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Brunswick Stew

Carolina QCarolina Q Posts: 14,831
in EggHead Forum
Happy Father's Day, y'all!

Been meaning to do this for a long time. Never made it before and, for that matter, haven't HAD it in forever. Georgia style stew from a Southern Soul BBQ recipe (I cut their recipe in half). Recipe called for chicken, pork, brisket and turkey. I didn't have brisket or turkey so I just added more chicken and pork. I didn't have any squirrel either. =) Preliminary steps done on the stovetop, then smoked with pecan for 2:30 on the large at 250° indirect, uncovered. Not bad. :)

https://www.washingtonpost.com/pb/recipes/southern-soul-brunswick-stew/13833/


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

Michael 
Central Connecticut 

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Comments

  • SGHSGH Posts: 28,448
    edited June 2016
    Looks great brother. We make it around Christmas during the cooler weather. We always use squirrel, rabbit, turtle and crow for the meat. I'm going to try it some day with beef and pork just to see. Again, it looks great.  

    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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  • pgprescottpgprescott Posts: 14,130
    Looks great Michael! I wouldn't be a bit bothered by the lack of squirrel and or rabbit, personally. 
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  • Carolina QCarolina Q Posts: 14,831
    Well, I have squirrels in my yard, but they're not dead. Maybe I could borrow Zip's pellet gun? =) I think the last time I had squirrel, I was about 10 years old.

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

    Michael 
    Central Connecticut 

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  • jstewart12ajstewart12a Posts: 144
    Looks good. I've got my grandmothers recipe for Brunswick stew that I've been wanting to make. Planning on makIng it for the4th. 
    1 LBGE. Winder, GA
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  • GunnarGunnar Posts: 2,307
    Good lookin pot of stew....
    LBGE      Katy (Houston) TX
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  • TheophanTheophan Posts: 2,653
    SGH said:
    ... We always use squirrel, rabbit, turtle and crow for the meat. ...
    Crow?   CROW???

    I thought the meat of carrion birds was supposed to taste terrible.  Seriously, you've eaten crow?  What does it taste like?
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  • beteezbeteez Posts: 542
    Guess I am lucky being a mile from ssbbq. Friday they had smoked pork neck with gravy & rice
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  • SGHSGH Posts: 28,448
    Theophan said:
    SGH said:
    ... We always use squirrel, rabbit, turtle and crow for the meat. ...
    Crow?   CROW???

    I thought the meat of carrion birds was supposed to taste terrible.  Seriously, you've eaten crow?  What does it taste like?
    We grew up eating crow. It's akin to blackbird in taste. Dare I say quite stronger and tougher though. Thus it usually spends a little time in the pressure cooker no matter the end dish. 

    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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  • SGHSGH Posts: 28,448
    Theophan said:
    I thought the meat of carrion birds was supposed to taste terrible. 
    I wouldn't recommend eating buzzard or vultures ;)

    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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  • SGHSGH Posts: 28,448
    @Theophan
    Crow breast is actually quite good. If you ever want to try crow, get you a few breasts, pound them with a meat mallet and pan fry them in butter. You might just be suprised my friend. I recommended the breasts because most folks will eat them when they want eat any other part of the crow. 

    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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  • TheophanTheophan Posts: 2,653
    I don't know much about birds, and have never had a wild one (I've always wanted to taste wild duck, but never have, and a friend who's a hunter said he's shot turkeys but doesn't really find them very tasty, said wild ones tend to be dry and not really super tasty), but I think of crows as carrion eaters and blackbirds as not carrion eaters, but I sure don't know.  I'm really amazed -- I thought any kind of carrion eater, definitely including crows, was supposed to taste terrible.  I thought that was where the old expression about "eating crow" came from.  Very interesting.  Thanks for the information!
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  • SGHSGH Posts: 28,448
    edited June 2016
    @Theophan
    There is actually a website dedicated to nothing but crow recipes. If I remember correctly it's called crowbusters.com. Also they dispel a lot of the myths surrounding crow.
    Before I hit the post button, I confirmed that it was crow busters. If I did it right the link should be below. 

    http://www.crowbusters.com/

    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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  • WolfpackWolfpack Posts: 3,513
    Got to be the easiest thing to hunt. Kill one and all his friends come in to craw at you.  Shooting fish in a barrel.  


    Greensboro, NC
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  • SGHSGH Posts: 28,448
    My apologies to @Carolina Q for the crow hijack. 

    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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  • dldawes1dldawes1 Posts: 2,208
    Looks great. I fell in love with "Big City Jawja Brunswick Stew a couple years ago after getting my egg. It is awesome !!!

    There's a thread here on the forum somewhere from when I cooked it last.

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • tarheelmatttarheelmatt Posts: 9,858
    Love a good Brunswick stew.  Looks good to me!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • bgebrentbgebrent Posts: 19,636
    It looks delicious!!
    Sandy Springs & Dawsonville Ga
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  • Carolina QCarolina Q Posts: 14,831
    dldawes1 said:
    Looks great. I fell in love with "Big City Jawja Brunswick Stew a couple years ago after getting my egg. It is awesome !!!

    There's a thread here on the forum somewhere from when I cooked it last.
    Pretty sure the Big City recipe is the same as the Southern Soul stew. Real close anyway. Good stuff. Thanks.

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

    Michael 
    Central Connecticut 

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  • dldawes1dldawes1 Posts: 2,208
    Carolina Q...I wonder if they make a sqirrel "assalt gun" ?!?!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • fishlessmanfishlessman Posts: 29,754
    edited June 2016
    love a good brunswick stew, like to grind up the pull or chopped pork so it doesnt fall apart into the tiny strands. some castiron cornbread would be good with that =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina QCarolina Q Posts: 14,831
    edited June 2016
    fishlessman said:
    love a good brunswick stew, like to grind up the pull or chopped pork so it doesnt fall apart into the tiny strands. some castiron cornbread would be good with that =)
    Mine was pretty fine already. I had run it through the stand mixer after it came off the egg (lazy man's chop). The chicken still had some chunk to it, but not the pork.

    I haven't had cornbread in a long time, except the time I tried to replicate Skylight Inn stuff. Supposedly just corn meal and water. Never had Skylight's but was looking for some without sodium. Mine was truly awful! And hushpuppies would be better anyway. :)

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

    Michael 
    Central Connecticut 

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