Brunswick Stew

Smokey Bones BBQ Recipe

1/2 roasting chicken (about 1-1/2 pounds)
6 cups water
2/3 lb ground beef
4 cups onions,
3/4 lb smoked pork (pulled pork, or 1 pound ground pork)
1 (28 oz.) can crushed tomatoes
2 (14 oz.) cans diced tomatoes with juice
3/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15 oz.) cans creamed corn

Cut chicken into pieces; place in a stockpot and cover with water and bring  to a boil. Reduce heat and cover; simmer for 30 minutes until chicken is tender. Remove chicken; pour stock into a bowl or large measuring cup.When chicken is cool, discard skin; pull meat from bones and discard bones. Tear meat into small pieces.

In a large skillet, cook beef over medium heat until about half done.Add onions and cook until translucent for 8 minutes; add chicken and pulled pork. Stir and cook until well mixed and heated through for 5 minutes; remove  from heat. Transfer meat mixture to stockpot; stir in 4 cups of reserved chicken stock.Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn; bring to a boil, reduce heat and simmer for an hour. Stir occasionally, add stock if needed.