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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 10-05-2008, 08:09 AM   #16
Brauma
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Here's my recipe for 4 pots averaging 20 gal each. You'll have to do the math.

Recipe for 4 pots:

• 12 gal. butterbeans
• 12 gal. corn
• 12 gal. tomatoes (must be crushed tomatoes)
• 60 lbs. potatoes
• 30 lbs. onions
• 45 lbs. beef
• 50 lbs. chicken
• 4 turkey breasts
• One stick of margarine in each pot
• One cup of sugar in each pot

Salt & pepper to taste.

Everything is cut and cooked in advance. This is the way we do it because we need to serve the public at 9 AM. If you are having an afternoon party you can chuck everything in the pot and let in simmer all day.

Brunswick Stew started in Brunswick county, VA. Sorry Noah, Brunswick GA claims to be the originator too but for this thread it started in VA!

Here's more info: http://en.wikipedia.org/wiki/Brunswick_stew

Note the can of Mrs. Fearnows. This is proof Brunswick Stew is from VA That product has been made on Hope Farm in Mechanicsvile, VA for as long as I've been alive. If you can find it in your local store, its pretty close to what we make.

But one thing is for sure: making the stew in cast iron pots over an open fire adds a lot of taste!! I know of other churchs and fire depts that make it in big stainless pots over a propane fire I wouldnt even go smell it much less eat it. Its just not the same.
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Unread 10-05-2008, 08:58 AM   #17
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I dont think we mentioned this: we started at 4 AM



Good times. I'm pretty sore this morning but I cant wait to do it again. Next year!
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Unread 10-05-2008, 09:20 AM   #18
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Quote:
Originally Posted by jestridge View Post
Wow look good y'all have a very pretty church
Ditto. Pictures of it belong on a calendar or something.
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Unread 10-05-2008, 09:41 AM   #19
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Thanks for the recipe. It looks like you all ate very well.
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Unread 10-05-2008, 12:20 PM   #20
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All the broth from cooking the beef and chicken is also saved and added back into the pots when the cooked and shredded meat is put into the mix. Acorns are optional (inside joke, we cook under huge trees and must be careful none fall into the pots or the dipping and filling station), as are squirrels and other rodents.
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Unread 10-05-2008, 01:22 PM   #21
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love it!!
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Unread 10-05-2008, 01:49 PM   #22
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Good job guys!!! Looks like a lot of fun
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Unread 10-05-2008, 04:49 PM   #23
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Quote:
Originally Posted by Brauma View Post
Here's my recipe for 4 pots averaging 20 gal each. You'll have to do the math.

Recipe for 4 pots:

• 12 gal. butterbeans
• 12 gal. corn
• 12 gal. tomatoes (must be crushed tomatoes)
• 60 lbs. potatoes
• 30 lbs. onions
• 45 lbs. beef
• 50 lbs. chicken
• 4 turkey breasts
• One stick of margarine in each pot
• One cup of sugar in each pot

Salt & pepper to taste.

Everything is cut and cooked in advance. This is the way we do it because we need to serve the public at 9 AM. If you are having an afternoon party you can chuck everything in the pot and let in simmer all day.

Brunswick Stew started in Brunswick county, VA. Sorry Noah, Brunswick GA claims to be the originator too but for this thread it started in VA!

Here's more info: http://en.wikipedia.org/wiki/Brunswick_stew

Note the can of Mrs. Fearnows. This is proof Brunswick Stew is from VA That product has been made on Hope Farm in Mechanicsvile, VA for as long as I've been alive. If you can find it in your local store, its pretty close to what we make.

But one thing is for sure: making the stew in cast iron pots over an open fire adds a lot of taste!! I know of other churchs and fire depts that make it in big stainless pots over a propane fire I wouldnt even go smell it much less eat it. Its just not the same.
ok, i'm sold.. where do i sign?
man you can't go wrong with all that. But, what spices do you use along with all those ingredients? anything other than salt and pepper? Anything spicy? Usually anything that looks anything like that - cooked down south is nice and spicy!

Also, why "One stick of margarine in each pot"?? Why not butter, and what does one stick do to 20 gallons of food? Just curious, im a big "butter" fan.
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Unread 10-05-2008, 04:58 PM   #24
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Glad to see some old=fashioned traditions still live on....well Done!
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Unread 10-05-2008, 05:24 PM   #25
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That looks so good!! it would hit the spot right now. The weather here is very fall like. Nothing like a good soup, stew or chili at this time of year. Great food, people, and an even better cause there!
Thanks for the recipe.
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Unread 10-05-2008, 06:07 PM   #26
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Sounds like a heart warming event... wonderful fellowshipping!

Imagine what would happen once there was some Brethren inspired BBQ with the Stew...

Stew and BBQ... nice ring to it.
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Unread 10-05-2008, 07:59 PM   #27
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Americana at its best!! Great food,fellowship and a beautiful little church!! Thanks for the pics!
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Unread 10-06-2008, 07:15 AM   #28
Brauma
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Quote:
Originally Posted by Monty View Post
ok, i'm sold.. where do i sign?
man you can't go wrong with all that. But, what spices do you use along with all those ingredients? anything other than salt and pepper? Anything spicy? Usually anything that looks anything like that - cooked down south is nice and spicy!

Also, why "One stick of margarine in each pot"?? Why not butter, and what does one stick do to 20 gallons of food? Just curious, im a big "butter" fan.
No other spices - just salt & pepper. We're not that far south where it has to be spicy. Brunswick stew is more like a comfort food.

As far as the margarine goes: I asked my dad about that once. He simply said "Thats the way mama wrote out the recipe, so thats what we do".

I wondered about real butter too. But I'll keep doing it the way mama made it.
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Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
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Unread 10-06-2008, 07:32 AM   #29
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Awesome...and I'll let you get away with the VA origination claim....today, cause it was your event and lots of hard work I make it 2-3 times a year.
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Unread 10-06-2008, 08:27 AM   #30
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That looks like an amazing time. Health department would let us get away with anything like that here. Lucky you!

I'm going to enter that recipe in my cookbook program that should allow me to convert to something a little more easy to cook for the family.
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