When my husband and I first got married over 45 years ago, every year his dad who lived in Linden, Alabama would invite the family, several local hunters as well as some out of towners to join him in a Brunswick stew cooking. He would have all his ingredients ready to throw into a big black cast iron wash pot he had fired up with the liquid ingredients. As soon as the guests started arriving, he'd begin tossing in all kinds of vegetables and meats using a boat paddle to stir with (I'm sure in those days, there was a squirrel, rabbit and venison thrown in). Gathered around the fire one could hear all kinds of tall tales about their hunting and fishing excursions. It took until late into the evening for the stew to be just right. By then, only God knows what he had tossed into the pot. This is the recipe handed down over the years with a few alterations.