Food & Drink

Southern Soul’s Brunswick Stew Recipe

Yields 15-18 servings

The South’s original hunt camp staple

Recipe by Griffin Bufkin and Harrison Sapp

December 2012/January 2013

Photo: Jacqueline Stofsick | Food Styling: Phillip Rhodes

Ingredients

- ½ lb. salted butter
- 3 cups (2 large) finely diced sweet onions
- 2 tbsp. minced garlic
- 2 tsp. cayenne pepper
- 1 tbsp. freshly ground black pepper
- 1 tbsp. sea salt
- ¼ cup high-quality Worcestershire sauce
- ½ cup North Carolina vinegar barbecue sauce
- 1 cup sweet mustard-based barbecue sauce
- 3 lbs. meat (preferably smoked)
- 2 quarts crushed fresh tomatoes or high-quality canned tomatoes
- 2 cups coarsely chopped fresh tomatoes
- 1 quart fresh shucked sweet yellow or white corn (frozen in a pinch)
- 1 quart fresh baby butter beans (frozen in a pinch)
- 2 quarts homemade chicken stock
- Texas Pete Hot Sauce

Preparation

In a good-size cast-iron Dutch oven or stockpot, melt butter over medium-high heat. Add diced onions, then garlic, and sweat until translucent, about 15 minutes.

Stir in cayenne pepper, black pepper, salt, and Worcestershire. Simmer for 6–8 minutes, then add barbecue sauces and meat to the pot (you want to completely cover the meat with the sauces), and cook for another 10 minutes.

Add tomatoes, corn, and beans, stir in chicken stock, and let it all simmer for a few hours over medium heat, adding more stock to thin if needed.

Southern Soul co-owners Griffin Bufkin and Harrison Sapp like to add ten shakes of Texas Pete to the pot and stir that in, but you can add your favorite cayenne pepper sauce to taste.

Plate up with saltines or warm buttermilk cornbread. A specialty winter warmer ale or a Beaujolais pairs well with the stew’s big, earthy flavors.

Recipe from Griffin Bufkin and Harrison Sapp of Southern Soul Barbecue in St. Simons Island, Georgia