How To make Big Heat's Brunswick Stew
FOR THE STOCK:
2 medium chicken carcasses
3 bay leaves
2 tablespoons black peppercorns
6 quarts water
1 smoked pork jowl, about 1 pound
:
1 4 1/2 pound Roasting Hen
2 pounds smoked pork shoulder pulled
2 28 ounce cans whole tomatoes :
chopped
1 16 ounce can tomato sauce
2 pounds chopped okra
2 16 ounce packages baby lima beans
2 16 ounce packages yellow corn
6 ribs celery chopped
2 large yellow onions :
chopped
1 large green bell pepper chopped
2 jalapenos :
chopped
3/4 cup white vinegar
1/2 cup all purpose flour
1/2 cup nuoc mam
1/4 cup sugar
1/4 cup worcestershire sauce
4 tablespoons garlic powder
4 tablespoons black pepper
3 tablespoons paprika
3 tablespoons tabasco sauce
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let cool.
Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.
Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque.
Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occassionally. Remove from heat and serve immediately.
How To make Big Heat's Brunswick Stew's Videos
How to make Brunswick Stew
Brunswick stew made with pulled pork and chicken using the Orion cooker.Sountcarolinastyle
10lbs pulled pork
3lbs of pulled chicken
4lbs of beef (optional)
4 cans of kernel corn
4 cans of cream corn
4 cans of butterbeans
4 large cans of crushed tomatoes
Salt
Pepper
Worcestershire sauce
All to taste
Cozy ???? Weeknight Dinner to make this week! | Easy Homemade Brunswick Stew Recipe
It's another windy autumn day around here y'all and tonight we're making some homemade Brunswick Stew!
Brunswick Stew
Here's the link to Paula's original recipe:
Here's how I made it! ????????
Ingredients
6 slices bacon, chopped
1 large yellow onion, chopped
1 (2½-pound) rotisserie chicken, meat removed and chopped (about 5 cups)
2 cans diced tomatoes
1 can creamed corn
1 12oz package frozen lima beans
2 cups chicken broth
1 cup barbecue sauce, I used Sweet Baby Ray's Sweet & Spicy
1 tablespoon distilled white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
black pepper, to taste
1 teaspoon red pepper flakes
Directions
In a large saucepan, cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add the onion and cook until softened, about 5 minutes.
Add the chicken, tomatoes, corn, lima beans, broth, barbecue sauce, vinegar, Worcestershire sauce, celery salt, red pepper flakes, and black pepper to taste. Bring to a boil. Reduce to a simmer, cover, and cook until the lima beans are tender.
0:00 Welcome Back & Taste Test!
2:39 Leaf Blowing & Turkey Talk
4:14 Homemade Brunswick Stew Recipe
10:02 Taste Test & Clean Up
Kamado Joe Dutch Oven Brunswick Stew
Hey Joe Fans! It's time to have a look at the new Kamado Joe cast iron dutch oven in action on the grill! I whipped up a really nice batch of Brunswick Stew and simmered it to perfection on the Kamado Joe Classic! Here's the recipe:
Kamado Joe Dutch Oven Brunswick Stew
Ingredients:
1 pound of pulled pork bbq, pre cooked
1 pound of pulled chicken, pre cooked
1 28oz can crushed tomatoes
1 14oz can chicken broth
3 medium red potatoes, diced
1 medium yellow onion, chopped
1 12oz bag frozen cut okra
1 12oz bag frozen baby lima beans
1 12oz bag frozen whole kernel corn
1 18oz bottle of your favorite bbq sauce
1/4 cup brown sugar
1 tablespoon of your favorite BBQ rub
1 teaspoon salt
Directions:
Preheat your grill to 275°F and set up for indirect cooking. Combine all the ingredients in a 6 quart dutch oven and mix thoroughly. Place the dutch oven on the preheated grill and let simmer for about an hour. After an hour, remove the lid and stir to mix well. Taste test to see if you need any additional salt. Replace the lid and let simmer for another 1 to 2 hours. Remove the dutch oven from the grill and let cool with the lid on for 20 minutes or so and serve!
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Brunswick Stew -- Lynn's Recipes
Lynn demonstrates how to make a delicious, simple Brunswick Stew. This is great as a main dish or to use as a side dish for barbeque chicken, pulled pork, or any other type of barbeque. This makes a lot, so it is also a great stew to freeze in individual containers and use as needed for a quick lunch or dinner.
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
1 cup barbeque sauce
2 Tablespoons Worcestershire Sauce
2 Tablespoons white vinegar
1 onion, chopped
3 Tablespoons sugar
Salt and pepper, to taste
Hot Sauce, optional
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.
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.
Serve or place in freezer for future meals.
Print Version:
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Brunswick Stew | Dutch Oven Recipes | Make Good Use Of Your Leftover Turkey!
Want to know what to do with all that leftover turkey? Then try this Brunswick Stew! I've cooked this in a pot hung over fire but you could also do it indoors if that's your thing!
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Brunswick Stew step by step. Also know as Camp Stew.
Brunswick stew (camp stew) is a full meal in itself. Meat, and vegetables all together. This is how I make it after years of fine tuning the recipe.
**Brunswick Stew**
Makes about 8 quarts (2 gallons)
Takes about 3 hours (a lot of chopping etc.)
2 lb. Pork loin
2 lb. Chicken (white meat)
2 Large onions
6 Cloves of garlic
6 Medium potatoes
3 Cups Fresh Carrots
3 Cans whole corn, drained
3 Cans lima beans, drained
1 Large can diced tomatoes
1 Medium can tomato sauce (optional)
¼ Cup Worcestershire Sauce or Dales
1 Large bottle ketchup
1 Large bottle of Sweet BBQ sauce
½ Teaspoon Cayenne pepper
1 Can of Rotelle (original or hot)
1 Teaspoon black pepper
1 Teaspoon of salt
½ Stick butter
• Boil pork and chicken together. Do not overcook. They should boil for about 30 to 45 minutes. Save broth.
• Sautee onions and garlic together with butter until well marbled.
• Shred met when cool and remove excess fat.
• Place shredded meat in cooking pot and add broth until it tops the meat. Skim off any excess fat from top of broth.
• Begin to heat and add in everything else. Bring to a boil.
• Slow boil on medium heat, covered for 45 minutes.
• Stir frequently by scrubbing the bottom of the pot to prevent scorching. Do not let it scorch or it will ruin the taste.