Weekend Brunswick Stew

[Woody Butthrie]

We fired up the newly seasoned 20 gallon kettle this past weekend for some Brunswick Stew. Pulled out Uncle Pete's recipe and started a fire.

Had 25 lbs of beef shoulder, 20 lbs chicken thighs, and 20 lbs chicken breast

After the meat was tender, it was scooped out with a large mesh strainer and put it a cooler until the morning.

Meat was separated from the bones while the veggies started to cook in the broth. I was really happy to find peeled, diced potatoes at Restaurant Depot.

5 hours later we were finished except for adding corn and baby lima beans.

Everybody started arriving to eat about this time, and a party broke out at the stew.

Dutch oven chocolate cherry cake was for dessert.

Ended up with about 60 quarts of stew. Thanks for looking.

 

[cowgirl]

Looks delicious!! I bet the aroma in the air was amazing....
Thanks for posting! :grin:

 

[ironmanerik]

Was uncle Pete's recipe for 20 gallons or did you have to do some math?

Looks great!

 

[Monte Cristo]

Outstanding!

 

[Big George's BBQ]

I would love a couple bowls of that

 

[jasonjax]

You gonna post Uncle Pete's recipe?

 

[onefatdog]

I was looking for something to do on this miserable, rainy day ... looks like making a batch of Brunswick stew is going to be this afternoon's activity.

I'll be using the recipe from the Colonial Williamsburg cookbook. Been making that recipe for 45 years and it's always excellent.

I could make it in the crock pot but that doesn't put any smoke into the equation. Looks like it's going to be me, an umbrella, and the egg. Thanks for the idea!

 

[Rocky Branch BBQ]

Sounded/looked like a great day all around.

 

[Woody Butthrie]

Looks delicious!! I bet the aroma in the air was amazing....
Thanks for posting! :grin:

It was delicious. The best thing was using the fire with hickory. I had always made this with the kettle on a stand with a propane burner. The smoke from the fire seemed to add a little smoke to the stew and smelled wonderful. Thanks.

 

[Woody Butthrie]

Was uncle Pete's recipe for 20 gallons or did you have to do some math?

Looks great!

Original recipe is for 20 gallons. I calculated down for 5 gallon batches too.

 

[Titch]

Thats one big Stew, great work.
I have never seen Peeled and diced Potatoe before.What will they think of next.

 

[Woody Butthrie]

You gonna post Uncle Pete's recipe?

This has been tweaked a little. Pete would only use a couple of tbsp Texas Pete for the whole batch. I increased. He didn't use any worchestershire sauce either. And I added some thyme for a little savory.

Brunswick Stew​

20 lbs. Chicken Thighs
20 lbs. Chicken Breast
26 lbs. Beef
½ gallon Green Beans
½ gallon Carrots
½ gallon Celery
2 small heads cabbage
2 gallons potatoes
1 gallon onions
3 #10 cans crushed tomatoes
1/2 gallon frozen corn
1/2 gallon frozen baby lima beans
1 lb butter
2 cups cider vinegar
1 cup salt
1 cup Texas Pete
½ cup Worcestershire sauce
¼ cup paprika
¼ cup garlic powder
¼ cup Thyme
¼ cup peppercorns
¼ cup liquid smoke
One gallon can be measured by heaping the #10 cans. I found if you grate the carrots and celery they disappear into the stew easier. Shred the cabbage. Cook the meat in water. Save the broth to start the veggies after you take meat out. Cook veggies for an hour or so. Add meat back with other ingredients, except corn, lima beans, and butter. Add all three remaining ingredients for the last hour.

And have plenty of beer.

 

[LloydQ]

And my friends accuse me of cooking too much at a time!

 

[qnbiker]

I gotta try this! I have a BS recipe but Pete's sounds a lot better. And I have lots of beer!

 

[BillN]

Now that's how stew is done.

 

[WilliamKY]

Wow. That is awesome. And I love that big'ol iron pot.