In a large pot over medium-high heat, add the butter. When melted, add in the chopped onion. Saute until translucent. Add in the minced garlic and cook for an additional 3-5 minutes.
Add in salt, black pepper, and cayenne. (There are no specific amounts here, because all of this depends on your smoked meats and the BBQ sauces you're using. So please, be very conservative until you can taste it and then add more to your liking.)
Add Worcester sauce, both BBQ sauces, crushed tomatoes, can of corn, lima beans, broth, "red sauce" if using, and smoked meats.
Give it a nice stir.
Simmer for a couple of hours, with the lid on, over medium heat, stirring occasionally.
We're not "cooking" this, as the meats are smoked, but we want all those flavors to hang around, rave together and make beautiful things happen.
Serve with warm cornbread!!!
Place the chopped tomatoes, serrano peppers, garlic, softened guajillo (save the water), salt and vinegar in a blender or food processor. Blend/pulse until it becomes a red sauce. If it's too thick for your taste, add a little bit of soaking water at a time until it's your desired thickness.
Use the remaining sauce for chips or anywhere that a tomato sauce is called for.