A pound and a half of good pulled pork. A pound of stewed chicken. Taters, carrots, green beans, onions, cabbage, green peas, garlic, tomatoes and corn.
Tomatoes, Lima Beans, Potatoes, Corn and Onion and what ever meat you choose, most commonly chicken and pork.Question (really for anyone): what makes this 'Brunswick stew' to you??
I love Brunswick stew (ironically, I have to be at work for a couple hours this morning and a coworker brought me some for dinner), and have seen some regionally different recipes.
Tomatoes, Lima Beans, Potatoes, Corn and Onion and what ever meat you choose, most commonly chicken and pork.
But, make it however you want, I'm curious how the cabbage would taste.
I don't make it but I always thought Brunswick stew was tomato based, potatoes and whatever meat you have in the fridge + vegetables.Question (really for anyone): what makes this 'Brunswick stew' to you??
Pork was cooked last week and frozen. Chicken was done yesterday for supper. And it has a lot of tomatoes and tomato sauce in it. I like to simmer mine all day and add the taters half way to keep them from turning to mush.I don't make it but I always thought Brunswick stew was tomato based, potatoes and whatever meat you have in the fridge + vegetables.
I prefer when a leftover smoked meat is used but I've had it various ways. Hard to be picky and die on a hill if I do not cook it lol. I always welcome cabbage to a dish.
Picture looks tasty @Hammer12b is that for dinner?
I put 2 cups of Sweet Baby Rays inI always add barbecue sauce or the ingredients that would normally go into barbecue sauce into mine. Otherwise, its just a tomato based soup to me.
I put a lot of meat in this one! It’s going to be gooooooood!My wife makes it and puts a lot of pulled or chopped pork with eastern style bbq sauce on/in it. A lotta meat.
Makes for a substantial pot of grub.
I never have enough left to freeze. I divide it up and take it to our shut ins from church.Made a couple crock pots of it when I had a ton of leftover pulled pork a couple months ago.
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Also freezes great.
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My wife doesn't really like Brunswick stew so she humors me and has a bowl so I can spread it out a bit (same thing with chili). I introduced it to my French Canadian neighbors who had never had it before and they are all in on it, lol. They got a couple containers from the second batch.I never have enough left to freeze. I divide it up and take it to our shut ins from church.
You add solid water to your water???
Tomatoes, Lima Beans, Potatoes, Corn and Onion and what ever meat you choose, most commonly chicken and pork.
But, make it however you want, I'm curious how the cabbage would taste.
My default is the sweet and spicy Sweet Baby Ray's.I put 2 cups of Sweet Baby Rays in
YepYou add solid water to your water???
celery!!! 🤣
That cabbage tastes good! The cabbage, celery and onions give it a really good flavor.Tomatoes, Lima Beans, Potatoes, Corn and Onion and what ever meat you choose, most commonly chicken and pork.
But, make it however you want, I'm curious how the cabbage would taste.
You add solid water to your water???
celery!!! 🤣
Thanks kind of what Brunwick Stew started out as... what you have left over or available, make something out of it!Was looking at left over smoked pork and chicken in the freezer, now I have a weekend project.
Are peas and carrots a violation of some code?
Have quarts of chicken stock that I made with too much onion, maybe use that up rather than water and skip the onions.
To each his own, but if it doesn't have squirrel in it it's not Brunswick stew.
Or Budweiser beer.That’s as bad as calling drink “pop”.
I agree, the recipe started out using squirrel, but the most commonly accepted recipe these days uses pork and chicken. Whatever I made was damn good for supper!To each his own, but if it doesn't have squirrel in it it's not Brunswick stew.
Awesome pot!Most of the prep work is done.........and so let's get the pot hot!
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