Green Lot Burgoo

Recipe courtesy of UK football season ticket holder Stephen Wilson

Ingredients:
3lb Boneless Pork Country Style Ribs, cut into 1.5” Chunks
3lb Beef Chuck Roast, trimmed and cut into 1.5” Chunks
4lb Chicken Thighs, cooked, de-boned, and pulled
1lb Bacon, cut into ½” lardons
2 Gallons Chicken Stock
One Large Onion, ½” diced
2 Large Carrots, ½” diced
4 Large Ribs Celery, ½” diced
5 Large Cloves Fresh Garlic, smashed
4 32oz Cans Whole Peeled Tomatoes
1 Can Tomato Paste
3lb Red Potatoes, ½” Diced
1 Head Green Cabbage, chopped into 1” pieces
2lb Bag Frozen Peas
2lb Bag Frozen Whole Kernel Corn
3 16oz Cans Black Eyed Peas
2 Tablespoons Worcestershire Sauce
1 Tablespoon Hot Sauce
1 Tablespoon Kosher Salt
1 Tablespoon Black Pepper
1 Tablespoon Smoked Paprika
2 Teaspoons Ground Cumin
2 Bay Leaves

Equipment:
Outdoor Turkey Fryer
Propane Tank
Lighter Stick
Large Stirring Spoon
Large Ladle

Method:
    •    Chop your meats and vegetables in advance. Be sure to store the potatoes in water.
    •    Cook bacon stirring constantly over medium heat.
    •    Add carrots, celery, onions, and garlic and sauté for 5 minutes. Stir frequently.
    •    Season the pork and beef with salt and pepper and add them. Cook until the meat is browned on all sides.
    •    Add chicken stock and bring to a simmer. Turn down heat to low and cook for one hour.
    •    Drain the tomatoes into the stock pot. Crush the tomatoes as you add them to the broth.
    •    Add the tomato paste, seasoning, Worcestershire, Hot Sauce, potatoes and cabbage. Cook until the potatoes are nearly fork tender, approximately another 30-45 minutes.
    •    Stir in Black Eyed Peas, Corn, and Green Peas. Cook for 10 minutes.
    •    Stir in the cooked pulled chicken for 5 minutes.
    •    Adjust seasoning with salt and pepper and serve.