Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe

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scrumptiouschef
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2011/04/19 13:09:27 (permalink)

Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe

First things first: Let's make a roux so we can thicken the burgoo when it's cooked.
Roux:
1 c. Bacon Fat
2 c. Flour, white, all purpose
* Heat bacon fat in cast iron pan
* Add flour
* Stand at stove stirring fat/flour mixture on medium heat for about 45 minutes til the roux is a deep walnut brown
* Reserve
Ingredients for Burgoo:
8 quarts good, homemade stock, pork or chicken will work fine but if you can produce a venison stock you will be on your way to Burgoo greatness
1 lb Alligator Sausage, smoked [Far from traditional but I live in Texas where gators are plentiful and delicious]
1 lb Pork Brisket, roasted
2 lbs Frog Legs, roasted
1 lb Goat, roasted
2 lbs Chicken Legs, roasted
2 lbs Deer, roasted
1 each Rabbit, roasted
5 lbs Poblano Chiles, chopped
1 each Celery, bunch, chopped
2 each Green Onions, bunches, minced, giant ones are best
2 each Garlic, bulbs, minced
24 oz Canned Whole Tomatoes
1 each Cabbage, thinly sliced
14 oz Hominy, dry, white or yellow
5 each, Bay Leaves
Method:
* Roast or smoke all your meats til nicely cooked
* Heat 12 quart cookpot with 3 T. peanut oil til smoking
* Add Poblanos and celery-cook for 15 minutes
* Add Garlic-cook for 15 minutes
* Add Stock and bring to boil
* Add bay leaves
* Add hominy-cook for 1 hour at boil
* Add all meats, deboned-cook for 1 hour at simmer
* Add Tomatoes-cook for 30 minutes
* Add reserved roux-cook for 30 minutes being sure to stir frequently and all the way to the bottom of the kettle as the roux has a tendency to settle on the bottom of the kettle and can burn
* Adjust your Burgoo's flavor with salt and pepper
 
Link below contains: My story of Burgoo, growing up in the mountains of Eastern Kentucky and other slow, difficult recipes
 
http://www.scrumptiousche...-Recipe?adminview=true
 
Bon Appetit Y'all
#1

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    Michael Hoffman
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/19 13:39:53 (permalink)
    Burgoo without mutton, squirrel and opossum?
    #2
    jman
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/19 14:10:46 (permalink)
    That may be your authentic recipe for Burgoo, but it certainly is NOT an authentic recipe for Kentucky Burgoo.
     
    I don't doubt that your recipe makes some pretty good eats, but if the "Burgoo Kings" in the Lexington-Louisville corridor saw your recipe, their resounding comment would be, "That aint burgoo.  That's just a fancy stew."
     
    Your recipe lacks a number of wild meats and includes too many domesticated meats.  Alligator sausage?  Oh, yeah, those Kentucky criks are just chocked full of alligators./s
     
    And besides, a recipe that's doesn't fill a big cast-iron pot cooking over an open fire and stirred with a long-handled sculling paddle is sissified.
     
     
    #3
    Michael Hoffman
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/19 15:05:49 (permalink)
    And here I was just ragging him about a few meats. 
    #4
    chewingthefat
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/19 17:49:10 (permalink)
    I love to eat your Burgoo, sounds fantastic, but the idea of throwing that recipe together boggles my mind!
    #5
    pnwchef
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/19 18:09:17 (permalink)
    Ya, me to, me and Chewy will bring the beer........
    #6
    Michael Hoffman
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/19 18:11:52 (permalink)
    Not me. When I eat burgoo I want burgoo.
    #7
    jman
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/19 18:31:14 (permalink)
    Another point.  Real "authentic" Burgoo can only be made for non-commercial purposes.  Using uninspected wild-caught/killed meats in Burgoo won't comply with government regs.  In the case of Burgoo Masters who make it for a fundraiser, the local health department will often look the other way.  So, in reality, most real Burgoo is the same as bootleg whiskey.  It ain't exactly legal, but it's pretty darn good.
    #8
    Michael Hoffman
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/19 19:08:53 (permalink)
    Darn good? No way. It's beyond darn good. I've had burgoo many times in various parts of Kentucky, and it's always best when served for lunch in dove season.
    #9
    MellowRoast
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/19 21:05:19 (permalink)
    My stomach is turning.
    #10
    WarToad
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/20 11:27:39 (permalink)
    Never had it, but daaayymmmn, I'm liking what I'm seeing.  This demands further research.
    #11
    chewingthefat
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/20 17:38:50 (permalink)
    PNWCHEF

    Ya, me to, me and Chewy will bring the beer........

    Indeed, Dos Equis... Stay thirsty my friends!

    #12
    Sundancer7
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/20 18:04:10 (permalink)
    chewingthefat

    I love to eat your Burgoo, sounds fantastic, but the idea of throwing that recipe together boggles my mind!

     
    I double agree.  Complex recipes are way to complex for me.  I like a Sunday afternoon cook with a few chablis but it gets into work when it involves so many issues.  These are great for gourmet cooks but not for the simple cook of Sundancer.
     
    Paul E. Smith
    Knoxville, TN

    #13
    bartl
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/23 16:29:26 (permalink)
    Michael Hoffman

    Burgoo without mutton, squirrel and opossum?

    That was my first thought, too.
     
    At a New York barbecue festival (I know, oxymoron), one booth was selling burgoo. My first question was, "Does it have squirrel?" It didn't.
     
    Bart
     
    #14
    Michael Hoffman
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/23 16:54:21 (permalink)
    No squirrel in New York burgoo? What a surprise.
    #15
    Foodbme
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/24 05:21:30 (permalink)
    Michael Hoffman

    No squirrel in New York burgoo? What a surprise.

    They were all in Central Park with David Letterman looking for their nuts!
    #16
    Foodbme
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/24 05:27:53 (permalink)
    There's a web site for everything:
     http://www.angelfire.com/ky/burgoo/
    #17
    bartl
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/24 14:01:32 (permalink)
    Michael Hoffman
    No squirrel in New York burgoo? What a surprise.

    Probably the same reason why nobody's taking advantage of the plague of Canadian geese that has come to the area as a means to feed the homeless; they feed from polluted sources, making their meat somewhat poisonous.
     
    Bart
    #18
    scrumptiouschef
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/24 15:56:56 (permalink)
    The burgoo controversy continues
      http://www.scrumptiousche...et-Naw-Me-Neither#more
     
    Includes:
     
    Building a fire in my backyard to make burgoo
    Grouse vs Mutton
    The path to authenticity
    45,500 Burgoo recipes
    Brunswick stew/Camp Stew/Gumbo/Burgoo similarities
     
    This year the recipe changed a bit to include the following animals:
    Gator
    Hog
    Frog
    Goat
    Chicken
    Deer
    Rabbit
    Axis
    Ox
    Bison
    post edited by scrumptiouschef - 2011/04/24 15:57:57
    #19
    mayor al
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/25 05:51:47 (permalink)
    The Manager of the ranch in Texas where we will do our June 'Hog Hunt' contacted me this week with a special offer. He will allow my group (2 grandfathers and one 13 yr old grandson) to "Harvest a Bison" weighing in between 2000 and 2300 lbs (walking weight). The price has been 'reduced' just for us to $3000, including skinning and quartering and refrigeration until we leave the ranch.
    While It would be a great contribution to a Burgoo-fixin' and Buffalo and Hog Roast, We did pass on his generous offer !
    #20
    joerogo
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2011/04/25 09:17:34 (permalink)
    Holy Cow Al,  That's a deal.  Dressed you are probably paying about two bucks a pound!
     
    If I cough up the 3 G's, how can I get it to Pittston?
    #21
    scrumptiouschef
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2012/04/13 11:22:37 (permalink)
    hitting the kitchen and backyard tomorrow. It's time to make the burgoo, will report back.
    #22
    scrumptiouschef
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2012/04/13 23:49:14 (permalink)
    #23
    CCinNJ
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2012/04/14 00:52:00 (permalink)
    Happy Burgooin'
    #24
    Foodbme
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2012/04/14 01:24:37 (permalink)
    scrumptiouschef
    http://www.courier-journa...422035/Kentucky-burgoo

    At least she acknowledged that wild game was part of Burgoo, but could use store bought meat as a substitute. Personally, I thought it was only authentic Burgoo if you used roadkill!!!
    #25
    Foodbme
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2012/04/14 01:37:00 (permalink)
    Since Burgoo is such a funny sounding word, I went searching for it's origin:
    BARGOU   (Oatmeal Porridge)
    This Acadian word for oatmeal porridge is still heard on the Îles de la Madeleine. It is not in standard French and is infrequent in Quebec French. It appears to have been borrowed into Acadien directly from 18th-century British naval slang where burgoo was oatmeal gruel eaten by sailors. Canadian and American English also grabbed the term from British traders who used burgoo to name any unappetizing food, especially a thick stew made from camp or kitchen scraps of meat and vegetables. In the United States, a burgoo was a stew or meal eaten outside at a picnic or gathering, then burgoo came to be applied to such a gathering itself.

     
    post edited by Foodbme - 2012/04/14 01:39:48
    #26
    Michael Hoffman
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2012/04/14 12:46:42 (permalink)
    There's something funny sounding about burgoo?
    #27
    kevincad
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2012/04/14 13:11:18 (permalink)
    Michael Hoffman

    No squirrel in New York burgoo? What a surprise.

     
    "New York burgoo"!!!! Now that's funny!!!
     
    #28
    CCinNJ
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2012/04/14 13:27:38 (permalink)
    The squirrels must pay the big "Gabbagool" character plenty of nuts to stay safe....and keep Burgoo to the South.
    post edited by CCinNJ - 2012/04/14 13:30:06
    #29
    scrumptiouschef
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    Re:Slow Difficult Recipes Part 2: Authentic Kentucky Burgoo Recipe 2012/04/14 15:29:27 (permalink)
    Built a fire out of oak and hickory in the backyard last night. Loaded up the smoker with gator,frog,hog [domestic],goat,rabbit,chicken,steer,wild boar and axis. Pulled everything off right before I went to bed, started a stock kettle with smoked pigs feet and neckbones then went to bed. Stock was ready when I got up. Spent the day chopping meat, sauteeing vegetables and slowly building the burgoo. Last step is to add the roux. Early stage testing shows promise.
    #30
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