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Brunswick Stew (with pictures)
Finally got some cool weather here in Birmingham & made the first batch of the season. Good stuff!!!
Comments
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War_Eagle_2244 said:
Good stuff!!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Fine looking stew.
Louisianian by birth, Louisianian by death. Austinite for now... -
Yes! That's how you do it! Spot on brother!Sandy Springs & Dawsonville Ga
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Perfection!! Nicely done!
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That all looks so good.. Congrats great post.Greensboro North Carolina
When in doubt Accelerate.... -
That looks awesome. Dumb question, where did it get the name from? Did it start it get famous from Brunswick, GA for example?
Egghead since November 2014, XL-BGE & ET-732SmobotLiving near Indy36" Blackstone -
You nailed it.. Great butt and stew is spot on.... I love me some stewCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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That looks delicious!!! I keep meaning to try it, but somehow never have. Would you mind sharing your recipe? I'd appreciate it!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I love some Brunswick Stew.
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Peachtree Corners, GA -
That is on my to do list! That looks great.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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Looks good. Love Brunswick stew------------------------------
Thomasville, NC
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Brunswick Stew
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 (I used Tiger Sauce)
½ tablespoon fresh lemon juice
Blend until smooth, then add:
¼ cup dark brown sugar¼ cup honey
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).
The Stew:
In a 2 gallon pot, over low heatMelt 1 stick of butter then add
3 cups small diced potatoes (or 1 bag of frozen hash browns)
1 small/medium onion finely chopped
2 14½ oz. cans of chicken stock
Smoked Pork…a lot
Bring to a rolling boil, stirring until potatoes are near done, then add:
2 14½ oz. cans stewed tomatoes
The prepared sauce
1 small bag frozen corn2 tablespoons liquid smoke
2 rolls of frozen creamed corn
Slow simmer for 2 hours
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