Bar-B-Q Festival Car Show

[Beav]

Don't make fun of those that don't know what burgoo is. I was born in Cincinnati (yeah, I even know where the 'c's and 'nn' go) and I never heard of burgoo until I moved here. I still haven't eaten any, but nobody's offered it to me either. I will admit that while I've eaten most anything offered to me in the past, a serving of 'Brunswick Stew' served to me in diner in Tennessee when I was a mere lad has me hesitant. After a few bites of the stew I found a deflated hog's eye.... (almost as good as the time I found an embryo, complete with miniature beak, in my egg drop soup.)

Hmmm...May, eh? Maybe...

[LarryIII]

I had 1000 year old eggs plus chicken feet
(not legs, feet ...toenails & all) in China

[SVXphile]

Beav, I wouldn't do that.....'cause I don't know what it is either!
(recheck my post )


....but I've had haggis and octopus, so what the heck.


Shoot, I didn't even know what a "speedie" was until I attended a "Speedie Fest" with my wife and her family up in Binghamton, New York.

Don

[SVXphile]

<I had 1000 year old eggs>

Larry, that is WAY too long to wait for your eggs.

Next time, try a speedier establishment.

Don

[SVXphile]

<...eggs plus chicken feet
(not legs, feet ...toenails & all) in China>

Larry, those were to be used as toothpicks.

You know....to get the 1000 year old eggs from between your teeth.

Don

[sfsvx]

http://www.angelfire.com/ky/burgoo/

and you'll never have any more questions about burgoo. It actually sounds like it could be tasty. Kentucky and burgoo seem to have the same relationship as Texas and chili or Scotland and haggis.

You'll also learn that Aredub lives in "the center of the burgoo universe".

[Aredubjay]

Thanks, Dick. I'm surprised you'd even take the time to do the research.

"Center of the burgoo universe?" HAHAHAHA!

Actually, burgoo is often compared to "Brunswick Stew" (Minus the deflated cow's eyes). It was originally a pioneer dish. The carcasses of whatever meat was served for dinner during the week, were boiled down to get the remainder of the meat off. The bones were removed and veggies and water were poured in to create the soup. Nowadays, burgoo cooks used some of their savory smoked meats to create the soup, which gives it a great flavor.

Also, Bar-b-q in Owensboro (and most of western Kentucky) is uniquely flavorful, in that it depends more on the flavor of the meat, rather than the "sauce." The meat is slowly smoked over hickory coals for 16 or so hours (permeating the meat with a sweet, smokey flavor) and consistantly basted with a Worcestershire/Vinegar based "Dip." The combination of the sweet smoke and the tangy "Dip" creates a party for your palate.

Can you tell it's about Lunchtime here?

[sfsvx]

Originally posted by Aredubjay
Thanks, Dick. I'm surprised you'd even take the time to do the research.

"Center of the burgoo universe?" HAHAHAHA!

Wait - there's more! Chef Emeril even has a burgoo recipe, I found one recipe that will make 50 gallons of burgoo (supposedly, the same recipe used when FDR told the White House chef he wanted to try some burgoo), AND (drum roll) there's even a kid's book titled Burgoo Stew .

Also, be warned, Randy - Arenzville, IL bills itself as "Home of the World's Best Burgoo", which may or may not be a threat to the honor of "Center of the Burgoo Universe".