Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Beef Questions For Upcoming Brunswick Stew

Collapse
X
Collapse
 
  • Page of 2
  • Filter
  • Time
  • Show
Clear All
new posts
Previous 1 2 template Next
  • Hulagn1971
    replied
    Bkhuna as a Virginian, I disagree. It was made prior to the Civil War in Brunswick County, VA. Here is an interesting article.
    This has been a friendly debate for many, many decades.
    https://www.southernliving.com/bbq/b...k-stew-history
    • 2 likes

    Leave a comment:

  • HawkerXP
    commented on 's reply
    More like plenty of squirrel food here. wu7y
    • 1 like
  • wu7y
    commented on 's reply
    Shouldn't have to go far for squirrel. Seems like there's plenty of 'em right here in this website.
    • 3 likes
  • Bkhuna
    commented on 's reply
    Take a drive down to Brunswick and attend the annual Brunswick Stewbilee.
    • 2 likes
  • Bkhuna
    commented on 's reply
    Brunswick GA claims the title of the home of Brunswick Stew. They got a marker and everything to prove it
    • 1 like
  • Mr. Bones
    commented on 's reply
    A most excellent start, Sir!

    Lookin forward to followin along, on yer stew cook, if I might!
    • 2 likes
  • BradNorthGA
    replied
    So today I went to the butcher to get my pork butt, and I took the advice of Alabama Smoke -- told the butcher what I was planning and asked what they recommend. She told me that she uses beef chuck for brunswick stew, grabbed me some and gave me some tips on how she makes her brunswick stew. So I definitely went with that!
    • 3 likes

    Leave a comment:

  • BradNorthGA
    commented on 's reply
    Great info, thanks a ton
    • 1 like
  • Mr. Bones
    commented on 's reply
    Highly agree, regardless of protein used, if it was already smoked, no sear...

    Sounded to me like he was mighta gonna toss raw chuck into a pot of water / boullion...

    As previous stated: in that case, me?

    I would sear it.

    Thanks fer sharin yer experience in th proper selection of th proper ingredients with us; it'll definitely help me start out much closer to regionally correct Brunswick Stew...

    Much appreciated, Brother!
    • 2 likes
  • Dewesq55
    commented on 's reply
    You better listen to him. He's
    Pre-med
    • 2 likes
  • Hulagn1971
    replied
    Not sure about beef. I have always used smoked chicken thigh meat and smoked pork butt. Call me a traditionalist
    When I assemble a Brunswick stew, I use meats that I have already cooked/smoked. I usually smoke them on Saturday, then make the stew on Sunday. I don't sear anything, just smoke it like you would just to eat. I think if it were me and I HAD to use beef I would use chuck roast and smoke it until you develop a good bark. Then fridge overnight and cube the next day for your stew. You have to use cubed potatoes and lima beans/butterbeans or it is not a traditional stew (Born and raised in Virginia). I also add a little brown sugar for the sweet and savory and hot sauce for the spicy bite. Let us know how it comes out!
    Once you use the recipe on the site, try this one to see how it compares. I don't use 1.5 cups of bbq sauce but use .75 cup bbq sauce and .75 ketchup.
    https://www.thespruceeats.com/brunsw...hicken-3052066
    Last edited by Hulagn1971; January 22, 2021, 05:46 PM.
    • 2 likes

    Leave a comment:

  • Mr. Bones
    commented on 's reply
    Nee-Ice...

    BUT: Does they also offer it up with 'Squirrel'???
    • 1 like
  • BradNorthGA
    commented on 's reply
    Oh there we go, even easier
    • 1 like
  • bbqLuv
    replied

    • 3 likes

    Leave a comment:

  • smokin fool
    replied
    I sear my stewing meats FWIW....personal preference.
    I made a stew today with leftover smoke sirloin and pork tenderloin cubed....ka-boom.
    • 3 likes

    Leave a comment:

Previous 1 2 template Next

Announcement

Collapse
No announcement yet.
Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here.

Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review

Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review

The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker