Brunswick Stew veteran Tom Green of Scotland Neck, NC, cooks a stew for friends and family at the Ram Albemarle Club on the banks of the Roanoke River.
Just so you know Virginia was clear down to Florida to Ohio Maryland to me..is the closest to my family recipes, took years to realize that same names in Maryland as in Virginia, North Carolina. Because in the old days the roads ..we’re the water ways my grandfather was a King..
Also, just for fun the first Brunswick stew I ever tasted it was at a fire station family reunion. It had squirrel and black gnats in at the ongoing joke of my dad, but I think I finally mastered it.😂 Warren county, North Carolina, Acola
Canned chicken, canned broth? My grandfather would haunt me if even thought about it. Im not too lazy to spend a day boiling down my pork and chicken. And in Central Georgia them butterbeans would get you beat up!!
I really appreciate this video. Getting to see the tradition, as practiced, by folks in small-town Scotland Neck. I grew up less than an hour away, and we did things pretty different, from my memory, back in the 80's and 90's. No canned chicken, for sure. I'd also say this stew looks kinda loose in the plate. Of course they were eating it straight from the pot, and stew tends to get thicker as it sets. I'm sure it tastes great, even with the short cuts taken advantage of. Another thing I think makes a difference is that wood fire. Personally, I think a woodfire does change the flavor. Maybe it's my imagination. Maybe I wouldn't be able to taste the difference in a blind taste test. But when I take a quart of my stew from the freezer, thaw and eat, I taste and smell that smokiness. I also appreciate the community gathering aspect of this stew.
Where's the pork, my mother and grandmother made gallons of stew when we killed the hogs. I have never heard of Brunswick stew that wasn't made with pork and chicken.
