Dutch Oven Brunswick Stew?

BulldawgEgger

Got Dutch Oven for Christmas- Need to Brunswick Stew on it tonight- Whats the best temp...cook it on plate setter or on the rack? Smoke, or no smoke? Covered or not covered? Any help is appreciated

Richard Fl

Season the DO. I do chili and gumbo at 350F direct uncovered for 3-5 hours. Little light smoke apple guava.

http://papadutch.home.comcast.net/~papadutch/dutch-oven-care.htm

Bacchus

Do you have a good recipe for the stew? I love a good Brunswick Stew (which isnt so easy to come by), but have never made it myself.

Richard Fl

This might interest you.

Stew, Brunswick, Georgia

There is one in the recipes section on the forum , but here is one I like. Please note that I have 27 recipes for Brunswick Stew and that most of them include small animals that I cannot find commercially available,


INGREDIENTS:
1 lb round steak
1 lb boneless pork loin chops
3 medium onions, chopped
1 clove garlic
1/2 tsp salt
1/2 tsp pepper
7 cups water
1 3 lb broiler chicken, skinned and halved
56 oz whole peeled tomatoes, undrained, chopped
1 3/4 cups ketchup
1/3 cup Worcestershire sauce
1/2 cup chili sauce
2 Tbs Tabasco sauce
1 Tbs paprika
1 tsp dry mustard
2 bay leaves
34 oz frozen corn
34 oz frozen lima beans
17 oz frozen English peas
3 small potatoes, peeled and diced
3 Tbs white vinegar
10 oz frozen sliced okra, thawed




Procedure:
1 Combine first seven ingredients in large pot; bring to boil. Cover, reduce heat, and simmer 1 1/2 hours. Add chicken and simmer 1 1/2 hours more. Remove meat from broth; reserve broth. Cool meat; bone and chop coarsely. Set aside.
2 Add tomatoes and next seven ingredients; bring to boil. Simmer, uncovered, 1 hour, stirring occasionally. Stir in meat, corn, beans, peas, potatoes, and vinegar; simmer, uncovered, 45 minutes, stirring often. Add okra; cook 15 minutes. Remove bay leaves.


Yield: 6 1/2 quarts.

Recipe Type
Dutch Oven, Main Dish, Soup

Recipe Source
Source: BGE Forum, Wise One, 2008/12/22

Bacchus

Wow thats alot of Ing.

I'm looking for something a little simpler. Something comparable to the stuff that used to be at every hole in the wall QUE shack across Georgia back in the 70's-80's that are now mostly gone. I'm guessing it contains the same smoked pork as on a plate or bun, along with corn, etc.

Richard Fl

Does this wowrk/ if not send me your email and I will send some more.

Stew, Brunswick, Chef Arnoldi

Quite often you have several meats left over e.g. Chicken, Shreded pork, Shreded beef - this will make the perfect stew.


INGREDIENTS:
3 Lbs Shreded meat
1 bay leaf
1/8 Tsp Black pepper
1 1/2 Tsp Salt
2 potatoes peeled & cubed into bite size (1/2" approx)
1 32 Ozs Can Italian peeled tomatoes chopped draining juices into a pot
2 Medium Onions medium chopped
1 10 Ozs Pkg Frozen corn niblets or a can.
1 10 Ozs Pkg Frozen lima beans (optional)
1 10 Ozs Pkg Frozen okra.
1/2 Tsp Crushed pepper.
1 green bell pepper seeded & chopped into 1/2" slices.
1 Tbs White vinegar.
1 Tbs Worchestershire sauce.
2 quarts water.




Procedure:
1 Place all ingredients in a large pot & bring to a boil on medium high setting, then reduce heat when boiling & allow to simmer for 1 1/2 hours, until flavors are blended.
2 remove bay leaf & adjust flavors with salt, pepper, hot sauce or additional "liquid smoke" if desired.
3 this makes a hearty cool weather meal.
4 (note: i just made this dish from chicken that i used to make chicken soup from. The meat was shreded off the bones & i used liquid smoke for the extra flavor.)


Recipe Type
Main Dish

Recipe Source
Source: BGE Forum, Chef Arnoldi, 2002/03/25

2009/11/28--Godawgs. --Newbie who's been lurking for a while... Bout time to post something...

That recipe is nearly identical to the one I've been making for years, mostly at the request of my friends... The only addition to the recipe I use, is that I add about 2LB's of ground beef... I use a lower fat meat as the chicken will add plenty of fat... Put it right in raw with all the ingredients and bring to a boil... By having the meat cook with the vegetables, they will literally "stew" in their juices... Any ground meat will do, but I've found a combination of beef and turkey works very well even in lower fat meats.. Though I have once made my stew with 7 different animals, but thats another issue..(Beef, turkey, venison, buffalo, pork, chicken, and elk if you must know... It was awesome, but a bit gamey)..