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Brunswick Stew

smeadows
smeadows Posts: 5
in EggHead Forum

Brunswick stew today using the Southern Soul recipe.  First time making it - can’t wait!
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Comments

  • Cornholio
    Cornholio Posts: 1,048
    Looks good. Stew season is upon us. 
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  • Wolfpack
    Wolfpack Posts: 3,552
    I tend to eat that year round, but does make it feel like cold weather is coming. Growing up we made 1,000 quarts in the winter every year for a church fundraiser. Yours looks really good- hope you enjoy. 
    Greensboro, NC
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  • alaskanassasin
    alaskanassasin Posts: 8,930
    Yap I made 3-4 gallons of that last week and vacuum sealed most of it for later consumption.
    South of Columbus, Ohio.


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  • smeadows
    smeadows Posts: 5
    It turned out great!  And it’s a huge batch recipe so I vacuum sealed for later.  Definitely recommend.
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  • GregW
    GregW Posts: 2,678
    I've always wanted to try my hand at making Brunswick stew. Most of the recipe versions that I've seen have a large number of different kinds of meat. I never seem to be able to get everything together at one time to be able to make it.
    Does anyone have a simplified version of the recipe to share?
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,484
    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. 

    https://gardenandgun.com/recipe/southern-souls-brunswick-stew-recipe/
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  • alaskanassasin
    alaskanassasin Posts: 8,930
    GregW said:
    I've always wanted to try my hand at making Brunswick stew. Most of the recipe versions that I've seen have a large number of different kinds of meat. I never seem to be able to get everything together at one time to be able to make it.
    Does anyone have a simplified version of the recipe to share?
      If it is any help I usually sandbag left over bbq in the back of the freezer throughout the year for this cook.
    South of Columbus, Ohio.


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  • billt01
    billt01 Posts: 1,891
    edited September 2020
    GregW said:
    I've always wanted to try my hand at making Brunswick stew. Most of the recipe versions that I've seen have a large number of different kinds of meat. I never seem to be able to get everything together at one time to be able to make it.
    Does anyone have a simplified version of the recipe to share?
    1 lb smoked brisket
    1 lb smoked pork
    1 lb smoked chicken
    2 diced sweet onions
    4 cans fire roasted tomato
    1 can tomato sauce
    1 can diced tomatoes 
    2 cans shoe peg corn
    1 bag whole kernel corn
    1 qt fat willies BBQ sauce (or best vinegar/mustard based
     sauce)
    2 tbsp black pepper
    1/4 cup cider vinegar 
    1/4 cup white vinegar
    1/4 cup sugar

    Makes ~ 2 gallons

    #brunswick_stew

    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • loco_engr
    loco_engr Posts: 5,818
    what size cans?

    4 cans fire roasted tomato
    1 can tomato sauce
    1 can diced tomatoes 
    2 cans shoe peg corn
    1 bag whole kernel corn
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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