Posted by Headcook On January 14, 2012
There are as many different recipes for Brunswick stew as there are opinions on where the stew was originally created. Brunswick stew is said to have originated in either Brunswick, Georgia, Brunswick, Virgina, or Brunswick, South Carolina. Each area of the country has their take on this leftover BBQ stew. I spent some time online and combined a few different recipes into my Wisconsin version of this southern comfort food.
The heart of the Brunswick stew is the smoked meat. Most recipes call for a combination of smoked chicken and pork. I had some rib tips in the freezer from the Deer Hunting cook a few months ago, a package of chicken drumsticks, and I was cooking a pork loin today that I figured I could incorporate into this stew as well.
I rubbed the rib tips with Simply Delicious Sweet and Spicy and the Chicken with Simply Delicious Cherry Rub.
Both of these were cooked with the Pork Loin on the UDS for about 2.5 hours at 250 degrees.
Here are the ingredients that I have decided to try for my Brunswick stew:
- 2 lb – 3 lb smoked meat
- 2 TBSP of your favorite rub (I used Simply Marvelous Sweet and Spicy)
- 2 28oz cans whole tomatoes, including the juice
- 2 11oz cans shoepeg corn
- 1 1/4 cup ketchup
- 1/4 cup cider vinegar
- 1/2 cup your favorite BBQ sauce (I used Blue’s Hog today)
- 2 cups water
- 1 tsp black pepper
- 2 tsp salt
- 1/2 to 1 tsp cayenne
- 1 tsp hot sauce
- 1 stick butter
- 2 cans of butter beans with the juice
- 4 or 5 potatoes diced
Pulled the meat off the bone and then mixed the BBQ Rub into the meat.
Cut the whole tomatoes into chunks and add the juice to the crock pot.
Add all of the other ingredients except for the butter and the potatoes.
Cooked the stew on high for 4 hours in the crock pot. The plan is to add the diced tomatoes and butter tomorrow morning and cook on high until the potatoes are cooked through.
Posted by Headcook On January 12, 2012
Deer hunting 2011 was a pretty laid back affair. Due to the crazy fall of 2011 and the lack of deer, I became the camp cook. We had a fatty for breakfast sandwiches, ABT’s as a snack before the Friday night fish, ribs and chicken for Saturday night, and a great first crack at some beans and some potatoes. Both turned out great, and even though our lone hunter “Big Boss Man” never saw any deer, it was worth keeping these two recipes. I wish I had taken a few pictures. The next time I make these I will be sure to snap a few….
Hunting Beans (inspired by Wicked Beans)
- 6-8 Strips of Bacon cut into small chunks
- 1/2 of a medium onion diced
- 1/2 of a bell pepper diced
- 1-2 Jalapeno peppers diced
- 1 55oz can of baked beans
- 1 8oz can of pineapple chuncks drained
- 1 cup of Brown Sugar
- 1 cup of Ketchup
- 1 Tbsp of dry mustard
Saute the bacon, onion, and peppers until they are tender and the bacon is crispy. Combine all other ingredients with these into a disposable baking pan and cook on the smoker at around 250 degrees for 2 hours. I cooked these underneath a fatty and the drippings were great in the pan. Cooking these under ribs would be great as well.
- 2 lbs of diced potatoes (have had trouble with precooked potatoes from the store not getting soft, maybe precook them before using)
- 1 large can of cream of mushroom soup
- 8 0z of sour cream
- a diced medium onion
- a diced green pepper
- 1 stick of butter
- 1 pkg of cream cheese
- 2 pkgs of shredded cheese
- 2 Tblsp of a combo of salt, pepper,onion and garlic powder (SPOG)
- a few shakes of your favorite BBQ rub
Grease a 9×12 pan and pour potatoes into it. In a pot, melt butter and then add soup. Stir to incorporate. Add sour cream and stir to incorporate. Add cream cheese and stir to incorporate. Add 1 pkg of shredded cheese and stir to incorporate. Mix in SPOG spices. Pour over the potatoes. Cover with foil and cook at 350 degrees for one hour. Uncover the pan, sprinkle with the other pkg of cheese, and broil for 5-10 minutes to melt and brown the cheese. Sprinkle the BBQ rub over the dish and serve.
Posted by Headcook On January 12, 2012
I am hoping that someday someone comes back and reads Post #1 of this blog and is shocked at how far this has come. From where I sit today, the goal of this blog is just to keep my recipes organized and act as convenient place to store links and ideas as I run into them across the web. There are a ton of great food blogs with beautiful food photography. Someday I hope to have the time to do something like that justice. For now, with the busy lives that we lead, you have go to start somewhere!
Posted by Headcook On January 11, 2012
The family, and I of course, love pizza on the grill. This love came about as almost an accidental side thought. In the summer of 2010, the family decided to do an Italian themed summer cookout. The main dishes were lasagna and chicken fettucine alfredo. Being the experimenter that I am, I decided to make grilled pizza for appetizers and tiramisu as a desert. We were not crazy about the dessert, but the pizza has moved to the main attraction for many get togethers in the past 18 months.
Making your own pizza crust from scratch may sound like a lot of work, but it really isn’t. The difference in the quality of the pizza is night and day. We tried to use a store-bought fresh dough when we were in a pinch once, and it was no where close. We have also frozen this and had good luck. By far, the best is fresh!
• 4 cups all-purpose flour
• 1 1/2 cup warm water (about 110 degrees)
• 2/3 cup whole-wheat flour
• 1 tablespoon olive oil
• 1 package active dry yeast
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
Combine water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until it bubbles. Mix flours and salt together thoroughly in a food processor or mixer. Add water mixture while blending. Let mix for 2 minutes. Knead briefly on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size. Once the dough has raised, lightly flour two cooking sheets. On a floured surface roll out 1/4 of the dough into a circle about 1/8 inch thick. Place on cooking sheet. Spray the top of the pizza crust with a good olive oil and top it with aluminum foil. Repeat with additional crusts and make a stack.
There’s no better way to cook a pizza than on the grill. The high, dry heat of your grill makes it the perfect pizza oven. I typically spray the bottom of the crust, coat it with a little corn meal and throw it on the grill until it bubbles. I then pull it off, spray the uncooked side with olive oil, and flip it over. The cooked side will be the top of the pizza. Spread your favorite sauce, cheese and toppings on the pizza and throw it back on the grill until the cheese melts.
The crust should come off the grill looking like this:
Time to Top It
Traditionally you probably think of sauce and sausage or pepperoni on your pizza. The first time that I made this, for the appetizers, I was trying to keep this lighter so I chose a sauceless pizza. Not only did it work, it is the most requested pizza that I make. The secret is in the balsamic sauce. Use it as a drizzle right before you serve each piece and you will have transported your guests to an artisinal wood fired pizza joint. The quality of the balsamic does matter. I use a local 18 yr old balsamic that is close to fruit juice in taste. A medium cost grocery store bottle should do the trick as well.
Sausage and Pepper Pizza
- 1 pound sweet or hot Italian sausages
- 1 red bell pepper, seeded and cut in half
- 1 yellow bell pepper, seeded and cut in half
- 4 roma tomatoes, thinly sliced
- 2 cups grated mozzarella cheese
- 3/4 cup olive oil
- 1/2 cup grated Parmesan
- 1/2 cup balsamic vinegar
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary, chopped
- Pizza Dough from above
Preheat grill. Divide pizza dough into 4 equal pieces. Roll into rounds about 8 to 9 inches in diameter. Combine olive oil, balsamic vinegar, garlic and rosemary. Brush bell peppers lightly with mixture. Place sausage and bell peppers on hot grill. Grill until peppers have started to blacken and blister and sausage is sizzling and browned. Remove from grill and cut the peppers into thin strips and the sausage into thin slices. Place pizza rounds on hot grill. Allow to slight brown on both sides. Remove from grill and top with cheeses, sausage and bell peppers. Light drizzle olive oil mixture over the top and return to the grill over a low heat. Close lid and grill until cheese is melted. Remove and serve.
Here was an email of ideas from the Schmidt’s to add onto my recipe:
Pizza dough – I follow your recipe, but I use a flavored olive oil (my favorite is Tuscan Herb or Garlic) and add about a tsp of the magic pizza seasoning mix and a ½ tsp of red pepper flakes. (It may be a little more of the seasoning mix, but honestly I just dump until it looks like I have some throughout the dough) I mix that right into the dough as I have it in the food processor. Then I roll into 4 balls and put in bowl covered in saran wrap and let sit for 2-3 hours on counter, after that I put in fridge for 24 hours (or so)…
We roll out, throw on grill, add a little more flavored oil and seasoning mix on one side, grill for a couple minutes, flip grill for a minute and flip back, then add all your toppings.
I am sure you do the same, but we precook all the meat and veggies. So all you are doing is warming it on the grill.
We use ground sirloin or round and add some taco seasoning to the meat.
Monterey Jack White Cheese Sauce
Mexican Blend of Cheese
We put a thin layer of refried beans on crust, then a little taco sauce and a layer of the white cheese sauce. Add taco meat and onion and let cook for a minute, add blend of cheese. When we take it off we add lettuce, tomato and crushed Doritos. You can also sprinkle with a little salsa, sour cream or refried beans on the top..
BBQ Pulled Pork Pizza
We use either pulled pork or brisket leftovers
Sweet Baby Rays BBQ Pizza
Pepper Jack Cheese
Pizza Mix of fresh herbs (oregano, parsley, etc)
We put think layer of BBQ sauce and then pile ingredients on.
Chicken Alfredo Pizza
Chicken of any sort (we use whatever we have leftover just be careful of Weber grill chicken, sometimes it carries over weird flavor on pizza)
Garlic (only if your sauce isn’t really garlicky)
Pizza mix of fresh herbs
Bacon Bits (we cook bacon and crumble)
Italian cheese mix (or just mozzarella)
We put a thin layer of alfredo sauce and garlic cloves and pile ingredients
Schmidt Pizza Sauce (can be sold if the price is right)
Bacon Bits (we cook bacon and crumble)
And any other leftover meat you have
Sharp Cheddar Cheese
Schmidt Pizza Sauce
(and any other meats you prefer – if you want)
Mix of bell peppers