Brunswick Stew Thread- Who does it right?

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[ARCHIVED THREAD] - Brunswick Stew Thread- Who does it right?

Posted: 12/21/2017 12:12:16 AM EDT

Seen several recipes for it with ingredients all over the place. Some use English peas or baby Lima beans. Some seems like vegetable soup with pork.

My go to recipe comes from Southern Soul BBQ in Saint Simons Island (Brunswick, Ga).

This one

The only tweak I make is adding potatoes and using white cream corn for half the corn called for in the recipe. The other half of the corn is the birdseye frozen white and gold sweet corn. I also use a whole smoked pork butt instead of the variety of meats because of availability. Adjust BBQ sauces to taste and maybe add a bit of ketchup.

This recipe tastes far better than any I've found in any restaurant over the years. Ironically, I've yet to eat at Southern Soul BBQ..yet.

What's the best recipe out there?

Posted: 12/21/2017 12:15:26 AM EDT

[#1]

The best side with NC BBQ.

Posted: 12/21/2017 12:22:31 AM EDT

[#2]

Needs more squirrel

Posted: 12/21/2017 12:25:35 AM EDT

[#3]

Never heard of it. And closed the link at 50 trackers and counting.

Posted: 12/21/2017 12:26:00 AM EDT

[#4]

Fucking eastern NC, that's who

ETA: you want it with pork, and thick

Posted: 12/21/2017 12:30:12 AM EDT

[#5]

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Quoted:
Needs more squirrel

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This. Proper Brunswick Stew is made with small game.

Posted: 12/21/2017 12:30:46 AM EDT

[#6]

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Quoted:
Fucking eastern NC, that's who

ETA: you want it with pork, and thick

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+1. OP, we make Brunswick Stew fairly often. Never saw a recipe like yours. Never saw one even close to the one you linked.

Butter and BBQ sauce in Brunswick Stew?

Smithfield BBQ makes a decent Brunswick Stew and their fried chicken is very good.

Posted: 12/21/2017 12:43:49 AM EDT

[#7]

I get the stuff in the can, and its pretty good, has a blue label, no not Glock, I think its made by castleberry

Posted: 12/21/2017 12:46:09 AM EDT

[#8]

My wife's GA native grandpa's recipe:

3 Hens
1 Turkey
2 Hog's Heads
1 Deer Ham
10 lb beef
10 lb potatoes
10lbs onions
8 bell peppers
11 large cans cream corn
10 large cans tomatoes
3 large bottle of tomato catsup
2 bottles A1 sauce
2 bottles Worcestershire sauce
1 box black pepper
1 box salt
3 bottles hot sauce

cook meat until done & debone. grind meat, potatoes, onions, peppers.
bring to a good boil stirring constantly

Posted: 12/21/2017 12:52:48 AM EDT

[#9]

Can anyone recommend a place in Charlotte with good Brunswick stew? I'm heading there in January and need something to take the chill off.

NC vinegar BBQ sauce is best BBQ sauce.

Posted: 12/21/2017 12:54:02 AM EDT

[#10]

Best I've ever had was at Hillsborough BBQ in Hillsborough, NC.

Posted: 12/21/2017 1:26:08 AM EDT

[#11]

Quote History

Quoted:

+1. OP, we make Brunswick Stew fairly often. Never saw a recipe like yours. Never saw one even close to the one you linked.

Butter and BBQ sauce in Brunswick Stew?

Smithfield BBQ makes a decent Brunswick Stew and their fried chicken is very good.

View Quote

Got any recipes that exemplify a typical NC stew?

Posted: 12/21/2017 1:29:25 AM EDT

[#12]

Quote History

Quoted:
I get the stuff in the can, and its pretty good, has a blue label, no not Glock, I think its made by castleberry

View Quote

I've eaten a metric shit ton of the Castleberry stuff. It'll make a turd, but nothing like homemade.

Posted: 12/21/2017 1:29:30 AM EDT

[#13]

I have an old family recipe book (from the NC side of the family) that includes a recipe for Brunswick stew.

Part of the directions are to "cook until it looks like Brunswick stew".

So, I've never tried to make it.

Posted: 12/21/2017 1:32:43 AM EDT

[#14]

Quote History

Quoted:
My wife's GA native grandpa's recipe:

3 Hens
1 Turkey
2 Hog's Heads
1 Deer Ham
10 lb beef
10 lb potatoes
10lbs onions
8 bell peppers
11 large cans cream corn
10 large cans tomatoes
3 large bottle of tomato catsup
2 bottles A1 sauce
2 bottles Worcestershire sauce
1 box black pepper
1 box salt
3 bottles hot sauce

cook meat until done & debone. grind meat, potatoes, onions, peppers.
bring to a good boil stirring constantly

View Quote

Sounds tasty, but what in the hell apparatus is he cooking all that stuff in?

Posted: 12/21/2017 1:48:21 AM EDT

[#15]

It is really just a very thick vegetable soup.
Get a pork roast - maybe about 1.5 pounds
4 boneless/skinless chicken breasts
2 drained cans of corn, butter beans, string beans,
1 can of white peeled potatoes can also used diced add another can if you like potatoes.
- some people add okra and 1 chopped onion.
half a stick of butter
2 16 oz cans of tomato sauce
2 6 oz cans of tomato paste
1 cup of apple cider vinegar
salt, pepper, red pepper and 4 tablespoons of sugar
can also add about 5 table spoons of Texas Pete if you want some heat.
Throw it all in crock pot for about 8 hours.

Pull the bone out of the pork roast before serving. The pork and chicken will probably be in pieces.

Smithfields makes the best.
Parkers usually tastes like the bottom of the pan got burnt.
I like Cooper's BBQ, but their stew is too thin for me.

Posted: 12/21/2017 1:51:24 AM EDT

[#16]

Quote History

Quoted:
Sounds tasty, but what in the hell apparatus is he cooking all that stuff in?

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Quote History

Quoted:

Quoted:
My wife's GA native grandpa's recipe:

3 Hens
1 Turkey
2 Hog's Heads
1 Deer Ham
10 lb beef
10 lb potatoes
10lbs onions
8 bell peppers
11 large cans cream corn
10 large cans tomatoes
3 large bottle of tomato catsup
2 bottles A1 sauce
2 bottles Worcestershire sauce
1 box black pepper
1 box salt
3 bottles hot sauce

cook meat until done & debone. grind meat, potatoes, onions, peppers.
bring to a good boil stirring constantly

Sounds tasty, but what in the hell apparatus is he cooking all that stuff in?

Cement mixer l would think.

With a bonfire underneath it.

Posted: 12/21/2017 1:52:52 AM EDT

[#17]

Quote History

Quoted:
Cement mixer l would think.

With a bonfire underneath it.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
My wife's GA native grandpa's recipe:

3 Hens
1 Turkey
2 Hog's Heads
1 Deer Ham
10 lb beef
10 lb potatoes
10lbs onions
8 bell peppers
11 large cans cream corn
10 large cans tomatoes
3 large bottle of tomato catsup
2 bottles A1 sauce
2 bottles Worcestershire sauce
1 box black pepper
1 box salt
3 bottles hot sauce

cook meat until done & debone. grind meat, potatoes, onions, peppers.
bring to a good boil stirring constantly

Sounds tasty, but what in the hell apparatus is he cooking all that stuff in?

Cement mixer l would think.

With a bonfire underneath it.

I was thinking cast iron bathtub.

Posted: 12/21/2017 1:56:33 AM EDT

[#18]

Quote History

Quoted:
Cement mixer l would think.

With a bonfire underneath it.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
My wife's GA native grandpa's recipe:

3 Hens
1 Turkey
2 Hog's Heads
1 Deer Ham
10 lb beef
10 lb potatoes
10lbs onions
8 bell peppers
11 large cans cream corn
10 large cans tomatoes
3 large bottle of tomato catsup
2 bottles A1 sauce
2 bottles Worcestershire sauce
1 box black pepper
1 box salt
3 bottles hot sauce

cook meat until done & debone. grind meat, potatoes, onions, peppers.
bring to a good boil stirring constantly

Sounds tasty, but what in the hell apparatus is he cooking all that stuff in?

Cement mixer l would think.

With a bonfire underneath it.

I used to know a guy that cooked it in the fall in thing like this. Required low heat and constant stirring.

Posted: 12/21/2017 2:00:07 AM EDT

[#19]

Quote History

Quoted:
It is really just a very thick vegetable soup.
Get a pork roast - maybe about 1.5 pounds
4 boneless/skinless chicken breasts
2 drained cans of corn, butter beans, string beans,
1 can of white peeled potatoes can also used diced add another can if you like potatoes.
- some people add okra and 1 chopped onion.
half a stick of butter
2 16 oz cans of tomato sauce
2 6 oz cans of tomato paste
1 cup of apple cider vinegar
salt, pepper, red pepper and 4 tablespoons of sugar
can also add about 5 table spoons of Texas Pete if you want some heat.
Throw it all in crock pot for about 8 hours.

Pull the bone out of the pork roast before serving. The pork and chicken will probably be in pieces.

Smithfields makes the best.
Parkers usually tastes like the bottom of the pan got burnt.
I like Cooper's BBQ, but their stew is too thin for me.

View Quote

OK, this is something I've never tried out west, but that's a simple recipe for a crock pot. Is it best with corn, and could you use crushed tomatoes? Doesn't sound half bad.

Posted: 12/21/2017 11:51:10 AM EDT

[#20]

Most folks Brunswick Stew taste like Manwich soup with corn.

Posted: 12/21/2017 11:56:18 AM EDT

[#21]

Comfort food (along with steamed oysters and good whiskey) for when you're sitting out in the cold and damp at 2 AM smoking a hog.

Posted: 12/21/2017 12:01:44 PM EDT

[#22]

I got my recipe from a DDD episode and used proper leftover smoked brisket.

It was too sweet. I prefer traditional stew.

Posted: 12/21/2017 12:16:15 PM EDT

[#23]

I use the recipe from an old edition of the Williamsburg Cookbook I got from my grandparents when they passed. I substitute small game for the chicken. I think it calls for okra but I skip it. I never had any other version so I have no idea if it’s traditional.

Brunswick Stew

Posted: 12/21/2017 7:50:49 PM EDT

[#24]

Quote History

Quoted:
Can anyone recommend a place in Charlotte with good Brunswick stew? I'm heading there in January and need something to take the chill off.

NC vinegar BBQ sauce is best BBQ sauce.

View Quote

I've found that Bubba's Barbeque (Sunset Rd west of I-77, first exit north of the I-85 junction) makes a decent Brunswick stew to go along with good Eastern North Carolina style BBQ and hushpuppies. Their coleslaw uses a mustard sauce and loses points with me, however.

My personal favorite source for Brunswick stew is actually a tie between Providence Baptist Church in Roxboro, NC and the Mormon Church in Roxboro. I buy gallons of the stuff if I luck out and I'm back home when they're selling stew as a fund raiser. I really hope the younger people in those churches are taking part and learning the recipes and processes before all the old times die-off and the art of making Brunswick stew is lost.

I know my nephews are doing that at Providence but my sister and BIL at the Mormon church are in the crowd of oldsters and I don't think they have many people younger than 50 taking part in the stew making.

eta: I find Bubba's stew needs a few shakes of hot sauce to really bring the taste out.

Posted: 12/21/2017 8:04:28 PM EDT

[#25]

Quote History

Quoted:
Got any recipes that exemplify a typical NC stew?

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Put 5 pounds of shredded beef,, 5 pounds of shredded pork, 5 pounds of shredded chicken, 5 pounds each of diced or shredded tomatoes, corn, potatoes, lima beans, 5 pounds of salt, 5 pounds of black pepper, 5 pounds of flour, and 75 gallons of water into a 100 gallons iron pot. Apply heat (propane burner at full blast) and stir with a freshly cleaned, brand new boat oar that's never been used.

Heat to boil until the meats are cooked then reduce the heat to simmering least 8 hours. Use the boat paddle to stir constantly. To achieve proper thickness have a second 5 pound bag of flour available and sift flour into the mix to attain desired thickness.

When served have Texas Pete tabasco sauce available to spice to taste.

Posted: 12/21/2017 8:14:58 PM EDT

[#26]

As pictured above, big kettle and a wood fire. Pressure canned it in quart jars.

[ARCHIVED THREAD] - Brunswick Stew Thread- Who does it right?

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