Let's Talk BBQ
Recipes => Recipes => Veggies, Casseroles, & Other Side Dishes => Topic started by: nepas on June 16, 2017, 10:18:27 AM
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I have made this several times.
The (supposed) to be original was on the City of Brunswick web page but has been taken off.
I saved both the original and the close recipe. This can be made many diff ways.
I will post pics later today making this.
Two are close in the recipes
Original (supposed to be)
First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French’s Yellow Mustard
¼ cup white vinegar
Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice
Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside – to be added later).
Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes – (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours
Clone
GEORGIA BRUNSWICK STEW
Yields 1 gallon (I think it makes more but that’s what the recipe says)
FOR THE SAUCE:
In a 2 1/2 quart sauce pan, over low heat, melt:
1/4 cup of butter
ADD AND BLEND UNTIL SMOOTH:
3 1/2 cups Catsup
1/4 cups French’s Yellow Mustard
1/2 cup white vinegar
THEN ADD AND BLEND UNTIL SMOOTHER:
1 tablespoon chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. Worcestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice
TO THIS MIXTURE ADD:
1/2 cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce. Set aside, or simmer on low if you wanna really make it good. It really intensifies the flavor if you have oldies playing on the radio, Elvis is preferred.
THEN THE STEW:
In a 2 gallon pot, melt:
1/4 lb of butter (don’t complain, this is the healthy version)
ADD TO THE POT:
3 cups small diced potatoes
1 cup small diced onion
2 cans (14 1/2 oz. each) chicken broth
1 lb baked chicken (white and dark) (I cheated and used a rotisserie chicken)
8 to 10 oz. smoked pork (and here I used part of a honey-baked ham, only ’cause it was in the freezer waiting for me)
Bring to a rolling boil, stirring until potatoes are near done.
WHEN THAT MIXTURE IS PERFECT AND YOU’RE TIRED OF ELVIS, CHANGE THE STATION AND ADD:
1 (8 1/2 oz.) can early peas
2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)
The prepared sauce (from above recipe)
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke
1 (14 to 15 oz.) can creamed corn
Slow simmer for 2 hours. (I know it says 2 hours, but I found that I burned it if I cooked it this long–judge for yourself, mine took about 45 minutes. When it’s done, it’s done. You just can’t tamper with perfection)…
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Bookmarked! Thank-you! :)
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Im getting the brunswick stew made. I dont think we will eat all this so im going to vac seal some so my wife can take the calif grandbrats to Atl to visit those grandbrats.
First like the recipe. Make the sauce. Original (supposed to be)
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew2.jpg)
No Krystal or tabasco so i used some stand by.
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew3.jpg)
Brown sugar, mix this in, simmer. After the simmer then cover and set aside.(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew4.jpg)
Got the PP and Chicken set aside.
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew5.jpg)
Now melt the butter and add onions. I cooked for 10 mins on low here.
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew6.jpg)
Add pp & chix to the pot.
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew7.jpg)
Peas
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew8.jpg)
I used petit diced.
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew9.jpg)
Add the sauce, stir. Add the lima, potato and the LS. Stir but easy so you dont smoosh the taters.
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew10.jpg)
Everyone in the pot. Now simmer for 2 hours, gently stir once in while.(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/bstew11.jpg)
Going to let stand covered and serve with sweet corn bread later.
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Should I bring my own spoon and bowl or do you have enough?
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Looks interesting and tasty. I may give this recipe a go to see how it tastes. I don't think I've had it with green peas in the stew before, so I don't know if that is the original Brunswick "Georgia" version or not.
Here is my Brunswick Stew recipe. It's won the office competition twice. It has a LOT of meat in it and I end up adding more chicken broth and then add vinegar to taste. I usually use both the white and apple cider vinegar but the original recipe calls for one OR the other. Make sure to use a big stock pot for this as it makes a ton of stew.
2 whole chickens - smoked & shredded
3 lb boston butt – shredded (2 1/2 pounds after smoking)
3 14.5 oz cans diced tomatoes
1 16 oz package frozen whole kernel yellow corn, thawed
2 16 oz packages frozen butterbeans, thawed
2 medium onions chopped
1 32 oz container chicken broth
1 24 oz bottle ketchup
1/2 cup white vineagar or 1/3 cup apple cider vineagar
1/2 cup worcestershire sauce
1/4 cup firmly packed brown sugar
1 tablespoon salt
1 tablespoon pepper
2 tablespoons hot sauce
Optional – ½ cup barbeque sauce
Mix it all in a large pot and simmer covered for 4-5 hours. Recipe in the photo is a 1/2 batch.
(http://i226.photobucket.com/albums/dd4/Lurkin_in_the_Shadows/BBQ%20photos/106_2809a.jpg)
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Looks delicious. :thumbup:
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That looks really good. No butter beans for me though
Sent from my iPad using Tapatalk
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Thanx for the tutorial, nepas. :thumbup:
Looks delicious.
Same for yours, Dward.
I've never made it, but definitely will.
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Looks delicious Rick! Bookmarked!
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Thanks
3 bags of brusnwick stew sealed. I got 2 more to seal.
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/sbs.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/bstew2017/sbs1.jpg)
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Now that's the way do it!!! Great looking stew Rick...
Make a batch, have some today, and bag & freeze for a quick reheat later. This stuff will keep and reheat just fine that way.