Ingredients
- First the sauce:
- In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter then add:
- 1 3/4 cups Catsup
- 1/4 cup Guldens Mustard
- 1/4 cup white vinegar
- Blend until smooth, then add:
- 1 tablespoon chopped garlic
- 1 teaspoon coarse ground black pepper
- 1 teaspoon crushed red pepper (more if you like a bit of heat)
- 1/2 oz. Liquid Smoke
- 1 oz. Worcestershire Sauce
- 1 oz. Crystal Hot Sauce or 1/2 oz. Tabasco (more if you like a little more bite)
- 1/2 tablespoon fresh lemon juice
- Blend until smooth, then add:
- 1/4 cup dark brown sugar
- Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
- Makes approx. 3 1/2 cups of sauce (set aside - to be added later).
- Then The Stew:
- In a 10 qt. pot, over low heat melt 1/4 lb of butter then add: the onions and garlic in the butter for about 5 min. before adding potatoes and carrots.
- 1 tablespoon chopped garlic
- 2 cups diced onions
- 1 1/2 to 2 cups slice or dice carrots
- 5 cups Medium diced potatoes
- 2 32 oz. cans of chicken broth
- Bring to a rolling boil, stirring until potatoes are near done, then add:
- 1 whole baked or roasted chicken (white and dark pulled from the bone.)
- 2 16 oz. Jack Daniels BBQ pulled pork
- 4 bay leafs
- 1 14 1/2 oz. can early peas
- 2 28oz. cans crushed tomatoes - (chop tomatoes, if you use stewed Tomatoes add liquid to the stew pot)
- The prepared sauce
- 1 16 oz. can of baby lima beans
- 1/4 cup Liquid Smoke
- 2 14 1/2 oz. can corn
- Slow simmer for 2 hours
- Yields about 2 1/2 gallons
Preparation
Step 1
First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup Guldens Mustard
¼ cup white vinegar
Blend until smooth, then add:
1 tablespoon chopped garlic
1 teaspoon coarse ground black pepper
1 teaspoon crushed red pepper (more if you like a bit of heat)
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco (more if you like a little more bite)
½ tablespoon fresh lemon juice
Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later).
Then The Stew:
In a 10 qt. pot, over low heat melt ¼ lb of butter then add: the onions and garlic in the butter for about 5 min. before adding potatoes and carrots.
1 tablespoon chopped garlic
2 cups diced onions
1 ½ to 2 cups slice or dice carrots
5 cups Medium diced potatoes
2 32 oz. cans of chicken broth
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 whole baked or roasted chicken (white and dark pulled from the bone.)
2 16 oz. Jack Daniels BBQ pulled pork
4 bay leafs
1 14½ oz. can early peas
2 28oz. cans crushed tomatoes - (chop tomatoes, if you use stewed Tomatoes add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
2 14½ oz. can corn
Slow simmer for 2 hours
Yields about 2 ½ gallons