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 Burgoo
Makes three gallons
4 lb. mutton
1 3-lb. chicken
¾ lb. green cabbage, minced
¾ lb. onion, minced
5 lb. potatoes, peeled and diced
2 7-oz. cans white shoepeg corn, drained (suggested: Green Giant)
¾ c. ketchup
3 10¾-oz. cans tomato puree (suggested: Hunt’s)
1 lemon, juiced
¾ c. white vinegar
½ c. Worcestershire sauce
2½ tbsp. salt
2 tbsp. pepper
1 tsp. cayenne
1. 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 Images
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