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as recipe courtesy bob garner; author north carolina barbecue i made this last night and it seemed to be really sugary compared to the brunswick stew i've had in the past. my family loved it though! maybe next time i'll decrease the amount. bbq with bobby flay
www.foodnetwork.com/recipes/foodnation-with-bobby-flay/
I made this last night and it seemed to be really sugary compared to the brunswick stew i've had in the past. it is well worth the time and effort to make this stew. i used the creamed corn recipe from alton brown rather than using the canned the second time around and it brought it to a new level. bbq with bobby flay
www.foodnetwork.com/recipes/foodnation-with-bobby-flay/
On a recent visit, new york chef bobby flay (mesa grill, "now this is a chef who knows where he is," flay remarked as he tucked into a beautifully reimagined brunswick stew, made with rabbit and wild mushrooms. here, flay found his grits, enriched with cream cheese and keeping company with a rack of lamb glazed with
www.foodandwine.com/articles/bobby-flay-in-love-with-sa