[bbqjoe]

I recently had an inquiry about this, and haven't a clue as to what it even is. Anyone have a tried and true recipe for this?

Thanks.

Joe

[bearbonez]

Here is info about it. http://en.wikipedia.org/wiki/Brunswick_stew

and you might need...http://www.internet-grocer.net/squirrel.htm

 

[azkitch]

I hear there are BBQ forums on the internet. Maybe one of them has a recipe...I do believe that is addressed in several books, starting with Peace, Love, and Barbeque, which I just love. I may have one in the 2 books I have at home. One courtesy of Phx Pub. Lib., the other a Father's Day present. (from which I still owe pics!)
DK

[azkitch]

From Smoke & Spice, Cooking With Smoke, The Real Way To Barbecue
Authored by Cheryl and Bill Jamison

2

[azkitch]

HAH. I figgered Word formatting wouldn't translate. I saved a text version, too. Lemme try that.
And I found I can type fairly quickly when I'm not trying to think of what I'm typing. In other words, just copying goes faster and more accurately. Cool! OK, attempt #2 Brunswick Stew.

From Smoke & Spice, Cooking With Smoke, The Real Way To Barbecue
Authored by Cheryl and Bill Jamison

21/2-pound to 3- pound smoked chicken (or substitute the same size uncooked chicken)
1 pound boneless pork loin cubed
1/4 pound sliced bacon, chopped fine [1/4 #?? Are you a doctor? Must be a typo, they meant 14 pounds!]
4 large baking potatoes, peeled
3 tablespoons butter, preferably unsalted
3 medium onions, chopped
Two 10-ounce packages frozen lima beans or 2 1/4 cups fresh limas
1 1/4 cups fresh green beans cut in 3/4-inch lengths
5 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
4 teaspoons coarsely ground black pepper
1 tablespoon salt
1 teaspoon cayenne, or more to taste

1. Place the chicken, pork loin, and bacon in a stockpot. Pour 10 cups of water over and bring to a simmer. Cook, uncovered, for 1 hour.
2. While the meats simmer, slice 3 of the potatoes in thirds and place them in a saucepan with enough water to cover. Bring the potatoes to a boil and cook until soft, about 20 minutes. Drain and mash the potatoes with the butter. Set aside.
3. Remove the chicken from the pot. When cool enough to handle, discard the skin and bones, and shred the chicken into bite-size pieces.
4. Return the chicken to the pot along with the mashed potatoes. Cut the remaining potato into bite sized chunks.  Add the potato, other vegetable, and seasonings to the pot. Continue to simmer over medium-low heat for 11/2 hours, stirring frequently. Add more water if the stew appears dry. The chicken and pork should be tender enough to fall apart, blending with the soft vegetables into a thick ragout. The stew can be served immediately, but it reheats or freezes well.

Whoo Hoo!! It worked! And an extra post! I almost added this for another extra post, but--NAH.

[bbqjoe]

Thanks all.
I was really hoping for something that someone here has done or knows well, But this will work for some ground work.

[Denny]

We used to make it during hunting season down south. It was similar to the one listed above but wild game of all sorts was along with lots of hot sauce, canned tomatoes and every other veggie under the sun. We made it in a 50 gal cast iron pot over an open fire. Stirred with a boat paddle. Man, was it good.

[azkitch]

A 50 gallon CAST IRON POT?? Do the 3 witches know you've got their cauldron?? How many weightlifters did it take to carry that summabeach? I'd love something like that. Cast iron is fantastic stuff. I've got a 12" DO that I can't use. Won't fit anywhere! I'll have to get a recipe for something, and use it in the Weber. Like maybe that one above...Say sometime in November! I'll cook it at home, and bring it to Pulte

[Mark]

That recipe sounds better than the Brunswick Stew I've eaten at mom & pop BBQ joints throughout the South. I never have developed much of a taste for it. It is usually stewed so long that the meat falls apart into specks, along with everything else. (I know that is the intention.) To my tastes, it also has a weird sweetness, similar to tomato soup and sloppy joe sauce. The only reason I continue to try it is because it is often part of a help-yourself side dish buffet and I'm always looking to try the local favorites.