Brunswick Stew...Source: Jim Mixson

15# chicken (leg/thigh quarters)
15# pork shoulder
3#  sweet peas or green lima beans (or both)
5#  butter beans
9#  whole kernel corn
18 3/4# tomatoes (may be crushed or whole)
8   medium green peppers chopped
5#  onion chopped
20# potatoes, cut into small pieces
1# butter
8C ketchup
1 1/2C vegetable oil
1C bacon drippings
8t salt
8t black pepper
1C JGM mix...This is my concoction; see Recipe
1C sugar
3t red pepper
1C oregano
1/2C poultry seasoning
4t thyme
4t rosemary
4t ground cloves
6T worcestshire sauce
5C flour

1.  Smoke the meats on a smoker until almost done.
2.  In large cooking pot (for above, 20-25 gallons) 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.  (The above recipe will feed A LOT of people, 75-100 adults, a 
nice pig pickin'!)