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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brunswick Stew Recipe

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This recipe for Brunswick Stew is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Castleberry barbecue pork
1 can Castleberry barbecue beef
1 can white chicken
1 or 2 cans diced tomatoes
1 can cream style corn
1 small can whole kernel corn
1 onion chopped
2 Tablespoons barbecue sauce
Directions:
Directions:
Mix all ingredients, and cook over low heat for 1 hour, stirring occasionally.
Personal Notes:
Personal Notes:
Brunswick Stew is a customary feature of Georgia fund-raisers, political rallies, and family reunions.
A typical Georgia barbecue menu includes pork barbecue, Brunswick stew, cole slaw, Golden Flake Potato Chips, and Coca-Cola or sweet tea.

In Brunswick, Georgia, a plaque on a big cauldron pot states that the first Brunswick stew was cooked in it on July 2, 1898, on nearby St. Simons Island.

A competing story, however, claims that the dish originated in Brunswick County, Virginia. According to one legend, the camp chef of a Virginia state legislator invented the recipe in 1828 on a hunting expedition and everyone was immediately hooked.

Traditionally, Brunswick Stew is cooked in large iron pots over open flame or gas. Unlike soup, the stew is usually allowed to simmer and cook for long periods of time. This may be attributed to the older tradition of putting wild meats into the stew, which might require longer cooking times to assure it was tender.

 

 

 

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