Under the awning of an old gas station from 1940 sits a massive wood burning smoker. Tables share the shade of the portico and people, packed in the rebuilt fueling station, spill out of its door patiently waiting to order their food. No one is in a hurry because we all know it is worth the wait. I’m pretty sure parts of heaven will smell like Southern Soul.
For Labor Day Weekend, we traveled up to Sea Island to get away; getting away is medicinal to me and an antidote to the illogical world we sometimes live in.
One of my favorite stops in St. Simon’s Island is Southern Soul Barbeque.
Southern Soul Barbeque, an hour and half north of Jacksonville and an hour south of Savannah, is the best barbeque I’ve ever tasted. All of their meat is hardwood-fired and slowly smoked for over 12 hours. 12 hours. In our world of quick results, the right now, and easier is better, it is so refreshing to find people who care about their craft.
No matter what is going in your life, walking under Southern Soul’s portico is like stepping back in time… a slower time where people of great skill are dedicated to equally great quality… a time where craftsmanship is not surprising, but appreciated… and a time where things are just simpler.
One of my favorite sides is the SOUTHERN SOUL BRUNSWICK STEW. It’s great to make for Saturday Tailgating in the Fall. It has A LOT of ingredients, but it is worth taking the time to make. Step back in time and take your time… [2.75 hours; does not include the time to cook the meats]
1 stick of salted butter
1 large onion, diced
1 T minced garlic
1 t cayenne pepper
1/2 t freshly ground black pepper
1/2 t sea salt
1/8 cup Worcestershire sauce (I prefer Lea & Perkins)
1/4 cup of vinegar-pepper BBQ sauce (you can order Southern Soul’s on their website)
3/4 cup of sweet, mustard based sauce (again, I recommend Southern Soul’s Sweet Georgia Soul Sauce)
1/2 pound each of pulled, smoked chicken, chopped pork, chopped brisket, & chopped turkey (you can get these from your local BBQ joint, or make them yourself)
2 cups of canned crushed tomatoes
4 cups of chicken broth
1 cup of coarsely chopped tomatoes (vine-ripened)
2 cups of sweet yellow corn
2 cups of butter beans
5-7 dashes of Texas Pete Hot Sauce (or Tabasco)
1. Melt the butter in a large pot over medium heat.
2. Add the onion and cook for 15 minutes.
3. Stir in the garlic and cook for 3-5 minutes, until you start smelling it.
4. Add the cayenne, black pepper, salt, and Worcestershire and stir. Cook for 6-8 minutes.
5. Stir in the BBQ sauces and ALL of the meat. Make sure ALL of the meat is covered and cook for 10 minutes, partially covered.
6. Now add the crushed tomatoes and broth.
7. Increase the heat and bring it to a boil, then immediately lower the heat to LOW and cook for 2 HOURS (stirring occasionally).
8.Add the chopped tomotoes, corn, butter beans, and hot sauce.
9. Cook uncovered for 30 minutes or until it is thick enough for a spoon to stand in.
10. Add additional broth to desired consistency and serve hot.
This can be kept for 5 days so you can make it the night before tailgating.