The South prides itself in BarBeQue--most influential is whether the meat is chopped or pulled pork.  BarBeQue Sauces take on regional recipes from Dry Rubs to Liquids usually having a Mustard or Ketchup base and some have strong Vinegar tastes.  I grew up believing you had not eaten BarBeQue if you didn't have Brunswick Stew.  Mom is gone but don't tell where you got this recipe:  Cook one large hen and debone and chop in food processor.  Add three pounds of browned ground beef from a skillet and three pounds of pulled or chopped smoked pork(ham, shoulder or Boston Butt) mix all the meat together into large pot.  Add 120 ounces of ketchup, one gallon of whole kennel corn, one gallon of diced potatoes, 1/2 gallon of English Peas, 2 cups of Red Apple Cider Vinegar, 2 diced Vidalia Onions, 2- two once bottles of Tabasco sauce and salt & pepper to taste.  Be careful with Tabasco Sauce (Some like it hot)  You might want to start with one bottle and adjust to taste.  Nice to have oyster crackers nearby.  Let it come to quick boil and drop the heat down to low(250)and let it simmer all night.  Need a 16 to 20 quart pot with lid .  Now you can eat, serve to family and friends.  Freeze what is leftover in small pint or quart containers.  On other occasions can you imagine what it will be like on one of those charter boat trips or even ice fishing?   Be careful, it is so good that your tongue will hit the top of your mouth so hard it might knock your brains out but you will die happy!  Uncle Tom  Man o Man o Man that is Eating!!!!

Wow...talk about a recipe to feed the minions   

Sounds good except for the tabasco

Reminds me of my gumbo that I make at the La Crosse Member Meet

But for that matter....hotdishes and "goulash" in general.

Thanks for sharing Tom