1 small Boston Butt
1 lb. round steak or (1 lb. browned and drained ground beef)
2 lbs. chicken breast
½ tsp. salt
½ tsp. pepper
7 cups water
2 bay leaves
3 tbsp. Worcestershire sauce
1 tbsp. hot sauce
1 tbsp. dry mustard
1 qt. tomatoes, chopped
(Optional: 3 sliced carrots and 4 sliced celery stalks).
3 potatoes, diced or (1 cup elbow macaroni)
2 (10 oz.) pkgs. of frozen baby Lima beans
2 cans whole kernel corn
2 cans cream style corn
Smoke Boston butt, let cool, remove from bone, keep bone for stock, and chop meat. Grill chicken breast and steak, let cool and chop.
Combine first 7 ingredients in a large pot, bring to a boil. Cover and simmer for 1-1/2 hours. Remove and drain meat.
Refrigerate meat and stock separately overnight. Next day remove congealed fat from stock and meat.
Combine stock and next 5 ingredients, bring to a boil. Simmer uncovered for 1 hour. Season and boil potatoes separate from stock until done. Stir in meats, potatoes and remainder of ingredients. Cook for 1 hours.
This freezes well