RE: Things I have learned in Georgia
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RE: Things I have learned in Georgia - 5/10/2008 6:30:58 AM
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Twincam Dave
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From: Ne. Georgia
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Does hers have pigs brains in it? I've had some the last 2 years while hunting down near Macon at a hunt camp and it was good. Can't find it like that up here in the northern part. Dave...Pls pass on the recipe pls.
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RE: Things I have learned in Georgia - 5/10/2008 10:45:49 AM
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GeorgiaGirl
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From: Georgia
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Dave, no it does have pork, beef and chicken in it, but no brains. I'll get my mom's recipe and pass it on to those that want one.
Unome, see, I like the thicker smoother stew that Dean's, Sprayberry's, Low Country and Fresh Air makes. It's chunkier at Shane's and I don't care for it. Also am not a big fan of Harold's. Like I said, a matter of taste and each to their own.
FishHeadSaid - Exactly! 
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RE: Things I have learned in Georgia - 5/10/2008 12:43:49 PM
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fishheadsaid
Posts: 683
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From: Willkillya County, FL
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quote:
ORIGINAL: GAGirl
Dave, no it does have pork, beef and chicken in it, but no brains. I'll get my mom's recipe and pass it on to those that want one.
Unome, see, I like the thicker smoother stew that Dean's, Sprayberry's, Low Country and Fresh Air makes. It's chunkier at Shane's and I don't care for it. Also am not a big fan of Harold's. Like I said, a matter of taste and each to their own.
FishHeadSaid - Exactly!
Speaking of special ingredients. About 10 years ago I was in a small south Georgia town, can't remember the name, but not much more than a crossroad. Small BBQ joint, stopped in and ordered my usual, BBQ pork sammich, beans and Brunswich stew. The stew had a kind of sweet wang to it, and a chewy something, I couldn't put my finger on. I was looking around and noticed a sign bragging on their stew. Something like Georgia's Best and every Friday with Chitlins. Yep, it was Friday. 
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RE: Things I have learned in Georgia - 5/10/2008 3:12:31 PM
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GeorgiaGirl
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OMG!!!! Chitlins!!! Uh, YUCK!!!! Haven't ever had the pleasure myself fortunately, but the description reminds me of fried squid which I do like. ::shrugs:: But I do generally just say no to entrails.
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RE: Things I have learned in Georgia - 5/10/2008 7:13:53 PM
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fishheadsaid
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From: Willkillya County, FL
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quote:
ORIGINAL: GAGirl
OMG!!!! Chitlins!!! Uh, YUCK!!!! Haven't ever had the pleasure myself fortunately, but the description reminds me of fried squid which I do like. ::shrugs:: But I do generally just say no to entrails.
Ah, chitlins ain't so bad, as long as you cook the shit out of them. 
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RE: Things I have learned in Georgia - 5/11/2008 5:23:25 AM
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BadBobOk
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From: Central Oklahoma
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I was watching a show the other night about strange food. You know, the one with the guy who travels around the world in search of strange stuff. Anyway, he was in South Africa with the Bushmen. They served unwashed fire roasted warthog anus to this guy. I nearly lost my cookies and I wasn't the one having to eat it.
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RE: Things I have learned in Georgia - 5/11/2008 2:41:44 PM
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fishheadsaid
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From: Willkillya County, FL
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quote:
ORIGINAL: BadBobOk
I was watching a show the other night about strange food. You know, the one with the guy who travels around the world in search of strange stuff. Anyway, he was in South Africa with the Bushmen. They served unwashed fire roasted warthog anus to this guy. I nearly lost my cookies and I wasn't the one having to eat it.
"fire roasted", now that there sounds like BBQ. I can't say I'm much into eating anus, but BBQ anus, that might be OK. Any meat can improved by BBQ'ing.
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RE: Things I have learned in Georgia - 5/11/2008 3:58:40 PM
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GeorgiaGirl
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From: Georgia
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Ok, for those that wanted a Brunswick Stew recipe, here is my Mom's. But first you have to make the BBQ Sauce so I'll start with that:
1 pint of ketchup
1 pint of vinegar
2 TBS of Salt
2 TBS of Sugar
6 TBS of Worchestshire Sauce
Add black pepper until easily seen
Add red pepper to taste if a hot sauce is desired
Juice of two lemons
Combine all in a sauce pan and boil hard for two minutes. Once that is done, it's ready to serve. This recipe can be halved, but the sauce keeps very well in the fridge. Obviously, this is a thinner, tangy-er sauce, so if you prefer something thicker, you can use your own sauce, but this sauce is great on grilled chicken and pork in particular and I like it on London Broils too.
Brunswick Stew:
1lb of Ground Pork; Can use pulled and chopped pork if you wish
4-5 cups of cooked and finely chopped or ground Chicken (about 2lbs. of boneless chicken breasts)
1.5lbs of ground Chuck
1 cup of chicken stock
1 cup of BBQ sauce
1 24 oz bottle of ketchup
1 large onion finely chopped
3 (14.5 oz) cans of creamed yellow corn
2 cans or 1 28 oz can of crushed tomotoes
1 tsp. of ground red pepper
1 tsp. of liquid smoke
In a large pot, combine the chicken stock, ground chuck and onions and cook until onions turn clear over medium heat. Then add your ketchup and tomatoes and stir well. Add remaining ingredients except for the liquid smoke, and bring to a boil over high heat. Reduce heat to low and add liquid smoke. Simmer for approx 3 hrs and enjoy. Great with corn bread, cracklin corn bread is even better.
Of course, the great thing about recipes is that they can be modified to individual taste. 
< Message edited by GAGirl -- 5/17/2008 12:47:23 PM >
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RE: Things I have learned in Georgia - 5/11/2008 7:37:59 PM
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SoALposer
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Thanks GaGirl, printed and appreciated.
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RE: Things I have learned in Georgia - 5/12/2008 2:48:46 AM
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GeorgiaGirl
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From: Georgia
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You're welcome. CN, that's what's she's got written on the dang card. We're planning on making this week ourselves. I'll let you know if we make any changes. Hadn't made this myself yet as we get it when we eat out or mom sends some home.
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RE: Things I have learned in Georgia - 5/12/2008 3:02:41 AM
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JBaker421
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quote:
ORIGINAL: Comfortably Numb
quote:
1 tsp. of liquid smoke
WTH????
Thanks for posting up the recipe, GaGirl.
CN
We buy liquid smoke for our barbeque sauce. (Any grocery store it seems.) It's real smoke in a liquid and it's great.
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RE: Things I have learned in Georgia - 5/12/2008 5:08:25 AM
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BadBobOk
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From: Central Oklahoma
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quote:
ORIGINAL: galtjunk
quote:
ORIGINAL: BadBobOk
If y'all like stew, try the Green Chilie Stew at The Shed in Sante Fe, New Mexico. Yummmm.
http://www.sfshed.com/home.html
Most folks think them chilis ain't ripe till they turn red.
They don't know what they are missin.
I remembering ordering a chili cheesburger at this joint in NM. The guy taking my order looked a me and asked, "red or green?". Kinda caught me by surprise.
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RE: Things I have learned in Georgia - 5/12/2008 5:28:40 AM
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GeorgiaGirl
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From: Georgia
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quote:
ORIGINAL: JBaker421
quote:
ORIGINAL: Comfortably Numb
quote:
1 tsp. of liquid smoke
WTH????
Thanks for posting up the recipe, GaGirl.
CN
We buy liquid smoke for our barbeque sauce. (Any grocery store it seems.) It's real smoke in a liquid and it's great.
Oh, I get it, you were wondering about what liquid smoke is. Yes, exactly what JB said. I thought you were questioning the amount. A little does go a long way too. BTW, you can double the recipe for the stew and then freeze some of it as it freezes really well.
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RE: Things I have learned in Georgia - 5/12/2008 6:02:33 AM
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ChiefGator
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From: Cantonment FL
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A ;ittle DOES go a log way.... Don't drop a bottle on tile, you will smell it for a week!
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RE: Things I have learned in Georgia - 5/12/2008 6:49:43 AM
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fishheadsaid
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From: Willkillya County, FL
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Looks like a great recipe Bev, thanks.
Don't forget the chitlins.
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RE: Things I have learned in Georgia - 5/12/2008 6:54:05 AM
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GeorgiaGirl
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From: Georgia
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It's Karen, Sweets  and I'll leave to chitlins to you  . Remember, I just say NO to entrails.
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RE: Things I have learned in Georgia - 5/12/2008 7:18:13 AM
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fishheadsaid
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From: Willkillya County, FL
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quote:
ORIGINAL: GAGirl
It's Karen, Sweets and I'll leave to chitlins to you . Remember, I just say NO to entrails.
Sorry Karen, pre-coffee. 
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RE: Things I have learned in Georgia - 5/12/2008 7:37:14 AM
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fishheadsaid
Posts: 683
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From: Willkillya County, FL
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Hey Karen
(by way of apology)
One good recipe, deserves another. Here's "my" sauce recipe.
It's as good a knock-off of Dreamland's BBQ sauce as I can get.
I see that Dreamland has branched out from Alabama into Georgia now.
Tuscaloosa is still the best.
In Dreamland's bottled version they add liquid smoke,
I don't recommend adding liquid smoke as there should be enough smoke in the meat.
I make this stuff by the gallons for church BBQ's and it's very economical as there are no expensive ingredients.
1 28 oz. can tomato puree
1/3 cup yellow mustard
1 1/2 cups water (or up to 3 cups depending on how thin you want it)
1 1/2 cups cider vinegar
1/4 cup dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoons dry mustard
1 tablespoons paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
· In a large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients.
· Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm.
· Refrigerate unused sauce up to several weeks.
· Serving Size: 2 tbs, 63 servings per recipe
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RE: Things I have learned in Georgia - 5/12/2008 10:40:17 AM
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GeorgiaGirl
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From: Georgia
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No problem at all and many thanks for what looks like another great sauce recipe.
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