It's the night before Thanksgiving, and you know how it goes!
All eyes and minds are on Thursday's main event.
But it's the perfect time to create space for some cozy relaxation - and a great meal to boot.
1 Vidalia Onion
2 cloves Garlic, minced
2 - 14.5 oz cans petite diced tomatoes
6-7 cups Chicken Stock
1 lb pulled pork (we love a Boston Butt)
1/2 lb smoked chicken
2 cups frozen Lima beans
1 cup frozen corn
1 cup BBQ sauce
1 Tbsp Worcestershire
1 Tsp Tabasco hot sauce
Lots of fresh cracked pepper & season to taste with Kosher salt.
In a large Dutch Oven on the stove, sauté onions in a neutral cooking oil like Canola or Grapeseed over medium heat until slightly translucent. Add garlic and sauté for 1 minute, until fragrant.
Add the remaining ingredients, and bring to a boil. Reduce heat to low and simmer for at least 45 minutes or until lima beans are tender. Taste and re-season as needed. Move the pot to the Side Kick over low heat (you can adjust by moving the coals in the Kettle) and keep it warm for a laid-back dinner and easy second helpings!
Making this stew with pulled pork, smoked chicken, and BBQ sauce from your favorite neighborhood BBQ joint means this dish can be ready in under an hour.
Even better, make it a day or two ahead. The flavors get to know each other and all you have to do is reheat and serve with skillet corn bread and a farmer's market salad.
**To make entire dish on the Kettle, rake a large bed of coals under the side kick to get highest temperatures and achieve boiling point**