Cookbook:Burgoo

Burgoo is traditional to Western Kentucky and has endless variation. While true tradition burgoo is made from game meats or mutton, modern variation are made from BBQ pork and/or chicken. Recipes range in size from enough to feed a family to a entire community. While cooked meats are used, BBQ meats are preferred for a more authentic taste.

Ingredients

 * 1 pound (450 g) mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
 * ½ gallon (2 liters) chicken stock
 * ½ gallon (2 liters) beef stock
 * 1 ounce (30 ml) Worcestershire sauce
 * 1 cup tomatoes, diced
 * 1 large onion, diced
 * 1 stalk celery, diced
 * 1 small green bell pepper, diced
 * 1 large potato, diced
 * 2 large carrots, diced
 * ¼ cup peas
 * ½ cup okra
 * ¼ cup lima beans
 * ½ cup yellow corn
 * 2 teaspoons garlic, minced
 * Salt to taste
 * Pepper to taste

Procedure

 * 1) Combine all ingredients in a pot, and bring to a boil.
 * 2) Reduce heat and simmer for 2 hours, skimming the top as needed.

Notes, tips, and variations

 * Traditional burgoo was often cooked outdoors in a cast-iron kettle over a wood fire. Purists will insist this greatly improves the flavor.