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Brunswick Stew - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Brunswick Stew

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  • Brunswick Stew

    I've been making batches of this stew for years...ever since I went to Brunswick, GA!

    1 3# chicken
    1 lb lean pork
    1 lb lean beef
    3 medium onions, chopped
    salt and pepper to taste

    Place meats in a large pot and cover with water then boil for several hours until the chicken falls off the bone and the meats can be shredded. This is something you can do with multiple dishes in the WFO, taking each meat out as it was done.

    Cool, remove fat and shred the meats and return to the stock.

    In a large container now add:

    4 cans tomatoes
    5 T worcheshire sauce
    1 1/2 bottles ketchup (I use Tomatoe paste, garlic pdr, vinegar and brown sugar)
    1 T tabasco sauce
    3 bay leaves
    1/2 bottle chili sauce
    1/2 t dry mustard
    1/2 stick butter

    Cook this for 1 hour, periodically stirring to prevent sticking


    3 T vinegar
    2 cans butter beans
    2 cans creamed corn
    1 can small english peas
    3 small diced potatoes
    box of frozen okra (optional)

    Cook slowly until thick and potatoes are done.

    A nice tasty stew....It freezes well too!
    Sharing life's positives and loving the slow food lane