I’ve been a very small part of the game day radio experience of the Blue Raider Radio Network by providing Chip Walters tailgate tips for the pre-game show. This time, Chip – the voice of Blue Raider sports – was kind enough to send me a recipe tip. According to Chip, this recipe for Brunswick Stew is the “Best.”
And, if you are in Middle Tennessee and want to see some great Division 1 football stop by Murfreesboro and the campus of MTSU. Maybe you will run into Chip and he can point out a great BBQ joint for a pre-game meal.
“This is the best I’ve ever tasted!” That statement is from Chip Walters – Voice of the Middle Tennessee Blue Raiders and Learfield Sports. Trust me, Chip knows his BBQ and his Brunswick Stew. Middle Tennessee is a hotbed for great barbecue and with his duties covering Sports across the country, Chip has a chance to sample fine eats from all over.
Chip’s Favorite Easy Brunswick Stew
- 3 pounds boneless pork shoulder roast (Boston Butt)
- 3 medium-size new potatoes, peeled and chopped
- 1 large onion, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (18-ounce) bottle barbecue sauce
- 1 (14-ounce) can chicken broth
- 1 (9-ounce) package frozen baby lima beans, thawed
- 1 (9-ounce) package frozen corn, thawed
- 6 tablespoons brown sugar
- 1 teaspoon salt
Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.
Note: Makes 8 servings. Chip’s says – “Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product.” Prep: 15 min., Cook: 12 hrs.