Quote:
Originally Posted by StarvingHyena
Whoooa! You got me ... burp ... that's one hell of a crowd pleaser! Send me an invitation next time .... I'll bring a moose.
Are you serious Steve? Guess I need to explore Wisconson! Thank you
Tom
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The Dunham Lake Booya Association served Booya on the first Saturday in October for over 20 years . I was the president of the Association and chief cook.
There was free booya , beer , wine , hot apple cider , fresh baked hard rolls , crackers ,& soda served to over 200 people each year and if you brought a container you could take some booya home.
YES !!! That is the smaller version of the ACT UAL 50 gallon recipe . The recipe was handed down to me from the gentleman who cooked the Booya for St. Stanislaus Church for over 50 years. He passed on in the 1980's
We ended the booya due to cost and the members were getting older but maybe someday.
Making booya is a group activity . I takes a lot of time to cook down the meat and remove the bones and fat , cut up the sirloin tip , clean & cut up all the vegetables , make spice bags . Plus it takes about 24 hour to cook , so someone has to stand guard all night tending the fire and stirring the booya in a "Counter Clockwise" direction.
Booya is not a Wisconsin thing in fact most Wisconsinite's have no idea what it is . It is big in the Twin Cities area of Minnesota where I grew up (St. Paul --West End)
I may do a small one this Fall to keep in practice.