Brunswick stew - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-01-2014, 12:51 AM   #1
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
Brunswick stew

Anyone have any good leftovers recipes, like a ghetto Brunswick stew or anything that I can use t sell steam table scraps? I'm not feeling creative lately. Could use some ideas.
__________________

boozer is offline   Reply With Quote
Old 04-01-2014, 04:27 AM   #2
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
What kinda of leftovers you have, need t know that before we can work out a recipe.
__________________

__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 04-01-2014, 10:15 AM   #3
Graduate of BBQ Central
 
Bosko's Avatar


 
Join Date: Aug 2013
Location: Michigan
Posts: 734
list leftovers, I'm really good at coming up with crazy mixes
__________________
Oklahoma Joe side box smoker
" The Iron Pig"

Retired Professional photographer...
26 years specializing in food and food styling.
Bosko is offline   Reply With Quote
Old 04-01-2014, 10:49 AM   #4
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Here is Big Jim Whitten's Recipe for Brunswick stew.

>Big Jim say all this one time
I had a recipe for Brunswick stew given to me a year or so ago. I been promising to make it on a cool Monday. This was my first attempt at making the Stew. I think I will make it again. I made a 3 gallon batch.
Brunswick Stew
3-4 pounds brisket
3-4 pounds of pork butt
3-4 pounds of chicken
all the above were leftovers.
all deboned and chopped fine.
3 quarts of tomatoes ( 1 #10 can)
2 cans of creamed corn
2# diced onions
Ĺ cup of vinegar
1 cup of sugar
put all in a large pot with 8 cups of water. Add salt and pepper to taste. I also added a good bit of red pepper. Simmer for a couple of hours stirring every now and then. Add the corn at the end of cooking. Well worth making.
Big Jim
bigjim@atlantic.net
bigwheel is offline   Reply With Quote
Old 04-01-2014, 02:24 PM   #5
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
Quote:
Originally Posted by bigwheel View Post
Here is Big Jim Whitten's Recipe for Brunswick stew.

>Big Jim say all this one time
I had a recipe for Brunswick stew given to me a year or so ago. I been promising to make it on a cool Monday. This was my first attempt at making the Stew. I think I will make it again. I made a 3 gallon batch.
Brunswick Stew
3-4 pounds brisket
3-4 pounds of pork butt
3-4 pounds of chicken
all the above were leftovers.
all deboned and chopped fine.
3 quarts of tomatoes ( 1 #10 can)
2 cans of creamed corn
2# diced onions
Ĺ cup of vinegar
1 cup of sugar
put all in a large pot with 8 cups of water. Add salt and pepper to taste. I also added a good bit of red pepper. Simmer for a couple of hours stirring every now and then. Add the corn at the end of cooking. Well worth making.
Big Jim
bigjim@atlantic.net
That looks exactly like what i was looking for. Thanks BW!
boozer is offline   Reply With Quote
Old 04-01-2014, 02:28 PM   #6
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
Quote:
Originally Posted by Max View Post
What kinda of leftovers you have, need t know that before we can work out a recipe.
Quote:
Originally Posted by Bosko View Post
list leftovers, I'm really good at coming up with crazy mixes
Brisket, pork butt, and chicken.
boozer is offline   Reply With Quote
Old 04-01-2014, 11:35 PM   #7
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
I am kinda thinking Ravioli of some sort. Let me think something up....
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 04-02-2014, 08:36 AM   #8
Graduate of BBQ Central
 
Bosko's Avatar


 
Join Date: Aug 2013
Location: Michigan
Posts: 734
Chop meat empanada's would be a great way to use them, that or a deep fried chimichangas.






all 3 meat smoked chili is another.
__________________
Oklahoma Joe side box smoker
" The Iron Pig"

Retired Professional photographer...
26 years specializing in food and food styling.
Bosko is offline   Reply With Quote
Old 04-02-2014, 01:28 PM   #9
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
Wow those look freekin tasty! I don't want to do anything fried though. Last Friday we did a smo-fried catfish special, and it was a mess, grease everywhere! I'm ripping the fryer out. The chili could work, though.
boozer is offline   Reply With Quote
Old 04-04-2014, 07:17 PM   #10
Graduate of BBQ Central
 
Bosko's Avatar


 
Join Date: Aug 2013
Location: Michigan
Posts: 734
Stuffed peppers or do a 3 meat regrind and make smoked or Italian sausage add raw bacon to recreate the fat base so it's not dry?.
__________________
Oklahoma Joe side box smoker
" The Iron Pig"

Retired Professional photographer...
26 years specializing in food and food styling.
Bosko is offline   Reply With Quote
Old 04-04-2014, 09:22 PM   #11
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
Bosko, you just blew my mind! And the stuffed peppers look awesome! The sausages though, I already have on the menu. If I could make them out of leftovers, that would be a moneymaker!
boozer is offline   Reply With Quote
Old 04-05-2014, 12:36 AM   #12
Saint O'Que
 
Bob In Fla.'s Avatar


 
Join Date: Oct 2008
Location: O-Town, Florida
Posts: 1,115
Quote:
Originally Posted by boozer View Post
Wow those look freekin tasty! I don't want to do anything fried though. Last Friday we did a smo-fried catfish special, and it was a mess, grease everywhere! I'm ripping the fryer out. The chili could work, though.
You can make something similar to an Empanada or a Chimichanga, but bake it (OK, in the smoker!). Timing will have to be experimented with, depending on the size, thickness, etc. I'm thinking bake at higher temperatures to crisp up the outside. We were in the experimental stages a couple of years back, but never got it where we wanted it before I lost interest.
__________________
The Battle Wagon used on the BBQ Pitmasters Show "Chicken Wang, Chicken Wang, Chicken Wang" NOW lives in O-Town, Floriddy
Stump's Smoker "Baby" (Pretty in Pink)
Stump's Smoker "Tailgater"
Stump's Smoker "Monster" (01/08/2013)
Weber Smokey Joe (Homer Simpson Edition Mini BGE
Bob In Fla. is offline   Reply With Quote
Old 04-05-2014, 01:30 AM   #13
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Danny Gaulden has a recipe which I think is on here to make what he calls flips..where you layer the goodies between two flour torts and fry in a little butter on a flat grill and cut in fourths after cooking. Two is an appetizer and 4 in an entree I think he said. Has cheese to hold it together. I will go try to step and fetch it. It would what is called a Quesedilla in the local Tex Mex lingo. Bet it would sell like hotcakes in your neck of the woods and is about as easy to make as falling off a log. PS..hey Boozer..found the recipe hidden in the archives through Google. Put it in the leftover section of the recipes. Looks like a winner to the untrained eye.
bigwheel is offline   Reply With Quote
Old 04-05-2014, 03:17 PM   #14
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
Thanks guys! I knew I could count on y'all for some inspiration!
boozer is offline   Reply With Quote
Old 04-13-2014, 08:53 PM   #15
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
Just made Brunswick Stew With the recipe from BW. Wow! This one is going in the book! The only change I made was adding a cup of my sweet bourbon sauce. This is gonna sell like hotcakes!
boozer is offline   Reply With Quote
Old 04-14-2014, 01:17 PM   #16
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well great news on that. Know it will tickle Big Jim to hear you liked it. He is currently laid up in the hospital taking blood transfusions.
bigwheel is offline   Reply With Quote
Old 04-15-2014, 05:58 PM   #17
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
Quote:
Originally Posted by bigwheel View Post
Well great news on that. Know it will tickle Big Jim to hear you liked it. He is currently laid up in the hospital taking blood transfusions.
Aww hell, that's a drag! Well tell big Jim that I made $250 from his recipe, and if that don't get him up then we'll cook some briskets together !
boozer is offline   Reply With Quote
Old 04-15-2014, 09:45 PM   #18
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
It apparently cheered him up enough to get to come home. Great job on that!
bigwheel is offline   Reply With Quote
Old 04-15-2014, 11:38 PM   #19
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
__________________

boozer is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×