My sweet brother, Henry Boone, back in Caswell County, N.C., makes a serious Brunswick stew for family and friends in a hundred-gallon pot outside over an open flame every summer using fresh veggies. He and Amy, his wife of 46-years, freeze it by the quart for the winter months ahead. This is an imitation of the real deal.
4 pounds chicken
2 pounds stew beef
4 cans corn (15.25-ounce can)
6 pounds potatoes (washed, peeled and chopped)
4 cans butterbeans (14.5-ounce can)
1/2 pound butter
2 pounds salt pork
4 can tomatoes (14.5-ounce can)
1/2 pound onions (peeled and chopped)
Cover meat with water. Cook chicken, beef and pork until it falls to pieces. Remove skin, bones and salt pork. Discard. Cool.
Cut potatoes and onions in small pieces. Add to chicken and beef along with vegetables and butter. Cook in a heavy pot, stirring often until none of the ingredients can be detected and until very thick, about 4 hours or more. Add water only if needed and continue to stir to prevent sticking. Add salt, sugar and pepper and taste. Fresh veggies will make a difference.