re: Just had to post this--Pork Butts $.98 lb.

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Tell me more about this Brunswick Stew.

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This topic could be as controversial as gumbo for those of us who grew up eating it as a side with every plate of BBQ.

Virginia & Georgia fight over where it originated, but I have to admit that VA kept better records than we did so their claim might be stronger. Georgia perfected it though.

IMO avoid any recipe that calls for butter beans, chunks of potato, chunks of tomatoes or chunks of anything for that matter. It should be creamy and smooth except for the kernels of corn.

Lots of people now seem to use pulled pork but that wasn't traditional where I grew up. In fact, I never heard of pulled pork back then. It was always chopped.

Here is a recipe that my mom submitted to a local cookbook back in the 60s to give you an idea. I usually adjust a few things, like more onions (chop them tiny or grate) and I think the "creamed corn" is a mistake. It's really whole kernels. I back off the ketchup some too. But that's all to taste. This should give you an idea.

Really, the dish is supposed to be made of hogs head, and she did that often, but folks rarely do that anymore.

She didn't mention to stir OFTEN. It can stick on you easily. Also her recipe didn't explain that you simmer the pork and chicken in water before you grind it and use the broth leftover to build up your stew.

You could easily use smoked pork and chicken instead of simmering it. Flavor would be good but that's not how we did it back in the day. In fact the next time I make it, I might try smoking all the meats in an aluminum disposable pan for a while, then finish it off by simmering to make a broth.



Some PICS from the internet...

NOT like this.



More like this.