my father passed this recipe to me years ago when he did the tradtional barbeque over an open pit on the beach in front of our house on the island...he always used black jack oak and started his fire outside of the smoker...his reasoning being he didn't want paper ash or other residue on the meat he was smoking...he would always use the leftovers for the making of his stew...so here we go...
3 lbs smoked butt pulled
2 lbs chopped smoked chicken
48 ozs of spicy v-8 juice...or more
2 cans each of del monte fresh cut
sweet whole kernel corn
green baby limas
white diced potatoes
1 can of lesuer english peas
2 stalks of celery
one small yellow onion
hot sauce to taste
worstershire to taste
olive oil for saute
large can crushed tomatoes(optional)
dice onion and celery very fine and saute in the oil...remove from pot and put aside...add smoked meats and bring up to medium heat slowly...add v-8 juice and stir until the q starts do break down...add the celery and onions back and season to tast with the sauces and spices if you prefer...add the remaing corn, beans, potatoes, peas, do not use the water in the can ....if you love tomatoes add the large can of crushed...i always add more v-8 myself
...simmer for an hour and cool in the fridge for at least a day....reheat and enjoy... 