From pioneer days on the western frontier came a stew prepared by farmers and hunters by the name of Burgoo. No one knows where the name comes from, but the folks in Western Kentucky around Owensboro declare that the authentic and historical burgoo has to be made with mutton, or mature sheep. Folks in central Kentucky prefer beef or wild game. But one thing becomes very clear in these documentaries – the passion for whatever is called Burgoo that is cooked in huge black iron cauldrons Is reflected in the titles given to the burgoo masters- they are called “Burgoo Kings”! And their reputations go beyond their years, as loyal stewmasters rigorously maintain recipes and cooking traditions generation to generation. And along with it comes a lot of leg-pulling, tall tales and fellowship around the pot. (Broadcast premiere June 19th, 9 PM, KET – Kentucky Educational Television)