Crock Pot Brunswick Stew
2- 24 ounce cans of Castleberry's Brunswick Stew
2- 10 ounce cans of Castleberry's Barbequed Beef
2-10 ounce cans of Castleberry's Barbequed Pork
2- Small Cans boneless chicken
1-15 ounce can of whole kernal corn
2-15 ounce cans of cream style corn
1-cup hickory smoke barbeque sauce
2-tablespoon of worchestershire sauce
1-tablespoon of lemon juice
Put all ingredients into crockpot. Heat to simmering; stir occasionally.
Makes about 4.5 quarts
Serves 16 normal folks or 8 real hungry people.
"CRAZY" EDDIE, AACN (Already A Certified Nutcase)Newnan, GA
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More Stew for the Masses
OLD FAMILY RECIPE FOR A CROWD.BEST EVER BRUNSWICK STEW
4 POUNDS OF BONELESS PORK
4 POUNDS OF BONELESS CHICKEN
2 POUNDS OF BONELESS BEEF
3 102 OZ CANS OF TOMATOES
1 102 OZ CAN OF WHOLE KERNEL CORN
KEEP TWO CUPS WHOLE GRIND
REST DRAIN AND GRIND ALL OF ABOVE
ONE THIRD CUP OF SALT
ONE TABLESPOON OF BLACK PEPPER
ONE HALF CUP OF CATSUP
ONE FOURTH CUP VINEGAR
ONE HALF CUP MUSTARD
ONE 4 OZ BOTTLE LIQUID SMOKE
2 TABLESPOONS OF TABASCO SAUCE
ONE 8 OZ CAN TOMATO SAUCE
ONE FORTH CUP WORCESTERSHIRE SAUCE
3 16 OZ CANS CHICKEN BROTH
ONE STICK MARGERINE
COMBINE ALL INGREDIENTS AND TILL DONE ABOUT THREE HOURS.FOR LESS STEW CUT INGREDIENTS AS NEEDED
THIS IS AN OLD FAMILY RECIPE USED FOR FAMILY REUNIONS AND SUCH...BEST TASTING I EVER HAD...
LEE ALLISON
FAYETTEVILLE GA
4 POUNDS OF BONELESS PORK
4 POUNDS OF BONELESS CHICKEN
2 POUNDS OF BONELESS BEEF
3 102 OZ CANS OF TOMATOES
1 102 OZ CAN OF WHOLE KERNEL CORN
KEEP TWO CUPS WHOLE GRIND
REST DRAIN AND GRIND ALL OF ABOVE
ONE THIRD CUP OF SALT
ONE TABLESPOON OF BLACK PEPPER
ONE HALF CUP OF CATSUP
ONE FOURTH CUP VINEGAR
ONE HALF CUP MUSTARD
ONE 4 OZ BOTTLE LIQUID SMOKE
2 TABLESPOONS OF TABASCO SAUCE
ONE 8 OZ CAN TOMATO SAUCE
ONE FORTH CUP WORCESTERSHIRE SAUCE
3 16 OZ CANS CHICKEN BROTH
ONE STICK MARGERINE
COMBINE ALL INGREDIENTS AND TILL DONE ABOUT THREE HOURS.FOR LESS STEW CUT INGREDIENTS AS NEEDED
THIS IS AN OLD FAMILY RECIPE USED FOR FAMILY REUNIONS AND SUCH...BEST TASTING I EVER HAD...
LEE ALLISON
FAYETTEVILLE GA
A Group Stew Stir and Gathering
Gather a group and delegate for this stew. You'll need them to take turns stirring. Ingredients: 5 lbs ground cooked pork
10 lbs ground or shredded cooked chicken (reccomend thighs and save the broth)
5 lbs cooked ground beef
4 ground rabbits (if you can find them)
1 gal can tomato sauce
2 48 oz V8 juice
2 qts ketchup
1 qt vinegar
1 12oz beer (optional)
3 lbs chopped onions
1 lb butter
1/2 cup hot sauce (more or less to taste)
1 bottle worcestershire sauce
2 tb black pepper
1/2 cup salt
5 14oz cans whole kernel corn
optional water or chicken broth
Start early by building a fire outside using good oak or hickory wood for the coals to use to cook. Position a large, seasoned black wash pot on bricks or blocks close to the fire. Add reserved broth to pot and add enough coals underneath to bring to boiling. Add onions and cook until clear, stirring constantly with a long hickory stick or long wooden paddle. Add all remaining ingredients except corn. Judge whether or not you need to add water or broth.. Keep heat level where stew just barely bubbles. Cook for approx 8 hours stirring constantly until you reach the consistency you prefer. Add corn about half way through the cooking time. Remember to always have someone stirring. Serve with loaf bread, crackers, or cornbread. You can feed many and have leftovers to send home with all.
Enjoy the day and the stew. ReecePond
10 lbs ground or shredded cooked chicken (reccomend thighs and save the broth)
5 lbs cooked ground beef
4 ground rabbits (if you can find them)
1 gal can tomato sauce
2 48 oz V8 juice
2 qts ketchup
1 qt vinegar
1 12oz beer (optional)
3 lbs chopped onions
1 lb butter
1/2 cup hot sauce (more or less to taste)
1 bottle worcestershire sauce
2 tb black pepper
1/2 cup salt
5 14oz cans whole kernel corn
optional water or chicken broth
Start early by building a fire outside using good oak or hickory wood for the coals to use to cook. Position a large, seasoned black wash pot on bricks or blocks close to the fire. Add reserved broth to pot and add enough coals underneath to bring to boiling. Add onions and cook until clear, stirring constantly with a long hickory stick or long wooden paddle. Add all remaining ingredients except corn. Judge whether or not you need to add water or broth.. Keep heat level where stew just barely bubbles. Cook for approx 8 hours stirring constantly until you reach the consistency you prefer. Add corn about half way through the cooking time. Remember to always have someone stirring. Serve with loaf bread, crackers, or cornbread. You can feed many and have leftovers to send home with all.
Enjoy the day and the stew. ReecePond
"First, You Catch a 'Possum"!
You folks need to throw away your can openers if you want to make real stew. First off for the ingredients. You CANNOT make brunswick stew without possum. Possum is the key ingredient and without it you might as well throw it out or use it to slop the hogs.
Ingredients
1 Possum (about 6 to 8 pounds)
12 sets of chicken feet (mama saved them just for the occasion)
1 medium size baking hen
1 head of a small hog
6 cloves of wild garlic (also known as wild onions)
3 leaves each from a walnut tree, a sassafras tree and a persimmon tree (the fragrance will draw long lost kin to the kitchen)
1 beef tongue
1 beef tail
1 beef jawls
1 beef brain (if you can find one)
6 ears of corn (Kernals only, give the cobs to the hogs)
8 to 10 large over ripe tomatoes (peeled of course)
1 head of old cabbage (shredded)
1/2 row of speckled butter beans
3 to 4 stalks of okra (chopped)
5 pods of hot pepper (adjust to taste)
salt to taste
Start out the day before you plan to serve it by making a broth in a large pot using chicken feet. Make sure to get all the bones out of the broth before continuing (that's why you do the broth separately) simmer overnight all the meats and leaves in the broth. Allow to cool enough to remove all the bones and leaves the next morning. Return the meat to the pot and add remaining ingredients. Simmer till supper time and feast. Best served with cornbread, cracklin's optional.
Wyman from Snellville
Ingredients
1 Possum (about 6 to 8 pounds)
12 sets of chicken feet (mama saved them just for the occasion)
1 medium size baking hen
1 head of a small hog
6 cloves of wild garlic (also known as wild onions)
3 leaves each from a walnut tree, a sassafras tree and a persimmon tree (the fragrance will draw long lost kin to the kitchen)
1 beef tongue
1 beef tail
1 beef jawls
1 beef brain (if you can find one)
6 ears of corn (Kernals only, give the cobs to the hogs)
8 to 10 large over ripe tomatoes (peeled of course)
1 head of old cabbage (shredded)
1/2 row of speckled butter beans
3 to 4 stalks of okra (chopped)
5 pods of hot pepper (adjust to taste)
salt to taste
Start out the day before you plan to serve it by making a broth in a large pot using chicken feet. Make sure to get all the bones out of the broth before continuing (that's why you do the broth separately) simmer overnight all the meats and leaves in the broth. Allow to cool enough to remove all the bones and leaves the next morning. Return the meat to the pot and add remaining ingredients. Simmer till supper time and feast. Best served with cornbread, cracklin's optional.
Wyman from Snellville
and another Stew recipe!
My Most Favorite and Easy Brunswick Stew:
1 onion
1 Lg can chicken breast meat (12 oz)- drained
or 1-1/2 cups diced/pulled cooked chicken
1 can Castleberry's Bar-B-Que Pork
1 can Catleberry's Bar-B-Que Beef (you can use 2 of the same kind also)
1 can cream corn (14 oz)
1 can white whole kernel corn (14 oz)
1 can diced tomatoes (14 oz or bigger)
1/4 cup Bar-B-Que sauce
1 tbsp lemon juice or vinegar
Directions: Dump into crock pot, stir, cook on low 5 or 6 hours, enjoy!
Alyce Williams, Douglasville, GA
38-(One of the younger listeners)
Ludlow & Denny are the BEST!
1 onion
1 Lg can chicken breast meat (12 oz)- drained
or 1-1/2 cups diced/pulled cooked chicken
1 can Castleberry's Bar-B-Que Pork
1 can Catleberry's Bar-B-Que Beef (you can use 2 of the same kind also)
1 can cream corn (14 oz)
1 can white whole kernel corn (14 oz)
1 can diced tomatoes (14 oz or bigger)
1/4 cup Bar-B-Que sauce
1 tbsp lemon juice or vinegar
Directions: Dump into crock pot, stir, cook on low 5 or 6 hours, enjoy!
Alyce Williams, Douglasville, GA
38-(One of the younger listeners)
Ludlow & Denny are the BEST!