- If y'all have watched
the last few videos, I told y'all I was going to
be cooking out of the Bible for a few recipes and we've done it. The last recipe I want
to share with y'all, you know, we make a recipe and we, I may cook three or four things and um, alright let me back up and say that again. We may do four videos in one day. And so how they air,
you know, I don't know, that's the computer people's
job to do that, right Theresa? - [Theresa] Yes. - Or is it yours or whose job? - [Theresa] Yes, that's
Kenzie. Social Media. She does an awesome job. - Yes, she does, doesn't she? So I wanted to share this
Brunswick stew recipe with y'all because in the fall, um, you know, it's such a hot, hearty dish
and it's big in the South. And I take this from
Georgia all the way through the uh, the uh, low country states. They gonna argue that their
Brunswick stew is the best. So, for the amount of work
that this one is, ya'll, it's so very good. And, um, I remember
when my Uncle Bernie and my Aunt Glennis were
alive, that would be Don- Don, Cathy, and Michelle's father. My daddy's older brother,
he and Aunt Glennis, lived out in the country
and Statesboro and Uncle Bernie would make Brunswick stew. But back then the old older people said, you couldn't make Brunswick
stew without a hog head. You had to have the whole
hog head to go in the pot and you cooked it and you
cooked it and you cooked it. And then when you thought
you've cooked it enough, you cook it more. And I remember them doing
this outside, out in the yard. I'm going to recreate
it in about 10 minutes. (laughs) How about that? [Cameraman] Minus the hog's head. - And, and it's all right
here in the Bible. Minus what? [Cameraman} The Hog's head. Yeah, the hog, no, we
not using a hog's head. But, uh, I do love using a
Boston butt, for this, you know, ball in a Boston button,
Theresa, along with chicken, you know, it's just good. All right. So to start this
Brunswick stew off y'all, I'm going to take about
eight pieces of bacon, and I'm going to cook it
until it's almost crisp. You know, I just want to get
the flavor out of that pig. So we'll pretend like
this is the hog head. - [Theresa] Okay. I'm glad
we're not looking at a hog head. - Me too, cause it's... - [Theresa] a little much. - I think they even leave
the eyeballs in y'all. I really do, but that's the old timey. That's the old timey way
they did it. And I love, uh, hearing those stories
and even getting' to witness some of 'em, if you live long enough, just think, um, 75 years
from now, 50 years from now, this is all gonna seem
so backwards. You know? - [Theresa] Yeah. - I mean, because we just
gonna keep technology. The next thing I know,
they'll have me in somebody's kitchen. (laughs) - [Theresa] And you
won't have to leave here. - And I won't have to leave here. (laughs) yeah, it's crazy. Okay. And then after our
bacon is done, y'all, I'm going to throw in some
onions, some diced onions. And, um, it depends on
what state you're in, what region of the south that you're in. Some people may put like
okra. I mean, you just, everybody has their own
version of Brunswick stew. I really like, I like to
make my Brunswick stew with my homemade barbecue sauce, because it gives it a
bit of a sweet taste, and it just makes it real, real good. But I am using a store-bought
today. I did not make this, but I am using one that's got
a little sweet taste to it. We used to have so much fun
when we'd go to Uncle Bernie's. He'd arrange horses for the
kids to ride and of course, had those fish, those wonderful fish just been growing in that
lake in his little pond. He would, he would borrow
campers and put in his yard for us all to have a place to stay. [Theresa] Aww. - Yeah cause they, their house
was just a two bedroom house, [Theresa] Wow. - And there'd be like 18 of
us, you know, coming, so. Oh, but we just had so much
fun, so many wonderful, wonderful memories. And I do know that Aunt Glennis
made the best macaroni and cheese in the whole entire world. And Aunt Glennis was not
necessarily one of the best cooks I've ever met. I mean, she
could bake some cakes, and [Theresa] Her chewy bars were good. - Oh, her chewy bars were
delicious. But, you know, I don't, I don't remember
her just getting in there and cooking a whole bunch
of different things, but that macaroni and cheese
honey, step back Jack. Cause she gonna whip your butt. - [Theresa] She perfected it. - Yes. Yes. - [Theresa] It's all about
quality. Not quantity. - Yes. She would have to
make it every meal brand new. But the difference in her
macaroni cheese is she used that red hoop cheese
that you find sittin' on the meat counter sometimes
at a country store. It's always back there sitting
on the counter in the meat department, but that cheese... - [Theresa] It changes
everything about macaroni. - It changes everything, yes. Alright? So in go our onions, our our, uh, bacon has rendered
some nice, nice juice. So this is ready, ready to
start mixing all of our good stuff together. Now, the
recipe in Paula Dean's Bible calls for, what? 10 ounces? - [Theresa] Yes. - 10 ounces of Lima beans. And this is a 32 ounce. So I'm just gonna take
what I think is a third and dump in there. I'm going to take a cup of chicken stock, (water pouring) and cover that with that. And then I'm going to take, uh, I mean, how many ounces that? - [Theresa] 28 ounces - 28 ounce can of crushed tomatoes. Now I'm a huge, huge fan,
y'all of crushed tomatoes, (tomato sauce splattering) because for some reason,
I just don't like, except on some dishes, but I just, sometimes those dice tomatoes, they will stay in the
form of a dice potato, a diced tomato. - [Theresa] Yeah. They
don't really stew down. - No they don't stew down and
I like mine stewed down. So... (spatula slams) There we go, I'm gonna
rinse that out with just a little bit of water. Okay. And I may add some more butter beans. Alright, now I'm going add,
how many ounces is this? - [Theresa] 14 I think. - That sounds right. But I can't see it. But this size can, y'all, of cream corn. And that's gonna give us a sweet taste. Now you can use, if you
don't want to use the sweet, canned corn, or you don't have any, you can use whole kernel.
It's perfectly fine. All right. Now I'm going
to add some white vinegar. Worcestershire sauce, celery salt. Let's see what else I got
under around this book. That's it besides the chicken. I'm going to add just a little
squirt more of butter beans, oh Lima beans. I just
like that color in there. Okay. Now I'm going to add a half a
cup of my barbecue sauce that I did not make. (laughs) Barbecue sauce is so easy
to make. Did you know that Theresa? - [Theresa] Wouldn't even think to try. - Oh, you just put what you like in. Okay. So along with that sweet corn, it's going to give it that
little hint of sweet that we like. And last but not least, your chicken and I'm using six cups
or four cups? I can't. - [Theresa] Well, it's
four cups, but I think you added more to it. - Oh, that's right, I
did. (laughs) I sure did. - [Theresa] I know that your
viewers will be shocked. - And I recommend now not,
not mixing up your chicken, but leaving it in nice big chunks. Because by the time it cooks
down, you don't want it. You know where you can't
tell it's even chicken. Alright. So that's it. I'm gonna put a little
black pepper in it and then I'll check it for salt
after it's cooked a while. And if you like it hotter, you can always put a little hot sauce in there. And even though I didn't
include this in my recipe, I will probably drop
some butter down in it. So that's it Uncle Bernie. Are you rolling yet? (laughs) Are you rolling around in your
grave that your niece would be making Brunswick stew
in 10 minutes? (laughs) So we're gonna give it 10 or 15 minutes. We have to cook it just til the
Lima beans are done, really. So that's it kitties. Then you taste it and you
season it to match your tongue. Okay. It's taste time. I might be pushing a little bit. Those butter beans or Lima
beans may need a little bit more cooking, but I want to
taste it for, uh, seasoning before I call everybody to the table. OO it's good! It's got that sweet kick that
I like for Brunswick stew. Lima beans are not quite done. They a little chewy.
But the flavor is good. - [Theresa] Well, the
longer you let it sit, the better it gets, in my opinion. - Mm hmm. It's like, spaghetti
or anything like that. The longer it has time to
sit, the better it gets. But we're not taking 24 hours
with it, I can tell you that. (laughs) - [Theresa] I see dinner. - Uh, huh. (spatula smacking pot) You know what I think I'm going to do? I think, I have trouble
following my own recipes, y'all. Have y'all figured that out? (laughs) Have you figured that out Theresa? - [Theresa] Eddy and I have
figured that out for sure. - So I'm gonna see if I
have a little liquid smoke. Do y'all use liquid smoke ever? - [Cameraman] No. - {Paula] You don't? - [Theresa] Eddy and I
are like, "We don't cook. What do you mean?" - [Paula] Well, I don't.
Wait, I do! I do have some! I'm going to put just a drop,
and this will help give it that flavor that the meat
has been cooked over, like, charcoal. Just a little bit. And that'll help give it that smokey, smokey flavor. - [Theresa] That might make
your uncle a little happier. (laughs) All right. Now, let's see. You know, I can play with
a dish like this, Theresa, I can play with it for hours. - [Theresa] And that's
what your uncle used to do, and that's why it took hours. - But I did mine in 10 minutes now. Hmm. Which is what it needed. Y'all enjoy. Cause I think we're fixing to
have a cold spell. Are we not? And this'll be so good on a chilly night, eating out on the porch. Love and best dishes. Y'all
I hope you enjoyed it.
