Originally Posted by QC

Morning, Rick!

Originally Posted by Tonebender

In the town/area I grew up in during the winter churches and other organizations raised money by selling Brunswick Stew. An expert stew maker would cook up a giant batch in a very large cast iron cauldron over an open fire. They would come in ahead of time of course and have it ready for sale Saturday morning. They sold it by the quart. They were much like guys that set up and cook BBQ, they wheeled the rig in and got it done. They also sold it at fairs, horseshows and other events as a vendor. So I grew up eating the stew during the season and loved it. It is not something you can get in a restaurant generally speaking. Sonny's BBQ used to have it on the menu but since the pandemic they have discontinued it.

After marrying and settling down in Florida, I started to cook batches just based on my memory. No stew sales around here. I honed in on my own recipe over time and it became quite a hit with all my friends. We used to have stew parties where we all hung out. I'd bring the stew and they'd bring the beer. In this region of Florida we do not see that much winter and it is a winter time dish. It's nice a chilly outside now and I am making a big batch today for consumption tomorrow and Sunday. I promised my neighbor some too.