Kentucky Burgoo- Got recipe?

At the risk of having my knuckles rapped for having the temerity to ask....anybody got a recipe for Burgoo? Yes, I did a search and found one recipe from 2005 by KatieF. Just looking for other opinions/thoughts. TIA

Cold and rainy today, so going to do something "soupish".

Relentless


At the risk of having my knuckles rapped for having the temerity to ask....anybody got a recipe for Burgoo? Yes, I did a search and found one recipe from 2005 by KatieF. Just looking for other opinions/thoughts. TIA

Cold and rainy today, so going to do something "soupish".

While I prefer my Burgoo made with squirrel, rabbit and woodchuck, today most folks use other meats, but I believe mutton is required.
 
Nick Sundberg's Burgoo
Ingredients:
1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
1/2 gallon chicken stock
1/2 gallon beef stock
1 ounce Worcestershire sauce
1 cup tomatoes, diced
1 large onion, diced
1 stalk celery, diced
1 small green bell pepper, diced
1 large potato, diced
2 large carrots, diced
1/4 cup peas
1/2 cup okra
1/4 cup lima beans
1/2 cup yellow corn
2 teaspoons garlic, minced
salt and pepper to taste
Preparation:
Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.

Michael Hoffman

Relentless


At the risk of having my knuckles rapped for having the temerity to ask....anybody got a recipe for Burgoo? Yes, I did a search and found one recipe from 2005 by KatieF. Just looking for other opinions/thoughts. TIA

Cold and rainy today, so going to do something "soupish".

While I prefer my Burgoo made with squirrel, rabbit and woodchuck, today most folks use other meats, but I believe mutton is required.
 
Nick Sundberg's Burgoo
Ingredients:
1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
1/2 gallon chicken stock
1/2 gallon beef stock
1 ounce Worcestershire sauce
1 cup tomatoes, diced
1 large onion, diced
1 stalk celery, diced
1 small green bell pepper, diced
1 large potato, diced
2 large carrots, diced
1/4 cup peas
1/2 cup okra
1/4 cup lima beans
1/2 cup yellow corn
2 teaspoons garlic, minced
salt and pepper to taste
Preparation:
Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.

 
Micheal, your recipe seems light on meat for a gallon of liquid and do you really want to bring precooked meat to a boil? I understand the need to cook the vegies. but blanching them, then a slow simmer with the meat might work better...No?

I'm sorry, but if doesn't call for all the wild meats and cooked over a wood fire, it's not burgoo.  It's stew.

chewingthefat

Michael Hoffman

Relentless


At the risk of having my knuckles rapped for having the temerity to ask....anybody got a recipe for Burgoo? Yes, I did a search and found one recipe from 2005 by KatieF. Just looking for other opinions/thoughts. TIA

Cold and rainy today, so going to do something "soupish".

While I prefer my Burgoo made with squirrel, rabbit and woodchuck, today most folks use other meats, but I believe mutton is required.
 
Nick Sundberg's Burgoo
Ingredients:
1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
1/2 gallon chicken stock
1/2 gallon beef stock
1 ounce Worcestershire sauce
1 cup tomatoes, diced
1 large onion, diced
1 stalk celery, diced
1 small green bell pepper, diced
1 large potato, diced
2 large carrots, diced
1/4 cup peas
1/2 cup okra
1/4 cup lima beans
1/2 cup yellow corn
2 teaspoons garlic, minced
salt and pepper to taste
Preparation:
Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.

 
Micheal, your recipe seems light on meat for a gallon of liquid and do you really want to bring precooked meat to a boil? I understand the need to cook the vegies. but blanching them, then a slow simmer with the meat might work better...No?

First of all, it's not my recipe. Second, it seems to call for at least five pounds of meat.

I eat the stuff at some of the BBQ places in Kentucky, but I have never made it myself. The Kentucky legend has the recipe using various little critters and left-over meats as Hoffman describes. The modern version uses Mutton, but also includes Beef and Pork (and "By-Products").
  I have always thought that the Brunswick Stew of Southern BBQ and Burgoo of Kentucky BBQ were the same product with only slight differences in ingredients.

mayor al


I eat the stuff at some of the BBQ places in Kentucky, but I have never made it myself. The Kentucky legend has the recipe using various little critters and left-over meats as Hoffman describes. The modern version uses Mutton, but also includes Beef and Pork (and "By-Products").
  I have always thought that the Brunswick Stew of Southern BBQ and Burgoo of Kentucky BBQ were the same product with only slight differences in ingredients.

First..thanks to everyone for your responses. I understand that the original probably contained mostly wild meats, but I like to think that I have skinned my last squirrel. For me, it will be a way to make use of excess BBQ'ed pork and chicken. Burgoo is seldom found in the western end of Kentucky, at least in the Paducah area. It is common in the Owensboro area and that is where I have generally tried it. I agree with Al here, what I have had seems to be much the same as Brunswick Stew.

FWIW...I have an email in to friends that cook and are all from the Owensboro area. If I turn up anything that looks interesting I will certainly share it here. The only potential snag that I see is finding mutton around here. It may be available but it is far from common.

It's always been my impression that burgoo made in the Owensboro, KY area is made of the same materials as Brunswick Stew, only instead of various critters they use mutton and maybe some folks also use pork.