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Brunswick Stew


  • 1 pound smoked pork (cooked and diced)
  • 1 pound smoked chicken (diced)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon hot sauce (or to taste)
  • 2 tablespoons minced onion
  • 1½ cups ketchup
  • 3 cups diced, peeled, cooked potatoes
  • 3 (15- to 16-ounce) cans niblet corn
  • 1/2 cup prepared yellow mustard
  • 2 tablespoons salt
  • 1/2 cup white vinegar
  • Johnny Harris Original barbecue sauce (to taste)


Put all the ingredients in a Dutch oven and place on the grill over medium-low heat. Cover and simmer until hot and bubbly, about 2 hours. Taste and add more salt and/or hot sauce as desired.

  1. Credit: From America’s Best BBQ: Revised and updated by Ardie Davis and Chef Paul Kirk, Andrews McMeel Publishing, LLC.

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