Suzanne Vizethann grew up eating the hearty Southern staple Brunswick stew. So when the time came to open her restaurant, Buttermilk Kitchen, in Atlanta, Georgia, she kept her recipe close to the thick stew she grew up with. The addition of smoky barbecue sauce gives the stew a sweet kick (Vizethann prefers the locally made Williamson Brothers Bar-B-Q, but feel free to substitute your favorite sauce), and a hearty dose of bacon amps up the smoky flavor. We like the stew piping hot and sided with a slab of cornbread or a buttermilk biscuit.