Brunswick stew for a crowd: chicken thighs, smoked pulled pork, corn and butter beans simmered in a tangy tomato and barbecue broth the day before, reheated in one pot on game morning and held hot for 12. About 2 hours 40 minutes at home, split over 2 days. It's a Southern barbecue stew that Brunswick, Georgia, and Brunswick County, Virginia, both claim, and at Sanford Stadium charcoal is fine but propane tanks aren't, so the pot travels hot and charcoal keeps it there.
Feeds: 12 · Hands-on: about 50 min · Total: about 2 hours the day before, plus about 40 min to reheat on game morning, plus about 20 min at the lot
Home gear: an 8-quart Dutch oven or heavy pot with a lid, shallow containers for chilling, a ladle, an instant-read thermometer, an empty cooler big enough for the pot and 2 old bath towels
Pack for the lot
- The lidded pot of stew, wrapped, in the towel-lined hot cooler
- Charcoal grill, charcoal and a chimney starter (not on North Campus)
- Heat-proof gloves
- Ladle and an instant-read thermometer
- Saltines or bread and hot sauce
- Bowls or cups, spoons and napkins
- Trash bags
Lot notes
- The Georgia rule: the guide's rules say "Grills | Charcoal is fine. No propane tanks for anything, fryers and heaters included, except grills on disposable canisters of 17 oz or less. No wood fires or chimineas." On North Campus: "No grills or cookers, kegs, generators, TVs or amplified music." That's why the stew reheats at home and charcoal, not a propane burner, keeps it hot. Read the Georgia guide.
- Holding hot: on low coals with the lid on, the pot holds at 140°F or above for as long as you feed the fire. In the cooler, it holds for a couple of hours. Once it falls below 140°F, eat it within 2 hours, or 1 hour above 90°F.
- Your space: tents and tables stay out of parking spaces, so set the grill where it isn't in a space.
- Cleanup: let the coals burn out completely before you pack the grill. Leftovers that sat out past the 2-hour mark get tossed. Bag your trash and take it, or leave it at your spot for the UGA crew.
Can you make Brunswick stew ahead?
Yes, and it's better that way. Make it the day before, chill it in shallow containers, then reheat it in one pot, stirring often, until it reaches 165°F before you leave.
How do you keep stew hot at a tailgate?
Set the lidded pot on a low charcoal fire and stir it every 15 minutes, or carry it in a preheated, towel-lined cooler with nothing cold in it. It needs to stay at 140°F or above.
How much Brunswick stew do you need for 20 people?
Plan on 1½ cups each, so about 30 cups. Make 1½ batches: 3 lb chicken thighs, 3 lb pulled pork, 6 cups stock, 42 oz crushed tomatoes (a 28 oz and a 14.5 oz can), 24 oz each of frozen corn and lima beans, 1½ cans of cream-style corn and 1½ cups of barbecue sauce. That needs a 12-quart pot.
Can you grill at Sanford Stadium?
Charcoal, yes, except on North Campus, where grills and cookers of any kind are banned. Propane tanks aren't allowed for anything, fryers and heaters included, and grills on disposable canisters of 17 ounces or less are the exception.
What goes in Brunswick stew?
Usually chicken, smoked pork or both, with tomatoes, corn and lima beans in a tangy, slightly sweet broth. Recipes vary from Georgia to Virginia, and some add potatoes or okra.