with it being so chilly outside, I'm in the mood for some Brunswick stew. Now there's a recipe in our recipe section but it's using chicken. I was going to go with that and just substitute the pork and brisket in but I wanted to ask everybody here.....

Do you have a good Brunswick Stew recipe? Either post it in the recipe section or post it here and I'll transfer it to the recipe section.
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Unread 12-08-2005, 11:07 AM   #2
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Does anyone really make Brunswick Stew with rabbit anymore?
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Unread 12-08-2005, 11:24 AM   #3
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Quote:
Originally Posted by Jeff_in_KC
Does anyone really make Brunswick Stew with rabbit anymore?
My brother does, but he's a hillbilly!

Last month or the month before's Field and Stream had a Brunswick Stew recipe that looked interesting.
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Unread 12-08-2005, 11:38 AM   #4
Jorge
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Quote:
Originally Posted by rbinms33
Along the lines of the "what's cooking this weekend?" post, I have some leftover pork and brisket in the freezer. And yes, I could thaw it out and stir fry it in some of my voodoo sauce and serve it on some dollar rolls but with it being so chilly outside, I'm in the mood for some Brunswick stew. Now there's a recipe in our recipe section but it's using chicken. I was going to go with that and just substitute the pork and brisket in but I wanted to ask everybody here.....

Do you have a good Brunswick Stew recipe? Either post it in the recipe section or post it here and I'll transfer it to the recipe section.
I tried the search tool but couldn't find it. Try sending a PM to Saiko, I remember him posting one that look really good!
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Unread 12-08-2005, 11:45 AM   #5
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Quote:
Originally Posted by Jeff_in_KC
Does anyone really make Brunswick Stew with rabbit anymore?
I do occasionally. But I use rabbit from the supermarket.
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Unread 12-08-2005, 03:30 PM   #6
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Quote:
Originally Posted by Jeff_in_KC
Does anyone really make Brunswick Stew with rabbit anymore?

You bet. I usually take about 10 to 12 of them a year from the East Texas "Big Thicket" area along with as many squirells and a fair portion go towards a stew. I prefer to grill or roast them and have them with some ranch style beans. I guess that makes me a hillbilly too then (don't have any hills around here), but during hunting season them varmints beter not cross my path.
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Unread 12-08-2005, 03:47 PM   #7
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Nothing like busting bugs in the arse. I have a thing for bunnny suits and gas by the way
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Unread 12-08-2005, 03:49 PM   #8
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Anyone bother to check our recipe section under Soups and Stews??

duhhhhh


http://www.bbq-brethren.com/cookbook...%20and%20Stews




BRUNSWICK STEW
Recipe Number: 45
Contributor: NA
Rating: Recipe Unrated
Serves: 8
Calories Per Serving: NA
Preparation Time: 1 hour
Difficulty: Average
Recipe is Unreviewed Ingredients:1 large hen, steamed, boned, and diced (reserve broth)
2 large onions, chopped
1 large can V-8 vegetable juice
1 large can peeled tomatoes
1 small can peeled tomatoes
1/4 cup Worcestershire saucesalt and pepper, to taste
2 pkg. frozen baby lima beans
2 pkg. frozen okra
2 pkg. frozen whole kernel corn
Optional: Tabasco or other red hot pepper sauce, to tasteCooking Instructions:Cook chicken broth, diced chicken, tomatoes, juices, onions, and seasonings until fairly thick. Add vegetables and continue to cook until vegetables are done and stew is a good consistency. You may vary kinds of vegetables and seasonings according to your taste. Serving Suggestions:This is great winter faire.Additional Comments:Fresh vegetables are better if in season and available, but frozen are easier.
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Unread 12-08-2005, 04:04 PM   #9
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I do think Richie found that one.

Now there's a recipe in our recipe section but it's using chicken. I was going to go with that and just substitute the pork and brisket in but I wanted to ask everybody here.....

Looking for one without chickie as the main meat

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Unread 12-08-2005, 05:03 PM   #10
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hye, i never said I pay attention to every word did i?
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Unread 12-08-2005, 05:36 PM   #11
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Phil, that recipe looks rweal close to what Brauma and his dad have been making for some umpteen years at their church's Fall festival. I have been lucky enough to partake in the construction, stirring, and serving of some 60 gals every first Sat in Oct. Nothing like making stew over an open fire.
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File Type: jpg Brunswick-Mark stirs.jpg (67.6 KB, 96 views)
File Type: jpg Brunswick-Mark stirs.jpg (67.6 KB, 95 views)
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Unread 12-08-2005, 05:45 PM   #12
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Hey that guy looks familiar. But I cant say as I remember a Fall Festival that warm where people were wearing shorts and we were under the M*A*S*H tent. What year was that Rick? Mustve been more than a few ago.

Take note of the truck over my shoulder. Thats the Braumamobile. A genuine 1954 Ford F100! Still running like a kitten on its rebuilt 239 V8. And thats my dad in the white ball cap.

BTW, I have the recipe for the 60 gal of Brunswick stew. And its the cats ass. But if I told you I'd have to kill you.

I will tell you this much: it has to be cooked over an open fire in cast iron pots. The ashes and fallen acorns and bird poop add to the flavor. But seriously, you can taste the smoke. Do not cook Brunswick stew in stainless pots over propane. It will not taste right.
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Unread 12-08-2005, 07:02 PM   #13
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Any pot of soup you stir with a canoe paddle is cool in my book.

Wow!!
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Unread 12-08-2005, 07:03 PM   #14
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i wanna know who the kid is with the purple feet.
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Unread 12-08-2005, 07:14 PM   #15
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Quote:
Originally Posted by BBQchef33
i wanna know who the kid is with the purple feet.
He was crushing the muscadine grapes for some homemade wine!!
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