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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 09-22-2013, 07:45 AM   #1
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Default Brunswick Stew recipes?

I have Mixons book and was going to (still may) make his stew. But his recipe feeds 50. I could cut it way back I suppose.

Made me wonder if you guys have any good recipes for this? See see them all over the web but am not sure it gets confusing

I have brisket and pulled pork to make it with.

The only thing is it cant be too hot, or the wife wont touch it

thanks
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Unread 09-22-2013, 08:52 AM   #2
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Recipes for Brunswick stew as with any recipe will vary by regions/locations drastically, I am originally from North East Georgia and have always made ours with equal parts Chicken and Pork, then use equal parts canned corn and canned tomato, I prefer to use cream style corn, I will then add my favorite vinegar based sauce for flavor. I will freeze the extra in Quart containers.
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Unread 09-22-2013, 08:55 AM   #3
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I love this old recipe, posted by Boshizzle.
It's my 'go to'.
(My other half is like yours, so I cut the amount of red pepper flake in half.)

http://www.bbq-brethren.com/forum/sh...d.php?t=144183
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Unread 09-22-2013, 09:00 AM   #4
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I've also made that recipe and then added about a pound of pulled pork and about a half a cup of BBQ sauce, with good results.
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Unread 09-22-2013, 09:42 AM   #5
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I really like this one.

I use yellow corn in place of shoepeg corn.

http://www.bbq-brethren.com/forum/sh...ad.php?t=69430
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Unread 09-22-2013, 10:34 AM   #6
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Seek Saiko's. With all due respect to Boshizzles, whose is very good, Saiko's is THE BOMB. I keep the corn white, I add in a drained can of diced potatoes and a small package of baby limas. My favorite BBQ sauce in it is Head Country. In the last few years I now have people come over to the house strictly for the stew.

THANK YOU SAIKO!!
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Unread 09-22-2013, 03:05 PM   #7
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Unread 09-22-2013, 03:31 PM   #8
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Quote:
Originally Posted by Lake Dogs View Post
Seek Saiko's. With all due respect to Boshizzles, whose is very good, Saiko's is THE BOMB. I keep the corn white, I add in a drained can of diced potatoes and a small package of baby limas. My favorite BBQ sauce in it is Head Country. In the last few years I now have people come over to the house strictly for the stew.

THANK YOU SAIKO!!
That is one of the great things about Brunswick stew. It's kind of like BBQ. There are 9 gazillion ways to make it...and most of them taste pretty dang good! Hahaha.
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Unread 09-22-2013, 04:10 PM   #9
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I'm a fan of Saiko's stew too.
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Unread 09-22-2013, 04:32 PM   #10
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I have made Saiko's a few times and it is very good. Can't go wrong with that one.
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Unread 09-23-2013, 12:10 PM   #11
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thanks for all the help!!
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Unread 09-23-2013, 02:49 PM   #12
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I just looked at Saiko's recipe. I've been making stew even before I learned to smoke meat. My mother made Brunswick stew and her mother before her. Stew has 3 kinds of meat, beef pork and chicken. It also has Okra and Worchestire in it not shown in the Recipe. It takes two days to make good stew. One to smoke the meat and one to prepare the stew. All of the ingredients except the corn and meat are run through a food processor to grind them up. Real stew should be so thick that a spoon will almost stand up in it. I've eaten some really bad stew in my life and like everyone else I'm partial to mine. Whatever you do don't put potatoes in it. The starch in the potatoes ruins the taste. The secret to good stew is to add a little sugar. Stew is supposed to be a little sweet.

Just an opinion
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Unread 09-24-2013, 05:51 AM   #13
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I'm not a fan of lima beans so I came up with my own version and its super simple

MY VERSION OF BRUNSWICK STEW

2 to 2 1/2 lb. RoastedChicken from your deli 1 lb. Pork BBQ

3 cans crushed tomatoes

1 can black beans Drained and rinsed

1 can black eyed peas
1 can cream corn

2 cans whole corn

2 or 3 cans cubed potatoes

3 cans chicken broth

1 or 2 lg. cans tomato sauce

2 T. Hot sauce

Salt, pepper, garlic to taste

Add all ingredients. Cook on low heat for approximately 2 hours. Add chicken broth as required. Add spices to taste. Yield: about 2 gallons.
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