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HOG WILD BBQ
11-28-2012, 06:47 AM
30 gallons hot and ready.........

Pappy
11-28-2012, 06:55 AM
Good stuff! I made a big pot a couple of weeks ago. Froze most of it in 1 QT, containers for later.

K80Shooter
11-28-2012, 08:42 AM
Looks good, I dont think I've ever saw it with lemons in it though.

Bonewagon
11-28-2012, 09:05 AM
Lookin good! Slide a bowl my way please. :thumb:

juslearning
11-28-2012, 09:18 AM
Looks good, I dont think I've ever saw it with lemons in it though.

I haven't either. But it does look good.

HOG WILD BBQ
11-28-2012, 01:23 PM
I haven't either. But it does look good.
we been putting lemons in our stew for years, we squeeze in the juice and drop the lemons in. (without seeds). gives it that extra flava that sets it off!

Meat Meets Meat
11-28-2012, 03:14 PM
Care to share your recipe?

daninnewjersey
11-28-2012, 03:43 PM
Uhhh....I'm from New Jersey. At the risk of taking a ton of sh*t from people...what the heck is brunswick stew?? :mrgreen:

HOG WILD BBQ
11-28-2012, 03:47 PM
Uhhh....I'm from New Jersey. At the risk of taking a ton of sh*t from people...what the heck is brunswick stew?? :mrgreen:
a combination of bbq pork and chicken made into a stew using many ingredients.......

qnbiker
11-28-2012, 04:44 PM
30 gallons hot and ready.........Ready for what?:confused:

Militant83
11-28-2012, 06:13 PM
Lookin good.. i'm a sucker for a good bowl of brunswick stew..got some in the freezer that might need to be thawed here soon.

deepsouth
11-28-2012, 06:22 PM
two posts on brunswick stew on the first page and not one recipe.

:wink:

Boshizzle
11-28-2012, 06:35 PM
two posts on brunswick stew on the first page and not one recipe.

:wink:

Yeah, what the heck is going on around this place lately!?!

Post some recipes, people!

K80Shooter
11-28-2012, 06:48 PM
Yeah, what the heck is going on around this place lately!?!

Post some recipes, people!

X-3 :rolleyes:

frognot
11-29-2012, 03:31 AM
Great lookin' stew there. A former coworker from Atlanta used to make Brunswick stew for us when it got cold. Unfortunately, she moved so folks here are stuck with my venison chili.
Wouldn't mind a recipe if you'd like to share.

bmonkman
11-29-2012, 05:20 AM
I google'ed Brunswick Stew and was surprised at the number of variations there are. The North Carolina one sounds the most appealing to me.

Here is the recipe I found at http://www.angelfire.com/folk/primecuts/brunswick.html.

Brunswick Stew from Caswell County, NC

Courtesy of the BethelChurch of Christ


Several churches do an excellent job with brunswick stew. If you are a brunswick stew lover like I am, then you probably won’t be disappointed with this church recipe. It has a very nice red color that comes from the tomato products. Bethel Church has used it every year for more than 25 years. A quart sells for about $4 in 1997 dollars. A quart is two adult servings. Bethel Church’s brunswick stew is the best I’ve had, and I’ve tried a lot of them. It is very similar to the brunswick stew served at Bullock’s Bar-B-Cue.

The following brunswick stew recipe came from Bethel Church:



Cooked Chuck Roast or Canned Cubed Beef (Manco 6 lb cans, 7 total cans) - 3 lb (for 5 gal pot) or 40 lb. (for 240 Qt. Kettle)
Pork such as Boston Butt - 3/4 lb (for 5 gal pot) or 10 lb (for 240 Qt. Kettle)
Chickens boiled, deboned, reuse broth - 1 chicken (for 5 gal pot) or 14 chickens (for 240 Qt. Kettle)
Chopped Onions - 1.5 lb (for 5 gal pot) or 3 to 5 gallons (for 240 Qt. Kettle)
Tomato Juice - 105 oz (for 5 gal pot) or 11 gallons (for 240 Qt. Kettle)
Canned Tomato - 105 oz (for 5 gal pot) or 10 gal (for 240 Qt. Kettle)
Butterbean or Butter peas (not Lima beans) - 1.5 qt (for 5 gal pot) or 5 gal (for 240 Qt. Kettle)
Corn (frozen or canned) - 1.5 qt (for 5 gal pot) or 5 gal (for 240 Qt. Kettle)
Skinned Potatoes (11 gallons is about 125 lb) - 9 lb. (for 5 gal pot) or 11 to 15 gal (for 240 Qt. Kettle)
Margarine or butter - .9 lb (for 5 gal pot) or 12 lb. (for 240 Qt. Kettle)
Tomato Puree - 19 oz (for 5 gal pot) or 2 gal (for 240 Qt. Kettle)
Tomato Ketchup (prefer Heinz) - 9.6 oz (for 5 gal pot) or 1 gal (for 240 Qt. Kettle)
Worcestershire Sauce - 3 oz (for 5 gal pot) or 1 qt (for 240 Qt. Kettle)
Cider Vinegar - 2.4 oz (for 5 gal pot) or 1 qt. (for 240 Qt. Kettle)
Or more of Texas Pete Sauce - 2 oz (for 5 gal pot) or 2 1/2 cups (for 240 Qt. Kettle)
White Sugar - 3.5 oz (for 5 gal pot) or 3 lbs (for 240 Qt. Kettle)
Salt to taste
Pepper to taste

Use tight-fitting cookware to hold in the flavor as the ingredients are boiled separately. Cook everything in separate pots and put them together at the end.

Start out by slowly boiling the meats until they are tender. Remove the bones and skins from the chickens. Re-use the broths to boil potatoes and butter beans. Then cook the onions and corn in reserved broth. Do not add any of the tomato products during the initial cooking process.

When all of the ingredients are cooked, add them together in one big pot. Add all of the remaining ingredients and mix them well. Bring the pot to a boil and continue stirring with a wooden spoon or a boat oar to keep it from sticking to the pot and burning.

An appetizing presentation is made to the general public with someone stirring a large cauldron mounted to a tripod over an open fire. Stir the stew for approximately one hour over the fire as it continues to get thicker with the water boiling off of it. This step is very important, the stew must be boiled down until it is quite thick.

Serve stew with a mayonnaise based slaw and saltine crackers. It is best during the colder months of the year. Brunswick stew freezes well.

Enjoy!

HOG WILD BBQ
11-29-2012, 07:34 AM
I google'ed Brunswick Stew and was surprised at the number of variations there are. The North Carolina one sounds the most appealing to me.

Here is the recipe I found at http://www.angelfire.com/folk/primecuts/brunswick.html.


Brunswick Stew from Caswell County, NC



Courtesy of the BethelChurch of Christ




Several churches do an excellent job with brunswick stew. If you are a brunswick stew lover like I am, then you probably wonít be disappointed with this church recipe. It has a very nice red color that comes from the tomato products. Bethel Church has used it every year for more than 25 years. A quart sells for about $4 in 1997 dollars. A quart is two adult servings. Bethel Churchís brunswick stew is the best Iíve had, and Iíve tried a lot of them. It is very similar to the brunswick stew served at Bullockís Bar-B-Cue.

The following brunswick stew recipe came from Bethel Church:



Cooked Chuck Roast or Canned Cubed Beef (Manco 6 lb cans, 7 total cans) - 3 lb (for 5 gal pot) or 40 lb. (for 240 Qt. Kettle)
Pork such as Boston Butt - 3/4 lb (for 5 gal pot) or 10 lb (for 240 Qt. Kettle)
Chickens boiled, deboned, reuse broth - 1 chicken (for 5 gal pot) or 14 chickens (for 240 Qt. Kettle)
Chopped Onions - 1.5 lb (for 5 gal pot) or 3 to 5 gallons (for 240 Qt. Kettle)
Tomato Juice - 105 oz (for 5 gal pot) or 11 gallons (for 240 Qt. Kettle)
Canned Tomato - 105 oz (for 5 gal pot) or 10 gal (for 240 Qt. Kettle)
Butterbean or Butter peas (not Lima beans) - 1.5 qt (for 5 gal pot) or 5 gal (for 240 Qt. Kettle)
Corn (frozen or canned) - 1.5 qt (for 5 gal pot) or 5 gal (for 240 Qt. Kettle)
Skinned Potatoes (11 gallons is about 125 lb) - 9 lb. (for 5 gal pot) or 11 to 15 gal (for 240 Qt. Kettle)
Margarine or butter - .9 lb (for 5 gal pot) or 12 lb. (for 240 Qt. Kettle)
Tomato Puree - 19 oz (for 5 gal pot) or 2 gal (for 240 Qt. Kettle)
Tomato Ketchup (prefer Heinz) - 9.6 oz (for 5 gal pot) or 1 gal (for 240 Qt. Kettle)
Worcestershire Sauce - 3 oz (for 5 gal pot) or 1 qt (for 240 Qt. Kettle)
Cider Vinegar - 2.4 oz (for 5 gal pot) or 1 qt. (for 240 Qt. Kettle)
Or more of Texas Pete Sauce - 2 oz (for 5 gal pot) or 2 1/2 cups (for 240 Qt. Kettle)
White Sugar - 3.5 oz (for 5 gal pot) or 3 lbs (for 240 Qt. Kettle)
Salt to taste
Pepper to taste
Use tight-fitting cookware to hold in the flavor as the ingredients are boiled separately. Cook everything in separate pots and put them together at the end.

Start out by slowly boiling the meats until they are tender. Remove the bones and skins from the chickens. Re-use the broths to boil potatoes and butter beans. Then cook the onions and corn in reserved broth. Do not add any of the tomato products during the initial cooking process.

When all of the ingredients are cooked, add them together in one big pot. Add all of the remaining ingredients and mix them well. Bring the pot to a boil and continue stirring with a wooden spoon or a boat oar to keep it from sticking to the pot and burning.

An appetizing presentation is made to the general public with someone stirring a large cauldron mounted to a tripod over an open fire. Stir the stew for approximately one hour over the fire as it continues to get thicker with the water boiling off of it. This step is very important, the stew must be boiled down until it is quite thick.

Serve stew with a mayonnaise based slaw and saltine crackers. It is best during the colder months of the year. Brunswick stew freezes well.

Enjoy!
sounds good, but if you know about brunswick stew, BUTTERBEANS OR PEAS do not belong in stew....

tpope
11-29-2012, 08:04 AM
sounds good, but if you know about brunswick stew, BUTTERBEANS OR PEAS do not belong in stew....

My 95 year old Grandmother, who has lived in Georgia all her live, has always put butterbeans into her brunswick stew.

TBASS
11-29-2012, 10:15 AM
Well I am from Reidsville, NC which is right next door to Caswell County in NC. I have spent a many mornings sitting in a deer stand in Caswell County. Bmonkman is correct, quite a few churches raise money by serving Brunswick stew. The recipe sounds very similar to the ones used by many of the churches I have purchased Brunswick stew from. They have all included butterbeans. Maybe it is a NC thing. Either way, it makes for some darn good Brunswickstew. Bmonkman, thanks for sharing.

chrischandler71
11-29-2012, 10:24 AM
This is the best one I have found.. I live here in Georgia, and this is what you will find in most Q joints round here.

http://www.bbq-brethren.com/forum/showthread.php?t=69430


Sent from my iPhone using Tapatalk

2dumb2kwit
11-29-2012, 11:31 AM
Man, that looks good.

To me, Brunswick stew is kind of like BBQ. There are a gazillion different variations......and most of them taste pretty dang good!:mrgreen:

The other week, Boshizzle had a great write up about Brunswick stew.
http://www.bbq-brethren.com/forum/showthread.php?t=144183

By the way, Boshizzle, I made of pot of stew using your recipe. (Well, I added a hand full of my pulled pork and about a third of a cup of Sweet baby Rays original.) I gotta say that it was REAL GOOD!:clap: (Thanks for that recipe. The hard part was not eating all the chicken, when I pulled it off the bones. Dang, that chicken was good, at that point. That is a great recipe on its own!)

TBASS
11-29-2012, 12:28 PM
Exactly, Brunswick stew is just like BBQ. Variety makes it good.