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 Burgoo

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carlton pierre

  • Total Posts: 2500
  • Joined: 7/12/2004
  • Location: Knoxville, TN
Burgoo Fri, 11/5/04 11:03 PM (permalink)
I know very little, if anything, about this dish. Can someone provide some background. Where is it found, what is it, is it a BBQ relative, etc?

carl reitz
 
#1
    mayor al

    • Total Posts: 15062
    • Joined: 8/20/2002
    • Location: Louisville area, Southern Indiana
    • Roadfood Insider
    RE: Burgoo Fri, 11/5/04 11:20 PM (permalink)
    Carl,
    You have good timing. We are headed to celebrate Son #3's birthday tomorrow at the Moonlite BBQ in Owensboro. Burgoo is one of their specialties. To me is is another form of Brunswick Stew that is served all over the South in most BBQ places.
    To the the rest of the country it would be considered a semi-spicy, very soupy stew using whatever critter meat is available, but mainly beef, mutton and chicken. I say semi Spicy because it is not "Pepper-hot" like a chili. It does remind me vaguely of Campbells Pepper-Pot Soup ( a distant watery relative.) Moonlite does a good job with their Burgoo. Check their website, they sell cans of it on-line. [url]www.moonlitebbq.com[/url]
     
    #2
      Michael Hoffman

      • Total Posts: 17833
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      RE: Burgoo Sat, 11/6/04 10:04 AM (permalink)
      The last time I had Burgoo was about 1982 or 1983 in Kentucky -- Cadiz, I think. It was a wonderful spicy stew with squirrel, woodchuck, mutton and quail. Yum.
       
      #3
        carlton pierre

        • Total Posts: 2500
        • Joined: 7/12/2004
        • Location: Knoxville, TN
        RE: Burgoo Sat, 11/6/04 10:53 AM (permalink)
        Is burgoo made all year long,or is it a seasonal dish?

        carl reitz
         
        #4
          Michael Hoffman

          • Total Posts: 17833
          • Joined: 7/1/2000
          • Location: Gahanna, OH
          RE: Burgoo Sat, 11/6/04 11:04 AM (permalink)
          quote:
          Originally posted by carlton pierre

          Is burgoo made all year long,or is it a seasonal dish?

          carl reitz

          Boy, I haven't a clue about that.
           
          #5
            mayor al

            • Total Posts: 15062
            • Joined: 8/20/2002
            • Location: Louisville area, Southern Indiana
            • Roadfood Insider
            RE: Burgoo Sun, 11/7/04 7:49 AM (permalink)



            Here's The Mayor's First Round at the Moonlite this very evening. In addition to the BBQ and Ribs and green beans on the main plate, we have some country Ham pieces and potato salad and beets on the aux. plate and a bowl of BURGOO helping fill out the first serving.










            All year.

            It is not limited to a particular season or holiday. Originally it was the "leftover-catchall" kind of stew. Designed to make use of whatever was available to cook. It's contents vary slightly with the area or season. I have found it to be very close to the Brunswick Stew enjoyed at many of the Carolina-Georgia-Tennessee BBQ places.
            Here is the lowdown on the Moonlite Burgoo from their website--

            The Burgoo Soup Story
            Owensboro’s burgoo is a hearty soup made from mutton, chicken, and a variety of vegetables. No two cooks prepare it the same way and most keep their recipes a closely guarded secret.
            One tradition says that burgoo came to this country from Wales. It found it’s way to the Kentucky frontier through Virginia, but Daviess Countians have long claimed that the Welsh-Virginian dish was a low quality soup, not burgoo.

            The evolution of burgoo, and its contents in its early days, seem markedly similar to those of Brunswick Stew. Burgoo developed in the early 1800’s as a squirrel stew with vegetables and it was first served to crowds at political rallies and later at church picnics.

            Burgoo experts disagree about what meats actually go into burgoo. Each area of Kentucky, and even individual burgoo cooks use different types of meat in their burgoo. At the Moonlite Bar-B-Q Inn we prefer to use mutton, beef, and chicken. Mutton gives burgoo a wild game like flavor that holds its own against the red pepper and vegetables in our burgoo. Mutton gives the burgoo the same oomph that squirrel and other wild game formerly provided.

            About the only point on which burgoo experts agree is the consistency of the soup. A good burgoo should be thick, but still soupy. This is the reason for the long, slow cooking time. It gives the burgoo time to thicken naturally.

            The Burgoo Recipe
            4 lb. Mutton
            1-3 lb. Chicken
            3/4 lb. Cabbage Ground or Chopped Fine
            3/4 lb. Onion Ground or Chopped Fine
            5 lb. Potatoes Peeled and Diced
            2-17 oz. Can Corn (we like Shoe Peg)
            or 2 Cups Fresh Corn
            3/4 Cup Tomato Catsup
            3-10 3/4 oz Can Tomato Puree
            Juice of One Lemon
            3/4 Cup Distilled Vinegar
            1/2 Cup Worcestershire Sauce
            2 1/2 Tablespoons Salt (or more to taste)
            2 Tablespoons Black Pepper
            1 Teaspoon Cayenne (more if you like)
            Water


            Boil mutton in enough water to cover. Cook until tender about 2-3 hours. Throw out the broth and bones. Chop meat fine. Set aside. Boil chicken in 2 gallons of water in large kettle until tender. Remove chicken, add potatoes, cabbage, onion, corn, catsup and one gallon of water to chicken broth. Bring to a boil. Meanwhile, chop chicken meat, discarding bones and skin. When potatoes are tender add chicken, mutton, lemon, salt, pepper, Worcestershire sauce, vinegar and puree. Let this simmer for two hours or longer, stirring often from the bottom as it thickens.

            Yield: 3 Gallons Burgoo is often served with bread, but crackers or corn bread are also good with burgoo.

            Now you know the "Rest of the Story".


             
            #6
              carlton pierre

              • Total Posts: 2500
              • Joined: 7/12/2004
              • Location: Knoxville, TN
              RE: Burgoo Sun, 11/7/04 8:38 AM (permalink)
              Hey, Mayor! That's a mighty fine looking deal of a meal you got there. If I recall properly, the Moonlite is a bit of a drive for you, isn't it? It must be a special place if you are celebrating a birthday there.

              carl reitz
               
              #7
                mayor al

                • Total Posts: 15062
                • Joined: 8/20/2002
                • Location: Louisville area, Southern Indiana
                • Roadfood Insider
                RE: Burgoo Sun, 11/7/04 8:49 AM (permalink)
                Its 90 miles each way. but mainly a nice country drive. We try to time it so we need gas at that end because it is cheaper down in Owensboro. ($1.83 last nite vs $1.99 here). I didn't get to photograph the dessert plate, sorry. Was to busy consuming the Blackberry Cobbler, Coconut Pie and Pecan/fudge Pie.
                 
                #8
                  fcbaldwin

                  • Total Posts: 388
                  • Joined: 3/8/2004
                  • Location: Powhatan, VA
                  RE: Burgoo Sun, 11/7/04 9:43 AM (permalink)
                  As you might expect, Brunswick County, Va. claims to be the home of Brunswick Stew. This is from their website http://tourbrunswick.org

                  Frank



                   
                  #9
                    fcbaldwin

                    • Total Posts: 388
                    • Joined: 3/8/2004
                    • Location: Powhatan, VA
                    RE: Burgoo Sun, 11/7/04 4:35 PM (permalink)
                    Sunday, Nov. 7, 4:30 pm EST. Food Channel. Paula Deen is at a Kentucky cookout "Crazy for Country Week". They are making burgoo, amongst lots of other great food.

                    Frank
                     
                    #10
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