Brunswick Stew

[Pigs On The Wing BBQ]

Title: Brunswick Stew (1 gal)
Categories:
Yield: 1

1½ lb ground chuck; I use brisket
1 lb pork loin; I use pork BUTT
½ lb turkey; can be omited
¾ lb chicken
¼ lb onions
¼ cn creamed corn
1 tb apple cider vinegar
¾ qt tomatoes
red peppers; optional, to
-taste for he
Sugar; to taste
Salt; to taste
pepper; to taste

Have all meat cooked, chopped, ground or shredded. Grind up your red
peppers.
Put in large pot, add vinegar, sugar salt & pepper.
Cool until as thick as you want (about 3 hours). Keep stirred to prevent
sticking.
Use red pepper only if you want to give a little hot taste.
When done to desired thickness add cream corn. Corn is added last to
prevent sticking to pot

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Brunswick Stew (2 gal)
Categories:
Yield: 1

1½ qt tomatoes
2¾ lb ground chuck; I use brisket
2 lb pork loin; I use bITTS
1 lb turkey; can be omited
1½ lb chicken
¾ lb onions
¼ cn creamed corn
2 tb apple cider vinegar
red pepper; , to taste
½ c Sugar; to taste
Salt; to taste
pepper; to taste

Have all meat cooked, chopped, ground or shredded. Grind up your red
peppers.
Put in large pot, add vinegar, sugar salt & pepper.
Cool until as thick as you want (about 3 hours). Keep stirred to prevent
sticking.
Use red pepper only if you want to give a little hot taste.
When done to desired thickness add cream corn. Corn is added last to
prevent sticking to pot

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Brunswick Stew (3 gal)
Categories:
Yield: 1

3 qt tomatoes
5½ lb ground chuck; I use brisket
4 lb pork loin; I use butts
2 - 3 lb turkey; can be omited
3 lb chicken
1½ lb onion
1½ cn creamed corn
¼ c apple cider vinegar
1 c Sugar; to taste
Salt; to taste
pepper; to taste
red pepper; to taste for
-heat

Have all meat cooked, chopped, ground or shredded. Grind up your red
peppers.
Put in large pot, add vinegar, sugar salt & pepper.
Cool until as thick as you want (about 3 hours). Keep stirred to prevent
sticking.
Use red pepper only if you want to give a little hot taste.
When done to desired thickness add cream corn. Corn is added last to
prevent sticking to pot

 

[Pigs On The Wing BBQ]

Guess you could add them if you like.

 

[Captain Morgan]

wow, this thread made me look for my old post about Brunswick stew..it appears I never made it!

so here's the article I wrote for my old board...




Brunswick Stew....by Jim Morgan



Geez, does anyone in the barbecue world agree on anything?

Again, the number of recipes for Brunswick Stew are as numerous as the number of cooks you ask. Like barbecue, the origin is also debated. Brunswick, Ga, claims to be the birthplace, Brunswick County in Virginia does as well. And then there's the Brunswick Islands of North Carolina. Whereever it started, it started with folks making it in big black kettles, using whatever they had, and was often divided up between families who contributed what they had. It is similar to a Kentucky Burgoo, which often includes veal or lamb.

I grew up on it in North Carolina, where it was almost always served as a side dish to barbecue. It is served just about everywhere in the south, and that of course leads to debates on what it is and who does it best. I've got recipes from Alabama, Georgia, both Carolinas and even one from up way up north.

Some of the old-timers will say it's not Brunswick stew unless it has squirrel or rabbit in it. I don't cook with those meats, although I've tried both. It's easy to understand how they got added in though. Brunswick stew originated from poor southerners, who subsisted on whatever they had.

The meats used in the recipes I've seen include beef (chuck),chicken, pork (ham, butt or loin), rabbit, squirrel, and even goat.

Vegetables I've seen included are tomatos, corn, onions, bell peppers, potatos, and lima beans. However, due to the fact that it was often made with whatever was on hand, it is not uncommon to find green beans, pea, carrots, okra or other vegetables in a Brunswick stew.


Like barbecue hash, I make my Brunswick stew with
meat that I have already smoked. You can use any cooked pork, beef or chicken, but I really find the smoke flavor, especially in the chicken, takes the stew to a whole different level.


Brunswick Stew


1 pound chopped or shredded pork butt
1 pound chopped or shredded chicken
1 pound beef chuck roast, shredded
1 large onion, chopped
28 oz crushed or diced tomatos, with juice
8 oz (1 small can) of tomato paste
10 oz lima beans, frozen or canned
15 oz of cream style corn
1/4 cup of sugar
1/2 stick butter
1/2 cup cider vinegar
1 oz hot sauce (Texas Pete is traditional in my house)
1 oz Worcestershire sauce
juice of 1 lemon
3 tbls black pepper
2 tbls salt
1/2 tbls Dried red pepper flakes


Note that I use meat that is already cooked. If you are using raw meats, you can throw them in a big pot of dutch oven and cover with water. Bring to a boil, then simmer until the meat is falling apart. Remove bones and other undesirables. After the meat is cooled, shred or chop it up.

Add all ingrediants into a pot and just cover with water. Bring to a boil and then simmer for a couple of hours. Everything should start to blend together. Stir frequently, as this will keep the meat from sticking to the bottom, and will help break up the ingrediants.

Check seasonings and add to taste. Brunswick stew freezes well, but let the stew cool before popping in the fridge or freezer. It can sour

 

[Pigs On The Wing BBQ]

Good looking stuff there Jim. Will give it a try.