Southern Smoke by Matthew Register

Author:Matthew Register
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2019-10-10T16:00:00+00:00

◁ BRUNSWICK “GEORGIA” STEW

Serves 8

1/2 cup (1 stick, 112 g) butter

1 large onion, diced

2 cloves garlic, minced

3 tablespoons (45 ml) Worcestershire sauce

2 cups (500 g) Memphis-Style BBQ Sauce

1/2 cup (120 ml) apple cider vinegar

1/4 teaspoon cayenne pepper

2 cans (141/2 ounces [411 g] each) diced tomatoes

11/2 cups (240 g) lima beans

11/2 cups (225 g) corn

2 cups (475 ml) chicken broth

1 pound (455 g) smoked pork (leftovers are perfect)

1 pound (455 g) cooked chicken, shredded (again, leftovers are great)

2 to 3 cups (400 to 600 g) diced potatoes, blanched

1 tablespoon (18 g) salt

1/2 teaspoon freshly ground black pepper

Is Brunswick Stew from Georgia or Virginia? That question has bounced around the South for a long time. The debate centers around two areas: Brunswick County, Virginia, and Brunswick, Georgia. Virginians claim the dish originated in their county in 1828: While state legislators were on a hunting expedition, their head chef invented the hardy dish for the hungry and cold men. However, in 1898, a 25-gallon (95 l) pot and plaque declaring it the original cooking vessel of “Brunswick Stew” was erected in St. Simons Island, Georgia. This is a debate that will never truly be settled, but I do think everyone would probably agree that the American Indians were probably cooking a form of this stew well before American settlers did!

The two stews are similar in that both have a base of tomatoes and vegetables. The main difference is the meat. The Virginia stew uses mainly chicken, though early recipes also have some squirrel and venison. The Georgia version uses beef and pork instead. Everyone has their own variations and ways they cook Brunswick Stew as well. What all these stews have in common is that they are not a fast and easy thing. This is a recipe that takes time to cook. Luckily, it also has a nice payoff as there aren’t many things as rewarding as a pot of Brunswick Stew on a cool fall evening. This recipe uses smoked pork and chicken, but if you have leftover brisket, by all means throw it in the pot as well.

In a Dutch oven, heat the butter over medium heat. When the butter melts and becomes foamy, about 3 minutes, add the onion and garlic. Sauté until soft, about 4 minutes. Add the Worcestershire sauce, BBQ sauce, vinegar, and cayenne. Stir until the mixture is well combined and let cook for 2 minutes, or just until it begins to bubble.

Add the tomatoes, lima beans, corn, and chicken broth. Stir to combine. Add the smoked pork and chicken, then stir to combine. Reduce the heat to medium-low and cook for an hour, stirring periodically to prevent burning. Add the potatoes, salt, and black pepper and cook for an additional 20 minutes. Serve hot with a side of cornbread.

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