Ha ha I know. I loved "this is a cooking lesson not a philosophy course." Love you, Chef John. Even though the fat skimming hurts me too and I'm not from the US South.
@@Lucysmom26 Never skim the fat, too much flavor goes with it. Trim the meat before you cook and consume the flavored fat that remains. If there's too much fat once you have cooked, you need to trim closer next time. Fat is like salt, you can add more later.
Native North Carolinian here. Brunswick Stew and Hushpuppies is what we ate together in my neck of the woods growing up. I still eat that combination to this day.
Congratulations, Chef John. It looks just like the Brunswick stew made by my grandmother, who I don't think ever left the state of North Carolina. She made it with chicken and whatever squirrel and/or rabbit my grandfather could shoot. In my experience, squirrel is kinda stringy but tasty. I remember it would get stuck in my teeth. Yes, your stew is missing the cornbread, but that's easy to fix.
I never thought I'd be a small game person either, until a groundhog ate a bunch of our beans and tomatoes last year... Oh yeah, we shot that little thieving... *ANYWAY,* we cooked it up with a recipe online. "Buttermilk fried groundhog." I liked the flavor, somewhere between rabbit and beef, but _GEEZE_ was it tough. After a reheat in a 300 degree oven though, that went away. I'm gonna go out on a limb, guess that it was a matter of cooking longer and slower that broke it down a tad. Which makes me think, this stew would probably be a perfect use for a groundhog. You know, in case one decides the backyard garden is their buffet again this year.
I’m usually a day late and a dollar short! This recipe turned out really well and was appreciated by some friends from Georgia. Served with cornbread, a salad, sweat tea, hot sauce and a peach cobbler. Well received and complimented! Thanks! (I lived in Augusta Georgia both in the Army and at the Medical College of Georgia as a LPN and RN.) Great memories of great Southern foods. I was told that the original stew was a true poor man’s and slaves food made from leftovers and anything available or in season from meats to vegetables.
@@funkylentil6966 ruclips.net/video/s15TWYFp0Ck/видео.html This is one of 100s of recipes for the same thing, I like to use scallion instead of chives though.
You learned our secret Chef John! Growing up in the mountains I always as a kid heard we made it with squirrel meat but later on it was revealed to me that we didn’t do that at all😂😂😂 We used grilled chicken and pork chops too, but we also added smoked ham hocks when we made the broth to go in it. That was basically equal parts chicken and just bone broth with one chicken bouillon cube added in. Changed the game
remember "Mad Cow" disease? it was a virus. the other vector was squirrel. happy to hear your Brunswick stew habitually lacked that. (evidenced by you able to work a computer ... and YT comment system ... and sentences ... )
As someone from north alabama I have definitely eaten squirell half a dozen times and it's not bad... the hind legs are all you can really eat. A big squirell has legs the size of a small chicken leg quarter and tastes good simmered in a stew until shreddable or pressure cooked till tender then battered and fried. It tastes like a cross between pulled pork and chicken thighs.
It was going so well, especially leaving the bacon in throughout the cooking process, and then the ever magnificent Chef John added - OKRA. It is now over-the-top, excessively delicious. You, Chef John, are the greatest. Thanks so much!
Being from NC this looks like a good version of Brunswick Stew, normally when I make mine I'll use ribs beef and pork as well as chicken. I have had true Brunswick stew made with squirrel, venison, dove and quail (as well as the pork, chicken, and beef) vinegar is a good thing to use for the gamier meats often used at hunting camps etc.
Growing up in western NC, this bring back so many memories. My mother and grandmother definitely just tossed everything into one pot, and the meat was just whatever was leftover and/or found in the freezer. I've had it with beef, chicken, sausage, deer, and bear (and maybe other things like rabbit, who knows). I'm so glad you added the okra and corn, as those were definitely the two constants in the many variations of the stew.
A common recipe includes a sweet & sour tomato sauce with butter. It gives it a more robust kick. Whether light or high def version this is a great dish! It’s also delicious if you use smoked BBQ meats. Never seen it with bacon but it couldn’t hurt!
Oh... yes. I haven't had Brunswick stew since I lived in northern Georgia. My favorite take on it kind of tastes like if barbeque was soup, so fantastic.
I had brunswick stew for the first time at an Apple harvest festival in the mountains of VA this last summer, it was so good I had to make my own batch the next week-it’s a nice twist on traditional stew
I also tried Brunswick stew for first time last summer while on vacation visiting my brother in Griffin Georgia, a big bowl full with saltine crackers a side of pulled pork a couple slices of white bread so good!
Looks great! When I was in Georgia it seemed like every tiny town had it's own version of Brunswick stew. I think I tried them all and liked them all😊 I can't wait to try this recipe. THANK YOU.
When I lived near Atlanta in the 80's, a coworker used to make Brunswick Stew by the boatload and sold it by the gallon. He used chicken, but never squirrel or other meats. It was amazing. Was just thinking about it the other day, and here it is. 🎯
I’m 64 my grandmother and great - grandma were from Georgia lived NYC. She made this all the things I remember she said three types of meat beans corn canned whole tomatoes shredded elbow macaroni
I got the ingredients to make this tomorrow. Doing it North Carolina style. I'm glad to see you use Liam beans instead on green peas, and I always add potatoes too. I add a couple of teaspoons of liquid smoke so it tastes like its been cooked in one of those huge cast iron pots over an open flame at a church sale. And, if it's not thick enough, I stir in unseasoned instant mashed potatoes.
I watched some old timers cooking this in a cauldron, stirring with a boat paddle, and they added bricks of butter. That was one step over the line for my tastebuds. 😮
Another NC native here. We'd brine the squirrel, possum & jack rabbits in Cheerwine (or Coca Cola) to cut the gaminess. Brunswick Stew is love in a pot.
Someone in the comments always has a chef John mind read moment, and here's mine. I was JUST googling Brunswick stew recipes! Thanks! You are the Samuel L Jackson of my food craving mental connection.
Outstanding winter cold day meal. I cooked the onions peppers garlic chicken the same on the stove put transfer to a crock pot. I also use chicken stock. Please serve with biscuits or cornbread. And finally, the state of South Carolina is offended you said the recipe is from the north.
I will try this next week it’s my turn to cook for card club. As to groundhog it is actually very tasty. Our sportsman club has a wild game supper every year and groundhog is one of the meats that gets cleaned out first. It reminds me of shredded roast beef.
OMG!!!!!! Yes!! I am born and raised from Brunswick Ga. But honestly. Pulled smoked pork is ABSOLUTELY necessary. This looks alright but you def should have left out the bacon and used pulled smoked pork and some smoked paprika. And about another 1/4 cup of brown sugar for a pot that big.
North Carolina here. The biggest mistake you made was using a small pot. Use the biggest pot you have and multiply the recipe by 10. You can never make too much because everyone loves it! We make it in a cast iron cauldron over a wood fire in the winter. We jar up all that goodness and eat well all winter long.
@@1998wiwi Oh, Sweetiehide isn't joking. A good batch of Brunswick stew gets better as it ages. Therefor it's best to make as much as you can and put up what you don't eat immediately in mason jars. Some folks make a huge batch specifically to can for winter and the final cooking doesn't happen until it's pressure cooked in those jars. Most people these days have forgotten the lost arts of preparing food for the future. They just DoorDash everything.
@@JTguitarlessons He's a Yankee living in California cooking a southern recipe, so yeah someone who knows how the south does it should absolutely chime in.
Looks delicious, Chef John, you should totally come to the Brunswick festival in October, it's in Lawrenceville VA, and omg the Brunswick stew contest sounds right up your alley.
Being from Brunswick County, NC, Brunswick Stew was never a thing in my family oddly enough but your recipe is very close to my grandma’s vegetable soup recipe that was made with a leftover hambone and trimmings. There’s usually a couple cans of tomato soup as part of the base along with whatever vegetables were on hand. Leftovers were usually given away in large mason jars. I make my version with beef stew meat that I cook to literal shreds after browning before adding remaining ingredients-potatoes and okra (pronounced okrie) are added last as they require less cooking time.
I make a big batch of Brunswick stew almost yearly. I prefer butter over bacon and no worchestershire. I use squirrel and chicken broth. You can sauce in your bowl with bbq or hot sauce. This is good with BBQ pork.
My family makes a production of at least 50 quarts when they make this for winter. Your take on this stew is way more beautiful than the long day project we make. What would you thicken your stew with? The "original" squirrel version was thickened with old bread and cooked over a fire in the woods. Our "fat hen" version thickens by reducing, broken down veggies, and time.
@@MatthewSmith-cp3hu quart plastic containers and freezes well for the winter. It feels so good to be hungry and look in the freezer to see a quart left... hot sauce and a sleeve o saltines
Thicken with a couple of tablespoons AP flour. Just springle it over and simmer in the oven or stove top. Add broth, bouillon, stock, cheap red wine, what you have. My oh my. I remember my Father talking about Brunswick stew from when he was a kid in W. TN.
Add the potatoes. As a southern that has used wild game it helps bulk up the stew and the BBQ sauce is to cover some of the game taste not needed with the white meat. And consider trying over some rice. Thank you chef!
I feel your pain. Born, raised and living in the Boston area of Massachusetts and now living in dimwitted indiana...ugh. situations happen. Nothing compares to the East Coast for me. I don't miss the rent, but I definitely miss the food.
Leftover pulled pork (if such a thing actually exists) works great and can cut the cooking time down a bit as it's already tender. Boston butts are the most economical cut in the store right now.
Just finished a pot today. It's always a staple in our house with leftover Southeastern NC pulled pork barbecue and 1/2 head of cabbage (the other half was used for slaw with the pulled pork). Lol, we don't use squirrel either like the traditional recipe calls for, but chicken is always added with the pork, baby lima beans, potatoes, diced tomato, onion and corn. 😋 Edit: And yes, we always add a little bit of barbecue sauce. I like Baby Rays original
To everyone here, this comment (The one that looks like it's from chef John, not the original comment) is a fake account. It is not Chef John, don't go on telegram unless you want to be scammed out of your money. Why on Earth John doesn't have word filters boggles my mind seeing how big his channel is, totally bonkers.
We ate Brunswick stew once a week at my elementary school in GA. It was my favorite lunch. It was made with leftover smoked pork butt or goat, leftover BBQ chicken, onions, tomato, and shoepeg corn. It was so thick you could eat it with a fork, and it definitely included BBQ sauce. What you have here could be a righteous gumbo on the Gulf coast. Looks delicious, just not what I've ever seen called Brunswick stew!
I've seen it before and tried it once. Sure, I love potatoes, but in my opinion it made it worse. Like it dulled the other flavours. Maybe I just didn't have good potatoes but as much as I love the starchy little root, I like this stew more without 'em.
I am going to try your version. The one time I made one I had followed a recipe which had bbq sauce and it was terrible. Yours looks a lot more pleasant.
His is similar to my husband’s and it is very good. My husband will speed up the process by cooking the meat in the pressure cooker, but I prefer it when he cooks it on the stove top.
Chef John, come and visit our town, Brunswick, GA, where the stew came from. Every year we have our annual Stewbalee toward the end of the summer. Some great stews are made.
Brunswick stew is a fantastic dish. It give us Virginians great pleasure to know that folks everywhere can enjoy this original Brunswick County, Virginia creation.
First time I ever made Brunswick stew was for a church fundraiser with our youth group in NC. We used a huge vat and boat oars to stir the stew, acting like the witches from MacBeth.
By far the best Brunswick stews I've ever had, are the ones I make in my own kitchen. Boston pork butt is my favorite meat for it. Chicken thighs are the second best though. Mine absolutely has BBQ sauce in it. I think most people who have had bad luck with BBQ sauce Brunswick stews, simply had bad stews. If you rely on it as one of the primary sourced of flavor, than of course it would be bad. I think that is the way with many foods. If it has been well made by someone who knows what they are doing, then it will taste good. Mine is distinctly different from Chef John's , but that is because I am making a different stew. Brunswick stew can be like gumbo. There are a bunch of different styles and types. While we may have our favorites, as long as the execution is good, that any type will be delicious.
I'm sure I've heard the name Brunswick Stew before but I've never known what it was. This version looks really tasty, (and probably decidely less stringy than other meat options). I'll have to try it some time.
I'm from the Hudson Valley and I have my grandfather's recipe (which is not as complicated as this one and only calls for chicken) but I originally thought that Brunswick referred to the town in New Jersey where Rutgers is because he was a graduate of the class of 1929.
I grew up in NC in the 60s. Sorry not even close to what we had. No opossum or raccoon.....but yes on squirrel, rabbit, pork, beef and chicken. Had it in winter so no okra. No potatoes. Cooked over open fire in big iron cauldron to feed at least 50 people. Oh...and lots of onions were in it. No Bell peppers. It did have the other veggies. They served hushpuppies with it. That was the best I ever had. Had it many times since but never as good as that. It was very thick and not so soup like. Some people used to serve it over rice too. I'd eat yours and probably love it. But I wouldn't call it Brunswick stew. Pretty sure what I had back then was considered the real deal.
Grew up in NC making Brunswick stew. Our family didn’t add any pork. That seems weird I know as NC is a pork state but beef and chicken only in ours. It’s fantastic!
Hey Chef John, been watching for a while, and just wanna thank you for some more economically friendly versions of fancy dishes in these times of economic hardship and inflation. You da man, Chef John!
I'm from PA mountains. Up to the 5 minute mark, that's how my mom cooked squirrel and rabbit. Kind of an Allegheny caccitore. No, we didn't eat possum or woodchuck. We're not animaks. But squirrel and rabbit, yes.
Let's see, I'm from Georgia, and grew up here, and I've never seen Brunswick stew made that way whether it was from me, friends, family or restaurant. It's mostly meat including pork and ground beef. You got to add things that bring the tang with lots of tomatoes; got the corn right. Made some homemade barbecue sauce so you would use the same ingredients that you put in barbecue sauce. Or it won't taste like Brunswick stew. That's what we call vegetable and meat stew growing up. It's like the poor man's vegetable and meat stew. And we never used raccoon, squirrel or any other wild meat; that would be a different type of stew. That is just not Brunswick stew at all.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
"...once we're happy, at least with the stew..." You have to love this guy.
Ha ha I know. I loved "this is a cooking lesson not a philosophy course." Love you, Chef John. Even though the fat skimming hurts me too and I'm not from the US South.
full stop: yes
That particular line cut to the quick.
I was literally going to write this exact comment! That’s how I know you’re cool.
@@Lucysmom26 Never skim the fat, too much flavor goes with it. Trim the meat before you cook and consume the flavored fat that remains. If there's too much fat once you have cooked, you need to trim closer next time. Fat is like salt, you can add more later.
Native North Carolinian here. Brunswick Stew and Hushpuppies is what we ate together in my neck of the woods growing up. I still eat that combination to this day.
Congratulations, Chef John. It looks just like the Brunswick stew made by my grandmother, who I don't think ever left the state of North Carolina. She made it with chicken and whatever squirrel and/or rabbit my grandfather could shoot. In my experience, squirrel is kinda stringy but tasty. I remember it would get stuck in my teeth. Yes, your stew is missing the cornbread, but that's easy to fix.
I never thought I'd be a small game person either, until a groundhog ate a bunch of our beans and tomatoes last year... Oh yeah, we shot that little thieving...
*ANYWAY,* we cooked it up with a recipe online. "Buttermilk fried groundhog." I liked the flavor, somewhere between rabbit and beef, but _GEEZE_ was it tough. After a reheat in a 300 degree oven though, that went away. I'm gonna go out on a limb, guess that it was a matter of cooking longer and slower that broke it down a tad.
Which makes me think, this stew would probably be a perfect use for a groundhog. You know, in case one decides the backyard garden is their buffet again this year.
Chef John, your recipes are always a calm oasis in a stormy world so thank you !!
I’m usually a day late and a dollar short! This recipe turned out really well and was appreciated by some friends from Georgia. Served with cornbread, a salad, sweat tea, hot sauce and a peach cobbler. Well received and complimented! Thanks! (I lived in Augusta Georgia both in the Army and at the Medical College of Georgia as a LPN and RN.) Great memories of great Southern foods. I was told that the original stew was a true poor man’s and slaves food made from leftovers and anything available or in season from meats to vegetables.
I like to make one pot of soup each week for lunches all week long, and you just made my decision for me of what soup I'll be eating next week.
You should also make loaded baked potato soup. It's good for lunches.
@@tylerhughes5420 is that a Chef John Thing or nah? Link the recipe.
@@funkylentil6966 ruclips.net/video/s15TWYFp0Ck/видео.html
This is one of 100s of recipes for the same thing, I like to use scallion instead of chives though.
@@tylerhughes5420 Thanks for the link. i'll check it out ^^
You learned our secret Chef John!
Growing up in the mountains I always as a kid heard we made it with squirrel meat but later on it was revealed to me that we didn’t do that at all😂😂😂
We used grilled chicken and pork chops too, but we also added smoked ham hocks when we made the broth to go in it. That was basically equal parts chicken and just bone broth with one chicken bouillon cube added in. Changed the game
remember "Mad Cow" disease?
it was a virus. the other vector was squirrel.
happy to hear your Brunswick stew habitually lacked that. (evidenced by you able to work a computer ... and YT comment system ... and sentences ... )
When I was a kid my dad hunted squirrels and cooked them for our lunch (mom wasn't home) it was the most disgusting thing put on the table.
I'm here for the humor. The recipes look delicious too.
As someone from north alabama I have definitely eaten squirell half a dozen times and it's not bad... the hind legs are all you can really eat. A big squirell has legs the size of a small chicken leg quarter and tastes good simmered in a stew until shreddable or pressure cooked till tender then battered and fried. It tastes like a cross between pulled pork and chicken thighs.
It was going so well, especially leaving the bacon in throughout the cooking process, and then the ever magnificent Chef John added - OKRA. It is now over-the-top, excessively delicious.
You, Chef John, are the greatest. Thanks so much!
This is a poor man classic! Inexpensive cuts of meat and vegetables are magic after a long cooking time.
Being from NC this looks like a good version of Brunswick Stew, normally when I make mine I'll use ribs beef and pork as well as chicken. I have had true Brunswick stew made with squirrel, venison, dove and quail (as well as the pork, chicken, and beef) vinegar is a good thing to use for the gamier meats often used at hunting camps etc.
Born & raised in Brunswick VA here!! 🥰
I can't wait to try this. My grandfather made this with a whole chicken and a hog head. This seems like a more manageable batch to give a try
Growing up in western NC, this bring back so many memories. My mother and grandmother definitely just tossed everything into one pot, and the meat was just whatever was leftover and/or found in the freezer. I've had it with beef, chicken, sausage, deer, and bear (and maybe other things like rabbit, who knows). I'm so glad you added the okra and corn, as those were definitely the two constants in the many variations of the stew.
A common recipe includes a sweet & sour tomato sauce with butter. It gives it a more robust kick. Whether light or high def version this is a great dish! It’s also delicious if you use smoked BBQ meats. Never seen it with bacon but it couldn’t hurt!
Oh... yes. I haven't had Brunswick stew since I lived in northern Georgia. My favorite take on it kind of tastes like if barbeque was soup, so fantastic.
Just made this for dinner and it's delicious. Thanks chef John
I had brunswick stew for the first time at an Apple harvest festival in the mountains of VA this last summer, it was so good I had to make my own batch the next week-it’s a nice twist on traditional stew
I also tried Brunswick stew for first time last summer while on vacation visiting my brother in Griffin Georgia, a big bowl full with saltine crackers a side of pulled pork a couple slices of white bread so good!
Was it by chance the Albemarle Cider Festival? I go every year and bring back several pints of the Brunswick stew 😆
Looks great! When I was in Georgia it seemed like every tiny town had it's own version of Brunswick stew. I think I tried them all and liked them all😊 I can't wait to try this recipe. THANK YOU.
Real Talk there
When I lived near Atlanta in the 80's, a coworker used to make Brunswick Stew by the boatload and sold it by the gallon. He used chicken, but never squirrel or other meats. It was amazing. Was just thinking about it the other day, and here it is. 🎯
I think I can make this all chix as well. We got no pork chop here in my place in the Middle East and our bacon is beef based.
Just made this and it’s fantastic. Putting it into the regular rotation. Thanks, Chef John1
You an chef JP are the best.
I’m 64 my grandmother and great - grandma were from Georgia lived NYC. She made this all the things I remember she said three types of meat beans corn canned whole tomatoes shredded elbow macaroni
I got the ingredients to make this tomorrow. Doing it North Carolina style. I'm glad to see you use Liam beans instead on green peas, and I always add potatoes too. I add a couple of teaspoons of liquid smoke so it tastes like its been cooked in one of those huge cast iron pots over an open flame at a church sale. And, if it's not thick enough, I stir in unseasoned instant mashed potatoes.
Liquid Smoke. Good knowledge there!
If you use a pork chop like he did instead of actual BBQ you and all your offspring will be unwelcome in this state.
Those unseasoned instant potatoes are great for thickening pudding, too. It might seem gross, but you'll love it!
Nope!
Liam called. He wants his lima beans back.
I had this down in Georgia last year OMG it was amazing
I watched some old timers cooking this in a cauldron, stirring with a boat paddle, and they added bricks of butter. That was one step over the line for my tastebuds. 😮
My favorite winter dish!
This is one of the most Visualy appealing soups I’ve seen in a long time
Another NC native here. We'd brine the squirrel, possum & jack rabbits in Cheerwine (or Coca Cola) to cut the gaminess. Brunswick Stew is love in a pot.
a BBQ place near me serves this on fridays. They put in the same veggies (except potatoes) and ad: bbq pulled pork & chicken. it is Outstanding.
Someone in the comments always has a chef John mind read moment, and here's mine. I was JUST googling Brunswick stew recipes! Thanks! You are the Samuel L Jackson of my food craving mental connection.
The best Brunswick stew is made with the leftover pulled pork from a smoked pork shoulder.
So great to make after Thanksgiving when the leftover turkey is abundant. LOVE Brunswick Stew!! 🍲
Outstanding winter cold day meal. I cooked the onions peppers garlic chicken the same on the stove put transfer to a crock pot. I also use chicken stock. Please serve with biscuits or cornbread. And finally, the state of South Carolina is offended you said the recipe is from the north.
;)
"Well, I can't really answer that since this is a cooking lesson, not a philosophy class."
Chef John at his absolute best!!! 🤣🤣🤣
I will try this next week it’s my turn to cook for card club. As to groundhog it is actually very tasty. Our sportsman club has a wild game supper every year and groundhog is one of the meats that gets cleaned out first. It reminds me of shredded roast beef.
OMG!!!!!! Yes!! I am born and raised from Brunswick Ga. But honestly. Pulled smoked pork is ABSOLUTELY necessary. This looks alright but you def should have left out the bacon and used pulled smoked pork and some smoked paprika. And about another 1/4 cup of brown sugar for a pot that big.
I never heard of this. But i love learning new recipes! It looks I’ll have to try it sometime
Its amazing you gotta try it
North Carolina here. The biggest mistake you made was using a small pot. Use the biggest pot you have and multiply the recipe by 10. You can never make too much because everyone loves it!
We make it in a cast iron cauldron over a wood fire in the winter. We jar up all that goodness and eat well all winter long.
So you're saying the biggest mistake he made was that he didn't make a mistake? Makes sense.
@@notahotshot they're joking you goofball
@@1998wiwi Oh, Sweetiehide isn't joking. A good batch of Brunswick stew gets better as it ages. Therefor it's best to make as much as you can and put up what you don't eat immediately in mason jars. Some folks make a huge batch specifically to can for winter and the final cooking doesn't happen until it's pressure cooked in those jars. Most people these days have forgotten the lost arts of preparing food for the future. They just DoorDash everything.
Yeah okay, tell the professional chef how to cook.
@@JTguitarlessons He's a Yankee living in California cooking a southern recipe, so yeah someone who knows how the south does it should absolutely chime in.
Nutrition in a bowl. Protein, potassium, tomatoes, veggies, fiber & mmmmm!! I wish someone from Campbell’s was watching this
I wouldn't feed my dogs with the meat used in Campbell's soups. I am amazed that they are considered fit for human consumption
Thanks for the recipe. I used to eat the version of this sold at Smithfields when I was stationed in North Carolina.
Looks delicious, Chef John, you should totally come to the Brunswick festival in October, it's in Lawrenceville VA, and omg the Brunswick stew contest sounds right up your alley.
Brunswick Stew was first made in Brunswick County, Virginia. You need to add some BBQ sauce.
Johnie is for real! My cookbook might floor him! Best to John.
Don't skim the fat, we're all going to die of something let's die of Happy!
This looks soooo good. I will try it with rice for my take-to-work lunch.
I was born and raised in NC and I fully approve of your stew. Your pulled pork was also pretty darn good.
Being from Brunswick County, NC, Brunswick Stew was never a thing in my family oddly enough but your recipe is very close to my grandma’s vegetable soup recipe that was made with a leftover hambone and trimmings. There’s usually a couple cans of tomato soup as part of the base along with whatever vegetables were on hand. Leftovers were usually given away in large mason jars. I make my version with beef stew meat that I cook to literal shreds after browning before adding remaining ingredients-potatoes and okra (pronounced okrie) are added last as they require less cooking time.
Love your presentations Chef John. You seem like a great guy. Keep it up!
I have everything except the bacon and canned beans, but I have dried beans and hog Jowl. So I am making this dish for my family tonight. Thanks Chef!
I make a big batch of Brunswick stew almost yearly. I prefer butter over bacon and no worchestershire. I use squirrel and chicken broth. You can sauce in your bowl with bbq or hot sauce. This is good with BBQ pork.
Southern classic... New Yorker living in CA.
My family makes a production of at least 50 quarts when they make this for winter. Your take on this stew is way more beautiful than the long day project we make. What would you thicken your stew with? The "original" squirrel version was thickened with old bread and cooked over a fire in the woods. Our "fat hen" version thickens by reducing, broken down veggies, and time.
Okra will also thicken the stew like crazy.
i like that you make so much ... is it canned at the end?
@@MatthewSmith-cp3hu quart plastic containers and freezes well for the winter. It feels so good to be hungry and look in the freezer to see a quart left... hot sauce and a sleeve o saltines
I always reduce myself
Thicken with a couple of tablespoons AP flour. Just springle it over and simmer in the oven or stove top. Add broth, bouillon, stock, cheap red wine, what you have. My oh my. I remember my Father talking about Brunswick stew from when he was a kid in W. TN.
I really like this and I am So Southern. Well, except the okra, that is absolutely perfect. Thank you!
You are not southern if you hate okra...
Bless your heart
Add the potatoes. As a southern that has used wild game it helps bulk up the stew and the BBQ sauce is to cover some of the game taste not needed with the white meat. And consider trying over some rice. Thank you chef!
I feel your pain. Born, raised and living in the Boston area of Massachusetts and now living in dimwitted indiana...ugh. situations happen. Nothing compares to the East Coast for me. I don't miss the rent, but I definitely miss the food.
Oh looks sooo good!!! Thank you for sharing it, gonna try it!! :D 1:57 this made me laugh so hard! well done! haha.
Leftover pulled pork (if such a thing actually exists) works great and can cut the cooking time down a bit as it's already tender. Boston butts are the most economical cut in the store right now.
Just finished a pot today. It's always a staple in our house with leftover Southeastern NC pulled pork barbecue and 1/2 head of cabbage (the other half was used for slaw with the pulled pork). Lol, we don't use squirrel either like the traditional recipe calls for, but chicken is always added with the pork, baby lima beans, potatoes, diced tomato, onion and corn. 😋 Edit: And yes, we always add a little bit of barbecue sauce. I like Baby Rays original
To everyone here, this comment (The one that looks like it's from chef John, not the original comment) is a fake account. It is not Chef John, don't go on telegram unless you want to be scammed out of your money. Why on Earth John doesn't have word filters boggles my mind seeing how big his channel is, totally bonkers.
@@RawRealRetail I usually just report them as Spam
OMG! YOU READ MY MIND! I was *just* thinking about this stew this morning 😃
Having never heard of the dish, I expected a Brunswick Ham stew. Not disappointed of course!
I grew up in SC on Brunswick stew. Thank you for triggering good childhood memories for me.
It's winter here in Australia
This dish is perfect
This looks pretty darn good coming from a native from Savannah, Ga.
Not sure what I am texting to, but here it is.
That pork chop is beautiful.
I love a good brunswick stew, definitely gonna make this.
We ate Brunswick stew once a week at my elementary school in GA. It was my favorite lunch. It was made with leftover smoked pork butt or goat, leftover BBQ chicken, onions, tomato, and shoepeg corn. It was so thick you could eat it with a fork, and it definitely included BBQ sauce. What you have here could be a righteous gumbo on the Gulf coast. Looks delicious, just not what I've ever seen called Brunswick stew!
100%. This definitely would not qualify as Brunswick Stew in Georgia.
Potatoes in Brunswick stew?? That’s a new one! But, as you said, I love potatoes, so I’m sure it was a great addition! We might just have to try this!
I've seen it before and tried it once. Sure, I love potatoes, but in my opinion it made it worse. Like it dulled the other flavours. Maybe I just didn't have good potatoes but as much as I love the starchy little root, I like this stew more without 'em.
I'm making this tonight with venison meatballs, lil smokies and greens. The secret ingredient is a liberal amount of garlic pepper.
I am going to try your version. The one time I made one I had followed a recipe which had bbq sauce and it was terrible. Yours looks a lot more pleasant.
His is similar to my husband’s and it is very good. My husband will speed up the process by cooking the meat in the pressure cooker, but I prefer it when he cooks it on the stove top.
@Kira Ward the only kind I ever tried was like that too, and I was shocked! I'm so glad he made this to clarify 😅😅
BBQ sauce in Brunswick Stew is heretical in Texas
Chef John, come and visit our town, Brunswick, GA, where the stew came from. Every year we have our annual Stewbalee toward the end of the summer. Some great stews are made.
I mean it came from Brunswick Virginia (historical docs prove) but alright
I've always thought of it as part of a BBQ. Most BBQ joints in Georgia serve Brunswick Stew.
Brunswick stew is a fantastic dish. It give us Virginians great pleasure to know that folks everywhere can enjoy this original Brunswick County, Virginia creation.
I’m from Brunswick myself, crazy how this small place created one of the best stews in the south
Love mine over white rice. Pam in South Carolina ❤️
Definitely doing this one, sans squirrel. Thanks again Chief John.
Love Brunswick stew... have to try this
First time I ever made Brunswick stew was for a church fundraiser with our youth group in NC. We used a huge vat and boat oars to stir the stew, acting like the witches from MacBeth.
Colfax?
Did you use eye of newt?
By far the best Brunswick stews I've ever had, are the ones I make in my own kitchen. Boston pork butt is my favorite meat for it. Chicken thighs are the second best though.
Mine absolutely has BBQ sauce in it. I think most people who have had bad luck with BBQ sauce Brunswick stews, simply had bad stews. If you rely on it as one of the primary sourced of flavor, than of course it would be bad.
I think that is the way with many foods. If it has been well made by someone who knows what they are doing, then it will taste good.
Mine is distinctly different from Chef John's , but that is because I am making a different stew. Brunswick stew can be like gumbo. There are a bunch of different styles and types. While we may have our favorites, as long as the execution is good, that any type will be delicious.
I'm sure I've heard the name Brunswick Stew before but I've never known what it was. This version looks really tasty, (and probably decidely less stringy than other meat options). I'll have to try it some time.
I made this as directed using canned beans, canned corn and chicken stock. Came out very good. The very definition of a hearty stew.
I'm from the Hudson Valley and I have my grandfather's recipe (which is not as complicated as this one and only calls for chicken) but I originally thought that Brunswick referred to the town in New Jersey where Rutgers is because he was a graduate of the class of 1929.
"This is a cooking lesson not a philosophy class" ... genius!
Another banger from Chef John
I grew up in NC in the 60s. Sorry not even close to what we had. No opossum or raccoon.....but yes on squirrel, rabbit, pork, beef and chicken. Had it in winter so no okra. No potatoes. Cooked over open fire in big iron cauldron to feed at least 50 people. Oh...and lots of onions were in it. No Bell peppers. It did have the other veggies. They served hushpuppies with it. That was the best I ever had. Had it many times since but never as good as that. It was very thick and not so soup like. Some people used to serve it over rice too. I'd eat yours and probably love it. But I wouldn't call it Brunswick stew. Pretty sure what I had back then was considered the real deal.
Delicious recipe
People in NC have communal dinners based entirely on Brunswick stew, saltine crackers, and Texas Pete hot sauce.
Grew up in NC making Brunswick stew. Our family didn’t add any pork. That seems weird I know as NC is a pork state but beef and chicken only in ours. It’s fantastic!
Hey Chef John, been watching for a while, and just wanna thank you for some more economically friendly versions of fancy dishes in these times of economic hardship and inflation. You da man, Chef John!
Just made it. Best of the best.
Call me odd but it makes me swoon when Chef stirs the mixture then smooths the top. He knows how to stir things up!
I love that too!!
Cause this is food porn :)
Cornbread biscuits are a thing and I demand a recipe and soon.
I have a recipe. They’re good!
Please, please, please - the pronunciation is: 'wuss-ta-sha' sauce. Chef John make me proud!
I'm from PA mountains. Up to the 5 minute mark, that's how my mom cooked squirrel and rabbit. Kind of an Allegheny caccitore. No, we didn't eat possum or woodchuck. We're not animaks. But squirrel and rabbit, yes.
I'm glad the squirrel was replaced! They are so cute. It's a nice dish. 👍
Thanks John
Happy New Year John 🎉
This is pretty different from what I'm used to over here in Georgia, but it looks great none the less!
Let's see, I'm from Georgia, and grew up here, and I've never seen Brunswick stew made that way whether it was from me, friends, family or restaurant. It's mostly meat including pork and ground beef. You got to add things that bring the tang with lots of tomatoes; got the corn right. Made some homemade barbecue sauce so you would use the same ingredients that you put in barbecue sauce. Or it won't taste like Brunswick stew. That's what we call vegetable and meat stew growing up. It's like the poor man's vegetable and meat stew. And we never used raccoon, squirrel or any other wild meat; that would be a different type of stew. That is just not Brunswick stew at all.