Brunswick Stew ..~ 4 Gallon Recipe...Source: Jim Mixson

~4# chicken (legs and/or thighs)
~4# pork (cut not important)
2 cans lima or butter beans, drained
2 cans whole kernel corn, drained
2 cans cut beans, drained
2 cans green peas, drained
3 cans tomatos, undrained(may be crushed or whole or diced or stewed)
1 can tomato sauce
1 1/2 pounds cabbage, coarse chopped
2 medium onions, coarse chopped
1/4 medium green pepper, coarse chopped
1/4 pound butter
1/4 C sugar
1/2 C flour
3 T vegetable oil
2 T poultry seasoning
4 T worscestershire sauce
4 T liquid smoke (hickory or mesquite)
4 T oregano
1 t thyme
1 t rosemary
1 t ground cloves
2 t black pepper
Season to taste with JGM mix...This is my concoction; see Recipe
	The "K" version added at serving is good for extra kick after cooking "normal" seasoning
As a variation, substitute a can of okra for one on the above vegetagles (or, if your pot is
big enough, just add a can or two.)

Note: "Can" means the approximate 15 ounce size

1.  Smoke the meats on a smoker until almost done; seasoning to taste. Best done with mesquite
or hickory charcoal. Do this a day ahead of time.
2.  In 4 1/2 to 5 gallon black cast iron 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 frequently.
5.  Stirring: Watch the mixture closely...it will assuredly stick if you don't stir it!
6.  Pick out bones as they separate from the meats.  Add water or flour as required to maintain 
thick consistency. Check seasoning and correct as required.
7.  Continue to boil, stirring constantly, making sure all meats are completely shredded.
8.  The stew will be ready to eat as "soupy" servings after about 4 hours. Continue cooking to
thicken.
9.  Enjoy alone or with hush puppies or with a full pig 'pickin spread.