BEST Dutch Oven BRUNSWICK STEW Classic Southern Comfort Food

hey welcome to the backwoods gourmet today we got a tropical storm bearing down on us so everybody needs some comfort food so today we're going to make a beautiful southern Brunswick stew but a recipe right out of the lodge best one-pan recipes cookbook so y'all stay tuned [Music] all right so we got tropical storm durian bearing down on us right now everybody's been really stressed out because the media's been going crazy I gonna what I didn't think we were gonna get able you know be able to do a dish today but it looks like the thing is gonna miss us completely but in our downtime here I had a chance to go back and I kind of peruse this one my wife first got it for me but I found this great great recipe in here for Brunswick stew with chicken now if you watch our channel a lot you know that we've done Brunswick stew before with the very original recipe and a Swiss squirrel I'll leave you a card right up here somewhere to go back and look at that recipe wanna try it with squirrel but obviously you know you guys may not have squirrel or don't want to eat squirrel so we're going to use it today with with the more I guess city version but still sub so there's about three parts of this prep and three parts to to make it a Brunswick stew by their recipe so you're gonna need some time for this you don't need probably a couple hours all right we're starting pretty early today because the weather is supposed to get worse as we go on and you're gonna see it like it happened right here at the back with gourmet studio don't worry there's a lot of ingredients I'm gonna let them scroll at the end okay so just stay to the end of the video you can pause the video right there write down all the ingredients and you'll have everything ready to go when you need to what do you want to make this dish for yourself [Music] so we just gave that thing a quick stuff what I call a stovetop seasoning I put a little bit of a flaxseed oil in there and I'll put it on this big burner it's probably gonna stick like crazy initially okay so some of that bacon gets gone and I got the fire off I'm just using the heat that was left in the pot so that was two strips of thick-cut bacon because we're making a half recipe if you have that book that cookbook and you're looking at that recipe what we're making here is exactly half of that okay it's not enough people here to eat the amount that they have in the cookbook but that amount they haven't cooked plus probably four to five maybe even six people so it calls for this bacon to be crisp enough to crumble so you want to completely crisp it up those look pretty good right there go ahead and take them out set those aside we brought over our chicken but we need more oil so here we're gonna add about a quarter cup of olive oil that's about right into that hot pot along with them driven and the recipe in the book calls for a whole cut chicken that's like I said gonna be a little too much for us I'm going with four chicken thighs and I'm gonna start them out inside down right into that oil what we're looking for is the brownies really nice and golden-brown we're all about a medium-high heat okay and it may have to tweak that beer in there to keep it out of medium-high heat it's not really looking to cook them all the way right now so we want it to be hot enough to brown them without taking a bunch of time they started letting moisture from the inside come out that'll that'll prevent them from browning actually so you want them on fairly really good pearly goodies at this point so those of you who only have that regular flat bottomed Dutch oven we call them lieutenant man you ain't got no legs with the regular dome lid or you got that enameled type Dutch oven with the regular lid used to do this with that perfectly so that's one of the reasons I wanted to bring this dish over to you guys cuz a lot of you don't have these big camp of it's like be that skin this rough around the edges to get a little brown and if you try to turn these too early the skin will actually sit so give it a minute and you'll get this point where it starts to crisp and will actually release from the iron give them a little wiggle ahead of time see that one already is kind of hotter back there my burner is getting a little hot spot on I really need to do little rebuild on it but her refurbishment but there's a point in time when that skin crisp it was just come right up just like that with this did the first time I will it feel a little bit stuck but then it came right okay we're what we're doing here it's rendering out flat they're crisping up skin and it's gonna give this froth a freakin awesome awesome color got a little too hot on him those are about perfect and believe me it's all gonna go into a breeze so you really never going to see if you get a little bit too dark really never gonna see that I'm gonna go ahead and cut my fire down just a tiny bit they kind of look like that on all the sides go ahead and take them out to the back on the platter that with your samatha [Music] half the holes in there I can always put it back in but it's hard to take it out if you start doing this stuff so now we're going in with our Trinity that's carrots onions sweet red sweet white and green and then a celery again I'm gonna leave you the recipe turn that fire down just a little bit because it seems a little teapot to me Lord it gives you the stir around in here and it says about six to eight minutes so we got that fire cut down a little bit and we'll go ahead and saute these off over you ready for the next step now since I don't have the ham hock I'm gonna go ahead and lay my ham in here and I want to pick the stick the fattier pieces also but what I want to do really is get a little bit of color on that ham and it's just gonna bring out the smoke and the sweetness of it I'm trying to leave the juice behind there so I had this back in fact I bought a big ham I sliced it vacuum packed it all into individual serving sizes and this isn't one I saved the season beans or seasoned something like this friends Wicksteed so I want to get a little brown list on those give them a chance to get a little carmelization so starting get a little brown on this and man you know I put that in there and the smokiness from the ham just came right out and that's the main reason I wanted to put that in there first does the smoked ham hock would have probably been better it'd have been a little more problem to get it off the bone later but this guy gets a short cut but it would have been smokier so I wanted to kind of get some of that smokiness release first so now it comes back in the chicken what we're doing here is building a braising a braising bass and we're building flavor for every one of these ingredients we put in here and the way we're treating them by browning the chicken and brown and a ham and give a little brownness to those onions all those all those steps we're doing our bringing the sugars out of all the veg and meats and smokiness of the pan it's all coming out and it's all gonna be part of the final dish so all right now time to go ahead and with our seasoning and that's gonna be the it calls for a teaspoon and the full recipe instead of about 1/2 calls for one red chili pepper that is a red hatch chili dried a salt pepper to taste I love black pepper look I had to watch it for mrs. backwoods okay it's a couple pinches of that and I have about a tablespoon of salt I'm gonna go with about 3/4 of it for now a tablespoon of Worcestershire the whole recipe is 1 tablespoon I like butchers Turner so I'll go ahead and put the tablespoon in even though it's a half recipe then enough water to cover it completely well 2 quarts didn't quite do it but it's gonna be fine I'll give them Nestle down in there so I'll bring this back up the bowl get a lid on it where I cook this for about an hour and a half [Music] put the lid on it will help it come up to bowl faster in the lodge 12-inch cast-iron lid with those basting tips had had a couple people asked me about what these little spikes were and those are to catch the steam and condensation and make it spread evenly out over whatever you're cooking and it really works well that's why I like the cast iron lid over the glass lids they make [Music] tip from the backwoods gourmet you get out camping and you forgot your pot holder crumple you up some aluminum foil put it around that handle at the top and you can pretty much operate that thing with no problem because there's very little conduction you need to crumple it to make sure it's crumpled okay not a super tight fit and you can actually use that crumple foil to grab that hot lid without any problem if we got that up to a simmer there for a little while then I'm gonna go ahead and add in a fourteen and a half ounce can those are just peeled and roughly chopped roma tomatoes and want to kind of give that chicken little hit start before I put them in their recipe says you can go ahead and put them in there at the beginning but I don't want them to completely break down the sauce I want to still be some little chunks in there so that's why I waited about about 15-20 minutes after into the simmer put them in I spend about an hour and 10 minutes just don't like good simmer there and I just went and checked on the chicken and it's nice and tender you see it's falling apart that's the one thing great about dutch ovens that tight-fitting lid it really does a great job at praising so I'm gonna take these out now okay and we're gonna debone them so we make sure we get the bell and it's a lot easier with chicken thighs because they're only one bow actually I had a leftover smoked rib we head through him in there too just cuz I only had one alright so I'm pulling them out and put them over here on the pan again then I'm gonna kind of squish them down or they kind of separate out because I want them to cool so I can pick all the bone cartilage everything out of there and then what we're going to return all that meat to the pot so in the meantime just go ahead and put the lid back on while that's cooling down put that broth keep getting richer and richer so I just deboned out just using my tongs so nice and tender now we're gonna go ahead and return all the meat and the skin to remember that hams on there too that'll probably break down that was the small pieces it's gonna break down on its own we don't need to really do anything to it and we want this in fairly you know you don't want to shred it I don't want to shred it I want it fair sized chunks stir right back down in there right now let's get the lid on it I'm gonna put in our final ingredients all right now that we got our chicken back in there let's go ahead and put in the final ingredients in a wooden bead Brunswick stew without some good fresh sweet corn I just cut that off the cob some lima beans utterly grow these are not very popular around my house so there's some frozen lima beans I've put about maybe three quarters of custom I'm in some okra I wish I had also it's reduced down really nicely that only took about really about 45 minutes you know and after about 10 minutes we have to put the veg is in there we took the cover off and that really is beautiful now so time to take it off the fire and serve it up [Music] let's go ahead and serve this up back with gourmet style you know we made this per their recipe and you know I like my little thicker not so soupy but if you like yours a little sip here and go ahead and add a little bit more water the only the other thing that we very you know varied away from the recipe they told us to take his bacon and crumble it up in with the veg well you know I didn't want to really do that because I want it to still be crispy that piece was not quite but instead no here for a while that was a little better but I want to have that bacon like on the top be a prominent thing I've got a little fresh green scallion there's with the tops from the one we used in the very first step all right and then around the sides we got some camp toast if you'd like to see how to make camp toast it's just it's basically a butter fried bread right around the sides just like that if you'd like you can give a little final seasoning to it I get a little little black pepper there and I have to watch the salt for mrs. backwoods but a little final court coarse salt over the top and there you go there is a southern style Brunswick stew right from the lodge cook but [Music] you're always wanting us to taste our food here on the camera I really don't know why but let's go ahead and give it a try you want to buy two that I made you Wow so down here in the South Brunswick stew is a classic comfort to you like what we're doing please smash the like button right down there hey check out the join button right down here somewhere click on that check out the different options for you to join as a member of the backwoods gourmet channel and don't forget to subscribe it's gonna be right over there for another great back with gourmet video gonna be right over there and for a whole playlist cast-iron Dutch oven cooking gonna be right up there we'll see y'all next stop [Music] you [Music]

Channel: Backwoods Gourmet Channel

Views: 43,547

Keywords: brunswick stew, how to make brunswick stew, brunswick stew recipe, outdoor cooking, cast iron, dutch oven, dutch oven campfire cooking, southern cooking recipes, southern cooking videos, dutch oven chicken, dutch oven cooking, backwoods gourmet, backwoods gourmet dutch oven, easy dutch oven recipe, southern recipes, southern cooking, easy dutch oven recipe for beginners or experts, easy dutch oven camping recipes, comfort food

Id: 7_q6kU5Ua5A

Length: 19min 8sec (1148 seconds)

Published: Sun Sep 08 2019