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Brunswick Stew is one of those things that has many different ways to make, and oddly enough, most are pretty good, so this recipe can be tweaked to your liking. I hesitated to call it a side dish too because as hearty as I make it, it's a meal unto itself! Also, this is not typically something I make in a hurry, just like good BBQ, you don't rush the Que, you don't rush the stew. I like mine a little thick, not so soupy, and I also smoke my own BBQ Butt and chicken thighs. I've tasted some people's that use canned meats which can be used if needed although your results will not be quite as good. I won't describe smoking, that's a whole 'nother deal.
Melt butter in large dutch oven, I like a cast iron, and then add onions and cook until tender. Add garlic, tomatoes, and corn and simmer 5 minutes. Add pork and chicken, cover and simmer for 1 hour.
Add remaining ingredients but start off with 3-4 dashes of hot sauce, especially if you're using my current favorite for this recipe, Blair's Mega Death. When you first stir it in and taste it, you're not tasting the final product so don't get carried away yet. Let it sit there another hour on simmer and let everything "get happy" with each other. Brunswick Stew is also something I like to make extra of and eat it over a few days and it's also one of those dishes that's as good, or sometimes better, as leftovers than the day you make it. The heat will really come out after sitting in the fridge so be careful, especially if you're making it for others.
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