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Brunswick Stew

So, I have a hankerin' for brunswick stew.  Was thinking of roasting several whole chickens and a pork shoulder on the BGE.  I've actually never cooked brunswick stew before.  Any eggers out there care to offer any sage advice or recipes?  

Thanks!  

JJ

Comments

  • JethroVAJethroVA Posts: 1,002
    Richmond, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. No FireWires Yet. Hoping to win some soon.
  • Carolina QCarolina Q Posts: 13,020
    Did this one a couple of years ago. Recipe is from Southern Soul BBQ, St Simons Island, GA, By way of The Washington Post.

    http://eggheadforum.com/discussion/1196282/brunswick-stew

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Did this one a couple of years ago. Recipe is from Southern Soul BBQ, St Simons Island, GA, By way of The Washington Post.

    http://eggheadforum.com/discussion/1196282/brunswick-stew
    Had Southern Soul Brunswick Stew yesterday for lunch.  Great BBQ there.
    St. Mary's, GA
  • gamasongamason Posts: 333
    Leave out the Lima beans and you have a winner

    Snellville,Ga.

    LBGE

    Minimax

  • JethroVAJethroVA Posts: 1,002
    it ain't brunswick stew without those butterbeans as we call limas.  
    Richmond, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. No FireWires Yet. Hoping to win some soon.
  • kl8tonkl8ton Posts: 2,297
    @billt01 sent me some and it was FANTASTIC!  He may share his recipe with you.




    LBGE - 36Blackstone
    Grand Rapids MI
  • I love making stew. Anytime I have leftover chicken, brisket and pork I vacuum seal it and save it for when I make stew. Usually making 4-5 gallons at a time.
    Marietta, Ga
    I feel bad for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day
  • billt01billt01 Posts: 727
    Stew is super easy...Set on low..stir ~ every hour for a few minutes... cook for ~8 to 10 hrs..

    Recipe below:

    4 28oz cans of fire roasted tomatoes
    1 bag of shoepeg corn (Silver queen)
    3 Cans of Creamed corn
    Vinegar to taste, I like a little more than some Between 3 and 4 tblsp's
    ~ 2 quarts of that sauce you have
    ~ 1 lb of Brisket
    ~ 2 lbs of BBQ pulled pork 
    1 whole smoked chicken (cooked until fall off the bone)

    heat up the tomatoes, corn, sauce, vinegar..then throw in the proteins..

    If its too thick, you can thin it out with a couple cans of water...

    For the brisket, I used McKormick's Montreal steak seasoning mixed with Byron's butt rub..

    Chicken, I just use a chicken rub I have lying around the house and some mayonaise..

    And the pork, I inject with apple juice, honey, and Vinegar, I coat with blended apple pie filling then dust with Byron's Butt rub.then smoke to about 195..

    I must be honest, I did not take the extra time to put in the "pork butt jelly" into the pot, but the last batch I did...

    it was a flavor game changer... 
     "Don't listen to her, Bob.Remember: those who can, do; those who can't, teach."
                                                                                                     -Jane
                                                                                                     "Man and Superman"
    Have:
    LBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3), Blackstone 36

    Had:
    Lang 60D, Cookshack SM150, Stumps Stretch, Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • fishlessmanfishlessman Posts: 23,020
    more a texture thing, i dont like stringy pulled pork in mine, i coarse grind the pulled pork for the stew
  • Anyone ever add in sausage to their Brunswick Stew? 
    Atlanta, GA 

    Large BGE, 22" Blackstone, Weber Genesis E 310 
  • jjessup532jjessup532 Posts: 11
    Thanks everyone, just the information I was looking for.  Eggers are the best!
  • nolabrewnolabrew Posts: 241
    My grandfather owned a restaurant in Atlanta in the 50's called The Green Fly Inn and their specialty was brunswick stew and something called a stew burger which was a griddled buger with grilled onions covered in brunswick stew. 

    I have the stew recipe but honestly it's not great.  Uses a lot of nutrasweet. 
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