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Brunswick stew judge advice needed

Big'unBig'un Posts: 5,909
edited 11:53AM in EggHead Forum
Has anyone been a brunswick stew judge, I need to ask some questions. Thanks!


  • BacchusBacchus Posts: 6,019
    No, but I'm willing to bet your's is great!
  • Todd,

    What is Brunswick stew? Just kidding, I have seen recipes but never heard of it before I came here.



    Caledon, ON


  • Richard FlRichard Fl Posts: 7,971
    Would reading over some recipes help get you in the right direction?
  • My wife has been a 5 time judge in the Morgan County, Alabama NWTF Cook-Off. Her advice is to not leave out okra, potato cubes and yellow corn.
  • EggsakleyEggsakley Posts: 1,014
    Quite simple really. Brunswick stew consists of what every you decide to put into it from what I can gather. Simply decide which one tastes best to you. Quality and texture of the meats, veggies etc. Balance of flavors and basically, which one would you like to have another serving of. Same as judging a Beef stew contest. You will probably be more critical than the average joe as your tastes have graduated towards the eggs flavor profile. Taste...Vote...Enjoy,
  • Well…I haven't been a judge...But, as for me, “Brunswick Stew” always has beans, tomatoes and corn.
    And, I guess, in my mind it is a very tomato base stew relying on a seasoning base!
    It can be made with a combination of meat; beef, pork, chicken, venison…on and on!
    But, what sets “Brunswick Stew” as “Brunswick Stew” to me is the tomato base and the seasonings.
    No matter, there is always the trinity of onion, garlic and celery!
    For the record, I sauté’ this in a bit of butter and olive oil!
    Added to the stew is basil, parsley, red pepper, a dash or so, of Worcestershire sauce and Bay leaf.
    This being done in "layers".....
    The result is “Brunswick Stew”. At least here at Dad’s.
  • PoppasamPoppasam Posts: 440
    You cooking or judging? We've done a few that were part of a Q contest. I have also judged a few.

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