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Primo
01-09-2010, 10:08 AM
Brunswick stew .Here we do brunswick stew with bbq.All the bbq joints have brunswick stew in 1 form or another.

PigCicles
01-09-2010, 10:10 AM
Do you have a favorite recipe for yours? Sounds good to me.

Primo
01-09-2010, 10:11 AM
Do you have a favorite recipe for yours? Sounds good to me.I have one that i use ill get it up .

tomshoots
01-09-2010, 10:17 AM
Brunswick stew .Here we do brunswick stew with bbq.All the bbq joints have brunswick stew in 1 form or another.

Now there's something I ain't had in years! Never would have thought of having it w/BBQ.

Primo
01-09-2010, 10:20 AM
http://i73.photobucket.com/albums/i218/steve_bucket/PC060157-2-1.jpg
http://i73.photobucket.com/albums/i218/steve_bucket/PC060160-2-1.jpg

Primo
01-09-2010, 10:23 AM
First the sauce:
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

tomshoots
01-09-2010, 02:00 PM
First the sauce:
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

It's been too many years since my dad made this for me to remember what all he put in it. But I clearly recall he used squirrel meat. Our yard in Fla. was overrun with them. They were a real nuisance. Had fun poppin' 'em with a .22 rifle.

Your pics look like what I remember. Gotta make this sometime; even if the wife don't like all them veggies.
:sign0092:

Primo
01-09-2010, 02:04 PM
It's been too many years since my dad made this for me to remember what all he put in it. But I clearly recall he used squirrel meat. Our yard in Fla. was overrun with them. They were a real nuisance. Had fun poppin' 'em with a .22 rifle.

Your pics look like what I remember. Gotta make this sometime; even if the wife don't like all them veggies.
:sign0092:
U can leave vegys out .but must use cream corn .The tree rat does sound good though.Spose u can use any meat u want to .

olewarthog
01-10-2010, 07:53 PM
That's some tasty lookin stew, Greenegg, but I've never been a fan of peas, beans, etc in Brunswick stew. IMHO, save those for vegetable soup. The good thing about Brunswick stew is the variety of recipes.

My dad used to cater BBQ & he always served Brunswick stew. I like Brunswick stew that you can eat with a fork & use a slice of "light" bread to sop up what little gets left behind :drooling:

Here's my recipe: (you will need a large stock pot)

1 Hen or a couple of medium fyers
5 lbs smoked pulled pork
5 cans of tomatoes
4 cans of whole kernel corn (fresh corn is better if you have it)
1 lb potatoes diced into 1/2" cubes
2 medium Vidalia onions finely diced
Salt & Pepper
Your favorite BBQ sauce
OPTIONAL: cayenne pepper or hot sauce to taste

Boil the chicken & retain the broth. Strip the meat from the bones & shred.
Boil potatoes until tender & drain
Add tomatoes, corn, onions & potatoes to chicken broth & bring to a boil while stirring frequently. Reduce heat & add pork & chicken meat. Mix throughly and add salt & pepper to taste. Season with BBQ sauce to taste. If you like your stew with a bite, add cayenne pepper or hot sauce. Simmer on low heat until thick.

Don't have any pics, but I will post some when I make a new batch.

Primo
01-10-2010, 07:59 PM
That's some tasty lookin stew, Greenegg, but I've never been a fan of peas, beans, etc in Brunswick stew. IMHO, save those for vegetable soup. The good thing about Brunswick stew is the variety of recipes.

My dad used to cater BBQ & he always served Brunswick stew. I like Brunswick stew that you can eat with a fork & use a slice of "light" bread to sop up what little gets left behind :drooling:

Here's my recipe: (you will need a large stock pot)

1 Hen or a couple of medium fyers
5 lbs smoked pulled pork
5 cans of tomatoes
4 cans of whole kernel corn (fresh corn is better if you have it)
1 lb potatoes diced into 1/2" cubes
2 medium Vidalia onions finely diced
Salt & Pepper
Your favorite BBQ sauce
OPTIONAL: cayenne pepper or hot sauce to taste

Boil the chicken & retain the broth. Strip the meat from the bones & shred.
Boil potatoes until tender & drain
Add tomatoes, corn, onions & potatoes to chicken broth & bring to a boil while stirring frequently. Reduce heat & add pork & chicken meat. Mix throughly and add salt & pepper to taste. Season with BBQ sauce to taste. If you like your stew with a bite, add cayenne pepper or hot sauce. Simmer on low heat until thick.

Don't have any pics, but I will post some when I make a new batch.

Their are so many different variations of brunswick stew .:thumbs up:

Umpa
01-10-2010, 09:08 PM
Do you have a favorite recipe for yours? Sounds good to me.


heres our family recipe. the story goes that it originally came from a lightening rod salesman in the late 1880's. this version is for those of use that use electricity to cook with. somewhere in the 1940's the rabbit was dropped and subbed with the beef. and with the advent of canned goods it got easier. the version that my grandma has talks about how often to stoke the fire. so the story goes.... here it is..



Brunswick Stew
From the kitchen of: Morrison Family Lightening Rod Salesman circa 1880
Number of servings: a lot

INGREDIENTS


Beef Tips 5 lbs
Chicken 7 lbs
Pork 3 lbs
Crushed Tomatoes 3 cans (12 oz)
Cream Style Corn 5 cans (16 oz)
Lima Beans 5 cans (16 oz)
Ketchup 2 cups
Chili Sauce 2 cups
Potatoes, diced 4 lbs
Yellow onion 2 lbs
Butter ½ lb
Salt/Pepper to taste
Hot Sauce to taste


INSTRUCTIONS


“Cook meats til real tender, take off bones and chop fine. Put tomatoes, corn and beans through sieve and add to broth. Add onions. Add remaining ingredient and meats. Thicken with flour and water. Simmer for 3-4 hours. Stir frequently to keep from sticking.”

Recipe changed somewhere over the years with the advent of canned/processed veggies. The meats should be cooked in salted water to start the broth.

Vermin99
01-10-2010, 09:21 PM
I cant recall ever having Brunswick stew. Saving all of these recipes and will make some one of these days.