Ohhhh now I gotta cook some dang stew !! And I feel you on that cooking a big pot, the Lord have mercy when my family finds out that I am cooking Brunswick they all start coming to the house😂 only thing different I saw with your recipe then mine is in shredded potatoes. I'm going to have to give it a taste test like that one time. I was raised with it only having creamed corn and crushed tomatoes, splash of mustard, a lil splash of my dill pickle juice and some "sop" (hot sauce mix). I can remember in Georgia, they'd be cooking a whole hog head, whole chickens and whatever kind of beef that was leftover. I'm ready to come eat with y'all now! Not to mention how thankful I am for my thrift store $2 gallon rusted cast iron pot I found for $5!! Cleaned that puppy right up!!! LOVE YOUR VIDEOS!!
Hey Blake, I noticed your Dad's hat. Will you tell him, "THANK YOU FOR YOUR SERVICE SIR" God bless him and your family. Merry Christmas from Gary in Memphis. Oh, I loved the video, I will be making Brunswick stew. "Kitchens style "
I enjoyed that Blake. Sure miss ole JB. Glad to see Wayne looking good. We still carry on that tradition every year in our family too. Just a few days after Christmas. Usually 25 to 30 gallons.
I’m beginning my journey on attempting perfection of a Brunswick Stew recipe. Carey Hilliard’s version (I grew up in Savannah) and honestly Castleberry’s canned version + Lima beans have been my all time favorites in the past. The “ground thing” seems to be quite rare but I think it is a game changer in the direction of perfection. Perhaps, the cheese and milk too. Your recipe stood out by far when I was looking for one old, authentic and approaching a porridge consistently. Thank you for sharing. Wish me luck on honoring your family’s recipe when I give it a shot tomorrow.
I don’t know where it started. I grew up around a bunch of old men who did large batches at a time, so I can only assume it came about because it’s easier to grind meat for 90-100 gallons of stew than it is to try to chop it. But those who have tasted it strongly disagree with your assessment!
So now I know why there is such a big debate on what Brunswick stew should look like. It makes sense why many stews have your consistency while others don't, because when making a big batch, grinding all the ingredients is easier, giving it the consistency yours has, and many restaurants have, while making a small batch at home, without a grinder, gives it an entirely different, chunky, consistency. So therein arises a big debate about how it should be prepared. Then you have dozens of other debates about other ingredients such as including BBQ sauce, Lima beans, etc.
I don’t know where it started. I grew up around a bunch of old men who did large batches at a time, so I can only assume it came about because it’s easier to grind meat for 90-100 gallons of stew than it is to try to chop it. But those who have tasted it strongly disagree with your assessment!
That crushing sound you heard was my heart breaking when that beautiful BBQ got ground into baby food.
Down here in SC we froze it in buckets thank Lord for this stew🙏🏻🕯️
No hash?
Ohhhh now I gotta cook some dang stew !! And I feel you on that cooking a big pot, the Lord have mercy when my family finds out that I am cooking Brunswick they all start coming to the house😂 only thing different I saw with your recipe then mine is in shredded potatoes. I'm going to have to give it a taste test like that one time. I was raised with it only having creamed corn and crushed tomatoes, splash of mustard, a lil splash of my dill pickle juice and some "sop" (hot sauce mix). I can remember in Georgia, they'd be cooking a whole hog head, whole chickens and whatever kind of beef that was leftover. I'm ready to come eat with y'all now! Not to mention how thankful I am for my thrift store $2 gallon rusted cast iron pot I found for $5!! Cleaned that puppy right up!!!
LOVE YOUR VIDEOS!!
This is exactly what I was looking for!!! Thanks so much y’all ❤
Enjoy! Tag us and let us know if you try it!
Hey Blake, I noticed your Dad's hat. Will you tell him, "THANK YOU FOR YOUR SERVICE SIR" God bless him and your family. Merry Christmas from Gary in Memphis. Oh, I loved the video, I will be making Brunswick stew. "Kitchens style "
Will do Gary! Thanks for watching and I hope you enjoy!
Looks good.
I've never heard of adding cheese and milk to it. I'd try it, though.
Adds an extra creaminess!
Me neither what do tje milk do I'll never cheese
I enjoyed that Blake. Sure miss ole JB. Glad to see Wayne looking good. We still carry on that tradition every year in our family too. Just a few days after Christmas. Usually 25 to 30 gallons.
he was a good man for sure!
And I gotta get me one of those big ol Freddie sized pots!
I’m beginning my journey on attempting perfection of a Brunswick Stew recipe. Carey Hilliard’s version (I grew up in Savannah) and honestly Castleberry’s canned version + Lima beans have been my all time favorites in the past. The “ground thing” seems to be quite rare but I think it is a game changer in the direction of perfection. Perhaps, the cheese and milk too. Your recipe stood out by far when I was looking for one old, authentic and approaching a porridge consistently. Thank you for sharing. Wish me luck on honoring your family’s recipe when I give it a shot tomorrow.
Good luck! Please do let me know how it goes!
👍🤩💝 First of all THANK YOU for sharing the recipe & FOR PUTTING THE RECIPE IN THE DESCRIPTION BOX.🙏💝
🤔Cheese? Milk? I’ll try it. 😋
It’s the little things that matter…
@@HoundHogsOutdoors 👍🤩💝🙏
I am doing this over the holidays!!!
Add some of those winning ribeyes in there as well!
Awesome!!!
Love the intro!!
Thanks bro! I've been holding on to that little tv forever just for that lol
Omg love it
Brother made pepper stew lol!
And it was good too!
No vinegar?
Comes in the hot sauce you add layer!
No Brunswick Stew has ground meat. Forget this guy's recipe.
I don’t know where it started. I grew up around a bunch of old men who did large batches at a time, so I can only assume it came about because it’s easier to grind meat for 90-100 gallons of stew than it is to try to chop it. But those who have tasted it strongly disagree with your assessment!
My grandmothers did and it was the best!!
@@womackrl yeah! You tell ‘em!
What?? True Bruswick stew is absolutely ground.
My Mama's did and it predated her. At least Depression era. Pulled pork, bbq sauce and a sweet base is a relatively new version of Brunswick Stew.
That's not Brunswick stew. I'm sure it's good but no.
That is 100% Brunswick stew. It’s the type we eat in Macon Georgia minus the cheese.
Cheese does make everything better though...
@@HoundHogsOutdoors that is true.
Agreed.........
Lost me with grinding everything up. 🤣🤣🤣
You lost me with the cheese and milk- oh no- just no😢
Nope, that ain’t Brunswick stew. Might be good but just ain’t. Thanks for the effort.
What is Brunswick stew?
What a troll.
First off, absolutely this is perfect Bruswick.
Second, if you want to prove a point, give a solution.
So now I know why there is such a big debate on what Brunswick stew should look like. It makes sense why many stews have your consistency while others don't, because when making a big batch, grinding all the ingredients is easier, giving it the consistency yours has, and many restaurants have, while making a small batch at home, without a grinder, gives it an entirely different, chunky, consistency. So therein arises a big debate about how it should be prepared. Then you have dozens of other debates about other ingredients such as including BBQ sauce, Lima beans, etc.
Yep. That's Brunswick stew! The kind sold in most bbq joints is a relatively new iteration of Brunswick Stew.
I've been eating Brunswick stew all my life, and I've NEVER hears of ground meat in a Brunswick stew. This guy's recipe is crap.
I don’t know where it started. I grew up around a bunch of old men who did large batches at a time, so I can only assume it came about because it’s easier to grind meat for 90-100 gallons of stew than it is to try to chop it. But those who have tasted it strongly disagree with your assessment!
Absolutely Georgia Brunswick stew.
That stringy stuff people make is just soup.
lol nah bruh, that is basically porage... that grinder ruined the texture.
Don’t knock it til you try it!
Absolutely Brunswick stew.
That stringy stuff people make is just soup.
@@HoundHogsOutdoorsYou are obviously one of the only people that know how to make Brunswick properly. Exactly how I make it.
@@adammfharris thank for that! It’s about time for another batch.