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Southbound Barbecue’s Brunswick Stew recipes

Southbound Barbecue’s Brunswick Stew



  • 1.5 – 2.5 Pounds Chopped Smoked Chicken or Pulled Smoked Pork Prepared Ribs & Rotisserie Chicken Work Too


  • 15 Ounces Diced New Potatoes 1 Can
  • 14.5 Ounces Fire-Roasted Tomatoes (Salsa Style for Added Flavor) 1 Can
  • 14.75 Ounces Creamed Corn 1 Can
  • 12 Ounces Baby Lima Beans 1 Bag Frozen (Baby Work Best)
  • 1/2 Cup Sweet Vidalia Onion Diced
  • 4 Cloves Garlic Minced


  • 4 Cups Chicken Stock Low-Sodium Works Best
  • 2 Cups Southern Sweet Heat Barbecue Sauce
  • 1 Tblspn Primo Pig Powder
  • 1 Tblspn Bacon Grease Lard, Tallow, or Olive Oil Work Too
  • 1 Tblspn Worcestershire Sauce
  • 1 Tspn Salt Kosher
  • 1 Tspn Pepper Freshly Cracked


Meat & Veggie Prep

  1. Your selected meat should be pulled or chopped into tiny pieces, then placed aside. The goal is to produce a substantial, rich stew that has meat in every mouthful. For our version, Southbound Barbecue favors chicken, but pulled pork and just about anything else works as well. Don't be scared to include other meats into your stew; just make sure that 1.5 to 2.5 pounds of meat are used in total.
  2. Dice the onion and set aside.
  3. Mince the garlic and set aside. Don’t be afraid to add more if you’re a garlic junkie!
  4. Pre-Open all vegetable cans & bags – set aside. Mixing ingredients will go fast once ready.

Final Preparation

  1. Add bacon grease to large, heavy-bottom pot like a dutch oven or similar over MEDIUM-HIGH heat. Allow to melt and come to “sauté temp”.
  2. Add onions to pot, stir and sauté. Keep onions moving to avoid burning.
  3. Once onions begin to change color and turn translucent – add garlic and stir. Garlic can burn easily, so we add it after giving the onions a head-start and we need to keep it moving, so keep stirring as you sauté.
  4. Once onions and garlic begin to release their fragrance and soften prior to browning – add fire-roasted tomatoes. Stir once or twice.
  5. Add chicken stock, diced new potatoes, baby lima beans, creamed corn, Southern Sweet HeatPrimo Pig Powder, worcestershire sauce, salt, and pepper.  Stir to incorporate all vegetables and stock ingredients.
  6. Finally, add your meat slowly to avoid splatter.  Stir well to incorporate all ingredients
  7. Turn heat to HIGH and bring stew to BOIL. Stir well. Reduce heat to MEDIUM-LOW to LOW to allow stew to SIMMER.
  8. Monitor stew about every 15 minutes and stir – we want to reduce the liquid by about 25%. This normally takes 45 minutes to an hour.  Reducing the liquid allows the stew to thicken while also intensifying the flavor. This is what yields such a hearty bowl in the end!
  9. Once thickened to your liking (can go longer than an hour if you’d like) serve your Brunswick Stew in hefty bowls as a side or main dish. Pairs well with saltines and cornbread!