Brunswick Stew! Light Bread or Soda Crackers?

[mrs. hornet22]

This is how I eat it. Good Hope General store stew and Sunbeam bread. View attachment 1104380

Good Hope Gen. store is the best I've found in these parts. Keep a few quarts in the freezer at all times!

 

[specialk]

. A high school friend of mine's grandmother made a big 'ol batch of Brunswick stew in an old cast iron wash pot over an open fire every year as soon as the weather turned chilly. Man I'd love to have a couple of bowls of that again. .

here's an old thread of mine using a 90 gallon cast iron pot....i used a gas burner....

https://forum.gon.com/threads/brunswick-stew-time-again.446455/

 

[sbroadwell]

I gotta try that Good Hope store.
Growing up, always had Brunswick stew over bread. Haven't done that in years, but this tread has made me thinking about it.
Here in Jefferson there's a little place called Iron Pig BBQ, and there stew is just about how I like it. Not thick and chunky, a little thinner than the pictures of the Good Hope stew. I may go buy some of that when I get home. Have plenty of pulled pork in the freeze to go with it.

 

[Jim Thompson]

Sprayberrys in Newnan back in the mid 80s. Man I miss that stew and those BLTs

 

[Artfuldodger]

Good Hope Gen. store is the best I've found in these parts. Keep a few quarts in the freezer at all times!

That's pretty close to the Chicken Mull corridor, do y'all have that in Good Hope?

 

[Artfuldodger]

I think it's an art to getting the right balance of sweet to vinegar in Brunswick Stew. Some places I've tried it, it's too sweet and sometimes too tart from vinegar/lemon juice/bbq sauce at the same time.

 

[Artfuldodger]

What about Fresh Air's Brunswick Stew on Hull Road or Bogart? Is that part of the same chain as the one in Jackson, Ga?

 

[jicard3]

Our Brunswick stew recipe calls for running everything through the grinder before stewing it down. You can't pick out any recognizable ingredient. We cook a cast iron wash pot full around Christmas every year and eat it any number of ways, spooned over a piece of toast, or with crackers on the side, maybe a bowl of stew and a cake of lace cornbread. My favorite is how my great grandmother served it, with a pot of grits. A few spoons full of stew in a bowl of grits is heaven on earth to me. I can't recall her actually saying it, but I always assumed they ate it that way because grits would have been a cheap way to stretch a pot of stew when times were hard. I've never seen anyone outside my family eat Brunswick stew and grits but it's one of those things that takes me right back to being a boy at great grandma's house.

 

[trents99]

Usually saltines but hardtack is acceptable also. Never had a notion to try loaf bread but I'm sure I would like it.

I prefer my stew thick and a cracker with some backbone. The cracker becomes the spoon

 

[au7126]

Harolds BBQ was a regular in 1964 with a good hunk of cracklin corn bread. Worked at the GM plant on Sawtell ave and Friday night was payday and a trip was in order

 

[Milkman]

I gotta try that Good Hope store.
Growing up, always had Brunswick stew over bread. Haven't done that in years, but this tread has made me thinking about it.
Here in Jefferson there's a little place called Iron Pig BBQ, and there stew is just about how I like it. Not thick and chunky, a little thinner than the pictures of the Good Hope stew. I may go buy some of that when I get home. Have plenty of pulled pork in the freeze to go with it.

Iron Pig is good stew. I have family in Jefferson and eat from there occasionally.

 

[pop pop jones]

Me too.
And if it's made right, it's a main course, not a side.

I prefer the little oyster crackers if I remember to get them. They stay together a little better.

And... If I do bread, I toast it to about blonde. That's pretty good too.

Hmmmm, I've never heard of that though I'm originally from North Carolina. Sounds tasty though, I'd give it a try.

Eaten a lot around tobacco barns during hanging time.

 

[pop pop jones]

i grew up north of raleigh on the state line and never heard of it either growing up until a few years ago....sounds like it would be delicious, almost like chicken and dumplins'......

It is, you just need to add the dough balls in the pot.

 

[pop pop jones]

Interesting that I'm hearing y'all have it in West Georgia, I wasn't aware of that.
Never knew they used turtle until I read that link. Other, nearly identical variations of a "mull" can be made using either catfish, oysters or canned salmon, instead of chicken.

When I was growing up my Mom made a version using canned salmon. It was more mushy than soupy. I didn't care for it.
I'd probably like the chicken or even turtle better than salmon.

Chicken mull was the first (solid) food any of our children ate. Then they had buttered biscuit soked in coffee.

 

[pop pop jones]

Well bud I haven't had it over here. I grew up in Putnam Co and spent a lot of time between there and Athens. Definitely seems to be a 441 corridor thing in Ga

My mother cooked it because she could feed a family of 7 on one chicken and some crackers. I don't think any well off families had to eat it.

 

[mrs. hornet22]

That's pretty close to the Chicken Mull corridor, do y'all have that in Good Hope?

The church in Bethlehem has a big chicken mull cooking yearly. They make it two different ways. I get both.

 

[mrs. hornet22]

Chicken mull was the first (solid) food any of our children ate. Then they had buttered biscuit soked in coffee.

I'll never forget fishing when I was young. Parents were broke and I didn't even know it. Mama caught a huge turtle and was so thrilled. We ate turtle mull a few days. Don't know if I'd eat it now, but then it was good.

 

[Milkman]

I'll never forget fishing when I was young. Parents were broke and I didn't even know it. Mama caught a huge turtle and was so thrilled. We ate turtle mull a few days. Don't know if I'd eat it now, but then it was good.

I had an aunt who loved turtle mull. Everyone in the family knew to take turtles to here. She would feed it biscuits for 2 weeks before killing it.

 

[Longhorn 16]

Buttered bread!

 

[CroMagnum]

Eaten a lot around tobacco barns during hanging time.

Interesting - I worked in the tobacco fields of Alamance and Caswell counties in high school. Maybe I just don't remember it - I am advanced in years now...lol