'Twas the Night Before Thanksgiving

'Twas the night before Thanksgiving, and when no one was looking,
Dad made a plan to handle the cooking.

With wood in hand, he stole to the Kettle.
Started the fire, and began to settle.

Stew on the Side Kick would feed the bunch,
And the family could chill, he just had a hunch.

Out they came needing to relax,
'Cuz tonight should be easy, that's just the facts.

Propping their feet on the Bootrail,
Dad poured the wine, there's stories to tell!

They enjoyed the evening, long past daylight.
Here's to Thanksgiving Eve, and to all a Good Night!

Thanksgiving Eve with a pot of Brunswick Stew on the 30-Gallon Sea Island Forge Fire Kettle

Thanksgiving Eve Brunswick Stew

Recipe courtesy of Meta Adler, Hostess Provisions

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, 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. 

cornbread and sides for Brunswick Stew cooked over open fire on the Fire Pit


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