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Other Side: Brunswick Stew recipe?

Posted on 10/24/13 at 9:37 am
Posted by FinleyStreet
Member since Aug 2011
7983 posts
Posted on 10/24/13 at 9:37 am
Who has a good one? Looking for something pretty traditional, which means I'm trying to avoid anything that involves store-bought BBQ sauce, ground meat, or the slow cooker.
Posted by SquatchDawg
Cohutta Wilderness
Member since Sep 2012
15228 posts
Posted on 10/24/13 at 9:42 am to
quote:

ground meat


My grandma's recipe called for ground meat and it's pretty traditional. But by ground meat I mean you sending cooked pork and chicken through a grinder....twice.

shite was good but it took like two days to make.
Posted by FinleyStreet
Member since Aug 2011
7983 posts
Posted on 10/24/13 at 9:46 am to
I just feel like ground meat makes it taste more like a glorified chili.
Posted by AlaCowboy
North Alabama
Member since Dec 2011
7083 posts
Posted on 10/24/13 at 9:59 am to
Buy a nice chuck roast and cut it into small squares. Cook it, drain grease (save to add to the dogs food bowl) and use that in your stew. I do this for vegetable beef soup, beef stew or chili.
Posted by DawgNation2012
Canton, GA
Member since Sep 2012
817 posts
Posted on 10/24/13 at 10:27 am to
Brunswick Stew

12 lbs ground pork 1 med. bottle ketchup
3 lbs ground chuck 1 bottle Louisiana Hot sauce
8 (5 oz) cans chicken 1 (4 oz) bottle Worcestershire
4 (12 oz) cans chicken broth 2 large onions, chopped
7 cans (10-12 oz) creamed corn ½ small can cayenne pepper
2 cans (10-12 oz) kernel corn Salt and Pepper to taste
7 cans (10-12oz) tomatoes

Puree tomatoes. Brown pork, chuck and onions. Add remaining ingredients.
cook for about 3 hours over slow heat. A stockpot can be used inside, but we
always cook in a large black cast iron pot over an open fire. Serves 50+.
We also use fresh chicken, but can works fine. Recipe can be reduced for
less people. This freezes well in also.
Posted by VoxDawg
Glory, Glory
Member since Sep 2012
65323 posts
Posted on 10/24/13 at 11:07 am to
Dammit, man. Portion control. Yikes!
Posted by FooManChoo
Member since Dec 2012
42892 posts
Posted on 10/24/13 at 11:16 am to
Man.. I miss some good Brunswick Stew. You can't find that stuff out here in Colorado.

I'll need to make my own.
Posted by UGALife478
Leesburg, GA
Member since Jun 2013
614 posts
Posted on 10/24/13 at 11:42 am to
My family has a GREAT recipe that is on its 5 generation. But we grind everything and we cook it for 8 hours at low temp. Its a lot of damn work but the final result in amazing.
Posted by adawgj
Brunswick
Member since Oct 2012
1749 posts
Posted on 10/24/13 at 2:42 pm to
Im from Brunswick and we are having a Brunswick Stew cookoff this weekend. I plan on attending to see if I might be able to contend in next years competition. Believe it or not, I have bought smoked BBQ pork at a local meat market without having to slow cook it and it makes the stew taste amazing. I also add chopped sausage. The great thing about Brunswick stew is how many variations you can come up with and still keep its traditional name.
Posted by Robot Santa
Member since Oct 2009
44841 posts
Posted on 10/24/13 at 3:00 pm to
It's that time of the year. I need to talk my grandmother into giving up her recipe. I always end up eating myself sick on it at Thanksgiving because frick moderation.
Posted by Jefferson Dawg
Member since Sep 2012
32293 posts
Posted on 10/24/13 at 3:15 pm to
quote:

Robot Santa

Are you kidding me?......How do you have access here now? Jesus fricking christ.


This place.............
Posted by samson'sseed
Augusta
Member since Aug 2013
2070 posts
Posted on 10/24/13 at 3:18 pm to
Brunswick stew is based on a traditional American Indian recipe. The Indians kept a stew pot going all the time and threw whatever small game meats (rabbit, turkey, possum, raccoon, duck, but especially squirrel) they trapped in with beans and corn. Usually, it was dried beans and corn because that is what they had year round. They also threw dried fruit in it. Here's the recipe I use:

2lbs of turkey thighs or 1 lb of turkey thighs and 1/2 a rabbit cut up.
onion
28 oz can of crushed tomatoes
1 lb package of frozen corn
1 lb package of frozen lima beans
3 or 4 boiled and mashed potatoes
water
salt, black pepper, and cayenne pepper to taste

1.Slow cook the meat with water, onion, and salt.
2. Remove the cooked meat from the bones and discard the arteries, tendons, and unappetizing parts. Shred the meat.
3. Put the broth and the shredded meat in a pot.
4. Add the canned tomatoes, corn, and beans. When the vegetables are done, thicken with the mashed boiled potatoes.
5. Season to taste.

Some people like to add brown sugar and dried fruits such as prunes. I don't add that to mine.

You could also add some chopped pieces of ham for a smoky flavor. Indians probably added smoked meats as well.
Posted by Porter Osborne Jr
Member since Sep 2012
41279 posts
Posted on 10/24/13 at 3:20 pm to
Relax Jeff. He's good people.
Posted by Chef Leppard
Member since Sep 2011
11739 posts
Posted on 10/24/13 at 3:25 pm to
quote:

Relax Jeff. He's good people.
Posted by Porter Osborne Jr
Member since Sep 2012
41279 posts
Posted on 10/24/13 at 3:29 pm to
You put mashed potatos in yours?
Posted by Chef Leppard
Member since Sep 2011
11739 posts
Posted on 10/24/13 at 3:32 pm to
And Fin, i make the laziest fricking brunswick stew known to man. And i cant tell a nickles difference between it and that from the most gangster bbq shop around. It just aint that complicated stuff

I will tell you it involves a grocery store rotisserie chicken, a grilled butt, and liquid smoke. I posted it on the other side one one time and got gang raped by nuway and the other bbq lunatics. The same ones that rub their dick and balls on their green egg when they get home every night
Posted by ugasickem
Allatoona
Member since Nov 2010
11502 posts
Posted on 10/24/13 at 3:59 pm to
quote:

The same ones that rub their dick and balls on their green egg when they get home every night





I do something similar. shite I just made mine up. But I do smoke the boston butt. But also do the rotisserie chickens from the store, because it's cheaper that way, and its one less thing I have to cook.
Posted by Jefferson Dawg
Member since Sep 2012
32293 posts
Posted on 10/24/13 at 4:03 pm to
quote:

He's good people.

He's an SEC-ranter with 30,000+ posts....and I've never seen a Help Board topic about Georgia where he wasn't in there with the rest of his ilk wagging his finger.....

shite. WHy stop with Robotic Santa Claus and Cheesed Grits? Let's go ahead and get Hugo Stiglitz and Garfield and the rest of the 30,000-post-having Help-Board-Troll Loser-Brigade in here too!!!!!


Weeeeeeeeeeeeeeeee!!!!!!!!!!!!!!!!


This is awesome!!!!!!!!!!!!!!
Posted by FinleyStreet
Member since Aug 2011
7983 posts
Posted on 10/24/13 at 4:04 pm to
quote:

Hugo Stiglitz


Already posts here, although he's backed off recently. Lucky us.

Now back to smoking meat. I'm pretty good at that, so this recipe should be a breeze.
Posted by Chef Leppard
Member since Sep 2011
11739 posts
Posted on 10/24/13 at 4:10 pm to
Man you know i hate these genital punk snatchers as much as you. i want closed fricking borders like arizona. Im just saying. Hes not the type sewer troll we been getting. And i dont think cheese grit is bad either

Until chicken changes his shitty foreign exchange program it helps to identify the garbage at least. yall already cast a grimy liberal shadow by letting WT post here
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