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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: What the heck is Brugoo ? ? ? . . . . From: Dave,
Subject: Re: Burgoo by any other name
Smoky,
I recently saw a program for a BBQ festival at Cripple Creek, KY. They had a cookoff for Burgoo. What is it and what is in it?
Thanks,
David E. Parry
Hi Dave,
Burgoo is Kentucky's answer to East coast Brunswick stew. They are very similar but you can get vociferous arguments from both camps.
They are thick, hearty stews filled with several kinds of meat, poultry, game and several vegetables. Cooked slowly for several hours in great quantities, they then often accompany barbecue.
Both originated in pioneer days when everything on hand was thrown into the pot to make up a meal. Thus squirrel is an essential ingredient in authentic burgoo and brunswick stews. Now most of them contain chicken, beef and pork (in KY lamb) along with tomatoes, butterbeans, cream style corn and potatoes. Either may also contain carrots, celery, beef, beef liver, peppers and pepper sauces according to the cook's recipe. There are probably 150,000 "authentic" recipes for each.
Meat is normally simmered until meat falls off the bones. Then it is removed and separated from the bones. Veggies are added to the pot and meat returned; both simmer until thickened. A distinction between Burgoo and Brunswick is that Burgoo meat is cut in to rather large chunks whereas it is shredded or chopped fine in Brunswick. Burgoo is more likely than Brunswick to have bell peppers in it although both will have some hot peppers or pepper sauce.
Now I have told you enough truth to get me banned from several states.
Fun,
Smoky |
