Brunswick Stew (small recipe)....Source:  Jim Mixson

4# chicken (leg/thigh quarters)
4# pork shoulder
24 oz lima or butter beans
30 oz  whole kernel corn
76 oz tomatoes (may be crushed or whole)
2  medium green peppers chopped
2  large onions chopped
5# potatoes, cut into small pieces
2# cabbage chopped
1/4# butter
2C ketchup or tomato sauce
6T vegetable oil
1/2C bacon drippings
4T worcestshire sauce
2T liquid smoke
2t salt
2t black pepper
1/4C JGM mix...This is my concoction; see the recipe
1/4C sugar
1t red pepper (or as desired)
4T oregano
2T poultry seasoning
1t thyme
1t rosemary
1t ground cloves
2/3C flour

1.  Smoke the meats on a smoker until almost done.
2.  In large cooking pot put enough water to cover the meat 
and bring to boil. Add meat and boil until chicken starts 
separating from bone.
3.  Add other liquid ingredients and continue to boil, 
stirring constantly.
4.  Add dry ingredients, continuing to boil, stirring constantly.
5.  Stir contstantly...it will assuredly stick if you don't!
6.  Pick out bones as they separate from the meats.  Add water 
or flour as required to maintain thick consistency.
7.  Continue to boil, stirring constantly, until all meats appear 
completely shredded.   
8.  Enjoy alone or with hush puppies or with a full pig 'pickin 
spread.