I think I piqued some interest of those previously unfamiliar with Virginia Brunswick stew. I was raised (pre-teen years) in tobacco country Virginia. Spent most of my summers on a small tobacco farm in Central Virginia.
This afforded me some great culinary experiences like country ham Brunswick stew and others.
From my perspective Virginia Brunswick differs greatly from the many Brunswick stew recipes on the interweb.
Some recipes (such as Georgia )have the audacity to recommend other meats( up to roadkill) rather than Chicken.. To each their own. My Grandma, aunts, and mother made "Stew" with chicken, butter beans, corn, tomato, potato and water (we didn't have box broth back then). Many times it was made in an iron cauldron over a fire to cook all day.
Fast forward to today where our cauldron is a crock pot. I always smoke a whole chicken when Mama makes it. I was surprised my $.99/lb Perdue chicken came with packaged neck and giblets. Just like thanksgiving I put them all in a pan with 3cups of water to simmer into broth. (I think her recipe calls for 4 cups.)
I made a rub for the bird and set up the kettle for two zones with my SNS device. Cowboy briquettes and a couple chunks of hickory .My kettle runs around 275/300 that way. Probed it, put it on and went in for the race.
set alarms for 165/185 chicken correct.
Funny thing is: recipe calls for no spices other than a Tsp of salt, black pepper and sugar. I don't have her exact recipe but I've babbled enough already.
4 images. pre-smoked chicken, smoked chicken, uncooked in crock and finished.
BTW, didn't have o worry about bite-through skin because it was shredded anyway
Thanks for "watching"
This afforded me some great culinary experiences like country ham Brunswick stew and others.
From my perspective Virginia Brunswick differs greatly from the many Brunswick stew recipes on the interweb.
Some recipes (such as Georgia )have the audacity to recommend other meats( up to roadkill) rather than Chicken.. To each their own. My Grandma, aunts, and mother made "Stew" with chicken, butter beans, corn, tomato, potato and water (we didn't have box broth back then). Many times it was made in an iron cauldron over a fire to cook all day.
Fast forward to today where our cauldron is a crock pot. I always smoke a whole chicken when Mama makes it. I was surprised my $.99/lb Perdue chicken came with packaged neck and giblets. Just like thanksgiving I put them all in a pan with 3cups of water to simmer into broth. (I think her recipe calls for 4 cups.)
I made a rub for the bird and set up the kettle for two zones with my SNS device. Cowboy briquettes and a couple chunks of hickory .My kettle runs around 275/300 that way. Probed it, put it on and went in for the race.
set alarms for 165/185 chicken correct.
Funny thing is: recipe calls for no spices other than a Tsp of salt, black pepper and sugar. I don't have her exact recipe but I've babbled enough already.
4 images. pre-smoked chicken, smoked chicken, uncooked in crock and finished.
BTW, didn't have o worry about bite-through skin because it was shredded anyway
Thanks for "watching"
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