Recipe(tried): Georgia Brunswick Stew and Kentucky Burgoo

A couple of good recipes for that leftover smoked meat - Georgia Brunswick Stew and Kentucky Burgoo..

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GEORGIA BRUNSWICK STEW
Yields 1 gallon

FOR THE SAUCE:
In a 2 1/2 quart sauce pan, over low heat, melt:
1/4 lb of butter

ADD AND BLEND UNTIL SMOOTH:
3 1/2 cups Catsup
1/2 cup French's Yellow Mustard
1/2 cup white vinegar

ADD AND BLEND UNTIL SMOOTH:
1 tablespoon chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. Worcestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice

ADD:
1/2 cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce.

THEN THE STEW:
In a 2 gallon pot, melt:
1/4 lb of butter

ADD:
3 cups small diced potatoes
1 cup small diced onion
2 cans (14 1/2 oz. each) chicken broth
1 lb baked chicken (white and dark)
8 to 10 oz. smoked pork
Bring to a rolling boil, stirring until potatoes are near done.

ADD:
1 (8 1/2 oz.) can early peas
2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)
1/4 cup prepared sauce (from above recipe)
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke
1 (14 to 15 oz.) can creamed corn
Slow simmer for 2 hours.

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KENTUCKY BURGOO

1/2 gallon chicken stock
1/2 gallon beef stock
1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
1 cup tomatoes, diced
2 large carrots, diced
1 large onion, diced
1 large potato, diced
1 stalk celery, diced
1 small green pepper, diced
1/2 cup okra
1/2 cup yellow corn
1/4 cup lima beans
1/4 cup peas
2 teaspoons garlic, minced
1 ounce Worcestershire sauce
salt and pepper to taste

Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.