[Sca-cooks] Brunswick Stew

Johnna Holloway johnnae at mac.com
Wed Oct 28 05:24:50 PDT 2009

Probably used to always contain squirrels because
they were abundant and challenging to shoot.
Maybe even flying squirrels.

This is probably the best titled blog on the subject:

The Real Reason Why Squirrel Meat Isn't Used in Brunswick Stew Anymore

See also http://www.washingtoncitypaper.com/display.php?id=570
where Tim Carman comments
"The fact is, many commercial Brunswick stews are dishes of necessity.  
Just ask Bubba’s owner Mo Khalili, who developed his recipe at a  
barbecue joint in Tennessee in 1971. “What we used to do every  
Thursday, we used to clean out the walk-in,” he recalls. “All the  
leftovers were put in the Brunswick stew there....What was leftover in  
the kitchen, you can’t throw it away, because that’s profit.”"


On Oct 28, 2009, at 8:02 AM, Phil Troy / G. Tacitus Adamantius wrote:

> On Oct 28, 2009, at 7:40 AM, Saint Phlip wrote:
>> Brunswick stew traditionally has rabbit and//or squirrel in it,
>> although lately many people make it with chicken.
> What she said. Alleged (among many other explanations) to have  
> originated in any of several different Southern states with a  
> Brunswick County (I guess this is like every Southern state having  
> its own Fayetteville). It probably doesn't come from Brunswick in  
> Saxony (but Braunschweiger Leberwurst probably does, as well as the  
> weird mixed-grain ale known as "mum").
> Adamantius

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