Are you a fan of Brunswick Stew? I’ve been eating Brunswick Stew since I was a small child. The first Brunswick Stew I ate was at Robinson Presbyterian Church in Charlotte, North Carolina.
A few years later, the Men of the Church at Rocky River Presbyterian in Concord, North Carolina started making Brunswick Stew for our congregation every October. In the beginning, we’d say, “It’s good, but not as good as Robinson’s.” Gradually, the recipe or technique of stirring it for hours in a cast iron pot over an open fire improved and we started saying, “This is as good as Robinson’s.”
Times have changed since I was a child. A year or two ago, barbecue was added for those who don’t like Brunswick Stew. Desserts are included now. Everything is free, unless you want to purchase additional stew or barbecue to take home.
Saturday was the annual Brunswick Stew at Rocky River Presbyterian. It used to just be something the Men of the Church did for the congregation. The event has evolved into a fall festival for the community with games and other activities for the children. I assisted my sister in giving tours of our 157-year-old sanctuary.
Attendance was great this year (estimated at 300-400) and the weather was beautiful. After the rain and wind on Thursday from the remains of Hurricane Michael, everyone enjoyed a chance to get outside and do something besides pick up limbs. There were children and families all over the church grove playing games and painting pumpkins.
The stew this year was perhaps the best it’s ever been. Sometimes I think someone thinks black pepper has not been added to the pot, so that someone adds black pepper. Once it’s been added twice, it’s too much for my taste. One year it tasted like someone had veered off the recipe and sneaked some cumin in the pot. That was worse than the time there was too much pepper. This year it was delicious! This year it was perfect!
Don’t mess with the Brunswick Stew, guys! Don’t mess with the Brunswick Stew!
I wanted to include the recipe for Rocky River Presbyterian Brunswick Stew, but it got skewed no matter what I did. Suffice it to say it contains beef, chicken, chicken broth, corn, lima beans, tomatoes, salt, and pepper.
If you’d like to have the exact recipe, leave a comment below and I’ll gladly give you the details. The stew freezes well.
The Men of the Church hold the secret to the method of cooking the stew. It is cooked in a cast iron stew pot over a fire in the parking lot behind the fellowship hall.
Since my last blog post
I’ve worked a little on genealogy. Finding that the original handwritten deeds for the land one of my ancestors purchased in the 1760s have been digitized was a wonderful find because the originals had faded to the point that they couldn’t be read at all. It is amazing how technology makes history come alive.
Until my next blog post
I hope you have a good book or two to read. I’m still reading My Dear Hamilton: A Novel of Eliza Schuyler Hamilton, by Stephanie Dray and Laura Kamoie. (Give me a break. It’s 642 pages!)
If you’re a writer, I hope you have quality writing time.
Thank you for reading my blog. You could have spent the last few minutes doing something else, but you chose to read my blog. I appreciate it! I welcome your comments.
Let’s continue the conversation. Does Brunswick Stew sound like something you would eat? Have you eaten it? Does the community or culture you were raised in or have lived in have a dish similar to the one I’ve described?