View Photos For an authentic burgoo experience, we found a Kentucky BBQ spot that has been a mainstay in the area since 1963. Although your guests may not leave as champions, one pot of burgoo will ensure no one goes home hungry.Moonlite Bar-B-Q’s BurgooMakes three gallonsIngredients4 lb. mutton1 3-lb. chicken¾ lb. green cabbage, minced¾ lb. onion, minced5 lb. potatoes, peeled and diced2 7-oz. cans white shoepeg corn, drained (suggested: Green Giant)¾ c. ketchup3 10¾-oz. cans tomato puree (suggested: Hunt’s)1 lemon, juiced¾ c. white vinegar½ c. Worcestershire sauce 2½ tbsp. salt 2 tbsp. pepper1 tsp. cayenne1. Place mutton in a large pot with enough water to cover it. Bring to a boil over medium-high heat.2. Reduce heat to low; simmer 2-3 hours, stirring occasionally.3. Remove mutton; finely chop the meat and discard the broth and bones. Set aside.4. Fill a large kettle with 2 gal. of water. Add the chicken and boil over medium heat until tender.5. Remove the chicken; set aside to cool.6. Add cabbage, onion, potatoes, corn, ketchup, and 1 gal. of water to the chicken broth; bring to a boil.7. Meanwhile, chop up the chicken and discard the bones and skin.8. When the potatoes are tender (about 20-30 minutes), add the chicken, mutton, puree, lemon juice, Worcestershire sauce, salt, pepper, and cayenne.9. Simmer over low heat for 2 hours or longer, stirring occasionally as it thickens.10. Serve in bowls with saltine crackers or corn bread.Moonlite Bar-B-Q, 2840 West Parish Avenue, Owensboro, Kentucky (270-684-8143 or moonlite.com). Photo: John Anthony Rizzo / Getty ImagesFor more Kentucky Derby recipes, how-tos, and tips, check out Party Time.