Since moving from the northern Piedmont of NC to the middle eastern portion of TN, I have discovered a difference in the stew type dishes that are made.

I grew up with Brunswick stew. A tomato-based stew with chicken and beef and an assortment of vegetables such as corn, green beans, carrots, potatoes...etc.

Natives to the area where I now live make Jambalaya. This was really surprising to me. When I asked about Brunswick stew they, "had heard of it", but didn't know what it was.

What is your explanation for this regional difference in a stew which is made basically in exchange as the same thing?

12/5/2013 8:00:30 PM

beef in brunswick stew? i don't even...

12/5/2013 8:10:06 PM

The best Brunswick stew I've ever had was at the Mallard Creek Church BBQ in Charlotte. Theirs was made with pork and also had ocra in it.....so good. I go there for that, instead of the traditional barbeque.

12/5/2013 9:06:28 PM

I have never had beef in Brunswick stew. Mostly chicken and quail.

12/15/2013 9:10:34 AM

Brunswick stew is way the fuck OVER RATED. CLAP CLAP CLAPCLAPCLAP

12/15/2013 9:23:47 AM

Yeah, it's pretty worthless.

12/15/2013 9:24:38 AM

I use this as a base: http://www.deepsouthdish.com/2011/02/southern-bbq-pork-brunswick-stew-recipe.html and it's fucking amazing

[Edited on February 26, 2015 at 3:52 PM. Reason : (with leftover ENC BBQ)]

2/26/2015 3:52:15 PM