An award-winning barbecue cook serves up generous helpings of culinary history and lore, along with authentic recipes for this famous Southern dish.
With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial— and Federal-era Virginia, when squirrel was a necessary ingredient. By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky.
Drawing on historical and contemporary sources, author and Brunswick stew expert Joe Haynes entertains with barbecue stew history, legend and lore, complete with authentic recipes.
