Georgia Style Brunswick Stew

[Bill Gailey]

Derricks posting about Brunswick stew made me home sick so I drug out the old recipe that has been handed down from my Great Grandmother. I made 1 slight modification to the stew recipe years ago and am not sure that Grandma has forgiven me yet! She always put all the vegetables and meats through a grinder so that there were no chunks in the stew. I changed it because I just happen to like chunky stews. Here is my recipe for Georgia style brunswick stew:

Southern BBQ Pork, Beef & Chicken Brunswick Stew


3 slices of bacon
1 cup of chopped onion
1/2 cup of chopped green bell pepper
1/4 cup of chopped celery
2 (14.5 ounce) cans of stewed or diced tomatoes, undrained
3 cups of chicken broth
3 potatoes (about a pound), peeled and diced
1 can of good quality corn, drained
1 can of good quality creamed corn, undrained
1 can of good quality green lima beans, drained
3-4 cups of shredded BBQ (even amounts of pork, chicken and beef)
1 cup of smokey flavor barbecue sauce
Couple dashes of hot sauce, optional
Kosher salt and freshly cracked black pepper

Cut the bacon into a pot and saute until softened. Add the onion, bell pepper and celery and saute until tender, about 5 minutes. Add the stewed tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Add the chicken broth and potatoes, bring back up to a boil, reduce heat, cover and simmer for 20 minutes. To that add the corn, lima beans, barbecued meat, barbecue sauce and hot sauce. Simmer until everything is heated through. Taste and season with salt and pepper as needed.

Of course you can change the recipe depending on what you have at the time. If you want the traditional then go kill you a squirrel and a rabbit. I normally use San Marzano tomatoes because they are a little sweeter than regular tomatoes. Fresh vegetables are always better if available but the frozen ones seem to work just fine. My Grandma always had vegetables she had canned herself but I don't go there with all that work. Try it and see if you like it

[Ron_L]

Thanks, Bill! I'm saving that for a cold winter day!

Can i get away with substituting something for the lima beans without causing your great grandmother too much stress? No one around here likes them.

[mikerobes]

Thanks, Bill! I'm saving that for a cold winter day!

Can i get away with substituting something for the lima beans without causing your great grandmother too much stress? No one around here likes them.

I too have been raised on Brunswick Stew. My entire family is from GA, and that's is where I was born. ( I know, I Know, that explains some things doesn't it). Anyway, Half my family omits the Lima Beans, and it's all good. Don't know about Bill's grandma though. My Mom feels the same way, in that Lima Beans are a must.Good Brunswick Stew is hard to beat, Lima or no Lima.
mike

[Derek]

Hi Bill, Here is a recipe for Brunswick stew I want to make.

I was going to slow roast my onions on the smoker before I add them.

I will be testing this recipe through the month, And I like your thoughts please?


5 slices of bacon.
2 Chopped small onions.
2 Pint Jars of stewed tomatoes.
3 Irish potatoes Small chopped.
2 Corn on the Cobs Grilled ( corn took off the cob )
1 Can of Lima beans.
1 Cup and a half cup Okra
2 tablespoons Worcestershire sauce.
2 tablespoons bacon drippings.
1/2 cup barbecue sauce, your favorite
Kosher salt and freshly cracked black pepper To Taste.
1 And a half pounds Country style boneless ribs. ( Grilled with your dry rib rub )
2-3 Sliced and diced Grilled Chicken thighs ( boneless / skinless Cooked).
1 - 2 cups of Rabbit meat cooked on the grill or smoker.

Throw everything in a crock pot, Dutch Oven. let simmer 4 to 5 hours.

[Bill Gailey]

Derek, It just seems like gumbo anytime okra shows up but then it is your stew and you should take the same liberty I did with my Grandma's recipe.

Mike and Ron the lima beans are sort of like everything else - adjust it to suit your taste and dislikes. I can't imagine making a stew and putting in ingredients I don't like.

[Derek]

Thanks Bill,

Took out the Okra, left the Lima beans in.

Could you replace the Lima with the fava beans?

[BealeStreetWayne]

YOWZA Bill - now this looks PRETTY DARN GOOD :)

Thank you!



Derricks posting about Brunswick stew made me home sick so I drug out the old recipe that has been handed down from my Great Grandmother. I made 1 slight modification to the stew recipe years ago and am not sure that Grandma has forgiven me yet! She always put all the vegetables and meats through a grinder so that there were no chunks in the stew. I changed it because I just happen to like chunky stews. Here is my recipe for Georgia style brunswick stew:

Southern BBQ Pork, Beef & Chicken Brunswick Stew


3 slices of bacon
1 cup of chopped onion
1/2 cup of chopped green bell pepper
1/4 cup of chopped celery
2 (14.5 ounce) cans of stewed or diced tomatoes, undrained
3 cups of chicken broth
3 potatoes (about a pound), peeled and diced
1 can of good quality corn, drained
1 can of good quality creamed corn, undrained
1 can of good quality green lima beans, drained
3-4 cups of shredded BBQ (even amounts of pork, chicken and beef)
1 cup of smokey flavor barbecue sauce
Couple dashes of hot sauce, optional
Kosher salt and freshly cracked black pepper

Cut the bacon into a pot and saute until softened. Add the onion, bell pepper and celery and saute until tender, about 5 minutes. Add the stewed tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Add the chicken broth and potatoes, bring back up to a boil, reduce heat, cover and simmer for 20 minutes. To that add the corn, lima beans, barbecued meat, barbecue sauce and hot sauce. Simmer until everything is heated through. Taste and season with salt and pepper as needed.

Of course you can change the recipe depending on what you have at the time. If you want the traditional then go kill you a squirrel and a rabbit. I normally use San Marzano tomatoes because they are a little sweeter than regular tomatoes. Fresh vegetables are always better if available but the frozen ones seem to work just fine. My Grandma always had vegetables she had canned herself but I don't go there with all that work. Try it and see if you like it

[SMOKIN ACES CRAPSHOOT BBQ]

Derek, It just seems like gumbo anytime okra shows up but then it is your stew and you should take the same liberty I did with my Grandma's recipe.

Mike and Ron the lima beans are sort of like everything else - adjust it to suit your taste and dislikes. I can't imagine making a stew and putting in ingredients I don't like.

Well, being a sort of Georgia boy(living there for almost half my life) I make a pretty mean Brunswick Stew as Mike can atest. I'm not going to give out my recipe(It was nice of Bill to share his) but, I'm not a fan of beans or potatoes in it. I have had it at a lot of good BBQ Joints in GA and most of them don't either.

Like Bill says though, don't make something you wouldn't want to eat!!!

[mikerobes]

I make a pretty mean Brunswick Stew as Mike can a test. I'm not going to give out my recipe

BOOO:(:(:(:(:(:(:(:(:(
Now I will never get that pork chop recipe from Dick:mad:

[bavariansmoke]

I make a pretty mean Brunswick Stew as Mike can a test. I'm not going to give out my recipe

BOOO:(:(:(:(:(:(:(:(:(
Now I will never get that pork chop recipe from Dick:mad:

Put in Kasseler Pork Loin on the internet and then click on germanfood.about.com for the recipe. This is the one I used at Monroe.:)

[BruceB]

Put in Kasseler Pork Loin on the internet and then click on germanfood.about.com for the recipe. This is the one I used at Monroe.:)

OK, so now you have the pork chop recipe, hand over the Brunswick Stew recipe.:D

[mikerobes]

Fair enough. This is mine, Mark's may be different. My Grandpaw used to make this every year in a large Cast iron Pot over a hickory fire. Big doings down yonder, I'm here to tell ya.

1 can 15-20oz Tomato Sauce
1 can (same can) water
1 can diced tomato's
2 lg onions chopped
2 cloves garlic chopped
2 cans creamed corn
1 can whole kernel corn
1 can lima beans or substitute with one more can creamed corn 3 total then
1 tsp dry mustard
1/2 cup Ketchup
1 Cup BBQ sauce
1/4 cup worcheshire
1/4 cup brown sugar

Saute onions (big pan) with olive oil or butter
add garlic few minutes later
add rest of ingredients stirring constantly until boil
add meat 2-3 lbs pulled pork and 1 lb. pull chicken and simmer 1 hr or so
Makes 2 gallons

[SMOKIN ACES CRAPSHOOT BBQ]

:( Sorry I wont give out the recipe, but I will make a batch for a pot luck next year or when ever we get together.......:D

[mikerobes]

:( Sorry I wont give out the recipe, but I will make a batch for a pot luck next year or when ever we get together.......:D

You been hanging around Brian too long, you guys are too guarded:mad:

But then again, there's a reason you two are 1-2:cool:

[Derek]

Mikerobs,

Hey man your statement here?

Saute onions (big pan) with olive oil or butter I would do the butter and an infused garlic oil or basil oil for that part and maybe, just maybe one big shallot.


I would even try white or black truffle oil since you got a lot of earthy veggies and herbs in the stew.

[Spruce-Ridge-Smokers]

You been hanging around Brian too long, you guys are too guarded:mad:

But then again, there's a reason you two are 1-2:cool:

OMG!!! You guys are utterly too funny. I had no idea that there actually is a United States National Brunswick Stew Association that in-fact holds major NATIONAL stew competitions with HUGE prize money for the best pot of gruel. At first glance I thought that you guys were being totally ANAL (i.e. Focused) like Spruce Ridge, but then I realized that this represents BIG money, fancy trophies, and HUGE bragging rights. I too would guard my family's stew recipes with my very life (if I weren't from the Union North).

Or was I thinking BBQ? :D

(The Battle Hymn of the Republic is playing in the background!)

Brian

[Spruce-Ridge-Smokers]

Mikerobs,

Hey man your statement here?

Saute onions (big pan) with olive oil or butter I would do the butter and an infused garlic oil or basil oil for that part and maybe, just maybe one big shallot.


I would even try white or black truffle oil since you got a lot of earthy veggies and herbs in the stew.

Derek:

While your suggestion about using truffle oil is certainly interesting from a culinary standpoint, you might want to do a little more research about the (authentic) origins of this dish and the region from which it springs before recommending such a foreign ingredient in a very ethnic dish. I seriously doubt that many traditional "peasant" stews include such high-dollar accompaniments.

Just a thought.

Brian

[mikerobes]

Derek:

While your suggestion about using truffle oil is certainly interesting from a culinary standpoint, you might want to do a little more research about the (authentic) origins of this dish and the region from which it springs before recommending such a foreign ingredient in a very ethnic dish. I seriously doubt that many traditional "peasant" stews include such high-dollar accompaniments.

Just a thought.

Brian

By golly, I wus thankin the same thang, jus cudn't put it 2 words.

And I didn't give the whole recipe of course, left out the Rattle snake and two day dead Possum.

[Derek]

Derek:

While your suggestion about using truffle oil is certainly interesting from a culinary standpoint, you might want to do a little more research about the (authentic) origins of this dish and the region from which it springs before recommending such a foreign ingredient in a very ethnic dish. I seriously doubt that many traditional "peasant" stews include such high-dollar accompaniments.

Just a thought.

BrianI will do that Brian.

I want to make sure I am going to turn in the most authentic brunswick stew possible.

I got a month to practice it, and get the seasoning just right.

[Spruce-Ridge-Smokers]

By golly, I wus thankin the same thang, jus cudn't put it 2 words.

And I didn't give the whole recipe of course, left out the Rattle snake and two day dead Possum.

I keep wanting to dislike you over the crappy coin-toss thing at Armada but you are just so damn likable that it makes me sick to my stomach. Ok, you are my BBQ-Best-Friend-Forever (BBFF); just don't tell Mark.

:rolleyes:

Brian

[Rich Parker]

I keep wanting to dislike you over the crappy coin-toss thing at Armada but you are just so damn likable that it makes me sick to my stomach. Ok, you are my BBQ-Best-Friend-Forever (BBFF); just don't tell Mark.

:rolleyes:

Brian

Get a room already! :)

[spydermike72]

I keep wanting to dislike you over the crappy coin-toss thing at Armada but you are just so damn likable that it makes me sick to my stomach. Ok, you are my BBQ-Best-Friend-Forever (BBFF); just don't tell Mark.

:rolleyes:

Brian

Alrighty then.... :D:D:D:D

[Spruce-Ridge-Smokers]

Alrighty then.... :D:D:D:D

Mike: I have to be nice to both Mark and "Floater"; without them we might still be sitting along the side of I-69 trying to drill a new lug-pattern into our "spare". :cool:

[spydermike72]

Mike: I have to be nice to both Mark and "Floater"; without them we might still be sitting along the side of I-69 trying to drill a new lug-pattern into our "spare". :cool:

Understood, just messing with you guys, I cant seem to do it come awards ceremony time, so I gotta get em in when I can :D:D:D

[BruceB]

Get a room already! :)

NTTAWWT:eek:

[Derek]

Bill,

When we have a pot luck at Eagle practice thaw?

Could you think about making some of your Brunswick stew so I can try yours next year?

[SMOKIN ACES CRAPSHOOT BBQ]

I keep wanting to dislike you over the crappy coin-toss thing at Armada but you are just so damn likable that it makes me sick to my stomach. Ok, you are my BBQ-Best-Friend-Forever (BBFF); just don't tell Mark.

:rolleyes:

Brian

I feel like that Indian sitting on his white horse looking over all the trash on the land and a tear running down my cheek..........:(

[Spruce-Ridge-Smokers]

I feel like that Indian sitting on his white horse looking over all the trash on the land and a tear running down my cheek..........:(

I think the imagery of "two day dead Possum" was what endeared me to his recipe. Now, if you would like to submit your recipe for comparison .... :)