The Redneck BBQ Lab was founded January 2017 by Jerry L. Stephenson, Jr. and a college buddy who had a crazy idea to start a restaurant based on Jerry’s award winning BBQ. After a few years of conversations over drinks and ribs, the two found a spot in McGee’s Crossroads.
The Lab is focused on North Carolina BBQ with a scientific twist. We’re a North Carolina BBQ restaurant wanting to grow into a large tree in the Johnston County dirt we call home.
Never one to sit back and rest on laurels, the Lab features innovations and new recipes every month. Our sauces and rubs are made from our own recipes honed from years of competitions and caterings.
The Lab is outfitted with all sorts of BBQ and cooking gear, but what you won’t find is a freezer. Meats and sides are prepared each day. Our Redneck Technicians hand trim and season all the meats, hand strip collards and bake cornbread from scratch each morning.
And when it’s gone, it’s gone. Real BBQ takes time, and our meats go on the sm
Grew up in Eastern NC - Wayne & Lenoir Co. I didn't experience Brunswick Stew until eating at the Barbecue Lodge (now closed) on Hwy 70 outside of Kinston. For about 2 1/2 years I lived nearby and ate there about once a month. Your recipe seems to be pretty much the same as what I was introduced to. 🤤
Great video! A little long, 27 minutes is kind of tough with my short attention span, but everything else is top notch. Keep the videos coming...just subscribed! :)
How much Texas Pete and brown sugar? I'm sure Jerry unintentionally left it out but, really helpful if someone from Redneck BBQ would let us know. Thank you
I've made 100's of pounds of pork loin back bacon and never trimmed my loin down to the muscle only. It seems like such a waist as I have never had tough and chewy product. Hopefully you saved the trim to grind for sausage.
Most authentic eastern NC brunswick stew will uses George's Original BBQ sauce, not "sawse". They're not as widely distributed but they're significantly less expensive.
I’m sure those are good but I’m also sure that you way over thought it, can’t imagine how it would be worthwhile to smoke and grill to end up following short of real fajitas.
I’ve never made Brunswick Stew. It looks hard, but when I started doing it, it was really easy. I found a basic shortcut, thought. I don’t usually do a brisket or smoked chicken. BUT I found already pre made pulled pork in the store and am using that. Also, I have NO problem with butter beans. I have never had B Stew without them. I’ll let you know how it turns out. (OH I did have to go out and get a Dutch Oven-- I figure I’ll be using it for many other dishes, so why not). Oh, my wife says this is the best Brunswick Stew she has ever had (and she loves Brunswick Stew).
A lot of people think we only have one type of BBQ sauce, but some of the oldest BBQ places also use a ketchup and vinegar based BBQ sauce, though it's as tangy as NC. I think it has some mustard too. That's what I usually like on my pulled pork and fries. I'm working on one at home now.
That is very similar to how I make mine and I do appreciate to explanation for each ingredient. One thing I do do different is put a little heat on it no quite to a boil. I am frequently going up 95 to Richmond will stop by soon.
Odd that at 8:14 they spell the restaurant name correctly for Original BBQ Sauce award, but at 11:18 there's a space in redneck for the Gift Pack award.
