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
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.
100 year old Strader Family Brunswick Stew
100 year old Strader Family Brunswick Stew. Come along as we take part in a family tradition. Thanks SLC Farms and family.
Gerraldfarms
How to Make Brunswick Stew | Stew Recipe | Allrecipes.com
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Watch how to make a traditional Southern stew. This comforting stew includes ground beef, pork, and chicken, plus tomatoes, cream-style corn, and seasonings.
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Grandaddy's Brunswick Stew: Decades Old Family Recipe
This recipe is decades old stemming back to my WWII Veteran Grandaddy. It's what some would call old country cooking! Here's the ingredient list:
- 1 Vidalia Onion Diced
- 1 stick of butter
- 2.5 lbs of peeled, uncooked, and ground potatoes
- 2.5 lbs of whatever meat you like. Precooked & ground.
- 32 oz of Chicken Stock
- 32 oz of Beef Stock
- 1 lb of uncooked Wampler's sausage
- 1 qt of crushed tomatoes
- 1 can of cream corn
- 8 oz block of sharp cheddar cheese
- 8 oz of Ketchup
- 8 oz of Whole Milk
Start by grinding all meats and potatoes. Keep them separate. Dice the onions.
Throw butter in the pot along with the onions and Caramelize the onions.
Once they are caramelized, cook sausage.
Once browned, add in potatoes and broth.
Cook until thickened and potatoes seem cooked.
Add tomatoes, ketchup, and corn.
Cook slowly until boiling.
Add in meat. Heat thoroughly.
Cut off the heat, add in the cheese, stir until melted.
Once no longer cooking (to avoid curdling), but still warm, add in milk.
Salt and pepper to taste.
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Easy Brunswick Stew | How to Make Brunswick Stew
This is my Easy Brunswick Stew Recipe. If you've never eaten Brunswick Stew, its a combination of two meats (I used smoked, chopped pork and flame grilled chicken from Famous Daves), bbq sauce, sweet corn, tomatoes, Lima beans, Oakra, and a few other ingredients which are listed below.
I would eat this any time of the year but its perfect in the winter to warm you up.
The flavors are incredible in the Brunswick Stew.
I used the following ingredients:
1 lb of Smoked, Chopped Georgia Pork (Famous Daves)
1 lb Country Roasted Chicken, de-boned (Famous Daves)
1/2 Bag Frozen Lima Beans
1/2 Bag Frozen Sweet Corn
1/2 Bag Frozen Oakra
1/2 Bottle Vinegar based BBQ Sauce
32 oz Chicken Stock
1/4 teaspoon Kent's Sweet Heat Blend
1 15 oz can of diced flame roasted tomato
2 Tbs Worcestershire Sauce
2 Tbs minced garlic
1 finely diced large onion
1/2 Stick butter
Melt the butter and saute the onions until soft.
Combine all of the other ingredients and let simmer on low for about 90 minutes or until the chicken and pork are almost shredded.
I served my Easy Brunswick Stew with Cornbread Muffins which are excellent for dipping into the stew.
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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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