| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Barbecue, Stew | 6 | servings | |
INGREDIENTS
| 1/3 | lb | Smoked pork (butt or shoulder); smoked Chopped |
| 1 | md | Onion; chopped |
| 1 | qt | Tomatoes; canned |
| 2 | tb | Worcestershire sauce |
| 1 | c | Catsup |
| 1 | tb | Texas Pete Hot Sauce |
| 1 | Bay leaf | |
| 3 | tb | Bottled chili sauce |
| 1/4 | ts | Dry mustard |
| 1 | ds | Cayenne pepper |
| 2 | tb | Vinegar |
| 1 | sm | Can butter beans |
| 1 | sm | Can corn |
| 3 | md | Potatoes; diced |
| 1 | qt | Water |
| 2 | tb | BBQ Sauce |
| 1 | tb | Soy sauce |
INSTRUCTIONS
Put every thing except the beans and corn In a large pot. Simmer(do not boil) for 2 1/2 hour stirring occasionally until the potatoes are nearly done add vinegar and vegetables. Simmer until potatoes are done. Remove Bay leaf before serving. Serving Ideas : Serve with crackers and corn bread as meal. NOTES : Potatoes become grainy if frozen. If you wish to freeze, only add potatoes to the portion for this meal. Recipe by: R. Dewberry Posted to bbq-digest by "Randy & JoAnne" <barbq@altamaha.net> on Dec 22, 1998, converted by MM_Buster v2.0l.
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