Originally Posted by Smokin Gator

In the southeast lots of BBQ joints use leftover meat to make Brunswick Stew. There is great debate on the origins of Brunswick Stew as well as who's is worth eatin'. I am not much of a recipe cook. I usually just cook... but this one I worked on for a long time. I wanted it to be "right" every time. Your tastes may be different, but this is how I like mine:


Smokin Gator’s Brunswick Stew

2 1/2 pounds smoked pork butt, pulled (pulled chuck roast is good too)
2 pounds smoked chicken, pulled
2 16 oz. packages whole kernel yellow corn, frozen
2 16 oz. butter beans, frozen
1 16 oz. green beans
2 medium onions, chopped
3 cups diced potatoes
32 fl. oz. chicken broth (or ham stock if you have it)
12 oz. BBQ sauce (I usually use plain old Kraft Hickory)
2 – 28 oz cans of stewed tomatoes
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/4 cup dark brown sugar
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons Texas Pete style hot sauce
2 tablespoons you favorite BBQ rub, I use Plowboys Yardbird Rub

Sauté onions in bacon fat till tender.

Add rest of ingredients and simmer 2 hours, or until it reaches the consistency you like. Taste and adjust seasonings.