Who has the best brunswick stew recipe?

beer30 · October 2008

I need a greatrecipe and know this is the place to get it. Any of you have one? Please advise how many servings the recipe will make. Thanks.

Celtic Wolf · October 2008

My father-in-law and you ain't getting it.. :woohoo:

I have a recipe for 600 qt. Will that work for ya??

.o0(I must have drank the same coffee Tom did)

beer30 · October 2008

I need a recipe that will feed 10 to 15 people to go along with all the other bbq dishes that I will be serving. Thanks.

Celtic Wolf · October 2008

These are a good start

I'd give you my father-in-laws but he hasn't given it to me yet.. I am not even sure my mother-in-law knows it..

BGE Pit Crew · October 2008

funny, I am making some for my 40th birthday party this weekend. I always use the recipe from Smoke n Spice cook book. Keep smokin, Dana

beer30 · October 2008

I guess each recipe makes about a crock pot size cook? I guess I'll have to wing it? Thanks.

beer30 · October 2008

Thanks.

YB · October 2008

I tasted this one at the 1999 Eggtoberfest and it was good.
Larry

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=168

Celtic Wolf · October 2008

Crock pot size is more then enough for 10-15 people.

It will not be the only food you will be serving and not everyone will eat it.

BGE Pit Crew · October 2008

if you don't have the smoke and spice book I can scan and email it to you? Keep smokin, Dana

beer30 · October 2008

I will give it a shot.

Celtic Wolf · October 2008

Is about one cup per person.

beer30 · October 2008

nm

BBQ Bob Trudnak · October 2008

Try this.

http://www.tourbrunswick.org/stewrecipe.jpg

Bob

Celtic Wolf · October 2008

No that is a southern recipe

I asked my Mother-in-law for her Sweet Tater Pie and she said butter up three or more taters and mash'em good. Add some sugar and some cream. Put it in a pie crust and bake till it smells good. Poke it with a fork and if it comes clean take it out of the oven.

fishlessman · October 2008

this one is good

http://www.eggheadforum.com/archives//2005/messages/232870.htm

fishlessman · October 2008

make sure to grind the meat, leaving it as a pull like shown leaves a stringy texture thats still good, but not great

Celtic Wolf · October 2008

We chop it!

beer30 · October 2008

Looks great the way it is. Plus I don't have anything to grind the meat with. I'll just throw in some pulled pork from a boston butt I'll be doing. Thanks!

Celtic Wolf · October 2008

Like I said chop it up. You might have a sore hand, but no strings

fishlessman · October 2008

yep, you dont want the strings of pork, chop it smaller

Celtic Wolf · October 2008

you done made me dig into my stash of my father-in-laws stew :woohoo:

Chef Arnoldi · October 2008

i do -
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=409

jonboy · October 2008

I just read this recipe for a Guiness stew.
I hope to give it a try this weekend.
http://www.kentucky.com/food/story/565143.html

jonboy

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Who has the best brunswick stew recipe?

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