re: Other Side: Brunswick Stew recipe?

It just so happens I will be making some Saturday, You start with a hog head, boil till it starts to fall off the bone, add boston butt, boil it awhile, then add 2 whole chickens, boil till they start to fall off bone, remove black kettle from fire,
De-bone, remove all bones, fat, ect, grind meat in grinder, put back on fire a low fire not to hot, you just want a good simmer not really a boil at this point.
Add in your chop onions, stewed tomatoes, cayenne pepper, black pepper, salt, bloody mary mix ( think its Major Peters) one hot bottle, one mild, one bottle of texas pete 12 oz, let this simmer till its not to much like soup, or how ever you like it, you want most of the water to boil/steam out.When you add the corn this will help take some water out,
Now when you add corn which will be about 30 mins to an hour before you think its ready, make sure you keep it stired you dont want the corn to burn or starch , if it does just throw the whole damn thing away and start over the next day. It takes about 14 hours to cook this way. This will make about 3 gallons are so

Samson'sseed I'm gonna work that one this weekend up on lookout mountain GA side.

Kudos!

bdv, thought about putting it on the F&D board, but was afraid of all the weird suggestions I'd get from the swamp rats.

Dawgs9, you had me at hogs head. Though I don't know think I have a place to acquire one. Just give me your address, and I'll come to you.

Chef, looks like you were right about the people who rub their balls on their green eggs.

I will say this, and I don't care what the repercussions are.

I will never put perfectly good smoked pork into a pot of water.

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Dawgs9, you had me at hogs head. Though I don't know think I have a place to acquire one. Just give me your address, and I'll come to you.

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Give me an e-mail and I will send you the address, you are more than welcome to come down, over, whatever. What part of georgia are you in? I can head you in the right direction to go pick one up if its not to far away, hell I forgot, I have an extra one in the freezer. I make this stuff about twice a year, damn shite is good

Damn Chef sorry there isnt any figs here for ya, but you can drop by if you want, just a party and cooking hog head stew

I've seen hog's heads in Bi-Lo.

Life is too short to take the time to separate meat from bones on a hog's head.

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Man.. I miss some good Brunswick Stew. You can't find that stuff out here in Colorado.

I'll need to make my own.

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WRONG! LINK / Longmont CO baby!

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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

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This is the truth....the reason BBQ places sale Brunswick Stew is because it is EAAAASSSSYYYYY and cheap to make....I have a recipe I have been using for years and years and it is as good as any you can find anywhere and it can be cooked with any type of meat (of course a properly smoked butt is the best) and, in a rush, can be completed start to finish in less than an hour....ideal for tailgating by the way. I have cooked as much as 12 gallons of the stuff at a time and it is always a crowd pleaser. Keep the recipe simple....in my mind that is what makes it good. And do not put fricking Lima Beans in it....that is some Gainesville Florida shite and should be outlawed....