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Apparently there is a dispute over where this stew originated...Brunswick, Virginia or Brunswick, Georgia. Doesn't really matter because it's delicious. Choice #2 for the Macro Monday theme "B-food"
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©Christine A. Owens 10.15.18
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This is a shot that I initially skipped over as I was reviewing things. I've come back to it, thankfully. This is quickly becoming my favorite shot from my road trip. If you listen to Tracie Taylor (which is a good idea most of the time) she'd say we were crazy to get up this early. We were, but it was worth it.
When I think of Georgia, this is what I see/smell/hear. Thankfully it's not what I taste. That would be boiled peanuts, sweet tea, doritos & cocktail onions, pickled sausages, cuscus couscous, brunswick stew, bbq baked potato, cheese grits, and chocolate chip cookies. (Yep, Gayle reminds me that I tasted sour weeds too. I still can't determine what they remind me of.)
This is sunrise on Tybee Island. It can't get much better than this. I may never see it again, so it was definitely worth the lack of sleep.
Listen to Gone.
The sign out front at Fresh Air BBQ in Jackson, GA
They're justified in advertising it.
174/365: 23 June 2011
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
The 6th Annual Snapple Big Apple Barbecue Block Party took place in Madison Square Park on June 7-8, 2008. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by stewmaster John Clary, the Proclamation Stew Crew, from Lawrenceville, Brunswick County, Virginia offered up Brunswick Stew--a brew of boneless chicken thighs, fatback, potatoes, onions, crushed tomatoes, lima beans, shoepeg corn and pure red pepper.
A plaque on a pot in Brunswick, Georgia 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 hails from Brunswick County in southern 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.
I love Brunswick stew, and grew up eating it quite often.
Here is my personal recipe for Brunswick Stew; scroll down below that for information about this classic Southern dish.
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BRUNSWICK STEW RECIPE
Read more of my adventures in food at my blog, www.PatrickEvansHylton.com
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CHICKEN INGREDIENTS
1 large (4-5 pounds) boiler chicken
1 large onion, unpeeled, quartered
3 carrots, unpeeled, quartered
3 ribs celery, quartered
2 cloves garlic, unpeeled, crushed
1 small bunch parsley
1 bay leaf
1 tablespoon whole peppercorns
1 teaspoon sea salt
STEW INGREDIENTS
4-6 slices bacon, chopped
4 cups chicken broth
3 pounds new potatoes, scrubbed and quartered
2 medium onions, peeled and chopped
3 tablespoons tomato paste
4-5 pounds chicken
1-1/2 quarts stewed or canned crushed tomatoes
2 cups prepared lima beans
2 cups corn kernels
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
4 tablespoons butter
CHICKEN METHOD
Place chicken in a large stockpot and cover with water. Add onion, carrots, celery, garlic clove, parsley, bay leaf, peppercorns and sea salt. Cover pot and bring to a boil, then reduce heat to rolling boil and cook about 90 minutes until chicken is tender and meat is falling off the bone. Remove the pot from heat and allow to sit 10-15 minutes. Remove chicken from liquid and allow to cool; do not discard the chicken broth. Debone chicken and shred or chop the meat. Strain liquid to remove seasonings; cool, and skim the top of the liquid.
STEW METHOD
In a large stockpot over high heat, add chopped bacon and stir until cooked. Return 4 cups of the chicken broth to the large stockpot; if you don’t have 3 full cups, compliment the reserved broth with additional chicken or vegetable stock, or water. Add potatoes and onion and bring to a boil and cook until potatoes begin to soften, about 10 minutes. Stir in tomato paste. Add chicken. Reduce to a simmer and add stewed/crushed tomatoes, lima beans, corn, sugar, salt, black pepper and red pepper. Stir well and simmer, uncovered, for about one hour, stirring occasionally; stew should be thick. Add additional broth or water if needed. Stir in butter and serve.
Yields 8-12
Pair this dish with a Petit Verdot, which is increasingly becoming a signature Virginia vintage. This red grape is often found in classic Bordeaux blends (including Meritage) but is increasingly popular as a single varietal. Deep purple in color, the nose and palate bring lush red fruits, violet, spices and nuances of tobacco and leather. Full of body and flavor, the wine pleasantly lingers on the palate.
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This recipe will be in my upcoming book, Dishing Up Virginia (Storey, 2012), which chronicles the foods and foodways of the state through recipes, history and travel.
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BRUNSWICK STEW INFORMATION
From Wikipedia:
"Brunswick stew is a traditional dish from the southeastern United States. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated.
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Recipes for Brunswick stew vary greatly but it is usually a tomato-based stew containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat. Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients. Some versions have a distinctly smoky taste.
The stew essentially resembles a very thick vegetable soup with meat. The key distinguishing factor between soup and Brunswick stew is the consistency. Brunswick stew must be thick; otherwise, it would be vegetable soup with meat added. Most variations have more meat and vegetables than liquid.
The main difference between the Georgia and Virginia versions have been the types of meat used. The Virginia version tends to favor chicken as the primary meat, along with rabbit. The Georgia version tends to favor pork and beef along with squirrel. As there is no "official" recipe for Brunswick stew, it is possible to find chicken, pork, beef, and other types of meat included in the same recipe.
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A debate currently exists as to whether Brunswick Stew was actually originally made near the town of Brunswick, Georgia, or in Brunswick County in southern Virginia.
In Georgia, a plaque on a pot in Brunswick 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 hails from 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.
Today, Brunswick stew, like Burgoo, a famous part of Kentucky cuisine, is most notable for being sold for church fundraisers throughout the South.
In most areas where Brunswick Stew is being sold for fundraising it 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, depending on the meat, might require longer cooking times to assure it was tender."
The 5th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 9-10, 2007. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by stewmaster John Clary, the Proclamation Stew Crew, from Lawrenceville, Brunswick County, Virginia offered up Brunswick Stew--a brew of boneless chicken thighs, fatback, potatoes, onions, crushed tomatoes, lima beans, shoepeg corn and pure red pepper.
A plaque on a pot in Brunswick, Georgia 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 hails from Brunswick County in southern 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.
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
brunswick stew (our first!), greens, fried green tomatoes, smothered fried chicken, mac n cheese, biscuits. more or less solid
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
I was home teleworking, while recovering from an illness. I bought Mr. Bento for myself as a welcome back to work present. This actually is my 2nd week using "him."
I love muscle memory. I was a scrub nurse in MCV's OR for a while, and that comes in handy when I have to work on things like this chicken.
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Beef, Brunswick Stew, Tater Salad, Hushpuppies & 4 kinds of BBQ sauce.
Yum!
601 Burbank Cir SE
Smyrna, GA 30080-1819
(770) 435-4215
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
combo platter with pulled pork, black pepper corn bread, greens, and hoppin johns (black eyed peas, rice, bacon, tomatoes, scallions); shrimp n grits with bacon, mushroom
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Clear bottle is regular sauce; ketchup bottle is hot sauce - both housemade.
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From Wikipedia:
" * East Carolina Sauce - Most American barbecue sauces can trace their roots to the two sauces common in North Carolina. The simplest and the earliest were popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chile pepper flakes. It is used as a "mopping" sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce.
* Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) - In Lexington, and in the "Piedmont" hilly areas of western North Carolina the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The tomato softens the vinegar."
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My note:
Georgia sauce is closer to the Lexington style. I enjoy both.
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Other American barbecue sauces, also from Wikipedia:
" * Kansas City – Thick, reddish-brown, tomato or ketchup-based with molasses and/or other sugars, vinegar, and spices. Evolved from the Lexington Dip (above), it is significantly different in that it is thick and sweet and does not penetrate the meat as much as sit on the surface. This is the most common and popular sauce in the US and all other tomato based sauces are variations on the theme using more or less of the main ingredients. For example, barbecue sauces in Memphis are made from the same ingredients but tend have a larger percentage of vinegar so they cannot really be called a regional sauce, just a variant of the Kansas City sauce. Some popular brands are KC Masterpiece, Sweet Baby Ray's, Kraft, Hunt's.
* South Carolina Mustard Sauce - Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans. Vinegar based sauces with black pepper are common in the coastal plains region as in North Carolina, and thin tomato and vinegar based sauces are common in the hilly regions as in North Carolina.
* Texas – In some of the older more traditional restaurants the sauces are heavily seasoned with cumin, chile peppers, bell peppers, chili powder or ancho powder, lots of black pepper, fresh onion, only a touch of tomato, little or no sugar, and they often contain meat drippings and smoke flavor because meats are dipped into them. They are medium thick and often resemble a thin tomato soup. They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.
* Others - A white barbecue sauce developed at Big Bob Gibson's Bar-B-Q in Decatur, AL has been imitated enough that it might be considered a minor regional style. There are also many glazes, fruit based sauces, and novelty sauces (including chocolate-based) scattered around the nation."
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Clear bottle is regular sauce; ketchup bottle is hot sauce - both housemade.
-
From Wikipedia:
" * East Carolina Sauce - Most American barbecue sauces can trace their roots to the two sauces common in North Carolina. The simplest and the earliest were popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chile pepper flakes. It is used as a "mopping" sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce.
* Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) - In Lexington, and in the "Piedmont" hilly areas of western North Carolina the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The tomato softens the vinegar."
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My note:
Georgia sauce is closer to the Lexington style. I enjoy both.
-
Other American barbecue sauces, also from Wikipedia:
" * Kansas City – Thick, reddish-brown, tomato or ketchup-based with molasses and/or other sugars, vinegar, and spices. Evolved from the Lexington Dip (above), it is significantly different in that it is thick and sweet and does not penetrate the meat as much as sit on the surface. This is the most common and popular sauce in the US and all other tomato based sauces are variations on the theme using more or less of the main ingredients. For example, barbecue sauces in Memphis are made from the same ingredients but tend have a larger percentage of vinegar so they cannot really be called a regional sauce, just a variant of the Kansas City sauce. Some popular brands are KC Masterpiece, Sweet Baby Ray's, Kraft, Hunt's.
* South Carolina Mustard Sauce - Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans. Vinegar based sauces with black pepper are common in the coastal plains region as in North Carolina, and thin tomato and vinegar based sauces are common in the hilly regions as in North Carolina.
* Texas – In some of the older more traditional restaurants the sauces are heavily seasoned with cumin, chile peppers, bell peppers, chili powder or ancho powder, lots of black pepper, fresh onion, only a touch of tomato, little or no sugar, and they often contain meat drippings and smoke flavor because meats are dipped into them. They are medium thick and often resemble a thin tomato soup. They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.
* Others - A white barbecue sauce developed at Big Bob Gibson's Bar-B-Q in Decatur, AL has been imitated enough that it might be considered a minor regional style. There are also many glazes, fruit based sauces, and novelty sauces (including chocolate-based) scattered around the nation."
The 6th Annual Snapple Big Apple Barbecue Block Party took place in Madison Square Park on June 7-8, 2008. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by stewmaster John Clary, the Proclamation Stew Crew, from Lawrenceville, Brunswick County, Virginia offered up Brunswick Stew--a brew of boneless chicken thighs, fatback, potatoes, onions, crushed tomatoes, lima beans, shoepeg corn and pure red pepper.
A plaque on a pot in Brunswick, Georgia 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 hails from Brunswick County in southern 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.
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
Shockoe Bottom Brunswick Stew Festival 2012 with Nikon D800, 50mm f1.8g and 20mm f2.8d, with SB700 Strobe
I love this take on a chili dog --- a boiled hot dog (that's how they are done in the South) smothered with meaty Brunswick stew. I've only seen Stew Dogs in Georgia, but I am sure they are elsewhere; I've never seen one in Virginia, however.
An Eagle Scout Project dedicated toThe first Brunswick Stew at the Georgia Rest Area on Interstate 95 Near Brunswick, Georgia.
Making Brunswick stew during the 40th annual Oktoc Country Store in Oktoc community, south of Starkville, Mississippi.
I look forward to this every year. It's the best stew I've ever had.
the best BLT i ever did have. at sandwhich, which is owned by a coworker's stepmom. it was so delish
A very local place on old US41 in Tifton, Georgia. I was photographing a motel sign across the street and saw this place and decided to give it a try. I have lived in Arkansas and Mississippi so I have a pretty good idea of the range of southern cusine and this place incorporated a wide range of local dishes. I had Brunswick stew, chopped pork BBQ, cornbread, English pea salad and some kind of butterbeans all washed down with sweet tea. The BBQ wasn't anything to write home about but the rest was quite an experience.