Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity John Egerton as well as statewide on

as well as statewide on PBS

keep around

His influence continues today as chefs and home cooks across the country turn to his traditional southern recipes for guidance and inspiration

pickled watermelon rinds

including the Grande Dame of Les Dames d'Escoffier International (1999)

Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity John Egerton as well as statewide onAuthor: Albert W. a. Schmid Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat usually smoked from at least one "bird of the air," at least one "beast of the field," and as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the