Recipe: Andrew Zimmern's Brunswick Stew

Ever heard of a "yooper"? Shorthand for those who live in Michigan's Upper Peninsula, the affectionate nickname for a community that holds the largest population of Finnish-Americans denotes a way of life that revolves around food, family and tradition. While immersing himself in the yooper culture for the "Great Lakes" episode of Bizarre Foods, Andrew Zimmern hit the rocky waters of Lake Superior in search of whitefish, "which is king" in Michigan's Upper Peninsula. To pay homage to his catch in Michigan and the beloved tradition of the fish fry in his native Minnesota, just a stone's throw away, Chef AZ crafted this recipe for a shore lunch featuring fresh whitefish and some classic coleslaw. Watch the video and find directions for Andrew's fried whitefish shore lunch below. 

Andrew's Brunswick Stew 02:56

Andrew makes hearty Brunswick Stew inspired by his visit to Georgia.

North Georgia-style Brunswick Stew

Serves 12


1/2 pound salted butter
Bouquet garni of thyme, bay, rosemary and sage
3 cups onions, chopped
2 tablespoons garlic, minced
2 teaspoons ground Aleppo pepper or other dried chile pepper
1/3 cup Worcestershire sauce
2 quarts homemade chicken stock
2 quarts crushed tomatoes
1/2 cup of my homemade BBQ sauce (recipe included)
2/3 cup Buxton Hall mustard BBQ sauce
1 pound smoked sausage, sliced
1 pound smoked brisket, cubed
1 pound smoked pork shoulder, pulled
1 quart fresh shucked sweet corn, use frozen
1 quart butter beans or lima beans
1 tablespoon Crystal Hot Sauce
1 tablespoon cider vinegar
Saltines, for serving

Andrew’s Homemade Sauce

3 cups cider vinegar
3 tablespoons molasses
2 tablespoons dark corn syrup
1 cup Heinz chile sauce
1/3 cup brown sugar
2 teaspoons kosher salt
2 tablespoons Crystal hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons red chile flakes, or more to taste
1 teaspoon ground black pepper


Melt the butter over medium heat in a large Dutch oven. Add the bouquet garni, onions, and garlic, and cook for about 10 minutes. Season with salt and then stir in the Aleppo pepper.

Add Worcestershire, chicken stock and crushed tomatoes. Bring to a boil, then add the barbecue sauces. Next, add the sausage, pulled pork and brisket. Bring it back to a simmer and add the corn and butter beans.

Let it all simmer for two hours over medium-low heat, adding more stock to thin as needed.

Season with sea salt, cracked black pepper and a tablespoon of hot sauce and cider vinegar. Serve, passing the hot sauce and plenty of saltines at the table.


To make Andrew’s homemade barbecue sauce, combine all of the ingredients in a saucepan over medium heat. When boiling, lower heat to maintain simmer and gently cook until the barbecue sauce coats the back of a spoon. Cool and refrigerate until ready to serve.

Recipe compliments of Andrew Zimmern. Visit for more recipes like this.  

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