I made this last night, but I must have copied the recipe from the roadmap as there were some variations from the original post in this thread.
Tonight is my turn to provide the "daily special" at the high school soccer concession stand. Last week I made pulled pork sandwiches, which were a hit, but I wanted to do something to compete against the "chili" someone made a couple of weeks ago, and I've been dying for an excuse to make this, so there you go.
I used spatchcocked cherry smoked chicken (I made an extra one this past weekend just so I'd have it available) and keilbasa for the meats. Made a double batch, and had quite a bit left over after I filled the crock on the 6 qt. crockpot I'll use tonight to keep it warm, so I brought some of it to work and have been letting my coworkers sample it - and it's a hit.
I still have a couple of containers left in the fridge, so I'll probably freeze one of them and eat off of the other one the next couple of days.
Thanks for such a straightforward and delicious recipe!
Steve - Currently cooking on:
Weber 22.5" Kettle (2X)