I cooked up a pot of Kentucky burgoo today. It's been described as a soupy stew and a stewy soup. Either way, it's pretty tasty. In Kentucky, old timers tell us that they used to hold "burgoos" (events where huge kettles of burgoo were cooked) and the barbecue was the side show. This version is based on old recipes by famous Burgoo Kings like Gus Jaubert (19th century) and James Looney (early 20th century). Lots of slow cooked tender meats (pork, beef, chicken), spices (red pepper, curry), and veggies.
If you want the recipe, keep an eye out for the next issue of Smoke Signals and the "Barbecue Stews Part 2" article.
If you want the recipe, keep an eye out for the next issue of Smoke Signals and the "Barbecue Stews Part 2" article.
