Food & Drink
Southern Soul’s Brunswick Stew Recipe
Yields 15-18 servings
The South’s original hunt camp staple
photo: Jacqueline Stofsick | Food Styling: Phillip Rhodes
Ingredients
-
1/2 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
1/4 cup high-quality Worcestershire sauce
1/2 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
Related Stories:
Food & Drink
Birdie’s, a New Oyster Bar, Opens in Richmond, Virginia
And they shared a zingy gin cocktail recipe
The Wild South
Duck Season in a Glass
A post-hunt bourbon libation with a touch of the swamp
Food & Drink
Haitian Squash Soup Gets Delicious Recognition
Every January 1, Haitians serve this spicy, savory soup with centuries of history—and UNESCO just awarded it protected cultural heritage status
Trending Stories:
Food & Drink
The Mad Scientist of Pawpaws
Largely the domain of foragers, the biggest edible fruit in the South has mostly been forgotten. A quietly obsessed Quaker from West Virginia has made it his life’s mission to change that
Food & Drink
How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread
Even Kelly Fields whips up a box of Jiffy every once in a while. Here’s how she makes the store-bought stuff her own
Arts & Culture
The Top-of-2021 Reading List for Southerners
G&G contributors, editors, and Southern book lovers share new releases and old favorites to read right away this year—and a couple forthcoming releases already on preorder