Posted: 12/20/2013 8:40:36 AM EDT
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Who's got an AWESOME Brunswick Stew Recipe they'd like to share!
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I got a good one. I got in from a guy on GON. Its the best recipe ever. It only calls for like one cup of bbq sauce.
edit: Found it. It was from Cricket Chunker on the GON forums. I'll edit in red any changes I made. 2 whole chickens - smoked & shredded I used smoked chicken breasts or boneless thighs, then pulled them apart. 3 lb boston butt – shredded (2 1/2 pounds after smoking) Put in however much you want. I like it meaty, so I put about 3 pounds from an 8-9 lb shoulder 3 - 14.5 oz cans diced tomatoes 1 - 16 oz package frozen whole kernel yellow corn, thawed 2 - 16 oz packages frozen butterbeans, thawed You can use lima beans too, but butterbeans are better. Make sure they cook through. 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 vinegar Recommend AC because of the taste. It goes a long way, and 1/3c is if you like it vinegary. I'd say add to taste. 1/2 cup worcestershire sauce 1/4 cup firmly packed brown sugar 1 tablespoon salt 1 tablespoon pepper 2 tablespoons hot sauce (more to taste) Good with texas pete, but add to taste if you don't like it too hot. Optional – ½ cup barbeque sauce Sweet baby ray's is the best IMO Throw it in the crockpot for 4-5 hours..... I do 8hrs Make sure you have a good size crockpot, otherwise you'll have excess, and just spoon that into another pot for the stove. |
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Here's my easy crock pot version.
http://www.youtube.com/watch?v=9bfLN-mDti0 |
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4 pounds pork tenderloin
4 chicken breasts 1 can cream corn 1 can whole kernel corn, undrained 2 cups chicken broth 3 (28 ounce) cans crushed tomatoes (swap one can for stewed) 1 cup Paterson's barbeque sauce (local) 2 Tablespoons Worcestershire Sauce 2 Tablespoons white vinegar 1 onion, chopped 3 Tablespoons sugar 3 Tablespoons of molasses or honey Salt and pepper, to taste Hot Sauce, optional (tabasco) Cook the pork and chicken in a pressure cooker or cover with water in a large stockpot, bring to a boil and simmer until done and can be shredded with a fork. Chop or shred the pork and chicken very fine -- or process in food processor and place in a large stockpot or large crock pot. (crock pot is best) Add all of the remainder of the ingredients. If cooking on the stove, bring to a boil, reduce heat to a simmer and continue cooking for 2 hours. If using the crock pot, place all ingredients in the crock pot and cook for about 4-6 hours until everything is hot and the flavors are all incorporated with one another. You can add hot sauce if you desire for additional heat. |
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The Smoke Station in Savannah advertises their Brunswick stew is "Swainsboro style" and it's one of the best I've ever had. Quoted:
Quoted:
My family is from Swainsboro - Brunswick stew there requires hog's head. The Smoke Station in Savannah advertises their Brunswick stew is "Swainsboro style" and it's one of the best I've ever had. Henry County stew requires a hogs head as well. |
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Quoted:
I wonder how they do it down in Brunswick??  Here ya go I used this same recipe, except I used 3lbs of SMOKED boston butt, added diced potatoes, half a cup of ketchup, halved the kernel corn amount and added a tube of this... 
This is what makes it the absolute best stew in the world. I add the taters and corn during the last 45 minutes |
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Quoted:
The Smoke Station in Savannah advertises their Brunswick stew is "Swainsboro style" and it's one of the best I've ever had. Quoted:
Quoted:
My family is from Swainsboro - Brunswick stew there requires hog's head. The Smoke Station in Savannah advertises their Brunswick stew is "Swainsboro style" and it's one of the best I've ever had. I'm going to have to try that one of these days. I'm only 30 mins from savannah but never knew there was a restaurant with it |