One of my favorite regional Virginia dishes is Brunswick Stew. In New Mexico it's the pueblo style chili cooked in a similar fashion caldron style. There are so many variations of the recipe and most are good eats. Maybe it was the cool morning, or the folks, or watching the progression of ingredients, but the bowl I enjoyed at noon was GREAT. My thanks to the Brunswick SCV for showing me the process and some of the secret ingredients used. Like BBQ it's an acquired art and like pit masters I now know there are stew masters. The recipe is safe with me.
The stew is not done until the paddle stands upright in the center of the pot.
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