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Brunswick Stew (with pictures)

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War_Eagle_2244
War_Eagle_2244 Posts: 122
in EggHead Forum

Finally got some cool weather here in Birmingham & made the first batch of the season.  Good stuff!!!



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  • SGH
    SGH Posts: 28,791
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    War_Eagle_2244 said:
      Good stuff!!!
    No doubt about it^^^^^^^^^^^^^^. Looks awesome brother. 

    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. 

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  • apinion
    apinion Posts: 470
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    Fine looking stew.

    Louisianian by birth, Louisianian by death. Austinite for now...
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  • bgebrent
    bgebrent Posts: 19,636
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    Yes!  That's how you do it!  Spot on brother!
    Sandy Springs & Dawsonville Ga
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  • Dyal_SC
    Dyal_SC Posts: 6,052
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    Perfection!!  Nicely done!  :flushed: 
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  • johnmitchell
    johnmitchell Posts: 6,569
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    That all looks so good.. Congrats great post.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Smoker317
    Smoker317 Posts: 238
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    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-732
    Smobot
    Living near Indy
    36" Blackstone
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    You nailed it..  Great butt and stew is spot on.... I love me some stew
    Charlotte, 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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  • Carolina Q
    Carolina Q Posts: 14,831
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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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GATraveller
    GATraveller Posts: 8,207
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    I love some Brunswick Stew. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,036
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    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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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Looks good. Love Brunswick stew 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • War_Eagle_2244
    War_Eagle_2244 Posts: 122
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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 sugar

    ¼ 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 heat

    Melt 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 corn

    2 tablespoons liquid smoke
     2 rolls of frozen creamed corn


    Slow simmer for 2 hours

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