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 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.