Slow Cooker Burgoo

Burgoo is considered to be a traditional Kentucky dish, dating back at least as early as the Civil War.  Back in the day, it was made with whatever wild game they could catch or run over.  Ugghh!  Now, I don’t own anything as dangerous as a slingshot, and I try REALLY hard not to run over animals (not even snakes), so I did my hunting down at the meat department at Kroger.

Some traditionalists make their burgoo thick enough to stand a spoon in, and others allow for broth.  Since mine is made mostly in the slow cooker, it tends to have a fair amount of broth, but we like it that way.  Also, the amount of hot sauce is up to you; we like it spicy, ’cause that’s how we roll.

Here’s the funny part:  born and raised in Kentucky, and I had never had burgoo until I made it myself for the blog.  They even serve it at the world’s great barbecue restaurant, Moonlite BBQ Inn in Owensboro, Kentucky, but I’m always so focused on barbecue that I don’t eat the burgoo.  Come to think of it, their cookbook may have a recipe for burgoo; more on this subject later…..

 

Slow Cooker Burgoo

2 lbs. country-style pork ribs                                2 russet potatoes, peeled and diced

2 lbs. beef stew meat                                           1 C chicken stock

4 chicken thighs, skin on/bone-in                          1 C beef stock

4 Tbsp bacon grease                                           1/2 tsp black pepper

1 onion, chopped                                                1/4 tsp red pepper flakes

2 carrots, diced                                                  1/4 tsp crushed thyme

1 C chopped green bell pepper                             1 tsp Kosher salt

2 stalks celery, chopped                                      1 C frozen corn

5 garlic cloves, minced                                        1 bay leaf

1 quart home-canned tomatoes                          5 Tbsp Worcestershire sauce

1 C dried lima beans                                          2 tsp Tabasco sauce

On stovetop, heat bacon grease in skillet.  Sear  meat in batches, cooking 5 minutes on each side. Place meat in slow cooker.  Top with lima beans and potatoes.  Pour chicken stock, beef stock, and tomatoes over mixture.  Stir in seasonings and bay leaf.  Cook on LOW for 5 hours.  Remove meat from cooker; de-bone and return meat to cooker.  Add corn, Worcestershire sauce, and Tabasco sauce; cook on HIGH for 2 hours.

Serve with hot sauce and cornbread on the side.


If you’re wondering about the pronunciation, it can go either way.  

Music to cook by . . . 

 

Until next time, Happy Cooking!  :)

Lexington, Kentucky looks like paradise. - Sally Denton, The Bluegrass Conspiracy