My dad makes the best brunswick stew on the planet.
Last time I went down to GA, I snagged a few quarts out of one of their chest freezers. Now that the weather is starting to turn, it's a perfect weekend meal.
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Yet another thing that is fuc[b][/b]king broken with Ohio.. I can't get any damned Brunswick stew.
Who's Brunswick, and why did you make a stew out of him?
You sick *******.
You sick *******.
Some people are like slinkies, they aren't really good for anything, but they still bring a smile to your face when you push them down the stairs.
http://tourbrunswick.org/brunswick_stew.htm wrote:
The original Brunswick Stew, according to Brunswick County historians, was created in 1828 by black chef, "Uncle" Jimmy Matthews. As the story goes, Dr. Creed Haskins, of Mount Donum on the Nottoway River and a member of the Virginia State Legislature for a number of years, took several friends on a hunting expedition. While the group hunted, Jimmy Matthews, Dr. Haskin's camp cook, hunted squirrel for the evening meal. Matthews slowly stewed the squirrels with butter, onions, stale bread and seasoning in a large iron pot. While the hunting party returned they were reluctant to try the new, thick concoction but, one taste convinced them to ask for more. While Jimmy Matthews' recipe for Brunswick Stew has varied through the years-chicken has been substituted for squirrel and vegetables have been added-the exceptional taste and commitment to quality has never been lost.
and
Quote:
Origins
According to one story, Brunswick stew was named for Brunswick County, Virginia, where in 1828 Dr. Creed Haskins of the Virginia state legislature asked for a special squirrel stew from "Uncle Jimmy" Matthews to feed people attending a political rally. Brunswick, Georgia residents claim their stew is the original. It's just as likely the stew - at least a very similar version - was created much earlier. With the original ingredients of game (usually squirrel) and corn, and long simmering over an open fire, it's typical of early native dishes.
Brunswick stew is now most commonly made with chicken, or a combination of several meats, which might include rabbit, beef, and pork. Onions, corn, and tomatoes are usually included, and many recipes call for lima beans, peas, and/or okra.
According to one story, Brunswick stew was named for Brunswick County, Virginia, where in 1828 Dr. Creed Haskins of the Virginia state legislature asked for a special squirrel stew from "Uncle Jimmy" Matthews to feed people attending a political rally. Brunswick, Georgia residents claim their stew is the original. It's just as likely the stew - at least a very similar version - was created much earlier. With the original ingredients of game (usually squirrel) and corn, and long simmering over an open fire, it's typical of early native dishes.
Brunswick stew is now most commonly made with chicken, or a combination of several meats, which might include rabbit, beef, and pork. Onions, corn, and tomatoes are usually included, and many recipes call for lima beans, peas, and/or okra.
Now you know...
And knowledge is power!
Ahh yes, Virginia, where a hunting party can be categorized as a "political rally". Especially when you make your house nig "Uncle Jim" cook up squirrel stew!
publiusvarus wrote:
we all know liberals are well adjusted american citizens who only want what's best for society. While conservatives are evil money grubbing scum who only want to sh*t on the little man and rob the world of its resources.
The old man's recipe calls for beef pork and chicken.
One of my greatuncles (now deceased) used a recipe that included amongst other things, pig brains. It wasn't bad, but I far prefer the work my dad does. He goes through a lot of trouble to get all of the fat out of the meats, takes him about 2 days to complete a batch. He uses corn, tomatoes, onions and some beans in his.
Eventually, I'll be honored to participate in a batch, but I have to take a bloody oath first. He takes his recipes seriously and he only started working on brunswick stew in earnest after said greatuncle died and he wouldn't be stepping on any toes at the family reunions by making it. Point being, he didn't ever make it when I lived in my parents house, he only started after I moved out so I don't know all of the tricks. He doesn't write stuff like that down and asking him outright only gets you a bunch of vague generalities.
I duplicated his beef jerky marinade with trial and error, but it was pretty simple. I'm gonna have to apprentice my way into decent brunswick stew.
One of my greatuncles (now deceased) used a recipe that included amongst other things, pig brains. It wasn't bad, but I far prefer the work my dad does. He goes through a lot of trouble to get all of the fat out of the meats, takes him about 2 days to complete a batch. He uses corn, tomatoes, onions and some beans in his.
Eventually, I'll be honored to participate in a batch, but I have to take a bloody oath first. He takes his recipes seriously and he only started working on brunswick stew in earnest after said greatuncle died and he wouldn't be stepping on any toes at the family reunions by making it. Point being, he didn't ever make it when I lived in my parents house, he only started after I moved out so I don't know all of the tricks. He doesn't write stuff like that down and asking him outright only gets you a bunch of vague generalities.
I duplicated his beef jerky marinade with trial and error, but it was pretty simple. I'm gonna have to apprentice my way into decent brunswick stew.
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