Open Sourcing Mammaw's Burgoo

Most Burgoo recipes are closely guarded secrets, in the spirit of open source I am sharing Mammaw's Burgoo recipe.

Tools

1. Tire (optional)
2. Electric roaster
3. Smoker or pit

Supplies

1. Hickory wood

Ingredients

1. 1/4 cup vegetable oil
2. 2 tablespoons cayenne
3. 2 tablespoons onion powder
4. 2 tablespoons garlic powder
5. 2 tablespoons chili powder
6. 1/4 cup coarse salt
7. 1/4 cup black pepper
8. 3/4 cup paprika
9. 1/4 cup cider or white vinegar
10. 12-ounce cans beer
11. Worcestershire sauce to taste
12. tabasco to taste
13. cayenne to taste
14. salt to taste
15. 1 cup diced celery
16. 2 cups lima beans
17. 2 cups diced okra
18. 2 pods red pepper
19. 2 cups whole corn, fresh or canned
20. 1 quart tomato puree
21. 2 cups chopped cabbage
22. 2 green peppers
23. 1 bunch carrots
24. 1.5 pounds onions
25. 1.5 pounds potatoes
26. 8 quarts water
27. 4 pound hen
28. 2 Pounds breast of lamb
29. 2 Pounds beef shank
30. 2 Pounds veal shank
31. 2 Pounds pork shank

Mix the first 7 dry ingredients to make a dry rub.

Combine 12 onces beer with the vegetable oil, 1/4 cup vinegar and 2 teaspoons of the dry rub. Using a kitchen syringe inject about half the liquid deep into the hen in several places. Massage the liquid into the hen, cover with dry rub.

With a can opener remove the top of a half empty beer can. Fill with 1/4 of an onion, 1 glove garlic and a tablespoon of dry rub. Insert the can into the cavity of the hen.

Apply the dry rub to the remaining meat. Cuts of meat can be substituted if unavailable, it is important to use a cut with bone-in to help thicken the Burgoo.

Smoke the meat for 4 hours. I use a charcoal smoker with a water bowl but load it with hot coals from a wood fire instead of charcoal. It is easier for me to maintain the temperature adding preheated coals over waiting for new charcoal to ignite. I fill the water bowl with beer, vegetable oil , vinegar and water. I use hickory chunks added to the coals to generate smoke.

As the meat is finishing up on the smoker, warm up 8 quarts of water in a large electric roaster to 250 degrees. When the meat is finished smoking, load it into the warm water, bring to a boil and simmer overnight.

The next morning, lift the meat from the stock. Cool and chop the meat, removing the bones. At this point the meat should be tender enough to do this by hand.

Pare and dice potatoes and onions. Return meat to stock and ad potatoes and onions. Dice and add remaining ingredients except the seasonings.

Simmer the Burgoo, add seasonings to taste, a bit at a time, continuing until the Burgoo is almost done. Stir frequently with a long-handled spoon or paddle during the first part of the cooking and almost constantly after it gets thick. Cook approximately 10 hours.

Enjoy the results, pairs well with bourbon.