I'm planning to try the Brunswick Stew recipe posted here in the submitted recipes section. I have a couple of questions about it. First, it calls for 1 lb Lean Beef and 1 lb Lean Pork. What cuts of beef and pork would you recommend? I was thinking of using country style ribs for the pork. Do you cut up the chicken first, or just smoke the whole thing for an hour or so, then add it to the pot? Also, it calls for 1 1/2 bottles of catsup. What sized bottles? And do I really want to use that much catsup in a stew? I've never heard of this before (of course, a few years ago I would have told you you were crazy if you slathered your bbq meat with yellow mustard before rubbing it, and I almost always use yellow mustard now).