Fox Bros. Bar-B-Q: Brunswick Stew
Review - Fox Bros. Brunswick Stew
Fox Bros. BBQ brought me back to a childhood memory of having a warm bowl of Brunswick Stew after a winter day on the golf course in Georgia (ok, the high was in the mid-40s, but still). I love that they encourage you to make this recipe your own as that’s aligns with my mission here. Find a recipe and they tailor it to your taste.
My wife and I were in ATL last week during the hottest day of the year so far. We visited the Battery (home of the Braves) and she suggested Fox Bros (I eat so much BBQ when I’m traveling solo that I never suggest it when I’m dining with others). I lit up because Fox Bros. BBQ has been so generous with sharing how they do things, that I knew I’d get to try something new on the menu.
Even on such a hot day, the stew was nice and hearty. I stick to a mostly meat diet, but i welcome veggies when they get in the way of my beef or pork. It may have been the unfortunate draw of the ladle, but I would have love to have had more pork in my serving. Just like I did with their Brisket Chili recipe, I’ll be doubling up on the pork serving.
This recipe will get you about 15-20 cups, so double up or reduce the quantity depending on the number of mouths you have to feed. One other thing I like to do is cook on the smoker as much as possible, so if you have a dutch oven (cast irons are great) you could leave it topless and let the smoke further infuse the stew. This is when my Traeger really comes in handy.
Visit Atlanta Journal Constitution for the original recipe.
Ingredients:
1) 1/4 C unsalted butter
2) 1 Yellow Onion, diced (KC: I prefer Sweet or Vidalia, if available)
3) 2 Cloves Garlic, minced
4) A pinch of Salt (Table or Kosher)
5) 1 C all-purpose flour
6) 8 C Chicken Stock
7) 1 lb. Cooked Lima Beans
8) 1 (14.5-ounce) can stewed tomatoes
9) 1/2 C Worcestershire
10) 1 Tbsp garlic powder
11) 1 Tbsp Pepper
12) 15 oz Creamed Corn
13) 1 lb Pulled Smoked Pork (Chop) (KC: Use 1.5x or 2x the meat)
14) 1 lbs Potatoes Fox recommends Russet, but feel free to explore here (Peel, cook, slice into 1 in cubes)
15) 3 Tbsp Vinegar Barbecue Sauce
16) 16 oz Regular Barbecue Sauce
17) optional: Cornbread
Directions
Bring your pit to 225* and add a pork butt #13 with rub applied. Once the butt reaches 205* let it rest for 30 min-1 hour. Chop thoroughly. You could also, support your local BBQ joint, by ordering directly.
Peel, cook and cube (1 in.) your potatoes #13 (Cook: Bring to a boil in a pot. Test with a toothpick, it should go in easily. Be careful not to overcook as it will simmer in the stew).
In a large pot, melt butter #1 over medium heat, add onion #2, garlic #3, salt #4.
Once the onions are cooked (don’t burn) add the flour #5 and stir until you have a paste like texture.
Add/stir in the Chicken Stock #6. After the consistency is smooth, let it simmer.
Toss in the veggies Lima Beans #7, Tomatoes #8 (sub-in or add your favorite veggies in season). Add Worcestershire #9, Garlic Powder #10 and Black Pepper #11. Let it simmer for 10 min, but stir often so it doesn’t burn on the bottom. (KC: Trust me, it hurts the taste and makes clean up a pain)
Add the Creamed Corn #12, bring it back to a simmer.
Begin to add the Pork #13 and Potatoes #14. Don’t just dump it, but add half the amount and then stir, add some more then stir, until it’s all added or you’ve decided that’s enough. (KC: You can let it simmer for a few or pull it off the heat source).
Once the stew is resting add the Vinegar Barbecue Sauce #15 and the Regular Barbecue Sauce #16, to taste (KC Because it’s so much I recommend doing half and then increasing the amount gradually).
Optional: Serve with Cornbread (KC: here’s a good recipe if you’re in need).