Mother's Brunswick Stew

It had been a long time since I had tasted my Mother's Brunswick stew. We had lost the recipe but it was found by classmate Sandy Owen (see post Nov. 16, 2013)

This week cousin/classmate Johnny and I cooked a big pot of stew and boy is it good. We followed Mother's recipe as close as possible. The result was 29 quarts of the best Brunswick stew I have ever tasted. 

First you cook the meat in the pot. Then you remove the meat from the pot and let it cool so that the bones can be removed and the meat shreaded. While the meat is cooling, add the vegetables to the stock and cook until nearly done. Return the meat to the pot, season and simmer.  

Here it is in the 20 gallon wash pot, almost ready. Put in containers and freeze.