BRUNSWICK STEW FROM CASWELL COUNTY, NC
Courtesy of the Bethel Church of Christ Several churches do an excellent job with brunswick stew. If you are a brunswick stew lover like I am, then you probably won't be disappointed with this church recipe. It has a very nice red color that comes from the tomato products. Bethel Church has used it every year for more than 25 years. A quart sells for about $4 in 1997 dollars. A quart is two adult servings. Bethel Church's brunswick stew is the best I've had, and I've tried a lot of them. It is very similar to the brunswick stew served at Bullock's Bar-B-Cue.
Provided by RainbowButterfly
Categories Stew
Time 2h
Yield 5 gallons
Number Of Ingredients 18
Steps:
- Use tight-fitting cookware to hold in the flavor as the ingredients are boiled separately. Cook everything in separate pots and put them together at the end.
- Start out by slowly boiling the meats until they are tender. Remove the bones and skins from the chickens. Re-use the broths to boil potatoes and butter beans. Then cook the onions and corn in reserved broth. Do not add any of the tomato products during the initial cooking process.
- When all of the ingredients are cooked, add them together in one big pot. Add all of the remaining ingredients and mix them well. Bring the pot to a boil and continue stirring with a wooden spoon or a boat oar to keep it from sticking to the pot and burning.
- An appetizing presentation is made to the general public with someone stirring a large cauldron mounted to a tripod over an open fire. Stir the stew for approximately one hour over the fire as it continues to get thicker with the water boiling off of it. This step is very important, the stew must be boiled down until it is quite thick.
- Serve stew with a mayonnaise based slaw and saltine crackers. It is best during the colder months of the year. Brunswick stew freezes well.
- Enjoy!
MARY AND CHARLIE CHARLES' HOPKINS COUNTY STEW
Provided by Food Network
Categories main-dish
Time 4h
Yield 10 plus gallons
Number Of Ingredients 12
Steps:
- Cook chicken until tender in a 10-gallon (or larger) cast iron pot outdoors, over a hardwood fire. Use just enough water to cover the chicken as it simmers. When chicken is tender, remove it from pot and reserve broth. There should be about 4 gallons left after chicken is finished cooking. Bone, skin and dice chicken into bite-sized pieces.
- Place diced chicken, cream-style corn, tomatoes, vegetable juice, tomato juice, potatoes, onions, chili powder, and seasoning salt into the pot of reserved broth and heat over open fire stirring frequently to prevent scorching until potatoes are tender. Add sugar, then season with salt and pepper, to taste. Continue to simmer stew over fire pit until serving time.
- Transfer to individual bowls and melt a small amount of butter into stew just before serving. Serve with crackers or cornbread, cheddar cheese and dill pickles.
BRUNSWICK STEW
Provided by Food Network
Time 2h40m
Yield 20 plus servings
Number Of Ingredients 17
Steps:
- Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.
BRUNSWICK STEW FOR A CROWD
This recipe was developed when we bought a 14-quart potjie (cast iron pot with legs) for outdoor cooking. If you don't have a local barbecue joint to buy the barbecue, you can cook a small pork loin or country style pork ribs in your crockpot with a little water, barbecue it in your oven, then shred to use for this recipe. However, we have found it is easier and quicker to just buy it. We use Carolina Treet barbecue sauce to give it some kick. Serve with cornbread or saltines.
Provided by Zewbiedoo
Categories Stew
Time 3h
Yield 12 quarts
Number Of Ingredients 19
Steps:
- Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
- Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
- Let boil 30 minutes or until the chicken is done.
- When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
- Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
- Debone and shred the chicken meat and add to the pot.
- Add enough V-8 juice to get the desired consistency.
- Add garlic and seasonings.
- Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
- Taste before serving and add additional seasoning if necessary.
BRUNSWICK STEW
This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.
Provided by RENE1959
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
- Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
- Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 25.9 g, Cholesterol 70.9 mg, Fat 17.1 g, Fiber 4.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 495.9 mg, Sugar 4.1 g
More about "10 gallon brunswick stew recipes"
PEASANT'S PALACE: BRUNSWICK STEW - THE OLD FASHIONED WAY
From peasantspalace.blogspot.com
BRUNSWICK STEW RECIPES
From allrecipes.com
BRUNSWICK STEW - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
10 GAL BRUNSWICK STEW - RECIPES - COOKS.COM
From cooks.com
-   2  Next 1. BRUNSWICK STEW. Cook pork and hens until tender, separately. Then debone and chop to medium fine. Reserve broth. Pour 1 1/2 gallons of broth in pot.
- BRUNSWICK STEW. Cook all meat and chop ... 30 minutes at 10 pounds pressure. I fix all ... to can. I fix my corn and tomatoes ahead, too. Makes about 24 quarts.
- JIM HICKS' BRUNSWICK STEW. Cook in 30 gallon pot ... with water, about 10 gallons. Boil all meat together ... hours). Stir constantly with oak paddle. Cook with cover on pot.
- OLD FASHIONED BRUNSWICK STEW. Cook hogs head, beef and chicken until tender; cook chicken separately. Grind all together, then add broth, vinegar, sauce, catsup, sugar, ...
- BRUNSWICK STEW. Cook until thick being careful not to scorch. Makes 50 to 60 quarts. (It takes a very, very big pot to cook it in.)
- REAL BRUNSWICK STEW. Cut squirrels into pieces. Add salt to water and set to boil. Then add onion, lima beans, corn, salt pork, potatoes, pepper and squirrel ...
- BRUNSWICK STEW. Cook chicken, bone and grind. Cook beef, pork and onions in chicken stock, grind. Add all ingredients. Cook slowly 1 hour; stir frequently.
- BRUNSWICK STEW. Boil meat in water with salt and pepper until done. Strain out of broth, cut off the bone and grind. To the broth, add onions and potatoes, ...
- BRUNSWICK STEW. 100 portions. Navy recipe. Cut up chicken in small pieces, simmer until tender. Cut beef and bacon in cubes and brown together in copper. ...
- BRUNSWICK STEW. Salt and pepper to taste. Cook all meat and grind. Combine all ingredients in large kettle. Cook about 3 hours. Yields 10 quarts. 1   2  Next.
5 GALLON BRUNSWICK STEW RECIPE
From reciperivals.com
BRUNSWICK STEW IS THE PERFECT SOUP FOR RIGHT NOW - THE NEW YORK …
From nytimes.com
A FALL PARTY FEATURING BRUNSWICK STEW - MONICA'S TABLE
From monicastable.com
BRUNSWICK STEW 30 GALLON - RECIPES - COOKS.COM
From cooks.com
STEW 10 GALLON - RECIPES - PAGE 3 - COOKS.COM
From cooks.com
10 GALLON CAST IRON KETTLE RECIPES - EASY RECIPES
From recipegoulash.cc
10 GALLON BRUNSWICK STEW RECIPE
From therecipegourmet.com
10 GALLON CHILI RECIPE - ALEX BECKER MARKETING
From alexbecker.org
10 GALLON BRUNSWICK STEW RECIPE - ALEX BECKER MARKETING
From alexbecker.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love