Brunswick stew recipe

Dawgtired

I looked on the site and most of the posts were much older and the links to the recipes no longer work. So anyone have a recipe they love and are willing to share? 

Thanks Everyone!!!

fishlessman

ive made this one several times. make it a point to coarse grind the pulled pork or just put it in towards the end of the cook. it simmers into  string like hairs if its simmered too long, not good.  also, clean the dome, that black crap loosens during a long simmer and falls into the pot, dont ask me how i know.  i prefer an enameled dutch for this cook, im not good with tomatoes simmered for hours in a seasoned cast iron.

the author of this recipe used to low and slow ducks for hours, tender duck with the crunchiest skin

https://eggheadforum.com/discussion/1674/brunswick-stew-mull

Buckwoody Egger

https://gardenandgun.com/recipe/southern-souls-brunswick-stew-recipe/

The Southern Soul recipe is one of the best. It’s what I do but replace some/all of the corn with a frozen “gumbo mix” from Publix that has okra, corn, etc. And go large with a fordhook lima. For the 3lbs of meat I usually do pulled pork and dark meat chicken or turkey. Big turkey legs always work well and you can throw them in with any other cook regardless of time/temp and ditch the skin. I always have pulled pork in the freezer.  Brunswick stew ingredients are often debated in a million ways like chili (potatoes or not for example) but the purists are self appointed — have fun with it. 

Botch

This is from a collection of recipes from members of the BigGreenEgg forum that I didn't even know was on my hard drive.  Its too hot right now, but come fall I want to try this.  

The Original Brunswick Stew from Brunswick, GA

Submitted by: Bob

From: Timmy Sparrow, Georgia On My Mind Magazine

Ingredients:

• 1 3 LB Chicken

• ½ tsp Dry Mustard

• 1 LB Lean Beef

• ½ Stick of Butter

• 1 LB Lean Pork

• 3 TBS Vinegar

• 3 Medium Onions

• 2 can Small Butter Beans

• 4 can Tomatoes

• 2 can Cream style Corn

• 5 TBS Worcestershire Sauce

• 1 can Small English Peas

•1½ Bottles Catsup

• 3 Small diced Irish Potatoes (Optional)

• 1 tsp Tabasco Sauce

• 1 Box Frozen Sliced Okra (Optional)

• 2 Bay leaves

• ½ Bottle Chili Sauce

Preparation Directions:

• Place Meat in large heavy pot.

• Season with salt and pepper.

• Add Onions and cover with water.

• Cook until meat falls from bones (several hours).

• Remove from heat and allow to cool.

• Tear meat into shreds and return to stock.

Cooking Directions:

• Add next 8 ingredients and cook 1 hour, stirring occasionally to prevent sticking.

• Add all remaining ingredients and cook over low heat until thick.

Special Instructions:

• Instead of boiling the meats, I like to smoke them in the BGE then, proceed with the remainder of the

recipe.