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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 09-25-2009, 03:15 PM   #16
cowgirl
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Thank you Big V and you're sure welcome for the recipe!
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Unread 09-25-2009, 03:40 PM   #17
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As always jeanie, you rock darlin'!! That looks wonderful... I have to try that!
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Unread 09-25-2009, 03:43 PM   #18
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Great as always Jeanie, and thank you for the recipe on the flour tortillas, I'll try those for sure....
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Unread 09-25-2009, 03:53 PM   #19
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Quote:
Originally Posted by Saiko View Post
A lot of home cooks in the south use butterbeans along with the corn, but it's rare to find BBQ restaurants that use them.
That looks fanstastic, very nice job as usual! I feel honored that you even considered one of my recipes!
We swear by the fresh tomatoes, limas and corn (of course canned or frozen in the winter) at my place.
I actually think my mother in law would drop kick me if we used anything else....I'm 6ft and she's 4ft nothing and that scares me!
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Unread 09-25-2009, 04:17 PM   #20
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what? no rabbit in there? :)
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Unread 09-25-2009, 04:21 PM   #21
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Thank you Phil and Ken!

Mike, the wecipe didn't call for wabbit.
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Unread 09-25-2009, 09:08 PM   #22
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another nice Brunswick Stew, I need to try this. Tortillas look like a good idea to accompany it all. Nice job Cowgirl.
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Unread 09-25-2009, 09:17 PM   #23
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Good looking Brunswick stew!!
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Unread 09-26-2009, 01:11 PM   #24
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Score another one for Jeanie. Great pics. My first experince to Brunswick Stew was when we lived in Smithfield Va. People up there used mostly chicken, as pork was in alot of other dishes! No BBQ sauce! Sorry Bulldog Fans! The stew was great!
Copied Sakio's recipe. Loved the grilled corn idea!
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Unread 09-26-2009, 01:46 PM   #25
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Yeah, I mentioned it in my original recipe thread, but you won't find BBQ sauce, rub, or even smoked meat in most brunswick stew recipes. There are basically two styles in Georgia: The brunwick served at homes, and the brunswick served at BBQ restaurants as a side dish. There really aren't many recipes for the BBQ restaurant style, as these guys not only don't publish their recipes, they usually won't even tell you what is in it.

I've tried to tweak my recipe over years to match what is served in most restaurants, not the home style. It's pretty close to what I get around in my neck of the woods.
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Unread 09-26-2009, 02:06 PM   #26
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Quote:
Originally Posted by cowgirl View Post
Thank you George and Ddogg!! I have a bit left, if you hurry I'll save ya a bowl. lol
I ill get my ticket now
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Unread 09-27-2009, 08:39 AM   #27
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Good job Doc!
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Unread 09-27-2009, 09:30 AM   #28
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Thanks Bob, Scot, Alan and Phu!
This was my first try and the first time I've even tasted brunswick stew. I'll be using Saiko's recipe again!
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Unread 10-05-2009, 06:34 PM   #29
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Cowgirl, try some Virginia Brunswick Stew next. http://www.bbq-brethren.com/forum/sh...ight=brunswick

I'm looking forward to trying Saiko's recipe.
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Unread 10-05-2009, 06:40 PM   #30
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Cowgirl is my hero...again!
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