Quick Brunswick Stew

1 rotisserie chicken Remove chicken and pork from bones and chop finely, or 8 ounces smoked pork pulse in a food processor until finely chopped. chops Melt half the butter in a two gallon pot over low heat. Add 1/4 pound butter (divided) onions and stir over low heat until translucent. 1 cup diced onions 1 14 1/2 ounce-can chicken Add broth, chopped meat and potatoes and boil until broth potatoes are almost done. Reduce heat and add corn 1 14 1/2 ounce-can beef and lima beans. Return to simmer. Add salt and pepper broth to taste. 3 cups diced potatoes Cut remaining butter into tablespoon-size chunks. In a 3 cups frozen creamed corn separate pan, add chilled butter to barbecue sauce. Heat 1 cup frozen lima beans slowly and beat with a whisk or fork until butter is melted 1/2 teaspoon pepper and combined with sauce. Salt to taste 3 cups barbecue sauce (see Add butter and sauce to stew and simmer gently for two notes) hours on the stove top, or several hours in a slow cooker 1 to 2 tablespoons grits set on low. (optional) If you like thick stew, add a tablespoon or two of grits for the last 20 minutes of cooking. Makes about a gallon, serving 16 as a side dish or eight as a main course. Note: Use your favorite store-bought barbecue sauce or make your own using the recipe below.

Andy Lipscomb, backyard committee chairman, Georgia Barbecue Classic