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Why yes, you're absolutely correct, I did do the Brunswick Stew back in the beginning of Plate Fodder. But like a lot of things - everything changes...
Castleberry's is out of business
Hunt's changed the recipe on the Hickory BBQ Sauce and added an ungodly amount of sugar. And the same really goes for any bottled ketchup these days.
So... we've made some adjustments to the old standby recipe in order to give you the same slap yo' granny Brunswick Stew this is supposed to be.
Okay, the Stew -
My family loves Brunswick Stew. To me, the mark of a great BBQ place is the quality of their Brunswick Stew. I'll try every BBQ joint in a 50-mile radius to see if anyone has a good one. Usually, there aren't many winners.
It is either too gloppy, too saucy, too bland, too..just bad...
My mom has this recipe for Brunswick Stew. I don't know where it came from, we've had it forever. We make it for funerals, family get-togethers, church socials, family dinners - you get the picture - it is the quintessential, all-purpose, guaranteed-to-get-100-compliments, recipe... I mean it's STELLAR stew.
I asked mom for the recipe.
I am officially suitably humbled. Although, I'm telling people I made it from scratch.
Trust me, the ingredients are going to look really odd, but I swear on my stack of Julia Child Cookbooks, it's the best Brunswick Stew you'll ever eat.
"The Dump" Brunswick Stew -
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Makes 1 Gallon
Ingredients
1 Large Onion - Chopped
3 Tablespoons Oil
3 Cans Petite Diced Tomatoes
1 Can Cream Corn - White
1 Can Whole White Corn - Shoepeg
1 Can Baby Lima Beans
2 Cans White Chicken Meat
1 Package Lloyds' BBQ Pork
1 Package Lloyds' BBQ Beef
1/2 Cup Heinz Ketchup
1/2 Cup (If you're in Georgia, Johnny Harris / or / Carrey Hilliard's Hickory BBQ Sauce - If you're anywhere else, try to find Cattleman's Original or any other TART smoky sauce - do not use any Kansas City style sauce - they are going to be measurably too sweet and you will never be able to counteract that with vinegar or mustard)
3/4 Cup Cider Vinegar
1/4 Cup French's Yellow Mustard
1 Teaspoon Liquid Smoke
1 Teaspoon Tabasco Sauce
1 1/2 Teaspoons Ground Cumin
1/2 Teaspoon Thyme
1/2 Teaspoon Ground Black Pepper
1 Large Bay Leaf
1 Cup Water
1 Large Stock Pot
1 Can Opener
1 Really Strong Arm (to open all the cans)
- Place the stock pot over medium high heat with the oil
- Saute the onions until transparent
- Add all the other ingredients
- Reduce heat to low and simmer 2 hours ( check the pot frequently and stir to keep the stew from sticking)
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