The Grit Tree Contributors had a heated discussion the past few days about what constitutes traditional Brunswick Stew.
The great thing about stew, and any BBQ dish, is it all depends on your own preference. There is no right or wrong way to approach it (although putting mustard in your sauce is simply not right and it ain’t Christian). The thoughts fall in three camps: extremist on each end and a more moderate opinion.
I won’t name names, but there were three differing opinions. The general consensus was that corn, tomatoes, and onion are staple ingredients.
The first was Brunswick Stew can have whatever you want in it. Vegetables, peas, corn, potatoes-hell, even spaghetti noodles. As long as it isn’t too thick and served over rice like that unholy creation also known as hash, anything in your stew is fair game because it is all about a local touch. A stew is what you make it, and no right or wrong way, as each person has their own personal touch.
In the middle was the opinion that although vegetables were not a preference, it was acceptable and sometimes necessary to thicken the stew.
Then finally, the other end of the spectrum was the opinion that if you want vegetables, have vegetable soup or gumbo. Not to say the inclusion of peas, lima beans or potatoes isn’t tasty, and it will get eaten, but it is also judged and looked down upon.
So readers, what is your opinion? Are you an extremist or do you fall somewhere in the middle?
The Grit Tree