Does KY have a signature food? (Lexington, Louisville: car rental, rental, cabinet)

[missymomof3]

Here's some burgoo recipes from Southern living: This recipe was inspired by the burgoo at the Moonlite Bar-B-Q Inn in Owensboro, Kentucky. Order barbecue mutton with sauce online at Moonlite Bar-B-Q Inn - Owensboro Barbecue Restaurant, BBQ Online Store Featuring Country Ham, Mutton, Burgoo, BBQ Ribs and More, or call 1-800-322-8989.

Yield
Makes 20 to 25 servings




Ingredients
1 (3-pound) whole chicken
2 gallons water
3/4 pound cabbage, finely chopped
3/4 pound onion, finely chopped
5 pounds Yukon gold potatoes, peeled and diced
2 (15.25-ounce) cans corn or 2 cups fresh corn kernels
3/4 cup ketchup
2 pounds chopped barbecue mutton with sauce
3 (10 3/4-ounce) cans tomato puree
3/4 cup white vinegar
1/2 cup Worcestershire sauce
2 1/2 tablespoons salt or to taste
2 tablespoons black pepper
2 to 3 tablespoons lemon juice
1 teaspoon ground red pepper
Preparation

Boil chicken in 2 gallons water in a large stockpot 1 hour or until meat is tender.

Remove chicken, reserving broth in stockpot. Add cabbage and next 4 ingredients to chicken broth. Bring to a boil, and cook 50 minutes or until vegetables are tender.

Remove chicken meat from bone, and chop. Discard chicken bones and skin.

Add chopped chicken, mutton, and remaining ingredients to stockpot; reduce heat, and simmer, stirring occasionally, 2 hours or until mixture thickens.


Southern Living, MAY 2003


Another one: s

Ingredients
1 (3- to 4-pound) whole chicken
1 (2-pound) beef chuck roast
2 pounds pork loin chops, trimmed
5 quarts water
1 dressed rabbit (optional)
1 pound tomatoes
5 potatoes
5 celery stalks
4 carrots
2 onions
2 green bell peppers
1 small cabbage
2 cups frozen whole kernel corn
1 cup frozen baby lima beans
1 cup frozen English peas
3 garlic cloves, minced
2 quarts beef broth
1 (32-ounce) bottle ketchup
2 cups dry red wine
1 (10-ounce) bottle Worcestershire sauce
1/4 cup white vinegar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dried thyme
Preparation

Bring first 4 ingredients and, if desired, rabbit to a boil in a large heavy stockpot. Cover, reduce heat, and simmer 1 hour or until tender. Remove meats, reserving liquid in stockpot; skin, bone, and shred meats, and return to pot.

Chop tomatoes and next 5 ingredients; shred cabbage. Add chopped vegetables, corn, and next 11 ingredients to meats; cook over low heat, stirring often, 4 hours.



I have never made this but love me some burgoo!!!

[timelesschild]

Originally Posted by Davart

I made burgoo in a cast iron pot outside over a wood fire.

That's the way to make it!

[Davart]

Originally Posted by dixiegirl7

What did you put in yours? I have eaten some I like and some that was not so good.

I had a freezer full of food thawing out that I had to use, I had garden veggies from last summer (corn, beans, okra, peas, etc) I had some BBQ frozen pork and mutton and Tollingers BBQ (great stuff from Paris TN) sauce I used it was really good I gave some to the linemen working on the line they were from out of state and had never heard of it, but thought it was great ... my neighbor and I also smoked a couple of shoulders.

The thing about burgoo is I make it different about every time and it always taste the about the same, I'm told I make really good burgoo, I don't know I've been making it my entire life so I have no recipe.

[dixiegirl7]

Originally Posted by missymomof3

Here's some burgoo recipes from Southern living: This recipe was inspired by the burgoo at the Moonlite Bar-B-Q Inn in Owensboro, Kentucky. Order barbecue mutton with sauce online at Moonlite Bar-B-Q Inn - Owensboro Barbecue Restaurant, BBQ Online Store Featuring Country Ham, Mutton, Burgoo, BBQ Ribs and More, or call 1-800-322-8989.

Yield
Makes 20 to 25 servings




Ingredients
1 (3-pound) whole chicken
2 gallons water
3/4 pound cabbage, finely chopped
3/4 pound onion, finely chopped
5 pounds Yukon gold potatoes, peeled and diced
2 (15.25-ounce) cans corn or 2 cups fresh corn kernels
3/4 cup ketchup
2 pounds chopped barbecue mutton with sauce
3 (10 3/4-ounce) cans tomato puree
3/4 cup white vinegar
1/2 cup Worcestershire sauce
2 1/2 tablespoons salt or to taste
2 tablespoons black pepper
2 to 3 tablespoons lemon juice
1 teaspoon ground red pepper
Preparation

Boil chicken in 2 gallons water in a large stockpot 1 hour or until meat is tender.

Remove chicken, reserving broth in stockpot. Add cabbage and next 4 ingredients to chicken broth. Bring to a boil, and cook 50 minutes or until vegetables are tender.

Remove chicken meat from bone, and chop. Discard chicken bones and skin.

Add chopped chicken, mutton, and remaining ingredients to stockpot; reduce heat, and simmer, stirring occasionally, 2 hours or until mixture thickens.


Southern Living, MAY 2003


Another one: s

Ingredients
1 (3- to 4-pound) whole chicken
1 (2-pound) beef chuck roast
2 pounds pork loin chops, trimmed
5 quarts water
1 dressed rabbit (optional)
1 pound tomatoes
5 potatoes
5 celery stalks
4 carrots
2 onions
2 green bell peppers
1 small cabbage
2 cups frozen whole kernel corn
1 cup frozen baby lima beans
1 cup frozen English peas
3 garlic cloves, minced
2 quarts beef broth
1 (32-ounce) bottle ketchup
2 cups dry red wine
1 (10-ounce) bottle Worcestershire sauce
1/4 cup white vinegar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dried thyme
Preparation

Bring first 4 ingredients and, if desired, rabbit to a boil in a large heavy stockpot. Cover, reduce heat, and simmer 1 hour or until tender. Remove meats, reserving liquid in stockpot; skin, bone, and shred meats, and return to pot.

Chop tomatoes and next 5 ingredients; shred cabbage. Add chopped vegetables, corn, and next 11 ingredients to meats; cook over low heat, stirring often, 4 hours.



I have never made this but love me some burgoo!!!

Thanks Missy, those sound good minus the rabbit.

[dixiegirl7]

Originally Posted by Davart

I had a freezer full of food thawing out that I had to use, I had garden veggies from last summer (corn, beans, okra, peas, etc) I had some BBQ frozen pork and mutton and Tollingers BBQ (great stuff from Paris TN) sauce I used it was really good I gave some to the linemen working on the line they were from out of state and had never heard of it, but thought it was great ... my neighbor and I also smoked a couple of shoulders.

The thing about burgoo is I make it different about every time and it always taste the about the same, I'm told I make really good burgoo, I don't know I've been making it my entire life so I have no recipe.

That is pretty much how I cook everything so I understand. I was wondering about what meat you use, but guess just whatever is on hand. I like Brunswick stew with chicken and pork barbeque.

[Davart]

Originally Posted by dixiegirl7

That is pretty much how I cook everything so I understand. I was wondering about what meat you use, but guess just whatever is on hand. I like Brunswick stew with chicken and pork barbeque.

I had in the freezer bbq pork, mutton and brats ... I also smoked/bbq some chickens and Cornish game hens just had to use stuff up.

[prairiestate]

I can't believe nobody has mentioned tobacco yet!

[missymomof3]

Originally Posted by prairiestate

I can't believe nobody has mentioned tobacco yet!

Honey if you are eating tobacco you have GOT to be deathly ill!

[dixiegirl7]

Originally Posted by missymomof3

Honey if you are eating tobacco you have GOT to be deathly ill!

lol...I was thinking the same thing.

[missymomof3]

Originally Posted by dixiegirl7

lol...I was thinking the same thing.

What was that poster thinking? LOL Bless his/her heart!