Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bailey Mitchell (Naga Dorset)


Bailey Mitchell (Naga Dorset)
Last Active
  • Jawja Brunswick Stew


    1 - 29 oz (large) can of tomato sauce
    1-1/2 stick of butter
    1/2 cup Grey Poupon Course Ground and/or French's Yellow Mustard
    1/4 to 1/2 cup of cider vinegar
    1/2 cup of Worcestershire sauce
    1/4 to 1/2 cup of Franks Red Hot sauce (this is not a real HOT sauce, mild really, great flavor).
    1/2 cup dark cane syrup (preferred) or brown sugar or cane sugar
    1/2 cup of lemon juice (fresh is good, bottled fine to use too)
    1 tsp of minced garlic
    1 tsp of coarse ground black pepper (fresh ground from peppercorns is best)
    2 tbs of pork rub, OPTIONAL (ingredients below)
    2 - 32oz containers of chicken broth and a glass of water (Good idea to have another chick broth on hand just in case you need to add liquid)
    1 bag of frozen corn (white or yellow depending on your preference)
    1 bag of frozen baby lima beans
    3 large Vidalia onions or (4) yellow onions, diced.
    Bundle of diced celery or 4 bags of frozen onion/celery mix (soup starter)
    1 bag of chopped breakfast potatoes (found near the eggs at the grocery (uncooked).
    2 large can of tomato sauce (have an extra on hand just in case)
    3 large cans of diced tomatoes (have an extra on hand just in case)
    1 frozen roll or can of creamed corn
    1 bag of frozen okra.

    Rub for pork and to add in stew sauce

    1 tbs - Star Anise, ground – you have to grind fine it in a coffee grinder OR 1/2 cup of Brown Sugar (I like the Star Anise and don’t use the brown sugar) OR look for Demerara Cane Sugar in WallMart by Florida Crystals as a change to plain ole brown sugar if that is what you choose to use.
    2 tbs - Ground Peppercorns
    2 tbs - Onion Powder
    2 tbs - Garlic Powder
    2 tbs - Celery Salt
    2 tbs - Crazy Janes Salt – you can get at Kroger OR Sea Salt or optional Lawry’s Season Salt (Tabasco spiced) if you want heat
    1 tbs - Mustard Powder
    2 tbs - Paprika

    First the sauce
    Combine tomato sauce, butter, mustard, cider vinegar, worcestershire sauce, hot sauce, dark cane syrup (or brown sugar or cane sugar), lemon juice, minced garlic, coarse ground black pepper, and optional pork rub.
    Stir constantly, increase heat to a simmer.
    Then the stew
    In a large pot, combine the chicken broth and a glass of water (Good idea to have another chick broth on hand just in case you need to add liquid), frozen corn, and baby lima beans
    Bring the corn and lima beans to a simmer and cook for 15 minutes in the chicken broth until tender, then start adding the sauce and other ingredients below.
    In a large frying pan
    Sauté onions in olive oil. When the onions are translucent, add an entire bundle of diced celery and sauté a few more minutes. SHORTCUT: You can use 4 bags of frozen onion/celery mix (soup starter) and skip the sauté process.
    Add sauce (above) for stew, then add: chopped breakfast potatoes, tomato sauce, creamed corn
    Cook stew until ingredients are thoroughly mixed and then add: frozen okra. Pick through and remove the end pieces. (NOTE: the tomatoes in this recipe break down the “slime” you usually associate with cooked okra). Add the okra near the end of the cooking process to keep it from breaking apart.
    Add shredded pork last. The stew consistency should be very thick, if too thick, add chicken broth and/or another can of tomatoes sauce.
    Pork preparation
    Smoke or oven bake a Boston Butt cut of pork. I like a lot of meat in the stew, so I use an 8 – 10 lb Boston butt cut. To achieve pulled pork, cook to 190° at 230-250 in the oven or smoker, then wrap in tin foil and let rest for at least 45 minutes. Shred the pork butt, removing any fatty chunks for stew.
    NotesThis recipe freezes very well. Use GLAD or Tupperware containers filled to just below the rim, then affix lids and freeze.
    Number of Servings: 20-30Time to Prepare: Stew itself, 2 hours