| 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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