喂我西摩
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 10-27-2008, 10:01 PM   #46
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

Major League Cool Bro! Thanks for sharing...and keeping a great tradition alive!
__________________
Wine Country "Q" Competition BBQ Team
PNWBA "Team Of The Year" 2011, 2012, 2013, 2014, & 2016...
Proudly sponsored by Kosmo's Q, MAK Grills, BBQr's Delight, and Ravenswood Winery!
MAK 3 Star General...one smoker to rule them all!
JD McGee is offline   Reply With Quote


Old 10-27-2008, 10:27 PM   #47
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Coral Bay, USVI
Default

Quote:
Originally Posted by SBBW View Post
Nice job on keeping the tradition alive, at church and for a good cause. AWESOME! My Grandparents made it the same way for their restaurant, and then when they sold the rest. they made it that way at home. I am now the proud owner of their recipe. Great job of stirring up the memories of my grandparents.

BTW, We had a Brunswick stew "contest" on 18 October down in Brunswick GA. Lots of your Brethern from VA make the trip every year. If I ever get up towards VA this time of year, I'll be sure to have some VA stew. Great Job.
We have our Brunswick stew at the church on the first Saturday in October every year. That's set in stone. Please PM me next year if you may be in the neighborhood and I'll give you directions.

Oct 18, or the Saturday following Columbus Day is the date me & BeerGuy have our Fall Session every year and it is set in stone too. I forgot to mention it in the Bash thread this year (my bad) but I'll definitely mention it next year. All Brethren are welcome to come and camp over.
__________________
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote


Old 10-28-2008, 03:07 AM   #48
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

Looks like good old American fun. Good people, good food, Good times.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 03-14-2011, 06:14 PM   #49
The Pigman
is One Chatty Farker
 
The Pigman's Avatar
 
Join Date: 04-10-07
Location: Cincinnati Ohio
Default

Just wanted to bump this up............great thread
__________________
Smokin Blues BBQ
The Pigman (Roger) Pitmaster
KCBS CBJ #30390

Lead for State of Ohio & Indiana for Operation BBQ Relief
Operation BBQ Relief Founding Member
Lang 84 Custom Longneck with warmer
Mobil Food Lic. With State of Ohio
The Pigman is offline   Reply With Quote


Old 03-14-2011, 06:27 PM   #50
bobaftt
is one Smokin' Farker
 
Join Date: 04-12-08
Location: Chattanooga TN
Default

That reminds me of being a boyscout and making that brunswick stew every year to raise money for scout camp. It was a good time thanks for bringing back the memories!
__________________
Weber Smokey Mountain "C" Club
bobaftt is offline   Reply With Quote


Old 03-14-2011, 08:27 PM   #51
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Coral Bay, USVI
Default

Thanks for the bump and the PM Pigman. I hope your stew is successful. Let me know if you need any help.

Our church built a new pavilion primarily for the Stew. Here are some pics from last October's Stew.

Me Stirring.


BeerGuy


My dad and BeerGuy. Note the "new" pot in the rear with the big stand and stovepipe exhaust. That is the way to go! I'm not kidding. The smoke is a killer. When you have 7 open fires going you just cant get away from the smoke and it wears you out. I acquired that new setup last year and we are going to mod all the others the same way.


Adding butter






Adding sugar.
__________________
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote


Thanks from: --->
Old 03-14-2011, 08:35 PM   #52
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

That is totally substantial! We really need more of that. Thank You.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is online now   Reply With Quote


Old 03-15-2011, 04:24 AM   #53
The Pigman
is One Chatty Farker
 
The Pigman's Avatar
 
Join Date: 04-10-07
Location: Cincinnati Ohio
Default

Thank you Brauma for all the information. Looks like I will be getting some use out of my kettle now. Over in Indiana they take a 55 gallon drum with tiop cut out to sit pot in with a propane jet burner inside to fry chicken.
__________________
Smokin Blues BBQ
The Pigman (Roger) Pitmaster
KCBS CBJ #30390

Lead for State of Ohio & Indiana for Operation BBQ Relief
Operation BBQ Relief Founding Member
Lang 84 Custom Longneck with warmer
Mobil Food Lic. With State of Ohio
The Pigman is offline   Reply With Quote


Old 03-15-2011, 07:20 AM   #54
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Coral Bay, USVI
Default

Pigman, I know you told me that you will build your stew over an open fire. That's good.

You can make Brunswick Stew over a propane fire, but it wont taste quite the same as over a real fire. The smoke comes up & over the lip of the pot and kisses the stew thus giving it flavor (and blessings from the fire gods). We use mostly oak.

Here in my county there is another group who make Brunswick Stew over propane. I've tasted it and can tell that something is missing. Yes, it's good and it tastes like stew, but something is definitely lacking.

If you guys use my mom's old Brunswick Stew recipe, you MUST cook it over an open fire. Using this recipe over propane will be considered a direct insult to my mom and I'll personally come to your town and swing a size 11 Redwing up your arse!

Thanks again for all the kind words. Enjoy.
__________________
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote


Thanks from:--->
Old 03-15-2011, 07:59 AM   #55
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

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.
Monty, not to hijack a thread, but Saiko has one of if not the best recipe
I've ever seen for Brunswick Stew and it's here in brethren:


Brauma, Beerguy, great pics and looks like a wonderful tradition!!!
__________________
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.

Last edited by Lake Dogs; 03-15-2011 at 08:30 AM..
Lake Dogs is offline   Reply With Quote


Old 03-15-2011, 01:33 PM   #56
h20loo
is one Smokin' Farker
 
Join Date: 01-22-08
Location: waterloo ontario
Default

Brauma- do you think you will still get the "smokey goodness" using a chimney? BTW- that looks like the cast innards out of an old furnace. I have one of those down by the creek that we use for a corn roast every year.
h20loo is offline   Reply With Quote


Old 03-15-2011, 02:17 PM   #57
HOG WILD BBQ
Full Fledged Farker
 
HOG WILD BBQ's Avatar
 
Join Date: 01-31-11
Location: thomaston ga.
Default

thats how your supposed to cook stew!
__________________
JUST SOME GOOD OL BOYS NEVER MEANING NO HARM.......
HOG WILD BBQ is offline   Reply With Quote


Old 03-15-2011, 02:58 PM   #58
Hugo
Full Fledged Farker
 
Join Date: 02-15-11
Location: Ede, The Netherlands
Default

Quote:
Originally Posted by Brauma View Post
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.
LOL, don't mess with a good thing That looks absolutely fabulous!!
__________________
Hardeware: WGA / UDS (mini) / COS / Smokey Joe - Member of the Lowland Smokers
Hugo is offline   Reply With Quote


Old 03-15-2011, 03:12 PM   #59
Grafixgibbs
is one Smokin' Farker
 
Grafixgibbs's Avatar
 
Join Date: 12-18-09
Location: Fort Mill, SC
Default

Great thread.

The way I learned to make Brunswick Stew was to use the leftover BBQ. Any of the meat that is left over goes in the pot with all the veggies (see we BBQers eat our vegetables). The smoked meat helps to add flavor to the pot.

I think there are as many ways to make as there are BBQers.
__________________
CatchaFire for Q.
Q 4 Fun Blog

BBQ is proof that God loves us and wants us to be happy.

KCBS Member
CBJ
55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer
Grafixgibbs is offline   Reply With Quote


Old 03-15-2011, 08:03 PM   #60
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Coral Bay, USVI
Default

Quote:
Originally Posted by h20loo View Post
Brauma- do you think you will still get the "smokey goodness" using a chimney? BTW- that looks like the cast innards out of an old furnace. I have one of those down by the creek that we use for a corn roast every year.
I have thought of that and I'm torn. The pipe takes away most of the smoke but not all. We are going to have to make a test run or so before we get too carried away. But I'm tellin ya, the smoke from 7 open fires is intense. You have to stir those pots non-stop for 6 hours and it really gets to you. Maybe there's a compromise in the design somewhere.
__________________
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote


Reply

Tags
Brunswick stew, cast iron pots, Stew

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brunswick Stew Paulmark Q-talk 18 10-19-2009 03:15 PM
Brunswick Stew ricksegers Q-talk 0 09-24-2009 09:17 PM
Brunswick Stew jlstetler1989 Q-talk 6 04-19-2009 10:29 AM
Brunswick Stew with jacob Q-talk 10 11-25-2007 04:42 PM
Brunswick Stew jsn1511 Q-talk 9 03-01-2004 02:20 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 07:06 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