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Southern Soul Barbeque’s Brunswick Stew



1 stick salted butter

1 large onion, small diced

1 tablespoon minced garlic

1 teaspoon cayenne pepper

½ tablespoon freshly ground black pepper

½ tablespoon sea salt

2 tablespoons Worcestershire sauce (preferably Lea & Perrins)

¼ cup North Carolina-style vinegar-pepper barbecue sauce (Southern Soul’s Red Swine Wine)*

¾ cup sweet brown sugar-and-mustard-based barbecue sauce (Southern Soul’s Sweet Georgia Soul Sauce)*

½ pound pulled smoked chicken**

½ pound chopped smoked pork

¼ pound chopped smoked brisket

½ pound chopped smoked turkey

2 cups crushed tomatoes (if using canned, use “no salt added”)

4 cups homemade or no-salt-added chicken broth, plus more for finishing

1 cup coarsely chopped vine-ripened tomatoes

2 cups sweet yellow corn

2 cups butter beans

5–7 dashes Texas Pete Hot Sauce, Tabasco, or similar hot sauce, or to taste


  1. Melt the butter in a large heavy-bottomed pot over medium heat. Add onion and cook for about 15 minutes, stirring occasionally, until translucent.
  2. Stir in garlic and cook for 3–5 minutes, until fragrant.
  3. Add the cayenne, black pepper, salt, and Worcestershire, stirring to incorporate. Cook for 6–8 minutes, then stir in barbecue sauces and all of the smoked meat, making sure all meat is evenly coated. Partially cover and cook for 10 minutes, stirring once or twice.
  4. Uncover and add crushed tomatoes and broth. Increase heat to high and bring just to a boil, then reduce heat to low and cook, uncovered, for about 2 hours, stirring occasionally.
  5. Add chopped tomatoes, corn, butter beans, and hot sauce. Cook, uncovered, for 30 minutes or until thick enough for a spoon to stand in.
  6. Add broth as needed to desired consistency and serve hot, preferably with corn bread. If storing, cool completely before refrigerating. Will keep up to 5 days.

*Order from
**If you need help with the meat, talk to your local butcher or favorite barbeque place; they can hook you up.

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