Burgoo is a traditional pioneer dish, a kind of stew that gives the festival its name. For the LCHS Burgoo the ingredients are beef, carrots, potatoes, hominy, celery, tomatoes, cabbage, onions, peppers, and other vegetables carefully blended with special spices and herbs. It is cooked outdoors Saturday night for between 12 and 18 hours over a wood-burning fire that gives it a special taste. Squads of volunteer vegetable choppers and kettle stirrers spend the night preparing this pioneer dish. The Burgoo Stew is always ready to serve at 9am Sunday morning!