Bobby B’s Crock Pot Brunswick Stew

Brunswick Stew Image


  • Large Boston Butt (One that will fit into your pot)
  • 1/2 Stick Butter
  • 2-3 cups chopped Vidalia onions
  • 2 Tablespoons minced garlic
  • 32 ounces Chicken stock
  • Cayenne pepper, black pepper, and salt to taste
  • 2 Tablespoons Worchestershire sauce
  • 1/2 cup Vinegar BBQ Sauce
  • 1/2 cup Sweet BBQ Sauce
  • 1 cup frozen corn
  • 1 cup frozen lima beans


Spray your crockpot. Add your boston butt, fat side down. In a cast iron skillet, melt the butter. Add onions and garlic. Saute until the onions are soft and shiny. Pour the onions and garlic on top of the butt. Add chicken stock, pepper and salt to taste. Shake about 2 tablespoons Worchestershire sauce on top. Pour Vinegar and Sweet BBQ Sauce on top.

Cook on low for about 6 hours.

Add frozen corn and frozen lima beans. Turn the crock pot up on high and cook for another hour while you make your homemade cornbread to go with your stew.

While it’s cookin’, call your mama and tell her you’re eatin’ your lima beans for dinner. That’ll make her feel real good that she raised a good eater!

Eat up, y’all!


Spanish Omelet With Gates Bar-B-Q Sauce


4 Large Eggs
1/4 cup chopped onions
2 tablespoons of margarine
1/2 cup of chopped fresh tomatoes
1/2 teaspoon of black pepper
1/2 teaspoon of seasoned salt
1/2 cup of cheddar cheese
1/2 cup of gates Bar-B-Q Sauce
1 tablespoon of milk (or water)

Beat eggs with milk, salt, pepper, and cheese.
Melt the margarine in a skillet over medium heat.
Pour egg mixture into skillet and cook gently for about two minutes or until the sides and bottom of the omelet are set.
Turn omelet over with a pancake turner, and sprinkle one half of the tomatoes, onions, and Bar-B-Q sauce down the center.
Fold by bringing two sides together and carefully slide omelet on plate.
Top with remaining onions, tomatoes, and Bar-B-Q sauce.