Brunswick Stew and BBQ Sauce   4 comments

Brunswick stew cornbread and cracklings

A workmate (one of the profs to whom I am attached) once said that the French peasant stew, cassoulet, is his Desert Island Dish, a wise choice, indeed, since this would require the ingredients including an endless supply of ducks, lamb, pork, garlic sausages, beans, tomatoes, shallots, Parmesan cheese, and bread.  My first instinct, given the task to choose a D.I.D. of my own, would be to shout out, “real barbecue;” but, as this is one of several fine ingredients for Brunswick Stew I think it wiser to follow his lead and request this Deep South Redneck Cassoulet for my years of island isolation.

Like cassoulet, there’s no one way to prepare Brunswick Stew (nor, even, an appropriate method although be prepared for a fight if you suggest this to anyone Down South).

Saute 3 minced garlic cloves and a chopped Vidalia (or other sweet) onion in 1/4 cup of butter. Stir in

a bowl of chopped fresh tomatoes
4 cups of rich chicken stock
1½ cups of BBQ sauce (recipe below)
a shot glass of Worcestershire sauce
a couple of spoons of brown sugar
a teaspoon ground cayenne pepper
1½ pounds pulled barbecue (chicken, pork, beef, or like this batch a mix of chicken and pork)
a cup each of corn and butterbeans (frozen okay, fresh is better)
salt and pepper

Bring this to a boil then put it on the slowest possible simmer for at least 1.5 hours (but all day is good, too…put the veg in the last 2 hours if so).

Serve with cornbread.

BBQ sauce

About 600 mL of a 1.25 liter batch of pure yum

This is a BBQ sauce I really like because it’s thin and isn’t very sweet and it is impossible to stop eating on just about everything (saturate some bread in this, for instance, and you’ll continue to eat it until you pass out or pop open). Keep some in a plastic squeeze bottle to squirt on everything, baste meats with it, and use it for a marinade. To make it, simmer all these ingredients for 30 minutes to 2 hours then cool then refrigerate for 2 days before using:

Bottle of malt or cider vinegar (568 mL, here)
½ jar of dill pickle/gherkin juice
2 heaping TBS of dark brown sugar
¼ block of butter
¼ bottle of hot sauce (Cholula, this batch)
about a shot of Worcestershire sauce
2 tsp crushed hot peppers
2 tsp English (hot) mustard powder
1 can of tomatoes blended smooth-ish
about ¼ cup of tomato paste
a bouillon cube (Oxo)
juice and zest of a lemon, maybe two
1 tsp black pepper


Posted January 31, 2016 by Drunken Bunny in Food, Recipes

Tagged with , , , , ,

4 responses to “Brunswick Stew and BBQ Sauce

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  1. This looks delicious!


  2. I am happy to see Brunswick Stew is alive and well OUTSIDE the American South. But I do have a bean to pick with you: Beans? Never once have I had Brunswick Stew with beans in it. I’m just sayin’.


    • It saddens me how far you have drifted from your roots.

      Until you left The South in 1983, every BBQ place in Spalding, Pike, Butts, Meriwether, Bibb, and Coweta Counties served BStew with butter beans in it. Until I left for good in 2005, every one in Clarke and Madison Counties still did. My folks, Jane and Hugh, served up a similar concoction to the one described here every year at hog killing time (we raised 7-10 hogs in excess of 300 pounds each every year…that is to say, every year we weren’t overseas but still your entire life pre-Exodus); my recipe is the one the farm hands made in a giant cauldron like what cartoon cannibals cook missionaries in, but if you had some mom was involved in it also contained cigarette butts and some spilled bourbon.


  3. Pingback: Last year can fuck right off: 2016 by the numbers (mostly) | The Endless British Pub Crawl continues...

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