Moonlite BBQ Inn Burgoo
Source: Moonlite BBQ Inn, Owensboro, Kentucky
4 pounds mutton
1 (3 pound) [color=green! important]chicken[/][/color]
Water
3/4 pound cabbage, ground or chopped fine
3/4 pound onion, ground or chopped fine
5 pounds potatoes, peeled and diced
2 (17 ounce) cans corn or 2 cups fresh corn
3/4 cup ketchup
3 (10 3/4 ounce) cans tomato puree
Juice of 1 lemon
3/4 cup distilled vinegar
1/2 cup Worcestershire sauce
2 1/2 tablespoons salt, or to taste
2 tablespoons black [color=green! important]pepper[/][/color]
1 teaspoon cayenne pepper (more if you like)
(Some area cooks add dried beans or lima beans, tomatoes and a little boiled shredded beef or wild game.)
Boil mutton in enough water to cover. Cook until tender, 2 to 3 hours.
Discard broth and bones. Chop meat fine. Set aside.
Boil chicken in 2 gallons of water in a large kettle until tender. Remove chicken. Add cabbage, onion, potatoes, corn, ketchup and 1 gallon water to chicken broth. (If you are following the area cook's [color=green! important]recipe[/][/color], add those ingredients now.) Bring to a boil.
Meanwhile, chop chicken meat. Discard bones and skin. When potatoes are tender, add chopped chicken, mutton, tomato puree, lemon juice, vinegar, Worcestershire sauce, salt, black pepper and cayenne pepper. Simmer for 2 hours or longer, stirring occasionally as it thickens.
Makes 3 gallons.
