Question ID: 2000-13037-1-5-8-9
Recipe Description
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.
Question & Answer
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