Pitt Academy - Louisville Kentucky
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Pitt Academy 2005

Pitt Academy
Bar-B-Q
Festival
Located on the School Grounds
6010 Preston Hwy
Louisville, KY 40219
or follow the scent of hickory smoke

Food!  Attractions!  Prizes!  Rides!
Come out and Enjoy the Festivities

Saturday May 17th, 2008
(4:00 PM -Midnight )

What's Cookin'
Come and enjoy Bar-B-Q Dinner (chicken, beef, mutton) with all the Fixin's!
Bar-B-Q Sandwiches, Burgoo, Live Blues Band and Much More!
Or Get the Goods TO GO

Prepared by the World Famous St. Pius X Cooking Team from Owensboro, KY

Bar-B-Q Cooking At It's Best

Booths

Games for All Ages!

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New this Year - Live Blues Band Tent
5:00-6:30 pm------Here for the Party Band, Lexington, KY
7:15-8:45 pm------Louisville Blues Band
9:15-10:30 pm ----Longshot All Stars
Harmonica Red, John Burgard, Mike Lynch, & Andy Brown
10:30-Midnight-A pro-jam Area's Finest Musicians

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Inflatables for the Kids

Ice Cream

Prizes
Pitt Academy
Bar-B-Q Pitt

Saturday, May 17, 2008 - 4pm-12 Midnight
6010 Preston Hwy
Grand prize -- $1000
$1 donation Need not be present to win

Be Sure To Visit Our Fine
Sponsors: 

Premiere Sponsors
Insight
Kentuckiana Blues Society
 
Corporate Sponsor
Underwriters Safety & Claim

Booth Sponsors:
Mattingly Foods
Able Quality Printing
Bellarmine University
Bob Hook Chevrolet
Horton Fruit
Mountjoy & Bressler
Town & Country Ford
Stock Yards Bank & Trust

Interested in sponsoring a booth ?
Volunteers are needed to help work the picnic.
If you would like to volunteer or sponsor a booth
Please call the School Office at 966-6979


Kentucky Gaming Lic. #ORG0000260
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What is burgoo?
If you are like most people you have never heard of, much less eaten burgoo. This is one of those times it's definitely best to be in the minority. Burgoo is a savory stew made from a varying array of ingredients. It is often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. It has been said that burgoo is more of a concept than a recipe. This is because there are as many different ways to prepare burgoo as there are people who prepare it. The meats could include any or all of the following meats: mutton (sheep/lamb), beef, pork, chicken, veal. You will also find some combination of these vegetables: potatoes, corn, lima beans, tomatoes, or okra. Of course there are also many spices to choose from as well. As you might imagine there are many people who keep their recipes a closely guarded secret.

Where can I get some?
Right Here at Pitt Academy
6010 Preston Hwy
Louisville, KY 40219

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What is mutton?
Tradition has dictated that Spring is the time for lamb. Young lamb were brought to the market in April and May to be bought up and savored for their juicy delicate flavor. Nowadays, thanks to controlled breeding young lamb can be had year round.

Sheep are slaughtered at a wide variety of ages. Lamb refers to young sheep aging from one week to about eight months. Hothouse lamb is one to two weeks old. Baby lamb is four to six weeks old. Regular lamb (what you get at the supermarket) is six weeks to one year in age. After this it is referred to as mutton or yearling lamb. The typical lamb will weigh in at 32 lbs. and mutton at 50 lbs. .

As sheep age the meat becomes darker. Hothouse lamb has pink flesh, white fat and red streaks through the bones. Mutton has a dark, almost purple flesh, yellow fat and white bones. And of course another way to tell is by size.

So, what do you do with lamb/mutton? Why you barbecue it. The best cuts to go for are the loin, leg, rump and ribs. You can grill up these cuts just as you would pork or beef, but you will get something extra, namely a tough, strong flavor meal. The secret of cooking lamb and mutton is in the tenderizing and marinating. This secret goes back to the earliest days on sheep eating.

The oldest methods of preparing lamb or mutton involve stews and shredding. Mutton stew was a popular meal among the rural sheep raising peoples. The stew would be cooked for a very long time to tenderize the meat and reduce the flavor.

All fine and dandy, but what about the grill? To cook up a tender piece of lamb or mutton you need to first tenderize and marinade. Depending on what cut you're using, take the meat and pound it well with a meat tenderizer. This will help breakdown the meat density, allowing it to cook more evenly and allowing the fats and tendons to breakdown more. Then apply a marinade. You'll want to let this sit for a good day, or at least overnight.

Where can I get some?
Right Here at Pitt Academy
6010 Preston Hwy
Louisville, KY 40219

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