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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 04-18-2009, 11:21 PM   #1
jlstetler1989
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Default Brunswick Stew

I need a recipe for it what yall got? Any imput would be nice.
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Unread 04-18-2009, 11:50 PM   #2
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http://www.bbq-brethren.com/forum/sh...d.php?p=767661
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Unread 04-19-2009, 09:04 AM   #3
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Here is a recipe I've tweaked over the years. Its similar in style to what you will find around Georgia, although a lot of places don't use vinegar.

1 3/4 lbs BBQ pork or beef (I usually use leftover pulled pork)
2 TBSP your favorite rub
2 28oz cans whole tomatoes AND the juice, cut into big chunks.
2 11oz cans show peg corn
1 1/4 cup ketchup
1/4 cup cider vinegar
1 stick butter
1 tsp black pepper
2 tsp salt
1/2 tsp cayenne (1/4 tsp if you don't want as much a kick)
1 tsp hot sauce
1/4 to 1/2 cup of your favorite BBQ sauce
2 cups water

Mix the rub in with the cooked pork with your hands. Throw everything in the crock pot and cook for at least 4 hours, if not 8. Add water if and when needed to get it where you like. When adding the BBQ sauce, add to taste. I start with 1/4 cup and taste, I like just a touch of BBQ sauce in my brunswick, some places here in Georgia overdo it. You can also add butter beans if you like.
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Unread 04-19-2009, 09:15 AM   #4
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Here's a recipe I've posted before.
Works pretty good.


Brunswick Stew


Make base stock:
1 Left-over ham bone, or a few ham hocks
1 Onion, chopped coarsely
1 Carrot, chopped coarsely
2 Celery ribs, chopped coarsely
8 quarts water
1 teaspoon whole black peppercorns
Put all the stock ingredients in a large pot, bring to a boil, reduce to a simmer, and cook for about 1 hour. Let stock cool down a little.


6 pounds bone-in rabbit or chicken pieces
3-4 pounds meat (pork butt, brisket, chuck, veal) cooked
-This is where you put in your BBQ meat, your choice

6 cups lima or butterbeans, fresh or frozen(defrosted)
6 cups corn kernels, fresh or frozen
5 pounds baking potatoes, peeled and diced
2 each, 28 ounce cans crushed tomatoes, or equivalent
1 each, 10 ounce package frozen cut green beans, defrosted
½ cup Worcestershire sauce
2 Tablespoons yellow mustard
3 teaspoons cayenne pepper (or more to taste)
Salt and Black pepper, to taste


When the stock has cooled down some, fish out the ham bone or the ham hocks and set aside.

Add the rabbit or chicken to the stock, bring back to a boil, reduce heat, and simmer about 1 and ¼ hours, till chicken or rabbit is fork tender.

Remove chicken from pot, set aside to cool.

Add all remaining ingredients to pot, adding as much water as needed to cover every thing by at least 2 inches. Continue cooking at a simmer for 30-45 minutes.

Meanwhile, shred chicken (or rabbit) from bones, removing chicken skin. Shred the meat from the ham bone or hocks.
Shred or chop your cooked BBQ meat.

When potatoes are mostly done, add all the chicken, ham, and meat to the pot and continue to simmer until all the meat and vegetables are very soft and blended together into a thick stew.
Stir frequently from the bottom up to prevent scorching and burning, adding as much water as necessary to keep the stew from becoming too thick.

Taste for salt and pepper and adjust seasoning if necessary.

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Unread 04-19-2009, 09:17 AM   #5
qman
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Hey, Saiko

I like the looks of your crock-pot version. Think I will try that one soon.
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Unread 04-19-2009, 09:29 AM   #6
qman
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Here is another thread from a couple of years ago about Brunswick Stew.


http://www.bbq-brethren.com/forum/sh...ad.php?t=22973
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Unread 04-19-2009, 09:29 AM   #7
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This is what I cook and it's delightful....
Brunswick Stew

3 Lb. Hickory Smoked Chicken, Cut Up
3 Lb. Smoked Stew Beef
28 Oz. Can Crushed Maters
28 Oz. Package Frozed Peg Corn
1/4 Lb. Hickory Smoked Bacon
28 Oz. Package Frozed Baby Limas
32 Oz. Box of Chicken Broth
1 Jar, Mount Olive Pickled Okra
1 Lb. Taters, Peeled and Diced
1 Lb. Taters, Peeled and Quartered
1/4 Cup Texas Pete
1/8 Cup Worcestershire Sauce
1 Large Onion, Chopped
3 Ribs Celery, Chopped
4 Tbls. Butter, Divided
5 Tsp. Sugar, Divided
3 Tbls. Magic Dust, Divided
3 Ancho Pepper Pods, Stemmed, Deseeded and Chopped
Salt, to Taste.
Black Pepper, to Taste



In a Small Pot, Place Drained Okra and cover with water. On high heat bring it to a boil, remove from heat and let steep for 30 minutes. Drain, slice and set aside.
In a 12 Quart Pot, place Chicken, Bacon and Stew Beef and cover with water by an inch.
On high heat, uncovered, bring to a boil then reduce heat to a simmer for 1.5 hours. Remove meats. Skin and bone Chicken, chop Stew Beef and Bacon. Strain Pot Broth and return it with the meats to pot and return broth to a slow boil.
Add Taters, Onion, 1 Tbls. Butter, 1 Tsp. Sugar, 1 Tbls. Magic Dust and the Chopped Ancho Pepper.
Cook 1 Hour, Stirring every 15 minutes. Add water as needed to keep pot contents covered.
Remove Quartered Taters and rough Mash. Return to Pot.
Add Maters, 1 Tbls. Butter, 1 Tsp. Sugar, 1 Tbls. Magic Dust and Box Chicken Broth.
Cook 1 Hour, Stirring every 15 minutes.
Add Lima Beans, Okra, 1 Tbls. Butter, 1 Tbls. Magic Dust and 1 Tsp. Sugar.
Cook 1 Hour, Stirring every 15 minutes.
Add Corn and remaining ingredients, cooking for 20 minutes.
Remember to Stir that Pot!!!
Salt and Black Pepper to Taste.
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