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WhiteTrashBBQ

WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Friday, May 02, 2008

Kentucky Burgoo

Yes, my faithful readers, I'm bringing this up again. This weekend is the Kentucky Derby and one of the traditional dishes served is Kentucky Burgoo. Burgoo is a hearty, bit spicy stew of just about anything.

I AM going to make this.

There's as many recipes for burgoo as there is for chili. I'm going to make my burgoo following a recipe from the outstanding book, Smoke and Spice by Cheryl Alters Jamison and Bill Jamison.

Here's the recipe:

Ingredients:
  • 2 1/2 lbs to 3 lbs smoked chicken
  • 1 1/2 lbs veal or beef shanks (I'm going to smoke them)
  • 1 lb smoked mutton or lamb
  • 12 cups water
  • 1 Tbsp salt
  • 3 cups tomato puree
  • 2 1/2 cups shredded cabbage
  • 3 large baking potatoes, peeled if you wish, and chopped
  • 2 medium bell peppers chopped
  • 2 large onions chopped
  • 3 to 4 medium carrots, sliced thin
  • 2 large celery ribs chopped
  • 3 garlic cloves minced - I might smoke this
  • 1/4 cup sherry vinegar
  • 1 Tbsp A-1 steak sauce
  • 1 tsp. fresh ground black pepper
  • 3/4 tsp. ground cayenne or to taste
  • 2 1/2 cups sliced okra, frozen or fresh
  • 2 cups corn kernels, frozed or fresh
Cooking instructions:
  • Place the chicken, beef or veal shanks and muttons or lamb in a stockpot. Pour the water over, sprinkle in the salt and bring the mixture to a simmer. Cook, uncovered for 1 1/2 hours. Remove any scum from the water as it surfaces.
  • Remove the chicken and meats from the pot. When cool enough to handle, discard the skin, fat and bones. Shred the chicken and meats into bite size pieces.
  • Return the chicken and meats to the pot Add the remaining ingredients except for the okra and corn.
  • Continue to simmer over medium-low heat for 2 more hours, stirring frequently.
  • Add the okra and corn and cook for at least one hour more, preferably two.
  • Add more water is the stew appears dry.
As with Brunswick stew, (Another on my list of bbq accompaniments that I want to make) the ingredients should be cooked down and no longer easily identifiable. The stew can be served immediately, but it is even better reheated the following day.

Photo of the burgoo courtesy of The Last Bite.

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4 Comments:

At 2:13 PM, Blogger Chris said...

I have to get that book. Their poultry perfect rub and brine are my "go to" chicken for smoking, so I know I'd love this burgoo.

 
At 3:09 PM, Blogger Steve Stenzel said...

Yum-a-dum-dum!!!

 
At 5:33 PM, Blogger pat said...

that looks a lot what we Southerners call camp stew...or brunswick stew!

 
At 8:13 AM, Anonymous Eric Dytzel said...

Hi...this is Eric from BBQ-Festivals.com. I live about 40 miles from Owensboro KY, the undisputed capital of KY barbecue. Each May (next week) the International BBQ Festival is held there attracting about 50,000. Burgoo is a mainstay and they cook it in giant vats. Here is a link to a photo of one from last year:

http://www.bbq-festivals.com/owensborobbqfestival/2007_owensboro_bbq_festival_burgoo.jpg

If you find yourself in KY at any time during the year be sure to stop by Moonlight BBQ. This place is huge and has been around for many many years. One thing they have is Burgoo. In fact you can order it online by the jar or gallon.

Think if a good burgoo as everything left over from the bbq plus the kitchen sink.... haha.

A cup of hot burgoo with a piece of bread to dip it...mmmmmmmmmmm goood.

Eric in KY
www.bbq-festivals.com

 

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