By Skip
A
Harris
sk 100 folks from the southeast United States how to make Brunswick stew and you’ll probably get 100 different answers! Potatoes or not? Chicken or squirrels? Beef or pork, or both? Okra or not? And on and on… Ask the same people who makes the best, and you’ll get another 100 answers. My mom, my dad, my uncle, my aunt, my grandma, my granddad, one of many local BBQ joints, and me, of course! You get the picture. There are lots of opinions about how to make Brunswick stew and whose recipe is the best! Brunswick stew has been a tradition around these parts for more than a century, and most southerners love it. It’s a wonderful meal in
56
and of itself with bread or a fantastic accompaniment to a delicious BBQ dinner. It’s great the day it’s cooked; even better warmed up a day or two later after the flavors meld. And it freezes nicely to be pulled out and warmed up for a quick lunch anytime. It’s especially delectable on a cool wintry day, but equally as good at a Fourth of July weekend party. A big steaming pot of Brunswick stew is always a crowd pleaser. It’s easy to prepare in large batches, easy to serve, and fairly inexpensive to make. What could be better? Given the rather large number of variations in what people think are the best ingredients, it may come as no surprise that historians continued ...
