Burgoo

[Lesa Dill]

Never would I think all barbecues taste the same although I'm partial
to the variety from West Tennessee--hickory smoked and pulled with or
without coleslaw piled on the sandwich and with a sauce that is
vinegary and peppery with a bit of tomato base.  What I meant to imply
was that I think there are as many Brunswick Stew and Burgoo recipes
as there are barbecue recipes and the argument that might follow would
involve who has the best or first or correct or whatever Brunswick
Stew/ Burgoo recipe.  I've had Brunswick stew with ground beef/ground
meat in it as well as a bunch of veggies although not cabbage or
celery that I remember.  I've also seen Burgoo without ground meat.

Hey, any chance you'd be willing to share that Virginia Brunswick Stew
recipe?  I've been looking for a good one for years! And as far as
going on the road for months to sample BBQ, I'm game--no pun intended.

Lesa
On Mon, 8 Nov 2004 20:38:25 -0500
 Sam Clements <SClements at NEO.RR.COM> wrote:
> ----- 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