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Moonlite bbq burgoo recipe from the feed

Moonlite bbq burgoo recipe from the feed

Individuals in the Moonlite Bar-B-Q Inn in Owensboro "a Kentucky tradition" provide their ideas around the origins of burgoo and share their special recipes for Moonlite burgoo and mutton dip below:

"The burgoo of Owensboro, Ky. is really a hearty soup produced from mutton, chicken and a number of vegetables. No two cooks get it ready exactly the same way, and many maintain their recipes a carefully guarded secret. One tradition states that burgoo found the united states from Wales. It arrived at the Kentucky frontier through Virginia, but residents of Davies County have lengthy claimed the Welsh-Virginian dish would be a low-quality soup, not burgoo.

"The evolution of burgoo and it is contents appear markedly much like individuals of Brunswick stew. Burgoo developed in early 1800s like a squirrel stew with vegetables it was initially offered to crowds at political rallies and then at church picnics.

"Burgoo experts disagree about which meats really get into burgoo. The kind of meat accustomed to make burgoo in Kentucky varies by locale as well as by individual burgoo cooks. In the Moonlite Bar-B-Q Inn, we choose to use mutton, beef and chicken. Mutton gives burgoo an outrageous game-like flavor that holds its very own from the red pepper and vegetables within our burgoo. Mutton provides the burgoo exactly the same oomph that squirrel along with other wild game formerly provided.

"The only point which burgoo experts agree may be the consistency from the soup. A great burgoo ought to be thick, but nonetheless soupy. Because of this , for that lengthy, slow cooking. It provides the burgoo time for you to thicken naturally."

Moonlite Bar-B-Q Inn

Moonlite Burgoo Recipe

one to three lbs. chicken

lb. cabbage ground or chopped fine

lb. onion ground or chopped fine

5 lbs. taters peeled and diced

2-17 oz. can corn (we love to shoe peg)

or 2 cups fresh corn

cup tomato ketchup

3-10 oz. can tomato puree

Juice of 1 lemon

cup distilled vinegar

cup Worcestershire sauce

2 tablespoon salt or even more to taste

2 tablespoon pepper

1 teaspoon cayenne (more if you want)

Note: Some area cooks add dried or lima beans, tomato plants along with a little steamed, shredded beef or wild game.

Directions: Boil mutton in enough water to pay for it. Prepare until tender, a couple of-3 hrs. Get rid of the broth and bones. Chop meat fine. Put aside steamed chicken by 50 percent gallons water in large kettle until tender. Remove chicken add taters, cabbage, onion, corn, ketchup and something gallon water to chicken broth. Provide a boil. Meanwhile, chop chicken meat, discarding bones and skin. When taters are tender, add chicken, mutton, lemon, salt, pepper, Worcestershire sauce, vinegar and puree. Permit this to simmer for just two hrs or longer, stirring frequently in the bottom because it thickens. Yields 3 gallons. Burgoo is frequently offered with bread, but crackers or corn bread will also be good with burgoo.

Moonlite's Mutton Dip (Original Recipe, No More being used)

Dip for chopped mutton & sliced mutton

1 2/3 cup Worcestershire

2 1/two tablespoons pepper

1/3 cup brown sugar

1 teaspoon allspice

1 teaspoon onion salt

1 teaspoon garlic clove

two tablespoons salt

two tablespoons fresh lemon juice

1 2/3 cup vinegar

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