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A Great Brunswick Stew RecipeAfter trying a really tasty version of Brunswick Stew at a new BBQ joint in my town called Big Daddy Q (more on these guys soon. Find them at 514C Arnold Mill Rd. Woodstock, GA 30188) I decided to make a batch. Actually, my wife decided for me to make a batch, no two batches, one weekend recently. We've normally done a pot of Chili over the Halloween weekend, but she got this notion to do something different. And it was an opportunity for me to spend an entire weekend in the kitchen.  photo © 2008 j_lai | more info(via: Wylio)As usual, one of the first places I look for a good recipe is Big Bob Gibson's BBQ Book. Unfortunately, I still have a few things to learn as my first batch suffered a bit. Not being someone who does not boil meat very often, I learned the hard way that when you use a stock pot, and the recipe says bring to a boil over medium heat, they mean it :). I scorched the chick a bit, and that burnt taste tainted the stock. Oh well. Everyone said they loved it. But, it was bugging the hell out of me all night. If I want anything close to burnt, I will just smoke the pork and chicken - but that would make it hard to create the stock. The Brunswick Stew RecipeThis recipe supposedly makes 1-1/4 gallons, but I'm awful sure it made more for me. Either way, it tasted great (especially the 2nd time when it wasn't burned). Here's what you'll need:
The ProcessTo make Brunswick stew, the first thing you need to do is cook the meat and make a stock for the stew. This is where I made my big mistake on day 1. So here's the way you are supposed to do it. Fill your stock pot with 3 gallons of water. Also put the whole chicken and the pork into the water Then set the stove for medium heat. It will eventually get to a boil so there's no need to bring it to a rapid boil. If you do that, you'll burn anything touching the bottom of the pot (like the chicken in my case) and this burnt taste will permeate the stock. Cook the meat for about 3 hours. It might be less. Whenever the meat is tender. Once the meat is done... Remove the meat from the stock pot. Let it cool until you can handle itThen de-bone the meat and remove the fat and skin. Chop the meat into small piecesNext, take a large spoon and skim the foamy grease of the top of the stock. Then take 10 cups of the stock and put it into a whatever will hold it. Unlike the original recipe, I decided to finish this in the stock pot because a medium pot just wasn't big enough. So, took the remaining stock in the stock pot, poured and a few cups for a reserve and discarded the rest. Then, I took the 10 cups and put it back into the stock pot. The next thing I did was add the potatoes, salt, black pepper, garlic powder, cayene pepper and beef bouillon to the stock and bring it to a boil. I cooked this for about 10 minutes and then added the onions, beans and corn to the pot. After bringing it back to a boil, I cooked it until the potatoes were tender, about 5 minutes. Then, I reduced the heat and added the meat, crushed tomatoes, ketchup, mustard, brown sugar, Worcestershire and lemon juice. I let this simmer for 30 minutes or so, and stirred it often. If your Brunswick Stew becomes too thick, use some of the reserved stock to thin it out. This is a very hearty stew. It's now one of my favorite dishes. Make sure you make a batch of cornbread muffins to go along with it. You're friends will love this. This brunswick stew recipe was originally posted here
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I love this
book because I don't feel the need to stray too far from the original recipe.
Especially this first time, I wanted to follow the instructions for Brunswick
Stew to the tee.
