Michael,

I've read all the post for your restaurant (BBQ), and did not see the first one recommending Brunswick Stew to go with your bbq meat. I live in south Ga and grew up eating BBQ Pork and brunswick stew.

Brunswick stew can be found in just about any bbq restaurant in Ga, particularly if it's run by a Georgian. It goes good with any type bbq, pork, beef, chicken, etc., or by its' self served with some type of cracker such as a plain old Saltine cracker. The old folks (my parents and older) used to make it with a hog head, by boiling off all the meat, and this type can't be beat, but it's to time comsuming. The easiest way is to make it with a boston butt. If you look it up in Websters New Collegiate Dictionary it states; brunswick stew is usually made with two meats as in, chicken and squirrel). Trust me, this is not a southern dish, also some make it with ground beef and chicken, etc., slop, slop, slop, need I say more. "USE NOTHING BUT PORK".

My father is gone now and my mother can't remember how she made it, time has taken it's toll. However, one of my aunts' still makes it and the following is her recipe.

Brusnwick Stew:

3 lbs. of Boston Butt meat (best if cooked on grill with charcoal or oak or hickory coals) My father always ground his bbq meat up to make his stew, I like my chopped up.

2 cans of dice or stewed tomatoes (15 oz) Note: all cans will be 15 oz. size.
2 cans of cream corn
2 cans of garden peas, small type ( I personally prefer Lesueur early peas)
l small bottle of Katchup , 24 oz.
6 medium irish potatos'
3 large onions.
Her recipe does not inculde Frenchs' mustard but I add a tablespoon heaping.
Cook meat, cool and drain, chop fine or grind. Cook potatos and onions together (boiling). Now the recipe calls for mashing the potatos and onions after cooking, I like to have my potatos in small diced chunks/pieces. Add tomatoes, corn, out of the can, then add katchup, and meat, cook slow bringing it to a slow boil ( you must be careful here or you will scorch it, so you need to stir it occasionally).

Add salt, pepper , and some red pepper to taste. When served, put some type of hot sauce, such as tobasco, on the table so customers can make it hotter, which is how I like it.

Cook about one hour, makes about 6 quarts.

To make more, just double or triple the recipe.


Mike I personally make about two gallons for my personal consumption, I put it in containers the size needed for a meal and freeze. All you have to do is microwave it when you want some. You could do this at the restaurant and heat it when ordered. Also saves time and you would only have to enough to last a certain number of days.

Trust me, they will come, and they will eat it.

dog1