Before we ask where Brunswick stew comes from ... or Korean Army Base Stew.) The meat of the stew is usually chicken or pulled pork, but in lean times rabbit or even squirrel has been used ...

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.

“Real” Brunswick stew leans heavily on smoked proteins, particularly pork butt and dark meat chicken, and sugary sauces. Georgians slow cook the dish using a layering method as they add ingredient ...

A steaming bowl of booyah from a giant cauldron is an Upper Midwest favorite for fund-raisers and large gatherings, but where ...