Gregg, I have not. I am kind of weird about 3 things that I make that I keep a close guard over. My BBQ sauce that I make for my ribs, Brunswick Stew and my Brisket Chili recipes are ones that I am stingy on. I know it sounds childish. I gave my brisket chili recipe to a guy who said he was going to open a restaurant and serve it and told me he was going to call it Jason's Brisket Chili. I told him NO!!
I gave my BBQ sauce recipe to someone who went out and won $2000.00 in a BBQ sauce competition and never even thanked me. The stew recipe has been given to 4 people in my life. My brother being one of them and he can't make it even with the recipe. It's all about technique and my ingredients tasting the way they do I suppose. He used to make it and give it away to people telling them it was "His Brother's Brunswick Stew Recipe" and I never had the heart to tell him to quit calling it mine because it tasted nothing like mine!
I can tell you that there is no shortage of recipes for it on the net and it does have quite a history. Virginia says it's theirs, we in Georgia say it's ours....who knows? I do know that the original version had squirrel and whatever else they could find. Mine has pulled pork and chicken, potatoes, creamed corn, onion, tomatoes and other goodies. It's a good dish to accompany BBQ in the South. Mine has a peppery kick, nice on cold days.
