Burgoo

[Sam Clements]

----- Original Message -----
From: "Lesa Dill" <lesa.dill at WKU.EDU>
To: <ADS-L at LISTSERV.UGA.EDU>
Sent: Monday, November 08, 2004 11:08 AM
Subject: Re: Burgoo


> What I want to know is the relationship between Brunswick Stew and
> Burgoo--etymologically or culinarily???  I've had both and they seem as
> alike as the different states' barbecue.  I hope not since another
> barbecue battle might be too much to handle.
> Lesa

I can't see any connection etymologically.

As for the difference in recipes, I'm from Virginia originally, and I cook a
mean Brunswick stew.

Most Burgoo recipes I've seen have the following additional ingredients that
are missing from the Virginia/Georgia Brunswick Stew:

Carrots, celery, beef, cabbage, and perhaps a bit of spice from something
such as cayenne.

If I read you correctly Lesa, you think that all BBQ has the same taste?

We'd need a few months on the road together.  I'd take you from the
vinegar/red pepper of Eastern NC, my personal favorite, to the more tomato
based Western NC, to the three varieties of SC BBQ, including the mustard
sauce.

Kentucky/Tenn. have an even more tomato based product, and then you can get
into the OK/TX sauces.

Sam Clements