Saw it mentioned in an earlier thread so I looked it up.
I'm not sure why I've never heard of it before but I'm gonna blame my ignorance on living in the west my whole life since it's obviously an southeastern thang.
Anyway,,, it sounds pretty good so I plan to try my hand at it some time next week. There's lots of versions of the stuff on-line but most seem to agree that it's basically stew made with pulled/barbecued meat.
Since I just have me to feed I plan to use this simple recipi as a starting point but I'd also be interested in hearing any tips or tricks ya'll might have up your sleves.
http://www.deepsouthdish.com/2011/02/southern-bbq-pork-brunswick-stew-recipe.html

As usual.
TIA

PS,,,, a couple recipi's called for Okra too. Yea or nea?

I posted my recipe a year or so back. I like to use Squirrel and rabbit in mine, along with chicken or Quail.
Lots of fresh corn off the cob, and lima beans. Yum yum.
I'll put okra in mine, but frankly I don't like the stuff. My wife LOVES it though.

The best I ever had was Justin Wilson's recipe.

There are almost as many versions of Bum Sick stew as there are chili. Pick one that suits your taste. The only tip I would give you is that, as with most recipes, the simpler the recipe the better the dish.
Be careful of game fat if you use game meat in your stew. I generally use a bit of salt pork for the fat.

Good point!
That's what I liked about the one I linked to. Basically meat, corn, beans, tomatoes, and BBQ sauce. Oh and some bacon for fat.

Just spent a half hour searching for Justin Wilson's recipi.
No go, but I'll keep looking.

I'll pick up the ingredents when I'm in town next week.
I'd like to try it before the world ends on the 21st.

I like butter and bacon fat in my Brunswick stew. This gives the necessary fat, without the taste of the salt pork.
A bit of good Sherry, and some Worchestershire Sauce perks the stew up.
A pound of Squirrel, a pound of chicken or Quail, and a pound of rabbit meat.
A pound of fresh Limas, three ears of corn, the kernels stripped off, the okra if you want it, and three or four big fat vine ripe tomatoes.
About three cups of chicken stock, correct seasonings and a sprig of thyme finish it.

Mannlicher's got it. The only thing I would add is a bag of cubed venison.

I like that link...

besides a TBLSpoon of worcheshire, i add 2-3 tblspoons of applecider vinegar. helps with the tang and flavor. a few red pepper flakes never hurt a thing either.

So, are beans OK?