This is the Rocky River Brunswick Stew Recipe given orally by Walt Burr October 8, 2016. Walt keeps a copy in his bible at home. The Recipe is over 60 years old. The current cooking kettle was acquired by Jay Lee Pharr in the 1990s. It replaced a kettle borrowed annually from the Mable Blume family. Howard Love used to have a metal cup he used to sample and monitor the cook. On the stirring paddle you will see notches to measure the stew reduction. - Reggie Hunnicutt
12 large hens
25 pounds of beef
Broth from chickens
Broth from beef
2 Gallon cans of creamed corn
8 Gallons of tomatoes
6 Gallons of Lima beans
2 pounds of butter
1 ½ handfuls of black pepper
2 handfuls of salt
Yield about 25 Gallons The current cooker could make up to 50 gallons.
The chickens are stewed until tender. Several hours plus. The skin is removed, the meat is removed and chopped. Store until needed.
Combine the broth from all cooking pots and reduce to concentrate the flavor. Cool and store one large container of reduced broth until the cook.
Use stew beef or chuck whichever is less expensive. Boil until tender. Several hours plus. Cool the meat. Chop or cube then grind the meat in a processor or finely chop.
Process the both the same way as the chicken and reserve a large container.
Store the canned goods close to the cooking and staging area.
Assemble dry kindling and split dry cook wood.
Remove the cooker and frame and hand truck each to the selected cooking area. Secure the wooden stirring paddle.
Wash the inside of the cooker with soap and water. Rinse well.
Start a small fire in the center of the frame and gradually establish hot coals.
Begin cooking the stew about noon for a 6 pm supper.
Set the cooker in the frame over the fire level as possible. Elevate the frame with blocks if necessary to get the fire under the cooker. Begin by pouring in all the canned food into the cooker. Pour low to keep from splashing. Stir constantly.
Slowly bring up the temperature stirring constantly. Take shifts stirring. Gradually bring the mixture up to a simmer over the next few hours. Add the beef and chicken broth. You are looking for the tomatoes to break down.
Take time to remove any food build up on the side of the cooker. Scrape any buildup with the paddle and back into the pot like you would for cake batter.
About 3 1/2 hours into the cook add the beef and chicken. The goal now is to beat down the meat fibers.
After about 4 ½ hours add the butter, salt and pepper. Continue to simmer and reduce. Toward the end spread out the coals to reduce heat and let the fire die down.
After 5 hours ladle out to transport to the kitchen.
Extinguish the fire, clean, dry, and oil the kettle and store inside for next year.
Firewood consumption is minimal with dry seasoned hardwood. Several large armloads is sufficient.
The week is done.
Machine bench(use the grip that makes your thumbs up) x12
Tri-cep pull x 12
dips Start with 15 then add 10 each each set after
Dumbbell incline press x10
Over head tri-cep press x 12
dumb bell kick backs x10
Narrow hand position push ups 10-15
Dumbbell shoulder press x 20
Dips until failure
Leg extension Wednesday
To be done together
one does one exercise there other does the other
Stability ball squats x12
Leg extension (lightweight) x20
do this 4 times
lunge x16 (walking)
calf raises till other is done with lunges
both do 20 ab exercises your choice
leg extensions(heavier weight) x10
squat and press x 5 each side
side step squats x 10 each
treadmill steps x 6 each
lat pull wide x 10 narrow over hand grip x 10 narrow under hand grip x10
Bent over row x8
side lat raises x20
open hand bicep curlsx 10
upright row x20
hammer curl x10
trx pull x 20
I've been with my trainer Bill Metts for 17 months, and it has produced remarkable results for an old man. If I miss even one week, it sets me back.
Even the trainer has to take time off so I've been working out on my own. Pretty brutal to myself.
I text pictures to him to prove I'm doing it and for self accountability.
Tomorrow is the last day of the week fitness wise. Guns day.
Happy Independence Day. For the occasion I've decided to cook baby back ribs. Usually I'm a spare rib or St Louis style guy, but these baby backs were 1/3 off. I never like to pay more than $10 a rack.
Baby backs will cook faster than the bigger racks and they don't require as much babying such as foil wrapping to make them tender.
A clean work surface:
Removal of the silver skin. Use a dull knife to lift the skin and a paper towel to peel the skin:
A light rub of kosher salt:
Then a light rub of any pork rub:
Now off to the refrigerator for a few hours to absorb some of the salt.
I'm cooking this on the regular Weber. The fire will be to the right, wood smoke on top, with water pan to the left below the ribs. Lower dampers wide open with the electric probe checking the temperature. 275 is the goal.
Study and memorize this chart while the ribs cook. There will be a test.
Trying to balance the temperature to the mid 200s. It's easier in a smoker but I didn't want to dirty up the smoker for one rack of ribs.
They are pulled to rest after 3 hours and 40 minutes.
Turned out that I over cooked them should have stopped at 30 minutes earlier. Can't undo that.
However they were damn good. Max helped me cook them and watched baseball with me.