Georgia Style Brunswick Stew

[BruceB]

Originally Posted by bavariansmoke

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.

[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.......

[mikerobes]

Originally Posted by 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.......

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

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

[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]

Originally Posted by mikerobes

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

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

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?

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

Brian

[Spruce-Ridge-Smokers]

Originally Posted by 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.

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]

Originally Posted by Spruce-Ridge-Smokers

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]

Originally Posted by Spruce-Ridge-Smokers

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

I 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]

Originally Posted by mikerobes

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.



Brian