Brunswick Stew

While viewing the menu that was included in Cathy2's post about the upcoming celebration for Teddy Roosevelt's birthday I started to think about Brunswick Stew. I remember eating this as a kid when going to visit relatives in Georgia.

What I'm wondering is if anyone has a recipe that they would share for a Brunswick Stew that they like. I've talked to various people about it, and it seems to be a hotly debated dish. I distinctly remember eating butter beans and okra in mine as a child but I've not found that in every recipe. I've seen a few that have the addition of cabbage in them. I had an uncle that made his version with game, squirrel mostly I think. Occassionally possum.

I guess I'm looking for suggestions/opinions on what you think makes a good Brunswick Stew and if you have a recipe to share, that'd be an added bonus.

Thanks!

Brunswick Stew is somewhat like barbeque in the south. Depending upon where yoiu eat it, it can be entirely different than what you may eat somewhere else. There are two Brunswicks, one in Georgia. One in Virginia. Both claim to be the originator of the famous stew- and each style of stew is a little different from the other. There's also a different style served in North Carolina that lots of folks seem to like.

Georgia and Virginia style represents a thick almost pureed stew with a tomato base and is most often made with beef and pork and possibly chicken as a base of meats. It almost always includes creamed corn, onions and diced potatoes. Virginia stew always contains butter beans. georgia stew rarely does.

North Carolina style style is more like a chicken soup with butter beans, corn onions and chunks of chicken (it was originally made with squirrel in the rural areas). I lived in both places and can tell you that my personal preference is for the Georgia style which is much more like a Carolina bog with out the rice.

Here are links to a couple of recipes that sound pretty authentic:

Georgia Style Brunswick Stew:
http://www.glynncounty.com/cgi-bin/oakt ... D=00013550

Virginia Style Brunswick Stew:
http://members.cox.net/jjschnebel/brunstew.html

North Carolina Style Brunswick Stew:
http://www.foodnetwork.com/recipes/food ... index.html

Will,

Would Brunswick Stew ever have squirrel in it or am I really thinking of Burgoo?

Erzsi - Thanks for reading through the Teddy Roosevelt menu. I am curious about the reaction to that menu and the food. I have been trying for several years to get Chuck up here and finally found an opportunity.

Regards,

Brunswick Stew and Burgoo are pretty similar dishes. So, the answer to your question is , yes if it is original and authentic, it would contain squirrel. Practically, you'll find it made most often with chickens these days.

Joy of Cooking (at least my early '80's edition) has a pretty good recipe for Brunswick Stew, matched well for what I'd eaten in Georgia.
It says that critter is common, but it works well with chicken (I'd suggest thighs, you want that dark meat flavor).

Harolds BBQ in Atlanta is a regular stop of mine when I am in that city and their Brunswick Stew seems to be tomato base, shredded pork, and corn, with maybe a few onions and some seasonings. Its very good, but they serve it in quantities that are too large for me after eating the double chopped pork platter meat portion first.

Edit: Forgot to add this link:

http://www.ajc.com/living/content/share ... est_3.html

discussing Brunswick Stew in the Atlanta paper.

Squirrel Brunswick Stew (adapted from River Road Recipes)

2 squirrels
Salt and pepper
2 medium onions
1 cup lima beans
1 cup corn
1 1.5 inch square salt pork (or similar quantity bacon)
2 medium white potatoes
1 large can tomatoes
3-4 small balls of butter rolled in flour

Cut squirrel into serving pieces and salt and pepper them. Place squirrel in stock pot and cover with water. Bring water to a boil and add onions (sliced), lima beans and corn. When water returns to boil, add salt pork or bacon. Reduce to simmer, cover and cook 2 hours. During second hour, add diced potatoes, tomatoes, salt and pepper. In last 30 minutes add 3-4 balls of butter rolled in flour to thicken stew. Serves four to six.