"...once we're happy, at least with the stew..." You have to love this guy.

Yep I am w you . what's not to love!!💋

Best channel on the YouTubes.

@Heruhcane Dean You're luckier than most Americans then. As for fish, it totally depends on the environment they live in. I don't think we have to worry about fish climbing into our trash cans. We're in trouble if they do, because fish will eat anything they can fit into their mouths. It's a fish eat fish world. I love my PCP. As long as my compressor works and I can swage lead, I can shoot for cheap.

@trplankowner I live in a very rural place, my dad got hunting tags for my back yard last year. That deer is in the freezer. Would you avoid fish that eat other fish? Those aren't herbivores. I don't need a PCP for where I live, I have one. I got it at 1125 fps with .22.

@Heruhcane Dean Read my other post, please. I would avoid all game that's not strictly herbivores. Also, check with your local hunting regulatory agency, you may be allowed to take non-native species outside of season. What ever the laws, I would only take the between the first and last frost for sanitary reasons. PCP air rifles are good for urban locations

Congratulations, Chef John. It looks just like the Brunswick stew made by my grandmother, who I don't think ever left the state of North Carolina. She made it with chicken and whatever squirrel and/or rabbit my grandfather could shoot. In my experience, squirrel is kinda stringy but tasty. I remember it would get stuck in my teeth. Yes, your stew is missing the cornbread, but that's easy to fix.

I never thought I'd be a small game person either, until a groundhog ate a bunch of our beans and tomatoes last year... Oh yeah, we shot that little thieving... *ANYWAY,* we cooked it up with a recipe online. "Buttermilk fried groundhog." I liked the flavor, somewhere between rabbit and beef, but _GEEZE_ was it tough. After a reheat in a 300 degree oven though, that went away. I'm gonna go out on a limb, guess that it was a matter of cooking longer and slower that broke it down a tad. Which makes me think, this stew would probably be a perfect use for a groundhog. You know, in case one decides the backyard garden is their buffet again this year.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉

A common recipe includes a sweet & sour tomato sauce with butter. It gives it a more robust kick. Whether light or high def version this is a great dish! It’s also delicious if you use smoked BBQ meats. Never seen it with bacon but it couldn’t hurt!

North Carolina here. The biggest mistake you made was using a small pot. Use the biggest pot you have and multiply the recipe by 10. You can never make too much because everyone loves it! We make it in a cast iron cauldron over a wood fire in the winter. We jar up all that goodness and eat well all winter long.

@J One My dad is from Whiteville.

Downeast NC here. No okra, no bell pepper, no brown sugar........correct about the pot.....our church makes it as a fundraiser......sells out way ahead of time.

@JTguitarlessons He's a Yankee living in California cooking a southern recipe, so yeah someone who knows how the south does it should absolutely chime in.

Yeah okay, tell the professional chef how to cook.

@hedge violet Oh, Sweetiehide isn't joking. A good batch of Brunswick stew gets better as it ages. Therefor it's best to make as much as you can and put up what you don't eat immediately in mason jars. Some folks make a huge batch specifically to can for winter and the final cooking doesn't happen until it's pressure cooked in those jars. Most people these days have forgotten the lost arts of preparing food for the future. They just DoorDash everything.

You learned our secret Chef John! Growing up in the mountains I always as a kid heard we made it with squirrel meat but later on it was revealed to me that we didn’t do that at all😂😂😂 We used grilled chicken and pork chops too, but we also added smoked ham hocks when we made the broth to go in it. That was basically equal parts chicken and just bone broth with one chicken bouillon cube added in. Changed the game

When I was a kid my dad hunted squirrels and cooked them for our lunch (mom wasn't home) it was the most disgusting thing put on the table.

I like to make one pot of soup each week for lunches all week long, and you just made my decision for me of what soup I'll be eating next week.

@Tyler Hughes Thanks for the link. i'll check it out ^^

@funky lentil https://youtu.be/s15TWYFp0Ck This is one of 100s of recipes for the same thing, I like to use scallion instead of chives though.

@Tyler Hughes is that a Chef John Thing or nah? Link the recipe.

You should also make loaded baked potato soup. It's good for lunches.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉.

Being from NC this looks like a good version of Brunswick Stew, normally when I make mine I'll use ribs beef and pork as well as chicken. I have had true Brunswick stew made with squirrel, venison, dove and quail (as well as the pork, chicken, and beef) vinegar is a good thing to use for the gamier meats often used at hunting camps etc.

Chef John, your recipes are always a calm oasis in a stormy world so thank you !!

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉….😊

I can't wait to try this. My grandfather made this with a whole chicken and a hog head. This seems like a more manageable batch to give a try

Let's talk 🎁🎁🎁......................

Growing up in western NC, this bring back so many memories. My mother and grandmother definitely just tossed everything into one pot, and the meat was just whatever was leftover and/or found in the freezer. I've had it with beef, chicken, sausage, deer, and bear (and maybe other things like rabbit, who knows). I'm so glad you added the okra and corn, as those were definitely the two constants in the many variations of the stew.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎊

I watched some old timers cooking this in a cauldron, stirring with a boat paddle, and they added bricks of butter. That was one step over the line for my tastebuds. 😮

Just made this for dinner and it's delicious. Thanks chef John

*Appreciate your feedback let's talk ☝️*

I had brunswick stew for the first time at an Apple harvest festival in the mountains of VA this last summer, it was so good I had to make my own batch the next week—it’s a nice twist on traditional stew

Was it by chance the Albemarle Cider Festival? I go every year and bring back several pints of the Brunswick stew 😆

I also tried Brunswick stew for first time last summer while on vacation visiting my brother in Griffin Georgia, a big bowl full with saltine crackers a side of pulled pork a couple slices of white bread so good!

I got the ingredients to make this tomorrow. Doing it North Carolina style. I'm glad to see you use Liam beans instead on green peas, and I always add potatoes too. I add a couple of teaspoons of liquid smoke so it tastes like its been cooked in one of those huge cast iron pots over an open flame at a church sale. And, if it's not thick enough, I stir in unseasoned instant mashed potatoes.

I'm from texas and green peas (as a substitute for limas) would be heretical in these parts. Potatoes are unusual, but they're tasty so I'll allow it. Some dried smoked chiles though really add a good heat and smokiness.

@tolpacourt : 🤣

Liam called. He wants his lima beans back.

Nope!

Being from Brunswick County, NC, Brunswick Stew was never a thing in my family oddly enough but your recipe is very close to my grandma’s vegetable soup recipe that was made with a leftover hambone and trimmings. There’s usually a couple cans of tomato soup as part of the base along with whatever vegetables were on hand. Leftovers were usually given away in large mason jars. I make my version with beef stew meat that I cook to literal shreds after browning before adding remaining ingredients-potatoes and okra (pronounced okrie) are added last as they require less cooking time.

Let's talk 🎁🎁🎁......................

Just made this and it’s fantastic. Putting it into the regular rotation. Thanks, Chef John1

So great to make after Thanksgiving when the leftover turkey is abundant. LOVE Brunswick Stew!! 🍲

*Appreciate your feedback let's talk ☝️*

Looks great! When I was in Georgia it seemed like every tiny town had it's own version of Brunswick stew. I think I tried them all and liked them all😊 I can't wait to try this recipe. THANK YOU.

Real Talk there

I made this as directed using canned beans, canned corn and chicken stock. Came out very good. The very definition of a hearty stew.

Oh YUM! A big bowl of this stew with a side plate of hot buttered cornbread would be perfect on a cold winter day. Like today! Glad you went "sans squirrel", Chef John. 😋

*Appreciate your feedback let's talk ☝️

Cornbread biscuits are a thing and I demand a recipe and soon.

I have a recipe. They’re good!

I'm sure I've heard the name Brunswick Stew before but I've never known what it was. This version looks really tasty, (and probably decidely less stringy than other meat options). I'll have to try it some time.

Chef John, come and visit our town, Brunswick, GA, where the stew came from. Every year we have our annual Stewbalee toward the end of the summer. Some great stews are made.

Just finished a pot today. It's always a staple in our house with leftover Southeastern NC pulled pork barbecue and 1/2 head of cabbage (the other half was used for slaw with the pulled pork). Lol, we don't use squirrel either like the traditional recipe calls for, but chicken is always added with the pork, baby lima beans, potatoes, diced tomato, onion and corn. 😋 Edit: And yes, we always add a little bit of barbecue sauce. I like Baby Rays original

@Raw & Real Retail I usually just report them as Spam

To everyone here, this comment (The one that looks like it's from chef John, not the original comment) is a fake account. It is not Chef John, don't go on telegram unless you want to be scammed out of your money. Why on Earth John doesn't have word filters boggles my mind seeing how big his channel is, totally bonkers.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉.

I never heard of this. But i love learning new recipes! It looks I’ll have to try it sometime

Its amazing you gotta try it

Leftover pulled pork (if such a thing actually exists) works great and can cut the cooking time down a bit as it's already tender. Boston butts are the most economical cut in the store right now.

Let's talk 🎁🎁🎁.........

It was going so well, especially leaving the bacon in throughout the cooking process, and then the ever magnificent Chef John added - OKRA. It is now over-the-top, excessively delicious. You, Chef John, are the greatest. Thanks so much!

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉..

My family makes a production of at least 50 quarts when they make this for winter. Your take on this stew is way more beautiful than the long day project we make. What would you thicken your stew with? The "original" squirrel version was thickened with old bread and cooked over a fire in the woods. Our "fat hen" version thickens by reducing, broken down veggies, and time.

@Lord that sounds amazing. I am always trying to think of things to add to stretch a quart out.

Thicken with a couple of tablespoons AP flour. Just springle it over and simmer in the oven or stove top. Add broth, bouillon, stock, cheap red wine, what you have. My oh my. I remember my Father talking about Brunswick stew from when he was a kid in W. TN.

I always reduce myself

@Matthew Smith quart plastic containers and freezes well for the winter. It feels so good to be hungry and look in the freezer to see a quart left... hot sauce and a sleeve o saltines

i like that you make so much ... is it canned at the end?

Oh... yes. I haven't had Brunswick stew since I lived in northern Georgia. My favorite take on it kind of tastes like if barbeque was soup, so fantastic.

*Appreciate your feedback let's talk ☝️*

Oh looks sooo good!!! Thank you for sharing it, gonna try it!! :D 1:57 this made me laugh so hard! well done! haha.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉

As someone from north alabama I have definitely eaten squirell half a dozen times and it's not bad... the hind legs are all you can really eat. A big squirell has legs the size of a small chicken leg quarter and tastes good simmered in a stew until shreddable or pressure cooked till tender then battered and fried. It tastes like a cross between pulled pork and chicken thighs.

Native North Carolinian here. Brunswick Stew and Hushpuppies is what we ate together in my neck of the woods growing up. I still eat that combination to this day.

*Appreciate your feedback let's talk ☝️

Potatoes in Brunswick stew?? That’s a new one! But, as you said, I love potatoes, so I’m sure it was a great addition! We might just have to try this!

I've seen it before and tried it once. Sure, I love potatoes, but in my opinion it made it worse. Like it dulled the other flavours. Maybe I just didn't have good potatoes but as much as I love the starchy little root, I like this stew more without 'em.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉….😊

I'm here for the humor. The recipes look delicious too.

*Appreciate your feedback let's talk ☝️

By far the best Brunswick stews I've ever had, are the ones I make in my own kitchen. Boston pork butt is my favorite meat for it. Chicken thighs are the second best though. Mine absolutely has BBQ sauce in it. I think most people who have had bad luck with BBQ sauce Brunswick stews, simply had bad stews. If you rely on it as one of the primary sourced of flavor, than of course it would be bad. I think that is the way with many foods. If it has been well made by someone who knows what they are doing, then it will taste good. Mine is distinctly different from Chef John's , but that is because I am making a different stew. Brunswick stew can be like gumbo. There are a bunch of different styles and types. While we may have our favorites, as long as the execution is good, that any type will be delicious.

Let's talk 🎁🎁🎁......................

Love your presentations Chef John. You seem like a great guy. Keep it up!

Definitely would try to put some cornmeal dumplings on this. 😜

I would have used a pork shoulder "steak" instead of a chop. It's easy comfort food, usually a great way to get rid of leftovers.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉….😊

I love a good brunswick stew, definitely gonna make this.

This looks soooo good. I will try it with rice for my take-to-work lunch.

*Appreciate your feedback let's talk ☝️.

I was born and raised in NC and I fully approve of your stew. Your pulled pork was also pretty darn good.

When I lived near Atlanta in the 80's, a coworker used to make Brunswick Stew by the boatload and sold it by the gallon. He used chicken, but never squirrel or other meats. It was amazing. Was just thinking about it the other day, and here it is. 🎯

I think I can make this all chix as well. We got no pork chop here in my place in the Middle East and our bacon is beef based.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉..

I’m sure the first recipes had whatever meat could be found, but the versions I grew up with in North Georgia always had leftover bbq in them. I’m afraid “leftover BBQ” is as rare as “leftover wine” these days. I don’t recall potatoes in it, but they may have been so cooked down no one would know. We were more rice, sweet potato and cornbread people where I came from. Always love your content!

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉…😊

Ours is always made with leftover (actually set aside) bbq and other meat. We definitely have potatoes, we also have peas instead of lima beans, which is blasphemy to coastal Georgia stews, but we're not coastal. No Onions! Traditionally, it's made with meat from the hog's head.

You had me until you added potato and okra. I was glad to see you remembered the vinegar, people often forget that part

This looks great! I wonder if this recipe could be multiplied for a big crockpot/slow-cooker batch.

*Appreciate your feedback let's talk ☝️*

Had Brunswick stew made from squirrel and rabbit, and it was awesome!

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉….🎉

Someone in the comments always has a chef John mind read moment, and here's mine. I was JUST googling Brunswick stew recipes! Thanks! You are the Samuel L Jackson of my food craving mental connection.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉..

Looks delicious, Chef John, you should totally come to the Brunswick festival in October, it's in Lawrenceville VA, and omg the Brunswick stew contest sounds right up your alley.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎊

I'm from the Hudson Valley and I have my grandfather's recipe (which is not as complicated as this one and only calls for chicken) but I originally thought that Brunswick referred to the town in New Jersey where Rutgers is because he was a graduate of the class of 1929.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉..

Very nice recipe Chef John. But I gotta say, in all the time I lived in Georgia, in the 1970's, I ate a lot of Bunswick Stew and NEVER had potatoes in it, In fact, I never had lima beans either in homemade or restaurant made stew. Pork and chicken for sure.

Let's talk 🎁🎁🎁...........

a BBQ place near me serves this on fridays. They put in the same veggies (except potatoes) and ad: bbq pulled pork & chicken. it is Outstanding.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉….🎉

Call me odd but it makes me swoon when Chef stirs the mixture then smooths the top. He knows how to stir things up!

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉.

I love that too!!

This is pretty different from what I'm used to over here in Georgia, but it looks great none the less!

*Appreciate your feedback let's talk ☝️*

I had this down in Georgia last year OMG it was amazing

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉

I grew up in SC on Brunswick stew. Thank you for triggering good childhood memories for me.

This is one of the most Visualy appealing soups I’ve seen in a long time

People in NC have communal dinners based entirely on Brunswick stew, saltine crackers, and Texas Pete hot sauce.

Hi Chef! I was wondering if you knew how to make bread cheese? (Not cheese bread) I would love it if you could make a video of that. I made your cheese curds recipe, and it turned out great!

Brunswick stew is a fantastic dish. It give us Virginians great pleasure to know that folks everywhere can enjoy this original Brunswick County, Virginia creation.

*Appreciate your feedback let's talk ☝️*

This is definitely being added to my "must make" list.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉.

I will try this next week it’s my turn to cook for card club. As to groundhog it is actually very tasty. Our sportsman club has a wild game supper every year and groundhog is one of the meats that gets cleaned out first. It reminds me of shredded roast beef.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉😊

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉😊

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉😊

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉😊

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉😊

That looks delicious my friend makes this without bbq sauce also and it is yummy

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎊

I really like this and I am So Southern. Well, except the okra, that is absolutely perfect. Thank you!

You are not southern if you hate okra...

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉..

I am originally from Alabama. My family would have a family reunions every September at my Aunt Stella's place in West / Central Alabama. I always enjoyed it until I asked my Mom what was in it. She told me there were different types of game used for the stew. I never had another bite after that. #godonlyknowswhatwasinthere 😉

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉..

I've always thought of it as part of a BBQ. Most BBQ joints in Georgia serve Brunswick Stew.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉….😊

"Brunswick Stew is what happens when small rodents carrying ears of corn fall in to a pot of boiling water"..... that being said, this looks pretty good.... we do much larger cooks in cast iron kettles and mix chuck roast, smoked pork butt, and chicken for the proteins... I'm definitely going to try the cider vinegar addition --- a guy who's mom is locally semi-famous for her stew in VA

falls into a pot of simmering tomatoes, but otherwise you're correct. At least my rodents have had the decency to defur themselves first.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉.

I was actually looking for a great Brunswick stew!

*Appreciate your feedback let's talk ☝️

My favorite winter dish!

Another NC native here. We'd brine the squirrel, possum & jack rabbits in Cheerwine (or Coca Cola) to cut the gaminess. Brunswick Stew is love in a pot.

Many years ago, took a golf vacation in Myrtle Beach in the fall. One of the courses we played was Pine Lakes Country Club, the oldest course on the Grand Strand. While I don’t remember a lot about the course itself, the greatest memory of the entire trip was the old guy sitting next to his stew pot at the turn. He offered us all up a bowl of what he called “Low Country Brunswick Stew”, and of course we all accepted. Since it was a cool morning he also offered to spike our stew with a splash of sherry, which most of us accepted gladly. The stew and sherry were all provided gratis, which was a nice touch. We all stuffed some big bills into the old guy’s jar because it was heavenly. I wonder if they still do that there.

*Appreciate your feedback let's talk ☝️

Grew up in NC making Brunswick stew. Our family didn’t add any pork. That seems weird I know as NC is a pork state but beef and chicken only in ours. It’s fantastic!

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉😊

I've had squirrel meat....it's very good. Hunted, cleaned and skinned it all myself. I made a stew with parsnips and potatoes and other stuff....too long ago to remember. It was all dark meat and very tender. Quite good....but....it was really hard to get all that hairs off of it....lol.....so I highly recommend seeing if you can find some already cleaned and skinned by someone who knows how. 😆

That is amazing and a complete meal in a pot - I’ll be making that tonight:) ‘Woostersheer’ sauce =Worcestershire

@Frederick Von Dinkerberg *Appreciate your feedback let's talk ☝️.,

I'm from England so can pronounce it flawlessly... have heard it called "wash-ya-sister sauce"

I make a big batch of Brunswick stew almost yearly. I prefer butter over bacon and no worchestershire. I use squirrel and chicken broth. You can sauce in your bowl with bbq or hot sauce. This is good with BBQ pork.

*Appreciate your feedback let's talk ☝️*

Johnie is for real! My cookbook might floor him! Best to John.

Outstanding winter cold day meal. I cooked the onions peppers garlic chicken the same on the stove put transfer to a crock pot. I also use chicken stock. Please serve with biscuits or cornbread. And finally, the state of South Carolina is offended you said the recipe is from the north.

;)

OMG! YOU READ MY MIND! I was *just* thinking about this stew this morning 😃

*Appreciate your feedback let's talk ☝️.,

When I saw the Brunswick stew tag, I thought, “chef John of San Francisco is going to cook squirrel?!? This I gotta see!” Gotta say, I was a tiny bit disappointed that no rodents were used.

*Appreciate your feedback let's talk ☝️.

First time I ever made Brunswick stew was for a church fundraiser with our youth group in NC. We used a huge vat and boat oars to stir the stew, acting like the witches from MacBeth.

Did you use eye of newt?

Colfax?

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎊

Pretty good rendition. but a couple of things, use more Worcestershire sauce, put in earlier and let it reduce some, add some smoked paprika or smoked chiles for a little heat and a bit more smokiness, and a touch of lavender goes really well with this. BBQ is heretical and the sugar is completely optional and IMO adds too much sweetness.

*Appreciate your feedback let's talk ☝️

Not using the brown sugar and adding the bbq sauce gives you exactly the sweet and smokey flavor that takes it over the top. I use chicken thighs, left over smoked pulled pork and left over smoked beef brisket in mine.

*Appreciate your feedback let's talk ☝️*

Oh my, I want some now!

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉😊

Delicious recipe

Let's talk 🎁🎁🎁......................

I swap out lima beans for cut green beans. Never use okra cuz I hate it and I don't add potatoes. I grew up on Brunswick stew which always had a BBQ sauce flavor too.

Can you do a cornbread biscuits recipe video next please?

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉

The NC Brunswick Stew I was raised on does not include bacon. However, there are 3 meats - chicken, pork, and beef involved. Butterbeans are wonderful in this.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉.

This is a Brunswick, Georgia tradition. Ignore those who say otherwise. When I find this in southern Georgia, at some roadside BBQ joint, it is much thicker and has smaller meat and veggie bits. Sits on a styrofoam plate better, I suppose. But, this looks great and I shall make it. The okra is essential, in my view.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉….😊

I'll share a family secret for Brunswick Stew: Coca-Cola. My family always made a "big ole pot" that included 1 bottle of Coca-Cola. For yours, I'd say about 1/4 of a bottle would work and leave off the vinegar. And instead of cayenne, use Tobasco.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉….😊

Looks really appetising. 😍

*Appreciate your feedback let's talk ☝️.

Definitely doing this one, sans squirrel. Thanks again Chief John.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉.

I have a large pot of North Carolina Brunswick stew on the stove right now. This isn't a bad recipe either. I used chicken, not squirrel 🐿️ I did use a my of my famous NC pork bbq.

Eastern or Western Style? ;)

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉

Aw man! That looks so good! Sadly, people in my house won't eat mushrooms, Lima beans or okra!

@Amanda S. Report as spam!

@Amanda S. No, so annoying, ignore it

Hey folks, is that reply legit?

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉

Thanks for the recipe. I used to eat the version of this sold at Smithfields when I was stationed in North Carolina.

In my part of north Georgia, adding lima beans and okra, or either alone, would immediately disqualify it from being called Brunswick stew. My grandmother cooked a 30-gallon wash pot full every June for a family reunion. Chicken, pork and beef, thoroughly cooked in the pot and then deboned and finely ground into the broth, to which tomatoes, onions and corn would be added, with some salt and pepper. Simmered in the same pot for several hours.

In my neck of the woods Lima and corn are essential, okra is optional.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉….😊

I am going to try your version. The one time I made one I had followed a recipe which had bbq sauce and it was terrible. Yours looks a lot more pleasant.

BBQ sauce in Brunswick Stew is heretical in Texas

@Kira Ward the only kind I ever tried was like that too, and I was shocked! I'm so glad he made this to clarify 😅😅

His is similar to my husband’s and it is very good. My husband will speed up the process by cooking the meat in the pressure cooker, but I prefer it when he cooks it on the stove top.

Add the potatoes. As a southern that has used wild game it helps bulk up the stew and the BBQ sauce is to cover some of the game taste not needed with the white meat. And consider trying over some rice. Thank you chef!

*Appreciate your feedback let's talk ☝️

Squirrel is really stringy and tough, rabbit is not as tough. Neither are blessed with a lot of fat in the wild. The gaminess of either brings a different flavor than either chicken or pork, but the pork fat would be a great replacement. Btw, I am from PA originally and grew up eating the game my father shot and loved it. My aim was so bad, the only thing I ever got was the tail from a rabbit. A friend got the rabbit.

Congratulations lucky winner you have been selected among shortlisted winners. Text on Telegram to claim your prize 🎉…😊

Love Brunswick stew... have to try this

Chef John I'm going to assume you don't know there's a huge argument in the south between two very different dishes that both call themselves Brunswick stew. This is the Carolina style Brunswick Stew. It definitely is NOT what what is referred to as Brunswick stew in Georgia (which is made with pulled pork and chicken and not squirrel).

The traditional Brunswick stews just had smoked "meat" meaning pretty much any meat but almost all revues I've found have pork and chicken. I prefer beef myself.

It's not exactly the way we made it in VA. It was more meat. If you can find a can of Mrs. Fearnow's Brunswick Stew, that's not a bad copy.

*Appreciate your feedback let's talk ☝️.