Simple ,old fashion Brunswick stew recipes :0)

[fattboyzz]

Thanks guys for getting in on this thread . I want to get some good input myself :0)

Okay. Do you cook/smoke meat first or just throw all in a big pot and cook slowly?

I prefer to at least smoke the pork .

I will smoke the chicken as well ,but boiling it gives me the broth :0)

Usually not the beef though . I don't always put beef in mine either .

 

[wess2000]

I probably have about 50 Brunswick stew recipes, I can also approximate the way Sprayberry's Brunswick stew use to taste like. Recipes are one of the many things I collect. I will get a couple of good ones together and post them.

 

[GreenPanther]

Love me some Brunswick stew.

 

[gaprider0]

In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French's Yellow Mustard
¼ cup white vinegar

Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice

Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later).


Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours

Yields 1 gallon

 

[hoochfisher]

I probably have about 50 Brunswick stew recipes, I can also approximate the way Sprayberry's Brunswick stew use to taste like. Recipes are one of the many things I collect. I will get a couple of good ones together and post them.

Hehe. So can I! My (4x) great grandparents are the sprayberrys that opened it in 1926.

 

[hseII]

43000 people and I'm the only one that cooks Brunswick stew ....... Bunch stinkin yanks. Lol

I eat a bunch of it, but I can't give you a recipe.

 

[hoochfisher]

My, easy, go to recipe without smoking the meat first:

2 whole chickens
Approx 6 lbs pork
Approx 6 lbs beef
2 large cans tomato puree
2 large cans crushed tomatoes
2 large cans whole kernel corn, drained
1 small can creamed corn
1 med-leg Vidalia onion
1 large bottle hickory smoke bbq sauce

To taste:
Hickory liquid smoke
Salt and pepper
Apple cider vinegar
Dash of Chipotle Tabasco

boil the chickens and set aside the stock when there done. In a seperate pot, cut pork and beef into small chunks and boil. Throw out that water (you'll know why when you see it).

Debone the chickens, then chop all meat to a 1/4-3/4" size. I cheat with this and pulse the meat in a food processor.

Add all ingredients, minus the "to taste", to a 16qt pot, slowly add the reserved chicken stock until desired stew thickness. Add your to taste ingredients and stew over very low heat 6-8 hours. Go easy on the to taste items at first. Thier flavors will build more and more through out the 6-8 hours. Stirring AT LEAST every 20-30 minutes. If it scorches, it's ruined.

This recipe will fill a 16qt pot to the top, and cost just under $50 to make. Freeze any leftovers in zip lock freezer bags, layer flat 8n the freezer until frozen. And honestly, it's even better after being frozen.

 

[mo mauser]

In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French's Yellow Mustard
¼ cup white vinegar

Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice

Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later).


Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours

Yields 1 gallon

I use this recipe....sent to me a few years ago by a friend of mine. I try to keep some in the freezer.

 

[Bulljacket]

Sounds like a good recipe to me. Thank goodness they aint no damn butter beans in it. That's soup when it's got beans in it.

My wife and I got some from a bbq place in Alabama once, and it looked more like vegetable soup than brunswick stew!

 

[coach482]

43000 people and I'm the only one that cooks Brunswick stew ....... Bunch stinkin yanks. Lol

I help eat it, I don't cook it.