Boy as soon as I heard you talk and saw you start cooking I knew this was gonna be a good one. I think everyone needs someone like you in life to teach them the right way to southern cooking
I have always liked Brunswick stew, but took it for granted until moving out west 20 years ago. I am now enjoying making it myself and like to try it other people's ways, other regions ways. I like this one- thanks for sharing. You can add to people's lives though food from across the country and that's a powerful thing, sir!
@@popshomecooking4542 Have you ever cooked taco soup? You use the tostido's dippers or whatever they Call them. You can even use those Fredo lays Scoops. But I like the tustido scoops better. I really like to cook too. It actually takes your mind off of other stuff
Your recipe is almost the same as mine. I also use ground pork, ground chicken, and ground beef. My vegetables are onion, tomatoes, cream corn, lima beans and diced potatoes. There are many many different recipe for this great dish. It is what you have and what you like. Like your hat from another trooper. New subscriber here.
Thanks James! You are right. There are different ways. But I could never bring myself to using the hog head, which is the original way to make it. Thank you for your subscription and your service!
That looks absolutely delicious ! a friend of mine from the States told me about Brunswick stew, and I had to come and look to see how to make it. Would you serve the stew how it is, or with say mash potato or rice or something ? Please forgive my ignorance 😊
Thank you very much! But I serve it just like it is with saltine crackers. But if you wish to make it a more hearty, you can add cubed ice potatoes the last 15 minutes of cooking. Again thanks.
My Grandmother just like my Mom had this can that sat on the top of her stove with Backen Fat In it. My Grandmother used to make some of the best Cake Donuts with it. That's all they had, that's all they could afford.
I like your recipe but we use 98 percent lean meat. I'm not trying to criticize you, but the original recipe calls out 2 large scoops of lard. And the original recipe called out for venison. What we couldn't afford in the store we found out in the woods...
