HerbcoFood Looks great & you do yours quick. I usually have to put a few of em in the freezer first, then smoke em a little more. Then it takes me a solid two days to form the bone broth right. I used to freeze them in mason jars or soup cylinders for future use, but now thanks to Chef’s information, process them & shelve them for the future.
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User last edited by GWG8541
This is my version of Brunswick Stew adapted from Wiley’s BBQ in Savannah, GA. It’s an easy sweet and tangy stew. I use stock instead of broth and a pint of home canned tomato juice with a small can of tomato paste instead of tomato sauce. The biggest challenge with this is remembering to set aside about of pound each of the brisket, pork and chicken before it disappears. I vacuum pack the smoked meat and freeze it until I have all 3. I also use rotisserie chicken instead of smoked if I have the other two meats and want to make it.
• 2 tablespoons butter
• 1 cup chopped sweet onion
• 2 (14.75 oz) cans of creamed sweet corn
• 2 cups smoked Brisket
• 2 cups pulled or smoked pork
• 2 cups pulled or smoked chicken
• 3 cups beef stock or broth
• 3 cups chicken stock or broth
• 1 (14.5 oz) can petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups of ketchup
• 2 tablespoons of hot sauce
• 3 to 4 tablespoons of Worcestershire sauce
• ¼ cup apple cider vinegar
• Juice of 1 fresh squeezed lemon
In a heavy stock pot over a medium high heat melt the butter and sauté the onion until tender.
Add the beef and chicken stock, brisket, pork, chicken, and canned corn. Stir well.
Add the diced tomatoes, tomato sauce, ketchup, hot sauce, Worcestershire sauce, vinegar, and lemon juice. Stir until all ingredients are well incorporated.
Bring everything to a boil while stirring regularly. Turn down to low and simmer for an hour or two.
It can be served immediately, but like many soups or stews, the flavors meld and taste even better the next day. It will stay in an airtight container for about 5 days refrigerated. This freezes well for future use.
Brunswick Stew has as many versions as chili. Have fun with it, add your own twist and enjoy. It also is great served in a bread bowl.
GWG8541 Thanks for posting the recipe.
GWG8541 Thinking that having it with the smoked meat would make it awesome. Thanks for posting.
zbigjeff like chili, I’ve seen many versions of Brunswick Stew. Like I mentioned, this recipe was a base from Wiley’s in Savannah, GA. He did a cookbook a while back called Secrets Old Men take to the Grave. It has some great simple recipes. I even use his BBQ sauce and rub recipes. I have to admit that I was hesitant when I saw the amount of ketchup in it, but it works.
GWG8541 I’m sorry to say but I started reading and all of a sudden I thought that would make a great jambalaya LOL!!
That is a recipe that is calling my name
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
GWG8541 looks and sounds good 👍. Thanks
GWG8541 I like this recipe. I made Brunswick once with some leftover pulled pork. I need to do that again!
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
GWG8541 Looks so awesome.
GWG8541 The nice part of these recipes is try them and then add or take out what you like or don’t like. After living in NM for 36 years I would probably and some green chile, but your recipe sounds really good.
That is a great recipe
GWG8541 Thanks for the Brunswick Stew recipe. I’ve tried making it from memory after eating it. Below average results. Now thanks to you have have a great guideline and recipe. Definitely going to try this. Thanks again.
I love bread bowls.
bocephus I have added everything from peppers to okra. I know Lima beans are a regular in Brunswick stew, but the wife won’t eat them and I’m not a huge fan of them either.
HerbcoFood I have to admit the boy did an awesome job on them.
GWG8541 Is there such a thing as New Brunswick Stew to trump regular ol Brunswick Stew…
GWG8541 I don’t care for lima beans either so no loss to me.
HerbcoFood well technically its “new” Brunswick stew every time I make it. Im sure I’ve never done it exactly the same each time, but they have all turned out pretty tasty.
GWG8541 So you make Different Brunswick Stew? HA
HerbcoFood variety is the spice of life.
GWG8541 Sounds like my spaghetti sauce, I have a base recipe but I think it turns out different each time depending on what I feel like adding more of, my wife is my official taste tester as I seem to loose my taste buds short term when doing the sauce.