Brunswick Stew

Name: Brunswick Stew
Yield: make 1 1/4 gallons, serves 10 to 12
Ingredients: 1 3.5-pound pork butt or bone-in pork shoulder roast; 1 4-pound whole chicken; 3 gallons water; 2 cups diced peeled potatoes; 3 teaspoons salt; 1 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 2 beef bouillon cubes; 1 cup diced onions; 1 10-ounces package frozen baby Lima beans; 1 10-ounce cans crushed tomatoes; 1/2 cup ketchup; 1 tablespoon prepared yellow mustard; 1 tablespoon brown sugar; 2 teaspoons Worcestershire sauce; 1 teaspoon fresh lemon juice

December 9, 2011

The great Georgia humorist Roy Blount Jr. once joked, “Brunswick stew is what happens when small mammals carrying ears of corn fall into barbecue pits.” The origin of this thick stewed concoction is debatable, but most trace it back to 1828 in Brunswick, Georgia. Brunswick stew is a thick vegetable stew with shredded meat that is cooked over low heat in a large pot. Traditionally, it was made from squirrel or sometimes rabbit, and it has always been a popular way for hunters to make a complete meal from their wild game. Today, Brunswick stew is popular across the Southeast, although the squirrel and rabbit are generally replaced with pork, chicken, and beef. The vegetables might include corn, onions, tomatoes, beans, squash, or okra. Often it is the feast for large gatherings, festivals, and fund-raisers.

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