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The Brunswick stew at Kentucky Greg’s Hickory Pit (2186 George Urban Blvd., Depew) might be the least Kentucky thing about the place.

“In Kentucky they would have burgoo,” a stew that’s noticeably thicker, said Greg Englehardt, who opened the place 16 years ago with his wife, Pamela. “In my hometown we had six or seven barbecue places, and none of them had Brunswick stew.”

Since it was popular through Georgia and the Carolinas, though, the Englehardts have had it on the menu since opening day. “Everybody’s got their own take on it, like barbecue sauce,” he said.

Brunswick stew started as a way to repurpose leftover barbecue. “They put the scraps in it. But we sell so much that we have to smoke more for it, the same pork and beef we serve on our sandwiches,” he said.

Kentucky Greg’s Brunswick stew starts like a lot of stews, with beef broth, then celery, onion, bell pepper, corn, carrots, tomatoes and potatoes. “Then what makes it Brunswick stew, in my opinion, is the meat, which adds another flavor. We use pulled pork and beef round.”

It’s simmered for about an hour to combine the flavors. “The beef and the pork are already cooked, already extremely tender, so when you put it on the stew, the beef and pork kind of break down a little bit, which also makes it thicker,” he said. It’s seasoned with salt, pepper, Worcestershire sauce and parsley.

He doesn’t add any barbecue sauce, which makes it less sweet than some versions. At Kentucky Greg’s, a cup is $3.50. A bowl, with Texas toast or cornbread, runs $5.99.

That’s all some customers need. “A bowl is pretty hearty,” Englehardt said. “The stew and the gumbo are a meal in their own right.”

For info, call 685-6599 or visit www.kentuckygregs.com.

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Foodie find:

Russian Bazaar and Tea Room.

Baked Russian pirozshki, borscht, baked goods, tea, plus gifts, matroshka dolls, icons and more from 9 a.m. to 1 p.m. Saturday in Sts. Theodore Orthodox Church (96 Los Robles St., Williamsville). For more information: 634-6712.