10 Gallon Brunswick Stew Food

BRUNSWICK STEW FOR A CROWD

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.

SOUTHERN BRUNSWICK STEW

Steps:

• Gather the ingredients.
• Place all of the ingredients in a stockpot or Dutch oven.
• Place the pan over high heat and bring to a boil.
• Reduce the heat to low and cover the pan; simmer until hot and bubbly, about 30 minutes.
• Taste the stew and adjust the seasonings with more salt, pepper, and hot sauce as needed.
• Serve and enjoy.

BRUNSWICK STEW

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.

MARY AND CHARLIE CHARLES' HOPKINS COUNTY STEW

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 FROM CASWELL COUNTY, NC

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!

BRUNSWICK STEW

Steps:

• Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.

HARMON'S BRUNSWICK STEW

Steps:

• Melt butter in a skillet over medium-high heat. Saute onion in melted butter until tender, 5 to 7 minutes.
• Stir sauteed onion, cream-style corn, crushed tomatoes, white chicken chunks, pork in barbeque sauce, beef in barbeque sauce, Worcestershire sauce, black pepper, salt, and hot sauce together in a slow cooker crock.
• Cook on High until hot, at least 30 minutes.