Originally posted by Mayhaw Man
As Liketoeat said earlier, I am from the South and don't really understand Corn Beef Hash. Will someone, perhaps from Northern Climes, enlighten me as to what the definition of this dish actually is. Maybe we just don't have it, who knows.
I also see people (from the North, generally) referring to "Brunswick Stew" as a quintecential Southern dish, but I have never seen it being served any farther south than Birmingham. I like it, but always related it to Southern Appalachia, more than the traditional southern states.
I grew up in Appalachia and never saw Brunswick Stew served anywhere in the mountainous sections of Kentucky, West Virginia, SW Virginia or East Tennessee. But I've enjoyed it dozens of times in the piedmont and low country areas of Georgia and North Carolina where is is generally included in a barbeque dinner or served with cornbread.
The best Brunswick Stew I've eaten was at Harold's Barbecue in Atlanta. You can see excellent photos of Harold's stew in the Stern's review on this Web site. In fact Harold's may be the best Brunswick Stew served at any restaurant; it's certainly the meatiest I've found.
Zeb's in Danielsville, Georgia has very good Brunswick Stew as does Holcomb's Barbeque in White Plains. I also like the version served at Hot Thomas Barbecue in Watkinsville, Georgia.
To date, I haven't had very good Brunswick stew at North Carolina barbeque temples. The N.C. stew I've had usually seems overcooked and bland (Bullock's and Parker's). I generally leave it on my plate.
Really, Brunswick Stew is all over Georgia and North Carolina.