Brunswick Stew. Georgia on my mind.

During the summer that came before our departure for India, we spent some time in Georgia with the Husb’s family. It was back in 2009, but it feels like just yesterday. Some of the best memories included:
  • a family reunion on Mimi’s side (46 strong)
  • swimming nearly daily at the hacienda
  • creek schlepping
  • watching spiders build intricate webs
  • fishing with Papa
  • Sushi with Aunt Carla (yummo!) and My Sister’s Keeper (crying, crying and more crying)
  • LOADS of eating and food (pulled pork, Picadillo, fried plantains, Brunswick Stew, deviled crabs)
  • fireworks that you wouldn’t believe from Uncle Pete
  • crafting, crafting and more crafting
  • low well tables meant an afternoon at the laundromat with Mimi (and Dairy Queen)
  • Build-a-Bear (twice!)
  • a trip today to the Georgia Aquarium
  • Six Flags tomorrow for Terran and I

One of the things that came out of that summer was an intense desire to master the art of making and recreating Brunswick Stew. Said to have originated in both Brunswick County, Virginia AND the town of Brunswick, Georgia, no one is quite sure. In fact, a plaque on an old iron pot in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898, on St. Simons Island, however another claims a Virginia state legislator’s chef invented the recipe in 1828 on a hunting expedition. (Credit: Wikipedia

brunswick stew recipe

No matter the origin, I was introduced to it’s loveliness by Mimi (Husb’s mother) and it is divine. Using smoked pulled pork and the most delicious of homemade barbecue sauce as part of its base, it’s a treat that we’ve since come to love.

 BRUNSWICK STEW
:: :: :: :: :: :: ::

First the sauce:

In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter. Then add:

  • 1  3/4 C ketchup
  • 1/4 C mustard
  • 1/4 C white vinegar

Whisk until smooth, then add:

  • 1 tsp lemon juice
  • 1 tsp black pepper
  • 1/2 T chopped garlic
  • 1 T Tabasco
  • 2 T Liquid Smoke
  • 2 T worchestershire sauce

Blend until smooth, then add 1/4 C dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes approximately 3 1/2 cups of sauce.

Then The Stew:

In a 2 gallon pot, melt 1/2 lb of butter and add:

  • 3 C small diced potatoes
  • 1 C small diced onion
  • 2 14.5 oz cans of chicken broth
  • 1 lb rotissierie chicken (white and dark)
  • 1 lb smoked pork (boiled, then shredded)

Bring to a rolling boil, stirring until potatoes are near done, then add:

  • 2 14.5 cans stewed tomatoes – (chop tomatoes, add liquid to the stew pot)
  • Prepared sauce
  • 1/4 C Liquid Smoke
  • 14.5 oz. can creamed corn

Slow simmer for 2 hours

Yields 1 gallon

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  1. says

    Love Brunswick stew! I lived in Savannah and had endless supplies of it. Thanks for the recipe. I will have to make my own since I’m in Korea now.