A true test of a good Brunswick stew is to gauge its thickness; a good Brunswick stew should be thick enough to allow a spoon to stand up straight.

The meat of the stew is usually ... there is a recipe for "camp stew" in a cookbook from antebellum Georgia that's similar to the Brunswick stew we know today (stew has long been a standby easy ...

“Real” Brunswick stew leans heavily on smoked proteins, particularly pork butt and dark meat chicken ... Adams’ batches are based on a recipe pulled from a church cookbook and “seasoned ...