Southern Soul's Brunswick Stew Recipe – Garden & Gun

In a good-size cast-iron Dutch oven or stockpot, melt butter over medium-high heat. Add diced onions, then garlic, and sweat until translucent, about 15 minutes. Stir in cayenne pepper, black pepper, salt, and Worcestershire. Simmer for 6–8 minutes, then add barbecue sauces and meat to the pot (you want to completely cover the meat with the sauces), and cook for another 10 minutes. Add tomatoes, corn, and beans, stir in chicken stock, and let it all simmer for a few hours over medium heat, adding more stock to thin if needed. Southern Soul co-owners Griffin Bufkin and Harrison Sapp like to add ten shakes of Texas Pete to the pot and stir that in, but you can add your favorite cayenne pepper sauce to taste. Plate up with saltines or warm buttermilk cornbread. A specialty winter warmer ale or a Beaujolais pairs well with the stew’s big, earthy flavors.