Reviewed: Jan. 30, 2009

This got rave reviews in my house!! I used wild hog and chicken thighs. Used Rotel for tomatoes and V-8 for Tomato juice. I added bell pepper and 2 Tbsp red pepper puree and did not use any salsa.

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Reviewer:

texasmomma

Cooking Level: Intermediate

Home Town: Crockett, Texas, USA

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Reviewed: Nov. 20, 2008

Great recipe. I am from Western Ky, but live in Eastern Ky now. This soup is only known in the Western area. I've never found anywhere else in the country that you can get it. Almost every large gathering in Western Ky features it and it is traditionally cooked in a cast iron kettle over an open fire. This recipe is slightly different than what I'm used to but was still very good.

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Vegetarian's mother

Cooking Level: Expert

Home Town: Livermore, Kentucky, USA

Living In: London, Kentucky, USA

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Reviewed: Oct. 11, 2008

As a resident of Kentucky I have to say that this tastes nothing like traditional burgoo.It's almost impossible to get the right taste in small batches of burgoo and it's also best to let burgoo slow cook for 1 to 2 days.No one ever said making good food was easy but it tastes a billion times better when done right.

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Reviewer:

Logan Simon

Cooking Level: Professional

Living In: Owensboro, Kentucky, USA

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Reviewed: Sep. 3, 2008

As a native Kentuckian, I have never tasted anything close to this, especially with the barbeque sauce in it.

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Reviewer:

cactusflower

Cooking Level: Expert

Home Town: Shelbyville, Kentucky, USA

Living In: Ashland, Virginia, USA

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Reviewed: Mar. 21, 2008

I didn't follow this to a tee, but as a guide. Man is this good! I have a house full of picky eaters and this went over well with everybody. I find it's like a cross between chili, and pasta fagul, with a little bit of BBQ, and no heartburn. Will I make it again? Till the day I die!

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