Chicken Time For The Stew

[BGKYSmoker]

And now for the chicken for the Brunswick stew.
Hickory pellets @225

 

[SmokinAl]

Yea Man!
I can personally testify that this man makes the best Brunswick stew I've ever had!!!
Al

 

[Rings Я Us]

Never had that. I would love to try it.

 

[PerazziMx14]

Please remove

 

[BGKYSmoker]

I'm going to skip the briskit in the stew this time.
Sausage is done so i put in container.
Chicken almost. Not worried about it being dry as its going in the Brunswick stew.

Brats for my wifes lunch rest of week. She told me all she wants to eat while im in Calif is proteins..Ha ok

 

[BGKYSmoker]

Chicken breasts and leg quarters pulled and in container ready for the stew. I may need to get a couple more quarters.

 

[motocrash]

Is this Brunswick Stew a secret recipe nepas? ;)

 

[Rings Я Us]

Is this Brunswick Stew a secret recipe nepas? ;)

This is part 2 of the mini series . You missed part 1 (the butt) episode?

 

[PerazziMx14]

Please remove

 

[motocrash]

This is part 2 of the mini series . You missed part 1 (the butt) episode?

This is episode #3.Did I miss a recipe? I did pick up that it normally has brisket in it...

 

[Rings Я Us]

I knew there was a reason I never had it. After mention of corn bread I had to confirm my suspicions.. And just as I thought.
Popular in the south.

Brunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th century. The states of Virginia and Georgia both make claims for originating the stew, in addition to claims of a German origin. *Wikipedia.

I Saw a show on the stew once. (America's test Kitchen) or (Cooks Country). I bet it's in one of those cookbooks I bought of those tv shows.. ;)

Oh.. Okra may be one ingredient

 

[PerazziMx14]

Please remove

 

[motocrash]

Damn Yankees......was just an ok band for the talent they had.

 

[Rings Я Us]

Damn Yankees......was just an ok band for the talent they had.

I'm telling Ted ! Motor City Mad Man!

Oh, it is in my cookbook.. right after Guinness Stew.

 

[motocrash]

Oh,I said they had talent.;)

 

[BGKYSmoker]

When we lived in Savannah i went to Brunswick a few times. I got what is suppoed to be the original recipe from the visitor center. They had it online for while but took it down. I'm sure like many recipes it can be made many ways.

 

[BGKYSmoker]

Here's my secret internet gleaned recipe:

Brunswick Stew

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 or smoked chicken (white and dark)
1 lb smoked smoked pork
1 lb smoked pulled porl

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 over smoke for 2 hours

Serve w/ corn bread and hot sauce.

I ate the stew at many places when we lived in Savannah. Some had briskit some only PP and chicken.

 

[BGKYSmoker]

This is the recipe i got from the visitor center in Brunswick 7 years ago.
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 clone recipe. This can be made many diff ways.




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, Texas Pete 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. (dont use canned diced, They will get mushy)
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pulled pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas or frozen 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 or frozen
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.

THEN THE STEW:
In a 2 gallon pot, melt:
1/4 lb of butter

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) (You can cheat and used a rotisserie chicken)
8 to 10 oz. smoked pulled pork
Bring to a rolling boil, stirring until potatoes are near done.

Next
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 mins.

 

[PerazziMx14]

Please remove

 

[BGKYSmoker]

The "original" Brunswick is exactly what my recipe was. I omit the liquid smoke and replace it with smoking the stew as it cooks. I also upped the chicken and added a 3rd meat. Doing so reading a few years ago it was stated in several places that Brunswick stew was not complete until it had 3 meats. Rabbit and/or squirrel typically being one of them.

What is so great about it is the versatility. Whatever meat(s) you have will work a treat and you can also adjust the sauce or other contents to your liking.

Yup

The game meat is still popular in GA with the die hards. I made this with rabbit, squirrel i shot and a friend gave me som coon. My wife being Amish did not care much for the coon but likes the other.