Brunswick Stew?!


Question: I'm going to cook Brunswick Stew in the cast Iron Pot over an open fire & gas burner for Christmas eve. Does anyone have a good recipe. Most likely I'll use chicken, venison and pork.


Answers: I'm going to cook Brunswick Stew in the cast Iron Pot over an open fire & gas burner for Christmas eve. Does anyone have a good recipe. Most likely I'll use chicken, venison and pork.

Brunswick "Stewbilee"
Held annually the second Saturday in October, the "Stewbilee" is a Brunswick Stew cook-off between amateur and professional chefs who bring their culinary skills and (secret recipes!) to compete for the coveted title of "Brunswick Stewmaster."


Recipe from Spanky's Seafood Grill & Bar

First the sauce:
In a 2 quart sauce pan, over low heat, melt ? cup of butter then add:
1? cups Catsup
? cup French's Yellow Mustard
? cup white vinegar

Blend until smooth, then add:
? tablespoon chopped garlic
1 teaspoon coarse ground black pepper
? teaspoon crushed red pepper
? oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ? oz. Tabasco
? tablespoon fresh lemon juice

Blend until smooth, then add:
? cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3? cups of sauce (set aside - to be added later).


Then The Stew:
In a 2 gallon pot, over low heat melt ? lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14? oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8? oz. can early peas
2 14? oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
? cup Liquid Smoke
1 14? oz. can creamed corn
Slow simmer for 2 hours

Yields 1 gallon

I think you so should completely old school and traditional and use squirrel





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