Ingredients
- 1/2 pound salted butter
- 3 cups (2 large) finely diced sweet onions
- 2 tablespoons minced garlic
- 1 teaspoon cayenne pepper
- 1 tablespoon freshly ground black pepper
- 1 tablespoon salt
- 1/4 cup Worcestershire sauce
- 1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)
- 1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)
- 1 pound smoked pulled pork
- 1/2 pound smoked pulled chicken
- 1/2 pound smoked pulled turkey
- 1 pound smoked chopped beef brisket
- 1 ((number 10) can crushed tomatoes
- 1 quart drained yellow corn kernels
- 1 quart drained baby lima beans
- 1 quart or more quality chicken stock or broth
Directions
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 bbq 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, if desired.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By FatDaddySnax
on May 15, 2013
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This was really good, but I think some of the quantities are not scaled correctly from the restaurant "bulk" recipe. A number 10 can (as I understand it is a huge food service can. Also, a quart of broth and 1/2 lb of butter seemed like way too much. I used 2 28 oz cans of canned tomatoes, 1/2 qt of broth, 1/4 lb butter and it turned out really good.
By topchef1962
on October 10, 2012
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Awesome recipe! I did add some heat with about 6 diced large jalapenos and a full roasted garlic... and I used a chipolte BBQ. Hearty and stick to your ribs good!!!
By robin cardelli
on September 20, 2012
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This was really good and really easy. Only changes were 3/4 c bbq sauce and 1/4 c white vinegar for both bbq sauces. Gets better and better the longer it sits.
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