1/2 lb. salted butter
3 cups (2 large) finely diced sweet onions
2 Tbsp. minced garlic
1 tsp. cayenne pepper
1 Tbsp. freshly ground black pepper
1 Tbsp. salt
1/4 cup Worcestershire sauce
1/2 cup vinegar barbecue sauce (Southern Soul Barbeque’s Red Wine Swine is recommended)
1/2 cup brown sweet barbecue sauce (Southern Soul Barbeque’s Sweet Georgia Soul is recommended)
1 lb. smoked pulled pork
1/2 lb. smoked pulled chicken
1/2 lb. smoked pulled turkey
1 lb. smoked chopped beef brisket
1 (number 10) can crushed tomatoes
1 quart fresh or frozen yellow corn kernels
1 quart fresh or frozen baby lima beans
1 quart or more quality chicken stock
Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic, and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes, then add 1/2 cup of vinegar sauce and 1/2 cup of barbecue sauce. Stir in the pulled pork, chicken, turkey and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread.
Recipe from Stewmaster Griffin Bufkin of Southern Soul Barbeque on St. Simons Island, Georgia, created for Brunswick’s Rockin Stewbilee held each November.
Photo Credit: Stewbilee contestants by tvnewsbadge on Flickr.