Conference turris::cooks

    
    	The only Brunswick Stew I was ever familiar with from my time
    down South (Virginia and the Carolinas) was the Brunswick Stew from
    the Williamsburg Cookbook which was predominately Chicken or game
    and lots of vegetables (with Okra used as a thickener).  You have
    my curiosity piqued.  What else was in this stew, besides Barbeque
    flavoring?
    
    							-Steve

>    I'm looking for a recipe(s) or procedures to achieve the southern
>    barbeque taste. Can that flavor be gotten simply through the use
>    of hickory chips on the grill??
    
Southern barbeque has nothing to do with grills.  It's brewed in a pot on the 
stove.  It typically involves a meat that has been simmered until well cooked, 
then shredded, then stewed with a barbeque sauce.  This means that the entire 
flavor comes from the sauce.  I'll check my cookbooks and see if I can find 
anything.

						     
							- JP

    
    Re: .1  The Brunswick stew I had, had barbequed beef and pork, onions,
    kernel corn, lima beans and the stew gravy or sauce. I hate lima
    beans, but they tasted great in this stew.
    
    Re: .2  That maybe how they make the stew, but I don't think that's
    how they cook the ribs, beef or pork. This place had ~2 cords of
    hickory wood stacked outside, and was cooking with it. I also had
    a barbeque pork sandwich, which had definitely been cookd on a grill,
    also the meat in the stew had been cooked on a grill.  
    
    
    Ray
    
    

    If you ever want gooood southern/barbeque style cooking and you
    happen to be in Providence, RI, try Wes's Rib House.  It's GREAT!
    
    They have barbeque chicken, ribs, pork, and beef all cooked on an
    open wood grill.  You can see the grill where they are cooking the
    food when you walk in.
    
    The meals are served with barbeque beans, corn bread and great cole
    slaw.  It's also served with hot (jalopeano (sp?)) or mild sauce.
    
    A platter of any meat, which is more than enough for an average
    size person is $7.95.  They also have smaller versions for $3.95.
    
    It's located in Olneyville (if your familiar with Providence) and
    is down a back street.  It's in an old refurbished factory; it's
    neat.  Try it if your in town.
    
    dave
    

    See Note 473 - not a grill recipe, but the closet I've come to barbacue
    in Ohio!

    
    
    RE:flavor - I don't know if using ONLY hickory chips gives you a
    southern falvor....all I know is I have Bar-B-Qued with "Mesquite"
    wood chips many a time..and the flavor is wonderful....I usually
    soak the chips in water for 30-minutes before using them.....
    
    ENJOY!
    
    

    Are you looking for a yellow (mustard based) barbeque or for a red
    (tomato based) barbeque...there is a *big* difference!!  

    
    Re: .4  Thanks for the info. Do you happen to have telephone # or
    directions??
    
    Re: .7  I was referring to the red/brown barbeque. But, I'm willing
    to try anything.   Do you have a recipe for the mustard based sauce,
    you wouldn't mind posting???
    
    Ray

Here are  two  recipes  that came from a cookbook I have called "A Taste of
Georgia." I've never  tried  either  but  they  both sound like what we ate
growing up.

2 lbs. pork                             2 T margarine
1 lb. beek                              1/2 t red pepper
2 qts. water                            1/2 c vinegar
1-16 oz. can corn                       1-14 oz. bottle ketchup
1-16 oz. can tomatoes                   2 small Irish potatoes,
1 large onion                                chipped (optional)
1 T worcestershire sauce

Boil meats in 2 quarts of water until tender;  cut up finely or grind.  Add
1 quart of the water  in  which  the meats were cooked.  Grind corn, onion,
and tomatoes and add to meat.  Add remaining ingredients and boil, covered,
for 1 1/2 hours.  

Yield: 8 to 10 servings

*****************************************************************************

3 lbs. lean pork                        1/2-10 oz.  bottle worcestershire sauce
1 hen                                   Salt to taste
3 lbs. ground beef                      1/2 oz. Tabasco, or to taste
1 gallon tomatoes, fresh                1/2 gallon ketchup
   or canned                            3 cups chicken broth, approximately
1 gallon corn, fresh or canned          2 onions, chopped

Cook  pork  and  chicken;  bone.  Grind all meat and  vegetables  together.
Combine all ingredients except seasonings and bring to a boil.  Reduce heat
and  simmer  stew  to  cook  ground  beef,  about  30  to 45 minutes.   Add
seasonings.   The  amount  of  chicken  broth may be adjusted to obtain the
right consistency for a stew.

Yield: 3 gallons



I know all of the yields are pretty high but this freezes excellently to be
used later as a quick dinner.

Irene

    Just in case anyone is still interested in Southern BB-Q 
    most of the reseraunts in the south use a sauce that is 
    bottled in the mid west and tothe best of my knowledge is
    virtually unavailable in the north east. It's called 
    'PIGGY PARK it is available in hot,mild,mosquite,or hickory
    flavors. If you know someone in the Carolinas ask them to send y
    you a bottle. You can get the address of the company off of it.
    I would send it now but I'm out of the stuff and awaiting another
    shipment.
    
    If anyone is interested please let me know and I will be glad to
    keep you posted.Also the company will send recipes for B-B-Q
    sauces that will knock your sox off.
    
    BRUCE