It shouldn't come as a surprise that George Daniel is a
master at making Brunswick Stew. After all, he is from
Brunswick County, Va., which claims to be "The Original Home
of Brunswick Stew."
"I enjoy cooking stews and barbeques," he says. "I grew up
around a stew pot." Still, his secret recipe wasn't handed
down from generations past. He created and perfected it
himself, with the help of a team he calls his "stew crew."
Daniel hits the competition circuit with David Tucker,
Jeffrey Daniel, Wayne Hyde and Gene Marker-his prize-winning
team. For George, enjoying the fellowship is the biggest
reward at the cookoffs.
George was raised on a tobacco farm and eventually went to
work at a local fire department. That's when he and his
cousin, Jeff Daniel, invented their own unique recipe and
began entering stew-making competitions.
George sticks to basic ingredients such as chicken, corn,
butterbeans, potatoes, onions and tomatoes. (He never uses
beef in his stew.) And as a team, they won both the county
competition and the world championship.
But then the unthinkable happened-Jeff passed away. George
didn't think he could continue without his partner, but
Jeff's son talked him into moving forward. Eventually,
George won the international championship, a special victory
he dedicates to Jeff's memory.
George now owns three farms, which are mostly planted in
pine trees. He also is part owner of Blackstone Livestock
Market, which sells cattle and all types of livestock.
But working as an auctioneer takes up most of his time these
days. His company, Daniel Auction Service, has two to four
auctions per week. "I auction off any and everything, from
real estate to equipment," he says.
George also plays a big role in the Brunswick Stewmaster's
Association, which promotes stew contests in the area. "I'd
like to see more young people getting involved," he says.
"To prepare a Brunswick Stew, it can take around two days.
But we need more people to compete against. That's the fun
in it."
George's recipe is top secret, but he's looking for some
worthy competition. Add you own touches to our Easy
Brunswick Stew and serve it up with a warm slice of
Buttermilk Cornbread. It could be the basis for your own
prize-winning stew. At the least, you'll be a champion in
your family's eyes.
RECIPES NEXT PAGE >>
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RECIPES
EASY BRUNSWICK STEW
1 large onion, chopped
1 celery rib, chopped
1 large green bell pepper, chopped
1 cup frozen, sliced okra, unthawed
4 cups frozen, cubed hash browns, thawed
3/4 pound barbecued pork, chopped
1 cup chopped, cooked chicken
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (15 1/4-ounce) can whole kernel corn with red and green bell peppers, drained
1 (15 1/4-ounce) can lima beans, drained
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
Combine all ingredients in a 5-quart slow cooker. Cook,
covered, at HIGH for 6 1/2 hours.
Yield: 14 cups
NOTE: We used Ore-Ida Southern Style Potatoes and Texas BBQ Southern Style Pulled Pork With Sauce.
BUTTERMILK CORNBREAD
2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
Place oil into an 8-inch, cast-iron skillet or evenly into a
muffin pan. Heat in a 450�º oven for 5 minutes.
Combine cornmeal and next four ingredients in a medium bowl;
make a well in center of mixture.
Stir together buttermilk and egg; add to dry ingredients,
stirring just until moistened. Pour over oil in hot
skillet.
Bake at 450�º for 20 minutes or until golden.
Yield: 6 to 8 servings