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 *

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'!)

*  JGM mix...This is my concoction, consisting of the following:

              1 part salt

              1 part Everglades seasoning

              1/8 part black pepper

              1/8 part garlic powder

              1/8 part allspice

              1/8 part oregano

              1/8 part MSG (optional)

              1/32 part coriander

              1/32 part dry mustard

              1/32 part white pepper

              1/32 part majoram