I see many on the web but I can not tell wich are authentic.

I made a stew that is sort of based off it but is not classic. If I
could see a real one, I could see how far off I was.

Got a recipe for a fairly classic one?

Carol
--

On 9/9/2014 6:19 PM, cshenk wrote:
>
> I see many on the web but I can not tell wich are authentic.
>
> I made a stew that is sort of based off it but is not classic. If I
> could see a real one, I could see how far off I was.
>
> Got a recipe for a fairly classic one?
>
> Carol


Doesn't it have to have squirrel brains to be authentic?

Bob

On 9/9/2014 6:15 PM, zxcvbob wrote:
> On 9/9/2014 6:19 PM, cshenk wrote:
>>
>> I see many on the web but I can not tell wich are authentic.
>>
>> I made a stew that is sort of based off it but is not classic. If I
>> could see a real one, I could see how far off I was.
>>
>> Got a recipe for a fairly classic one?
>>
>> Carol
>
>
> Doesn't it have to have squirrel brains to be authentic?
>
> Bob

Yee haw!

On Tue, 09 Sep 2014 18:19:51 -0500, "cshenk" > wrote:

>
> I see many on the web but I can not tell wich are authentic.
>
> I made a stew that is sort of based off it but is not classic. If I
> could see a real one, I could see how far off I was.
>
> Got a recipe for a fairly classic one?
>

Burgoo is not a family recipe, but I bet it's poor people's food that
was cobbled together with whatever they had on hand. Call it the
modern day stone soup-stew. From the recipes I looked at - it seems
like something that we'd make if we were cleaning out the freezer. It
has too many meats in it for me: beef, pork, chicken and depending on
who is writing the recipe, lamb too. I don't like that many meat
flavors mixed together. I call it a muddy flavor, but maybe murky is
a better word. Whatever it is, it's a mishmash that doesn't appeal to
me. The reason why I can draw that conclusion is because I have made
stock from odds and ends of various bones in the freezer and wished I
hadn't done it. Blech.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 09 Sep 2014 20:50:31 -0500, zxcvbob >
wrote:

> I was serious about squirrel brains being a signature ingredient, but I
> think it really just has to have multiple meats in it, preferably
> including some wild game. Squirrel, mutton, and chicken or duck would
> be a good combo.

That sounds awful. No wonder it never caught on with the rest of the
country.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/9/2014 10:47 PM, Sqwertz wrote:
>> They do eat a lot of mutton in Kentucky...
> That wasn't mutton. That's just what their mothers told them because
> nobody really knew what mutton really was.
>
> -sw

Another area of your so-called expertise, Squishy?

In om> "l not -l" > writes:

> I was born in western Kentucky and lived there until my teen years. Burgoo
> often contained mutton and venison; but, they were not required. Burgoo
> suppers were a staple at school and church fund-raisers and was often a

In southern Illinois it's called chowder, not burgoo, but it sounds like
much the same thing. Ground pork, beef and chicken, and all manner of
vegetables, boiled in large vats. The end product is a brownish-reddish
soup. (No squirrel in the chowder, although I do remember fried squirrel
on my grandparent's table at other times.)

When I was young the whole family would visit my grandparents in southern
Illinois every August around chowder time. I was talking to my cousins
recently and turns out that they never really liked it! I had no idea;
I thought it was quite good.

--
John Gordon Imagine what it must be like for a real medical doctor to
watch 'House', or a real serial killer to watch 'Dexter'.

On 9/10/2014 10:06 AM, l not -l wrote:
> On 10-Sep-2014, Sqwertz > wrote:
>
>> On Wed, 10 Sep 2014 12:47:34 GMT, l not -l wrote:
>>
>>> On 9-Sep-2014, Sqwertz > wrote:
>>>
>>>> SNIP.
>>>>
>>>> Stewed squirrels, rabbits, pigeons, ducks, old hens. And a beef shank
>>>> <snork>. Where does a hillbilly get a beef shank fer cryin' out loud?
>>>
>>> From milk cows that no longer produce enough to pay for their keep. On
>>> my
>>> grandfather's farm, if a critter didn't produce, it was eaten, by us or
>>> one
>>> of the producing critters.
>>
>> Real hillbillies don't keep cows. They're more into smaller,
>> waist-high animals.
>>
>> -sw
>
> And burgoo is not (just?) hillbilly food, as your post seemed to imply. It
> is a regional dish eaten by all manner of folk. In that regard it is
> similar to barbecue; a food of humble origins, enjoyed across the
> socio-economic spectrum.
>

The regional equivalent in Wisconsin/Minnesota/Michigan is booya or
booyah.
https://en.wikipedia.org/wiki/Booyah_%28stew%29

Booya is usually a communal affair, done in the autumn. Traditionally
cooked outdoors in a large iron kettle, stirred with a canoe paddle.
Booya masters have jealously-guarded recipes, but others will throw in
whatever they can scrounge.
You know it's fall when the handwritten signs announcing church or
community booyas start showing up on telephone poles.

On 9/9/2014 10:57 PM, Sqwertz wrote:
> Where does a hillbilly get a beef shank fer cryin' out loud?
>
> -sw

I suspect they make you bend over and go sooooie like a pig...

On 9/10/2014 7:15 AM, Sqwertz wrote:
> Real hillbillies don't keep cows. They're more into smaller,
> waist-high animals.
>
> -sw

A dwarf like you finds those who need him at last!

On 9/10/2014 9:54 AM, John Gordon wrote:
> In om> "l not -l" > writes:
>
>> I was born in western Kentucky and lived there until my teen years. Burgoo
>> often contained mutton and venison; but, they were not required. Burgoo
>> suppers were a staple at school and church fund-raisers and was often a
>
> In southern Illinois it's called chowder, not burgoo, but it sounds like
> much the same thing. Ground pork, beef and chicken, and all manner of
> vegetables, boiled in large vats. The end product is a brownish-reddish
> soup. (No squirrel in the chowder, although I do remember fried squirrel
> on my grandparent's table at other times.)
>
> When I was young the whole family would visit my grandparents in southern
> Illinois every August around chowder time. I was talking to my cousins
> recently and turns out that they never really liked it! I had no idea;
> I thought it was quite good.
>

I have no idea whether this is the most or least authentic recipe, but
here goes:

http://www.moonlite.com/Burgoo_Soup.html

Owensboro's burgoo is a hearty soup made from mutton, chicken, and a
variety of vegetables. No two cooks prepare it the same way and most
keep their recipes a closely guarded secret. One tradition says that
burgoo came to this country from Wales. It found it's way to the
Kentucky frontier through Virginia, but Daviess Countians have long
claimed that the Welsh-Virginian dish was a
low quality soup,not burgoo. The evolution of burgoo, and its contents
in its early days, seem markedly similar to those of Brunswick Stew.
Burgoo developed in the early 1800's as a squirrel stew with vegetables
and it was first served to crowds at political rallies and later at
church picnics.
Burgoo experts disagree about what meats actually go into burgoo. Each
area of Kentucky, and even individual burgoo cooks use different types
of meat in their burgoo. At the Moonlite Bar-B-Q Inn we prefer to use
mutton, beef, and chicken. Mutton gives burgoo a wild game like flavor
that holds its own against the red pepper and vegetables in our burgoo.
Mutton gives the burgoo the same oomph that squirrel and other wild game
formerly provided.
About the only point on which burgoo experts agree is the consistency of
the soup. A good burgoo should be thick, but still soupy. This is the
reason for the long, slow cooking time. It gives the burgoo time to
thicken naturally.
The Burgoo Recipe
4 lb. Mutton
1-3 lb. Chicken
3/4 lb. Cabbage Ground or Chopped Fine
3/4 lb. Onion Ground or Chopped Fine
5 lb. Potatoes Peeled and Diced
2-17 oz. Can Corn (we like Shoe Peg)
or 2 Cups Fresh Corn
3/4 Cup Tomato Catsup
3-10 3/4 oz Can Tomato Puree
Juice of One Lemon
3/4 Cup Distilled Vinegar
1/2 Cup Worcestershire Sauce
2 1/2 Tablespoons Salt (or more to taste)
2 Tablespoons Black Pepper
1 Teaspoon Cayenne (more if you like)
Water

Boil mutton in enough water to cover. Cook until tender about 2-3 hours.
Throw out the broth and bones. Chop meat fine. Set aside. Boil chicken
in 2 gallons of water in large kettle until tender. Remove chicken, add
potatoes, cabbage, onion, corn, catsup and one gallon of water to
chicken broth. Bring to a boil. Meanwhile, chop chicken meat, discarding
bones and skin. When potatoes are tender add chicken, mutton, lemon,
salt, pepper, Worcestershire sauce, vinegar and puree. Let this simmer
for two hours or longer, stirring often from the bottom as it thickens.
Yield: 3 Gallons Burgoo is often served with bread, but crackers or corn
bread are also good with burgoo.

On 9/10/2014 1:22 PM, l not -l wrote:
> On 10-Sep-2014, Mayo > wrote:
>
>> I have no idea whether this is the most or least authentic recipe, but
>> here goes:
>>
>> http://www.moonlite.com/Burgoo_Soup.html
>
> Moonlite's burgoo and bbq mutton are as authentic as you'll find for the
> region. I have eaten there a few times over many years, though it has been
> at least ten since the last time I was in Owensboro.
>
So what's your take on Kentucky BBQ, the mutton especially?

It sounds really tasty to me.

On 9/10/2014 2:24 PM, Sqwertz wrote:
> Not many high-falutin people eat stews made from squirrels and
> pigeons. I'm sure they eat a much more domesticated and modern
> version of the authentic classic.
>
> -sw


So just how many "high-falutin people" even let you near them, Squishy?

On Wednesday, September 10, 2014 8:15:51 AM UTC-5, Sqwertz wrote:
> On Wed, 10 Sep 2014 12:47:34 GMT, l not -l wrote:
>
>
>
> > On 9-Sep-2014, Sqwertz > wrote:
>
> >
>
> >>SNIP.
>
> >>
>
> >> Stewed squirrels, rabbits, pigeons, ducks, old hens. And a beef shank
>
> >> <snork>. Where does a hillbilly get a beef shank fer cryin' out loud?
>
> >
>
> > From milk cows that no longer produce enough to pay for their keep. On my
>
> > grandfather's farm, if a critter didn't produce, it was eaten, by us or one
>
> > of the producing critters.
>
>
>
> Real hillbillies don't keep cows. They're more into smaller,
>
> waist-high animals.
>
Ones that you don't need a stepladder to roger.
>
> -sw

--Bryan

On 9/10/2014 3:41 PM, l not -l wrote:
> On 10-Sep-2014, Mayo > wrote:
>
>> On 9/10/2014 1:22 PM, l not -l wrote:
>>> On 10-Sep-2014, Mayo > wrote:
>>>
>>>> I have no idea whether this is the most or least authentic recipe, but
>>>> here goes:
>>>>
>>>> http://www.moonlite.com/Burgoo_Soup.html
>>>
>>> Moonlite's burgoo and bbq mutton are as authentic as you'll find for the
>>> region. I have eaten there a few times over many years, though it has
>>> been
>>> at least ten since the last time I was in Owensboro.
>>>
>> So what's your take on Kentucky BBQ, the mutton especially?
>>
>> It sounds really tasty to me.
>
> It is my preference, when I can get it. Hickory smoked for hours removes
> the "gamey" taste associated with roasted mutton. The "dip" is what makes
> it my favorite; it is a thin, vinegary dip that is both mopped on and used
> as "sauce". Here in STL, sauce is thick and sweet, basically, the opposite
> of the dip I grew up eating; therefore, I can't stand St. Louis bbq sauce.
> My very favorite bbq mutton is "chipped"; basically, chopped mutton
> moistened with dip and, generally, served as a sandwich.
>
> Though not as popular as it was in my youth, there are still plenty of bbq
> mutton stands/restaurants in western KY; if you are ever in that area, give
> it a try. Moonlite in Owensboro is good; but, some of the best is in small
> "joints" in less well know towns.
>

I am so IN!

I love the thin vinegar sauces, glop is for shcmucks who ruin good meat.

Thanks for the local flavor pointers.

On 9/10/2014 5:22 PM, Sqwertz wrote:
> I have a can of Moonlite Mutton. I'm afraid to open it.


Must be the only can you've ever feared opening...

On 9/10/2014 6:30 PM, Sqwertz wrote:
> There are a handful of places here that claim to sell BBQ mutton but
> it's only lamb.


Did someone catch you rustling sheep with your Poulan chainsaw?

On 9/10/2014 8:12 PM, l not -l wrote:
> On 10-Sep-2014, Mayo > wrote:
>
>> On 9/10/2014 6:30 PM, Sqwertz wrote:
>>> There are a handful of places here that claim to sell BBQ mutton but
>>> it's only lamb.
>>
>>
>> Did someone catch you rustling sheep with your Poulan chainsaw?
>
> I don't think that is what they caught hime doing with sheep. 8-)
>
LOL!