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Thread: HELP!!!!!!Brunswick Stew

  1. #1
    christiebucsfan1 Guest

    Red face HELP!!!!!!Brunswick Stew

    I really need the recipe for Sonny's Brunswick Stew. My son absolutelly loves it and the Sonny's here in our town is closing in just a few days. He's so sad. We went there lastnight and he was practically in tears about it. HELP!!!!!!

  2. #2
    Join Date
    Dec 2007
    Location
    Colorado
    Posts
    2,260

    Default

    I have the MaryMac cookbook from Atlanta I'll bet it has Brunswick Stew want me to type it up?

  3. #3
    Join Date
    Jun 2006
    Posts
    11,714

    Exclamation Recipe W/Pic

    I found afew doing a google search one was at the recipe link but ...this one Bean posted is on my list to try and I am almost like your son when it comes to this! I worked a place in Fl many years ago who I think had the best so here it is ...I might add okra, maybe afew other veggies and extra liquid smoke, whatever you like really. my fav had smoked pork, beef and chicken in it.

    Smokey Bones Brunswick Stew
    by Bean
    --------------------------------------------------------------------------------

    This was exactly like the restaurant. We really enjoyed this recipe. I used our shredded smoked pulled pork and a rotisserie chicken (saved time.) It’s even better the next day.

    Smokey Bones offers Brunswick Stew recipe for game day parties

    Source - The Citizen

    Smokey Bones Brunswick Stew

    Even the biggest game day appetite can be filled with a "super" bowl of Brunswick stew that combines chicken, pork and beef. At-home chefs will score with party guests with this warm, memorable version of one of the most popular menu items from Smokey Bones Barbeque & Grill, which operates casual dining restaurants in the Eastern and Midwestern U.S.

    1/2 chicken (about 1-1/2 pounds)
    6 cups water
    2/3 pounds ground beef
    1-1/2 pounds onions, diced (about 4 cups)
    3/4 pounds smoked pulled pork (or 1 pound ground pork, see note)
    1 28-ounce can crushed tomatoes
    2 14-ounce cans diced tomatoes in juice
    3/4 cup ketchup
    1 tablespoon of yellow mustard
    1/4 cup Worcestershire sauce
    3/4 teaspoons hot sauce
    1-1/2 teaspoons salt
    1 teaspoon ground black pepper
    2 tablespoons granulated sugar
    1/4 cup barbecue spice
    2 15-ounce cans cream-style corn

    Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
    Remove chicken and pour stock into a bowl or large measuring cup.
    When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
    In a large skillet, cook beef over medium heat until about half done. Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
    Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
    Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
    Stir occasionally, adding stock if needed.

    Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.

    My Pic -

    http://i20.photobucket.com/albums/b202/sltrax/Brunsstew.jpg

    http://www.copykatchat.com/showthread.php?t=30462&highlight=brunswick+stew

  4. #4
    christiebucsfan1 Guest

    Default

    Thanks that would be GreAt!

  5. #5
    christiebucsfan1 Guest

    Default

    [QUOTE=wishingstar]I found afew doing a google search one was at the recipe link but ...this one Bean posted is on my list to try and I am almost like your son when it comes to this! I worked a place in Fl many years ago who I think had the best so here it is ...I might add okra, maybe afew other veggies and extra liquid smoke, whatever you like really. my fav had smoked pork, beef and chicken in it.

    Smokey Bones Brunswick Stew
    by Bean
    --------------------------------------------------------------------------------

    This was exactly like the restaurant. We really enjoyed this recipe. I used our shredded smoked pulled pork and a rotisserie chicken (saved time.) It’s even better the next day.

    Smokey Bones offers Brunswick Stew recipe for game day parties

    Source - The Citizen

    Smokey Bones Brunswick Stew

    Even the biggest game day appetite can be filled with a "super" bowl of Brunswick stew that combines chicken, pork and beef. At-home chefs will score with party guests with this warm, memorable version of one of the most popular menu items from Smokey Bones Barbeque & Grill, which operates casual dining restaurants in the Eastern and Midwestern U.S.

    1/2 chicken (about 1-1/2 pounds)
    6 cups water
    2/3 pounds ground beef
    1-1/2 pounds onions, diced (about 4 cups)
    3/4 pounds smoked pulled pork (or 1 pound ground pork, see note)
    1 28-ounce can crushed tomatoes
    2 14-ounce cans diced tomatoes in juice
    3/4 cup ketchup
    1 tablespoon of yellow mustard
    1/4 cup Worcestershire sauce
    3/4 teaspoons hot sauce
    1-1/2 teaspoons salt
    1 teaspoon ground black pepper
    2 tablespoons granulated sugar
    1/4 cup barbecue spice
    2 15-ounce cans cream-style corn

    Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
    Remove chicken and pour stock into a bowl or large measuring cup.
    When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
    In a large skillet, cook beef over medium heat until about half done. Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
    Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
    Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
    Stir occasionally, adding stock if needed.

    Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.

    My Pic -

    http://i20.photobucket.com/albums/b202/sltrax/Brunsstew.jpg

    http://www.copykatchat.com/showthread.php?t=30462&highlight=brunswick+stew[/QUOTE]
    This looks Great! If not just like Sonny's it must be pretty close. Looks like all of the same stuff in there! Thanks again and God Bless

  6. #6
    Join Date
    Jun 2006
    Location
    Alabama
    Posts
    842

    Default

    Put whole kernel corn in it, ya might like the change.

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