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ISO: ISO: Brunswick stew
- Thread starter darylga
- Start date
In Search Of:
melissa-dallas
Well-known member
Use some to make green chile stew or burritos/enchiladas (nt)
I'm not sure what Brunswick stew is unless made with game, but here's a link to a
recipe that calls for chopped pork. There seem to be a lot of versions of Brunswick stew. Are you looking for any specific ingredients in it?
http://www.gardnersbarbecue.com/Southern_Brunswick_Stew.html
recipe that calls for chopped pork. There seem to be a lot of versions of Brunswick stew. Are you looking for any specific ingredients in it?
http://www.gardnersbarbecue.com/Southern_Brunswick_Stew.html
Rec: Pork Tacos. I always freeze portions of the cooked, unsauced pork to make these, I'm
seriously addicted to them. The recipe is from Jane Butel's Tex-Mex Cookbook.
Pork Tacos
2 tablespoons lard or bacon drippings (can
use vegetable oil)
2 cups shredded cooked pork
1 small onion, sliced and separated into
rings
1 medium-size garlic clove, minced
Salt
6 lettuce leaves, chopped
1 medium-size tomato, chopped
1 cup grated Monterey Jack cheese
10 corn tortillas (You can also use ready
made shells.)
Cooking oil
any salsa (Homemade is best.)
Melt lard or drippings in a skillet. Add
pork and cook, stirring occasionally, until
lightly browned. Add onion and garlic and
cook until onion is soft. Simmer, uncovered,
for 5 minutes. Season with salt to taste.
Meanwhile prepare lettuce, tomato and
cheese. Fry tortillas and fold to make taco
shells.
spoon 2 to 3 tablespoons meat filling in
each taco shell.
Add rest of ingredients in layers with
cheese on top.
Heat in 400 degree F. oven until cheese
melts, about 5 minutes. Serve with salsa.
makes 10 tacos
seriously addicted to them. The recipe is from Jane Butel's Tex-Mex Cookbook.
Pork Tacos
2 tablespoons lard or bacon drippings (can
use vegetable oil)
2 cups shredded cooked pork
1 small onion, sliced and separated into
rings
1 medium-size garlic clove, minced
Salt
6 lettuce leaves, chopped
1 medium-size tomato, chopped
1 cup grated Monterey Jack cheese
10 corn tortillas (You can also use ready
made shells.)
Cooking oil
any salsa (Homemade is best.)
Melt lard or drippings in a skillet. Add
pork and cook, stirring occasionally, until
lightly browned. Add onion and garlic and
cook until onion is soft. Simmer, uncovered,
for 5 minutes. Season with salt to taste.
Meanwhile prepare lettuce, tomato and
cheese. Fry tortillas and fold to make taco
shells.
spoon 2 to 3 tablespoons meat filling in
each taco shell.
Add rest of ingredients in layers with
cheese on top.
Heat in 400 degree F. oven until cheese
melts, about 5 minutes. Serve with salsa.
makes 10 tacos
You guys will think I am nuts but a pulled pork BLT is sensational....
There is a restaurant in Honolulu that serves a Kalua pork BLT- Kalua pork is close enough to southern pulled pork to make the same sandwich. Made with both pork and a good quality bacon- as well as tomato slices and lettuce- on great bread with a touch of chipotle aioli. Simply over the top!
There is a restaurant in Honolulu that serves a Kalua pork BLT- Kalua pork is close enough to southern pulled pork to make the same sandwich. Made with both pork and a good quality bacon- as well as tomato slices and lettuce- on great bread with a touch of chipotle aioli. Simply over the top!
sandi-in-hawaii
Well-known member
Yum, yum, yum - pulled pork BLT's sound so good! We do a take on Peking duck with buns...
We usually buy these steamed white buns from a chinese restaurant, put a dab of hoisin in it, add some kalua (or pulled) pork, and some green onion strips.
Pork is amazingly good with hoisin sauce smileys/smile.gif
(I've never made those steamed white buns before, but my MIL has. I can ask her for the recipe, if you want.)
We usually buy these steamed white buns from a chinese restaurant, put a dab of hoisin in it, add some kalua (or pulled) pork, and some green onion strips.
Pork is amazingly good with hoisin sauce smileys/smile.gif
(I've never made those steamed white buns before, but my MIL has. I can ask her for the recipe, if you want.)
georgiarose
Well-known member
I have a really good Brunswick Stew recipe I will post later...
when I get home and find it.
when I get home and find it.
georgiarose
Well-known member
REC: Easy Brunswick Stew
This is a really good Brunswick Stew recipe. The recipe uses several canned items, but the end result tastes just like stew made from scratch. I substitute fresh cooked items when I have them. The only substitution that would be hard to make would be for the can of Castleberry brand Brunswick stew. I'm not sure if it is sold anywhere but in the south, and I'm not sure what to subtitute for it. If you can't find it, you can probably adjust the other seasonings to taste. Hope you enjoy it!
Rose
Easy Brunswick Stew
1 24 oz. can Brunwick stew (Castleberry's)
10 oz. BBQ Pulled Beef
10 oz. BBQ Pulled Pork
2 17 oz. cans cream style corn
1 16 oz. can chopped tomatoes
1 T. cider vinegar
1 T. lemon juice
1 T. Worchestershire sauce
1 t. onion salt
1/2 t. salt
1/2 t. black pepper
1 medium onion, chopped fine
Mix all ingredients together in a dutch oven or crock pot. Simmer over low heat until heated through or at least 2 hours in the crock pot. (with Brunswick stew, the longer it cooks, the better it gets.) This recipe can also be frozen successfully.
Note: If you don't have both BBQ beef and pork, you can double the one you have. You can also use the Castleberry canned BBQ beef or pork, but I prefer to use fresh. I have even bought takeout at the local BBQ to make this stew.
This is a really good Brunswick Stew recipe. The recipe uses several canned items, but the end result tastes just like stew made from scratch. I substitute fresh cooked items when I have them. The only substitution that would be hard to make would be for the can of Castleberry brand Brunswick stew. I'm not sure if it is sold anywhere but in the south, and I'm not sure what to subtitute for it. If you can't find it, you can probably adjust the other seasonings to taste. Hope you enjoy it!
Rose
Easy Brunswick Stew
1 24 oz. can Brunwick stew (Castleberry's)
10 oz. BBQ Pulled Beef
10 oz. BBQ Pulled Pork
2 17 oz. cans cream style corn
1 16 oz. can chopped tomatoes
1 T. cider vinegar
1 T. lemon juice
1 T. Worchestershire sauce
1 t. onion salt
1/2 t. salt
1/2 t. black pepper
1 medium onion, chopped fine
Mix all ingredients together in a dutch oven or crock pot. Simmer over low heat until heated through or at least 2 hours in the crock pot. (with Brunswick stew, the longer it cooks, the better it gets.) This recipe can also be frozen successfully.
Note: If you don't have both BBQ beef and pork, you can double the one you have. You can also use the Castleberry canned BBQ beef or pork, but I prefer to use fresh. I have even bought takeout at the local BBQ to make this stew.