Burgoo Throwdown?

Every year about this time I get a strong craving for Burgoo. I think that a throwdown sometime around the end of May could satisfy that craving. I have no idea about how to go about doing this, but thought we could combine the idea of the Shrimp and Grits throwdown and the Phoenix Hill Chili Cookoff into one great Kentucky Burgoo Feast. Thoughts and suggestions are not only welcomed but encouraged.

[Robin Garr]

I like it! Burgoo is labor-intensive, though. Would this be for chefs, civilians or both, Mark? As I told you last night, I have my grandfather's great old burgoo recipe (we were city people, so it has no varmint in it), and I'd consider getting in myself, although it takes about two days to make.

aaaarrrrgggghhhh!!!! another one of those f.t.w's ( food trigger words) that send your brain into autopilot.
just like being anywhere near 3rd and broadway makes you go to ollie's trolley whether you are hungry or not.. or passing a white castle 10 or so times and you just can't pass one again without grabbing three of them!
count baxter station in.
now... tell me that white oak still has it because i remeber seeing it on a press release.
hickory house used to have a decent burgoo, you know on taylorsville rd where the appleby's is now. dated a girl who worked the carryout there... i really love what your wearing tonight, is that 'eau de burgoo???'. i'll stop before i get myself censored!!!
andrew
p.s. i have a raccoon hanging around my house that is really annoying me! one ingredient down, 52 more to go!

Bring it.

Would it be "legal" for me to drive to Owensboro and borrow some from Old Hickory? Because I would be willing to take the risk.

Volunteering to judge.....LOVE Burgoo....was weened on Hickory House

I like it! Burgoo is labor-intensive, though. Would this be for chefs, civilians or both, Mark? As I told you last night, I have my grandfather's great old burgoo recipe (we were city people, so it has no varmint in it), and I'd consider getting in myself, although it takes about two days to make.

I think it should be open to everyone with a recipe'. The Burgoo could be made ahead, thats when its best anyway, and bought to the venue with some sort of warmer.

Maybe this would be a good throwdown for the "pro-am" format?

Wow. That is a great idea! That is one of those things that everyone makes differently.
Count me in!

Sounds great - I'd just like to remind everyone, we need to do a throwdown where everyone doesn't cook the same dish some time - tastebud fatigue for the attendees, ya know...

I'm down like 4 flats on a dumptruck.

I've just googled burgoo. Sounds yummy.

We have plenty of squirrels in our yard free for the taking.

I more than willing to come taste , but my burgoo making days are done.

Please not that my yard has an seemingly endless supply of raccoons and squirrels with an occasional 'possum that are yours for the taking.

With a little organization, this could become a stellar event. I have some ideas in mind once we get a few more takers.

[Robin Garr]

I do want to emphasize right up front that this regional dish is properly pronounced

BUR-goo

and not the pretentious, frenchified

Ber-GEW

Feh!

We will also avoid studying too closely the kinship between burgoo and Brunswick stew, which is probably the ancestor of our confection, if the truth be told.