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Chip's Favorite Easy Brunswick Stew

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The Best Brunswick Stew Ever FRom Chip Walters! Voice of the Blue Raiders - It has been a wonderful couple of football seasons working with my old college - Middle Tennessee State University, during football broadcasts.

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 hot bed 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

  • Ingredients
  • 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.

Additional Tips
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.

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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