i've found a few on the interweb, but i really want an authentic family recipe

looking to make a gallon or two

11/3/2008 6:29:08 PM

this is relevant to my interests


carryon

11/3/2008 6:50:43 PM

nice thread!


plz someone share

11/3/2008 6:57:25 PM

Only me and Duke know the family's favorite recipe. And he's not telling anyone.

Duuukkkkeeee!

11/3/2008 7:28:34 PM

I need your clothes, your boots, and your motorcycle.

11/3/2008 7:37:40 PM

You forgot to say please...

11/3/2008 7:51:36 PM

do you have four yellow pad pages and a hand the size of my grandma's?

because most of the measurements are palm circumference-based

11/3/2008 8:41:06 PM

My Grandmother Neysia's Brunswick Stew

10lbs. chicken parts
6 cans med. size tomatoes
1 lg. pkg. frozen small lima beans, cooked
2 cans white shoe peg corn, drained
1 can white creamed corn
3 lbs. onions, chopped
3-1/2 lbs. potatoes
ketchup - 1/2 large bottle
1/2 lb. ham hock
texas pete, to taste
worcester sauce - 1/5th bottle

Cook chicken, tomatoes and chopped onions in large pot with ham hock until chicken is tender. Remove chicken from pot, debone and remove skin. Shred chicken into bite size pieces and return to pot. Meanwhile, cook potatoes until tender, drain and gently mash. Add mashed potatoes, lima beans and corn to pot. Add ketchup, worcestershire sauce, texas pete, and salt and pepper to taste. Simmer for at least 2 hours.

11/3/2008 8:50:16 PM

how much does that make? 10lbs of chicken parts?

11/3/2008 9:05:27 PM

quite a bit of course, my grandmother made it in a huge dutch oven...10lbs is about 2 good sized chickens. she would make a batch, then freeze a good amount for later (so that's why its such a large amount) but you could half the recipe for a smaller stock pot.

11/3/2008 9:11:16 PM

I would recommend adding smoked pork bbq to any brunswick stew - probably easiest to just pick some up from one of the local bbq places.

11/3/2008 10:26:59 PM

11/4/2008 8:33:02 AM

^ YES! That stuff is win. Where can you get it in Raleigh? I haven't seen it in years although I admit I haven't really been looking.

My family referred to it as "Centipede Stew" because I found a centipede in it one time.

[Edited on November 4, 2008 at 10:17 AM. Reason : s]

11/4/2008 10:15:51 AM

Wally World sells it

interestingly enough, that can is what spawned this thread

11/4/2008 10:21:20 AM

food lion sells it

11/4/2008 12:03:44 PM

The Smithfields in Cary has the best Brunswick stew in the area in my experience. They sell it in pretty large takeout tubs, too!

11/4/2008 1:44:03 PM

Crockpot Brunswick Stew

Makes 8 servings.

1 Chicken, 3 Lb., cut up
2 quarts Water
1 onion, chopped
2 cups Ham; cooked cubed
3 Potatoes, diced
2 cans Tomatoes; 16 oz. each cut up
10 ounces Lima Beans, frozen and thawed
10 ounces Corn; whole kernel, frozen
partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon pepper
1/2 teaspoon Seasoned salt

In a crockpot combine chicken with water, onion, ham, and potatoes. Cook covered on Low for 4 to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and cook on High 1 hour.

[Edited on November 4, 2008 at 1:49 PM. Reason : a]

11/4/2008 1:49:36 PM

Looking for a recipe for an "authentic" version of Brunswick stew, to me, seems a little misguided. Part of the authenticity of it is just using what you have/like and throwing it in together. Obviously you need to get an idea of what the base ingredients are, but from that point, don't worry about measuring too much. It will be good.

I do support using barbecue or barbecue sauce, though.

11/4/2008 2:12:33 PM

brunswick stew is origionally made with squirrel in a lot of places. Pardon the spelling.

I normally start with several different types of wild game, plus a whole chicken for some extra fat. Gotta have tomatoes for a base, corn, limas, etc. Cook the hell out of it in a crock.

11/4/2008 2:26:15 PM

Diarrhea and Brunswick Stew are virtually indistinguishable.

11/4/2008 2:51:56 PM

^or vomit

[Edited on November 4, 2008 at 2:58 PM. Reason : tastes about the same too]

11/4/2008 2:57:06 PM

Quote :

"My Grandmother Neysia's Brunswick Stew 10lbs. chicken parts 6 cans med. size tomatoes 1 lg. pkg. frozen small lima beans, cooked 2 cans white shoe peg corn, drained 1 can white creamed corn 3 lbs. onions, chopped 3-1/2 lbs. potatoes ketchup - 1/2 large bottle 1/2 lb. ham hock texas pete, to taste worcester sauce - 1/5th bottle Cook chicken, tomatoes and chopped onions in large pot with ham hock until chicken is tender. Remove chicken from pot, debone and remove skin. Shred chicken into bite size pieces and return to pot. Meanwhile, cook potatoes until tender, drain and gently mash. Add mashed potatoes, lima beans and corn to pot. Add ketchup, worcestershire sauce, texas pete, and salt and pepper to taste. Simmer for at least 2 hours."

Your family should disown you. family recipes are called secret for a reason.

11/4/2008 3:19:30 PM

Quote :

"Diarrhea and Brunswick Stew are virtually indistinguishable."

DeltaBeta has eaten diarrhea!

11/4/2008 3:38:50 PM

I went to Japan and they made me do it before I could get off the plane.

11/4/2008 4:01:01 PM

^^it's not exactly 'secret' my mom had it published in her church cookbook...plus my grandmother would have wanted it to be shared, she was that kind of woman

11/4/2008 4:33:49 PM

real Brunswick stew has wild turkey, deer meat, squirrel and rabbit in it

11/4/2008 4:47:54 PM

this girl i dated went to a church where they had an annual brunswick stew sale. they had 10 or 12 of these gigantic pots that must have held at least 50 gallons. i got coerced into volunteering and had to stir that shit from midnight to 4 am. after seeing that much of it and smelling it for so long, it ruined my appreciation for brunswick stew

11/5/2008 12:20:26 PM

the recipe that lesliek posted is pretty close to mine.

in a pinch you can use canned chicken or turkey. chop and shred it.

i don't use ketchup though, stewed whole and crushed tomatoes are key with a bit of brown sugar.

no creamed corn, that's sick.

texas pete is nasty. i leave that to the person who is going to eat it.

worchestershire sauce is KEY. do not use to reanimate dead tissue.

11/5/2008 12:44:42 PM

I cooked a squirrel and I liked it.

11/5/2008 2:55:40 PM

My mom has one of the gigantic washpots that my grandma used when she was cooking stew. I think I'm going to steal it from her over Thanksgiving and bring it back to Raleigh.

Looks like this:



[Edited on November 5, 2008 at 3:20 PM. Reason : by "steal it from her" I mean take it without her permission and tell her later.]

11/5/2008 3:19:49 PM

the brunswick stew at old time bbq is good, just fyi.

my mom's is good too i'll have to find that recipe.

11/5/2008 8:04:00 PM

^ wrong oh so terribly wrong

its not stew

its veggie soup


if you cant stick a spoon in the bowl and have it stand up......its not nearly thick enough

if you cant eat it with a fork.......its not thick enough


ole time's stew is crap

11/5/2008 9:54:10 PM

last time i got it it seemed thick??

11/5/2008 10:32:20 PM

Quote :

"stew"

11/5/2008 11:08:34 PM

Any other recipes out there?

4/11/2013 5:14:38 PM

this is relevant to my interests


carryon

4/11/2013 6:35:43 PM

my all time favorite Brunswick stew is from Parkers in Wilson.


I have a book that the NCSU Animal Science dept made several years back of NC country recipes. I think I remember there being several different recipes for it. I'll look tonight and see if I can find the book and scan the pages.

4/11/2013 6:43:12 PM

I use a recipe from the Lee Brothers Southern Cookbook. The book is very much worth picking up, but the recipe is out there on the internet.

It's fairly time and labor intensive, but it's killer, and doesn't contain any bullshit. I typically leave out the potatoes and use all chicken instead of the chicken + rabbit they call for, adjusting the rest of the ingredients depending on how many pounds of meat I use. Also cut back on the stock by a cup or so because I like it a little thicker - can always add more as it's needed.

[Edited on April 11, 2013 at 7:21 PM. Reason : a]

4/11/2013 7:16:24 PM

the church i grew up in had a biannual brunswick stew sale

maybe it's just nostalgia, but i've never had a better brunswick stew...i always get my parents to buy me a couple of quarts in the fall

4/12/2013 7:27:26 AM

My step dad made it with his hunting buddies every year, and the base and veggies were the same each time, but the type of meat changed. Typically there was quail and chicken, and I think sometimes venison.

4/12/2013 11:31:48 PM

Quote :

"huge dutch oven"

4/13/2013 2:11:15 PM