Kamado Joe Dutch Oven Brunswick Stew
Hey Joe Fans! It's time to have a look at the new Kamado Joe cast iron dutch oven in action on the grill! I whipped up a really nice batch of Brunswick Stew and simmered it to perfection on the Kamado Joe Classic! Here's the recipe:
Kamado Joe Dutch Oven Brunswick Stew
Ingredients:
1 pound of pulled pork bbq, pre cooked
1 pound of pulled chicken, pre cooked
1 28oz can crushed tomatoes
1 14oz can chicken broth
3 medium red potatoes, diced
1 medium yellow onion, chopped
1 12oz bag frozen cut okra
1 12oz bag frozen baby lima beans
1 12oz bag frozen whole kernel corn
1 18oz bottle of your favorite bbq sauce
1/4 cup brown sugar
1 tablespoon of your favorite BBQ rub
1 teaspoon salt
Directions:
Preheat your grill to 275°F and set up for indirect cooking. Combine all the ingredients in a 6 quart dutch oven and mix thoroughly. Place the dutch oven on the preheated grill and let simmer for about an hour. After an hour, remove the lid and stir to mix well. Taste test to see if you need any additional salt. Replace the lid and let simmer for another 1 to 2 hours. Remove the dutch oven from the grill and let cool with the lid on for 20 minutes or so and serve!
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Real Brunswick Stew--Large Batch for Canning, Freezing
Calling all Brunswick Stew lovers! This recipe is for you! It's a large batch recipe that makes a delicious meal that can be canned or frozen.
This recipe is a delicious and easy way to enjoy a classic Brunswick Stew without having to make it every night. Just put it all in a jar and you're good to go! This stew is perfect for a cold winter night or a family dinner. Give it a try and see for yourself how delicious and easy it is to make!
xoxo,
Carter
For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
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Here's the recipe. It makes 16 pints or 8 Quarts. Remember that by the time you put the stew in the jars, the potatoes are not yet cooked. If you plan to have some that hasn't been canned, you'll need to cook it for another 30-60 minutes until the potatoes are done.
Carter's Real Brunswick Stew:
4lbs cooked, pulled pork
2lbs cooked, shredded chicken breast (canned is fine)
1 1/2 medium onions, diced
4-5 large cloves garlic, diced
2 jalapenos, diced (seeded or not)
2 medium russet potatoes, peeled, diced, blanched for 3 min and rinsed.
16oz corn, frozen or fresh
1 1/2 pints BBQ sauce
2 quarts chicken stock
28oz can crushed tomatoes
14 oz can diced tomatoes
1T liquid smoke
1/2cup Worcestershire Sauce
8oz tomato paste
1/2 tsp black pepper
2 tsp salt
2 tsp smoked paprika
Saute onions, garlic and jalapenos in a light oil while the potatoes are blanching. Then add all of the ingredients to the stock pot. Bring to boil, reduce to simmer for about 10 min.
Ladle stew into jars, leaving 1 head space. Pressure can pints for 75 min or quarts for 90 minutes at the appropriate pressure for your altitude.
Brunswick Stew -- Lynn's Recipes
Lynn demonstrates how to make a delicious, simple Brunswick Stew. This is great as a main dish or to use as a side dish for barbeque chicken, pulled pork, or any other type of barbeque. This makes a lot, so it is also a great stew to freeze in individual containers and use as needed for a quick lunch or dinner.
4 pounds pork tenderloin
4 chicken breasts
1 can cream corn
1 can whole kernel corn, undrained
2 cups chicken broth
3 (28 ounce) cans crushed tomatoes
1 cup barbeque sauce
2 Tablespoons Worcestershire Sauce
2 Tablespoons white vinegar
1 onion, chopped
3 Tablespoons sugar
Salt and pepper, to taste
Hot Sauce, optional
Cook the pork and chicken in a pressure cooker or cover with water in a large stockpot, bring to a boil and simmer until done and can be shredded with a fork.
Chop or shred the pork and chicken very fine -- or process in food processor and place in a large stockpot or large crock pot.
Add all of the remainder of the ingredients. If cooking on the stove, bring to a boil, reduce heat to a simmer and continue cooking for 2 hours. If using the crock pot, place all ingredients in the crock pot and cook for about 4-6 hours until everything is hot and the flavors are all incorporated with one another. You can add hot sauce if you desire for additional heat.
Serve or place in freezer for future meals.
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How to make Brunswick Stew with Adams Roadside BBQ
I've had several request on how to make Brunswick Stew. Here is a recipe to get a great tasting stew. Make it your own!
Adams Roadside BBQ
3451 US-70
Goldsboro, NC 27534
(919) 739-3859
Brunswick Stew Recipe
· 2 lbs cooked chicken
· 3 lb. Pork Barbecue, fully cooked.
· 4 lb. Baby Lima Beans
· 4 lb. Corn
· 4 lb. Grean Beans
· 2 lbs medium Potatoes, diced
· 105 oz can Tomatoes Crushed
· 105 oz of water
· 1 cup Texas Pete Hot Sauce or to *desired taste
· 2 cups Ketchup
· 3 teaspoon Black Pepper or to *desired taste
· 2 teaspoon Salt or to *desired taste
· Worcestershire Sauce *optional
· BBQ Sauce *optional
Instructions
Add all ingredients to a large pot and mix well. Bring to a boil and simmer for 2.5 to 3 hours. Stirring frequently. Stock or liquid from vegetables may be added if needed to obtain desired consistency.
Serve warm and Enjoy! Can also me frozen into smaller bags or containers.
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Brunswick Stew Georgia Style
I'll start by saying that I'm sure there are several ways to cook Brunswick stew out there. However different they are I'm sure they are great stews, don't you wouldn't be making them. I didn't get into the exacts on the stew because I know they are different around the country and even here in Georgia. This is just a generalization of what to expect from a stew in my neck of the woods.
Ingredients Include but are not limited to:
Chicken
Beef
Pork
Tomatoes
Corn
Onions
Butter
Tomato Paste
Ketchup
Liquid Smoke
Vinegar
Worceshire Sauce
Franks Hot Sauce
Salt
Pepper
Crackers
From Wikipedia:
Brunswick County, Virginia and the town of Brunswick, Georgia both claim to be the origin of the stew.[2]
A plaque on an old iron pot in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island.[2] A competing story claims a Virginia state legislator's chef invented the recipe in 1828 on a hunting expedition.[3][4]
Marjorie Kinnan Rawlings, in her Cross Creek Cookery (1942), wrote that the stew, said to have been one of Queen Victoria's favorites, may have come from the original Brunswick: Braunschweig, Germany.[5]
In areas where Brunswick stew is prepared and sold at fundraising, it is made in large iron pots over open flame or gas. The stew is usually allowed to simmer and cook for long periods of time. This may be attributed to the older tradition of putting game meats into the stew, which might require a longer cooking time to ensure that the meats were tender.
Brunswick Stew Recipe
BBQ joints across the coasts of Georgia and SC know this rich and meaty stew. Itapos;s almost a whole meal in a bowl with a lot of variations. Jack found a great Brunswick Stew Recipe so we thought we would fire it up to celebrate the Big Game... and this stew is great to feed a crowd at your Souper Bowl party.
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