Viewing page 3 of 17

This transcription has been completed. Contact us with corrections.

Transcription: [00:04:59]

{SPEAKER name="Peggy Miller"}
Well it's everybody's taste [ another person speaks] then
Peggy Miller speaks again -things like that.

[00:05:04]

{SPEAKER name="Peggy Miller"}
Another thing I wanted to tell in the olden days they used to have these old washpots and that's where they put wood underneath the washpot they'd have bricks underneath the washpot to raise it up to a certain height and then they'd poke their wood under there and then they'd have it full of grease, hog grease and they'd drop the fish in and then the men would do that.

[00:05:29]

{SPEAKER name="Martha Barrs"}
We keep talking about washpots, there's one right over there on that lot where they're making the sausage over there.

[00:05:37]

{SPEAKER name="Forrest B. Joiner"}
Right over there.

[00:05:38]

{SPEAKER name="Martha Barrs"}
That people used to use whenever they would wash their clothes they would put them in there boil em but yet whenever we talk at that we would wash it out real good and then use it for fish fries and things like that.

[00:05:50]

{SPEAKER name="Peggy Miller"}
And chicken fries.

{SPEAKER name="Forrest B. Joiner"}
Use the same pot for everything.

{SPEAKER name="Peggy Miller"}
Yes

{SPEAKER name="Martha Barrs"}
Use the same pot.

{SPEAKER name="Peggy Miller"}
Making Sauce. [[Cross Talk]]

{SPEAKER name="Peggy Miller"}
Yes that was a family pot for everything

{SPEAKER name="Neal Pattman"}
Actually you brought up something there we ought to talk a little bit about and that's this uh the business of making Brunswick stew because most of the barbecues I've been to they serve that right along with it--

{SPEAKER name="Peggy Miller"}
That's right

{SPEAKER name="Forrest Joiner"}
How do you make Brunswick stew ? What is it? Who wants to try their hand at that?

[[Laughter]] [[Cross Talk]]

[00:06:14]

{SPEAKER name="Peggy Miller"}
Alright, I'll have to start and we'll go around and tell if we forget something.

[00:06:20]

{SPEAKER name="Martha Barrs"}
Usually, you take the, after you kill the pork, you would take, cut the hounds [[?]], the shoulders, and the sides off. Then you would take what we call the trimmings and the head and all you clean those and you would grind those up. Then you would add you some beef to go along with it. You would put that in, also in a pot. Then put you some corn and tomatoes, whatever you like in there with it and then season it up and they call it Brunswick stew.

[00:06:50]

{SPEAKER name="Forrest B. Joiner"}
Oh. It has a kind of soup-like consistency?

{SPEAKER name="Martha Barrs"}
It is.

{SPEAKER name="Peggy Miller"}
That's right. Mhm.

{SPEAKER name="Martha Barrs"}
It is.

{SPEAKER name="Forrest B. Joiner"}
Uh. Huh.

{SPEAKER name="Peggy Miller"}
Now I do the same thing, I boil that all up and then I put my barbecue, hot barbecue sauce, in that [[?]].

{SPEAKER name="Forrest B. Joiner"}
In with it.

{SPEAKER name="Peggy Miller"}
In with that and that gives it all the flavor.

{SPEAKER name="Forrest B. Joiner"}
Uh huh.

{SPEAKER name="Martha Barrs"}
That's the way I do mine.

{SPEAKER name="Forrest B. Joiner"}
Have a, have a, have a question.

{SPEAKER name="Martha Barrs"}
With the sauce.


{SPEAKER name="Peggy Miller"}
Uh huh.