This brunswick stew recipe comes from Southern Soul Barbeque on St. Simons Island. Warm up during the winter season with a bowl of beans, veggies, and an assortment of meats. It’s so good that it made our list of top stews keeping us warm for the winter.
recipe 
yields
Serves 8 to 10
1 stick butter
1 large onion, finely diced
1 tablespoon minced garlic
1 teaspoon cayenne pepper
½ tablespoon freshly ground black pepper
½ tablespoon sea salt
2 tablespoons high-quality worcestershire sauce
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 fresh tomatoes
2 cups sweet yellow corn
2 cups butter beans
5 to 7 dashes hot sauce, or to taste
ingredients
steps
- In a large, heavy-bottomed stockpot or dutch oven over medium heat, melt butter. Add onion and cook, stirring occasionally, until translucent, about 15 minutes. Stir in garlic and cook until fragrant, 3 to 5 minutes.
- Add cayenne, black pepper, salt, and worcestershire, stirring to incorporate. Cook for 6 to 8 minutes, then stir in barbecue sauces and all of the smoked meat, making sure meat is evenly coated. Partially cover and cook for 10 minutes, stirring once or twice.
- And 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.
- Add chopped tomatoes, corn, butter beans, and hot sauce. Cook, uncovered, until thick enough for a spoon to stand in, about 30 minutes. Add broth as needed and serve hot, preferably with cornbread. If storing, cool completely before refrigerating. Will keep up to 5 days in the fridge.
Date Published: 09.19.14
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- Recipe by Griffin Bufkin and Pitmaster Harrison, Sapp of Southern Soul Barbeque, St. Simons Island, Georgia
