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Kentucky Burgoo for a Crowd: A Culinary Legacy

The aroma of woodsmoke and simmering meat – that’s the scent that always takes me back to my childhood summers in Kentucky. My grandfather, a man of few words but immense skill in the kitchen, would spend days tending a bubbling cauldron of burgoo for our annual family reunion. The stories he told around that pot, seasoned with the same love and patience he poured into the stew, are memories I cherish. This recipe, though adapted for a (slightly) smaller crowd, is an homage to his tradition, a taste of true Kentucky hospitality.

Recipe Overview

Prep Time: 4 hours
Cook Time: 15-20 hours
Total Time: 19-24 hours
Yields: Approximately 1200 gallons
Dietary Type: Not specified. Depends on sourcing.

Ingredients

600 lbs stew meat (no fat, no bones)
200 lbs stewing chicken (stewing hens)
2000 lbs potatoes, peeled and diced
5 bushels cabbage, chopped
200 lbs onions, peeled and chopped
60 (3 quart) cans tomatoes (#10 cans)
24 (3 quart) cans tomato puree (#10 cans)
18 (3 quart) cans corn (#10 cans)
24 (3 quart) cans carrots (#10 cans)
Cayenne, to taste
Salt, to taste
Tabasco sauce or A.1. Original Sauce, to taste
Optional: Squirrels in season (1 dozen per 100 gallons)

Equipment Needed

Huge iron kettles (multiple)
Wood for fire
Large stirring paddles
Knives and cutting boards for vegetable preparation
Large pots or containers for initial ingredient preparation
Scales for weighing ingredients (optional, but recommended for accuracy)

Instructions

Prepare the Meats: Inspect the stew meat and ensure it is free of excess fat and bone. Cut into manageable chunks for even cooking. Similarly, prepare the stewing hens by removing any pin feathers and disjointing them.
Vegetable Prep is Key: This is where the “many hands” come in! Peel and dice the potatoes. Given the quantity, this might require several people working in shifts. Chop the cabbage and onions. Ensure all vegetables are roughly the same size for even cooking.
Layer into the Kettles: In the huge iron kettles, begin layering the ingredients. Add the stew meat and stewing chicken first, covering with water.
Add the Vegetables: Gradually add the potatoes, cabbage, and onions to the kettles. Ensure the water level covers the meat and vegetables. Add a little at a time so that the ingredients are properly incorporated.
Tomato Time: Incorporate the canned tomatoes and tomato puree.
Corn and Carrots: Add the canned corn and carrots.
Season to Perfection: Season generously with cayenne and salt. Remember, you can always add more seasoning later, but you can’t take it out.
Simmer Low and Slow: Place the kettles over low, consistent wood fires. Maintaining a steady temperature is crucial for the long cooking process.
Stir Frequently: For the next 15 to 20 hours, stir the burgoo frequently. This prevents scorching and ensures even cooking. The stew will naturally thicken as it cooks and the ingredients break down.
Check and Adjust: Taste the burgoo periodically throughout the cooking process. Adjust the seasoning with more cayenne, salt, Tabasco sauce, or A.1. Original Sauce as needed.
Squirrels (Optional): If you’re feeling particularly authentic and it’s squirrel season, add a dozen squirrels per 100 gallons during the last few hours of cooking. Note: this is optional and based on historical preference. Check local regulations regarding hunting and game preparation.
Ready to Serve: The burgoo is ready when the meat is incredibly tender, the vegetables have broken down, and the stew has reached a thick, hearty consistency.

Expert Tips & Tricks

Meat Quality Matters: Choose high-quality stew meat that is well-marbled for the best flavor and texture. Tougher cuts of meat will benefit from the long, slow cooking process.
Vegetable Prep Efficiency: Enlist a team to handle the vegetable preparation. Prepping the vegetables a day in advance can save significant time on the day of cooking. Store chopped vegetables in airtight containers in the refrigerator to maintain freshness.
Wood Selection: The type of wood you use for the fire will impart a subtle flavor to the burgoo. Hickory or oak are excellent choices.
Water Management: Keep a close eye on the water level throughout the cooking process. Add more water as needed to maintain the desired consistency.
Safety First: When working with large kettles and open fires, safety is paramount. Ensure a clear perimeter around the cooking area and have fire extinguishers readily available.

Serving & Storage Suggestions

Serve the Kentucky burgoo hot, ladled into bowls. Offer cornbread or crackers on the side for dipping. A dollop of sour cream or a sprinkle of fresh herbs can also add a nice finishing touch.

Storage: Leftover burgoo can be stored in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months.

Reheating: Reheat leftover burgoo gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little water or broth to thin it out if it has thickened too much during storage.

Nutritional Information

(Please note: Given the scale and potential variations in ingredients, this is a rough estimate per serving and will vary.)

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	600 kcal	30%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	100mg	33%
Sodium	500mg	21%
Total Carbohydrate	75g	25%
Dietary Fiber	15g	60%
Sugars	10g	N/A
Protein	50g	100%

Variations & Substitutions

Venison Burgoo: Substitute some of the stew meat with venison for a gamey flavor.
Spicy Burgoo: Increase the amount of cayenne pepper or add other chili peppers for a spicier kick.
Vegetarian Burgoo: For a vegetarian version, omit the meat and use vegetable broth as the base. Add more vegetables, such as mushrooms, bell peppers, and zucchini.
Sweet Potato Burgoo: Substitute some of the potatoes with sweet potatoes for a slightly sweeter flavor.
Regional Variations: Explore different regional variations by adding ingredients like okra, green beans, or lima beans.

FAQs (Frequently Asked Questions)

Q: Can I make this in a smaller quantity?
A: Absolutely! Scale down the ingredient quantities proportionally. However, remember that the long, slow cooking process is essential for developing the characteristic flavor and texture of burgoo.

Q: What if I don’t have huge iron kettles?
A: Use the largest stockpots you have available. You may need to divide the ingredients between multiple pots.

Q: Can I use a slow cooker or crock-pot?
A: Yes, but you may need to adjust the cooking time. Start with the meat and some of the vegetables and cook on low for 8-10 hours, then add the remaining vegetables and continue cooking for another 2-4 hours.

Q: Is it necessary to add squirrels?
A: No, the squirrels are entirely optional and based on historical tradition. The burgoo will still be delicious without them.

Q: How can I tell if the burgoo is done?
A: The burgoo is done when the meat is incredibly tender, the vegetables have broken down, and the stew has reached a thick, hearty consistency. Taste and adjust the seasoning as needed.

Final Thoughts

Kentucky burgoo is more than just a stew; it’s a culinary tradition that embodies the spirit of community and hospitality. While this recipe may seem daunting due to its scale, the end result is well worth the effort. Gather your friends and family, fire up the wood, and embark on a culinary journey that will transport you to the heart of the Bluegrass State. Don’t be afraid to make it your own by experimenting with different variations and seasonings. And most importantly, savor every spoonful of this hearty and flavorful stew!

Kentucky Burgoo for a Crowd Recipe