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West Central Illinois | Oops. Posted that here and just now got back to comment.
Yes you can Google recipes but the photos they show aren’t like what we eat. Theirs are a chunky stew. Real BURGOO imho is cooked until the meat disintegrates down to the muscle fibers and the vegetables too. Only recognizable thing is corn kernels.
Franklin cooked 20 - 50 gallon kettles overnight - takes a lot of volunteer stirrers. I got there July 4 at 6 am and waited in line for two hours to get four gallons to take home.
Usually burgoo includes three meats - typically pork, beef and bone-in chicken. The stirrers use something like a canoe paddle - ever so often they bring the paddle up and an assistant discards any bones that are on it.
Our family does burgoo in the fall occasionally. We add some big beef bones to keep the bottom of the kettle scoured. When I was young my grandpa and I would often donate a few squirrels to the pot.
Burgoo originated in Appalachia and Kentucky. It was a communal event where folks of modest means brought what they had and cooked in a pot. Our ancestors brought it to Illinois when they migrated here. | |
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Is Burgoo a thing in your area?
