Sorry to be a no show, but I didn't take a picture. I have made brunswick stew twice. It is a recipe specifically for leftover BBQ. Both times I used leftover beef (deliberately froze some) and pork (last couple of ribs and the weird bits). Apparently it is a big SC thing. Very tasty.
Used the Aldi's applewood slow cooker mix for the sauce.
I have a home in Gasburg, VA which is in Brunswick County, on the border of NC. They claim to be the home of Brunswick Stew. Started out using squirrel for the protein.
According to Humorist Roy Blount Jr " Brunswick stew is what happens when small mammals carrying ears of corn fall into barbecue pits" (quoted in The Joy of Cooking).
For those curious:
Did Brunswick stew originate in Virginia? (Answer from Wikipedia)
"Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. The origin of the stew is unknown. The states of VA, NC, and GA all claim its birth, with Brunswick County in VA and the city of Brunswick in GA both claiming it was developed there."
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
This was the first time I've trimmed a packer but not separated the point and flat. It cooked overnight, and despite how beautiful the bark and smoke ring are, I was brokenhearted because I overcooked it slightly. Even cut as thick as those slices were, it fell apart if you tried to put a slice over the top of a knife. It tasted pretty good but was on the borderline of being too dry (moist enough to eat but almost no jus in the foil after a 3 hour+ faux cambro hold).
So, with some still on hand yesterday, I decided to do a brisket stir fry. Veggies were an onion, some par-boiled string beans, sweet peppers and carrot, all from my CSA supply. While the veggies cooked, I marinated chopped up brisket in rice wine, soy sauce and a lot of hoisin, with a generous dose of beef broth to make sure the meat was hydrated. A standard stir-fry sauce from a bottle and more hoisin went in after everything was in the wok. This turned out really well. I loved how the hoisin brought the smoky meat around to working with the rest of the Chinese flavors.
OK, time to start using some of my meats from that monster cook. Starting with the Pork Chops!
It was late, I was too tired to cook, so decided to go simple. Grabbed a few items, got them ready (didn't have sour cream, so had to punt),
and, viola! Pork Chop burrito.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Smoked this beautiful pork butt earlier in the week.
We had a couple of nights of sandwiches from it, so I changed things up for pulled pork nachos last night.
Wife was gone at lunch today, so I found last of the butt (after freezing the last pound for some posole soon) and realized I didn't use all of the Hatch Charger green chiles I thawed yesterday. Wow, the sandwich with chile on it was next level!
That bun is gorgeous! Is that a home baked Brioche? Pardon my rudeness, all of it looks amazing. I just still have no made my own rolls or buns, and getting closer to it. But so many things to make.. lol
Last edited by Richard Chrz; September 11, 2021, 11:18 AM.
Sorry, Richard, those are Publix buns. Their bakery is so good that I often get lazy and rely on them. I've made buns a few times. Others like them, but I really don't feel like I've made a good batch yet.
Last edited by Jim White; September 11, 2021, 11:24 AM.
Last night's steak became tonight's omelette - onions, peppers sautéed in chimichurri sauce. Meat quickly braised in sauce and put in omelette. Herdez Green salsa Cremosa, cheese and sour cream on top.
Last edited by tbob4; September 20, 2021, 08:54 PM.
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
Saw someone mentioned wanting to do pastrami hash. My advice - do it. It is amazing. It's in my top two favorite breakfasts, tied with sausage gravy "skillets". I also make prime rib hash on Christmas Day if there is any leftover prime rib from Christmas Eve dinner. These aren't great pictures but they give you the idea...sorry, I am a cheese fanatic so the hash isn't all that visible.
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