Booyah for the River Pantry Bunch

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READY IN: 6hrs
SERVES: 200-250
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb butter
  • 1 12
    gallons chicken stock
  • 12
    gallon beef gravy
  • 12
    gallon beef brisket, leftovers shredded
  • 12
    gallon veal or 1/2 gallon lamb, leftovers
  • 1 12
    gallons chicken, cut in pieces and browned
  • 2 12
    gallons hamburger patties, leftover crumbled
  • 2 12
    gallons bratwursts, leftovers thin chopped
  • 1
    gallon mixed vegetables
  • 6
    cups onions, chopped, browned with meat
  • 2 12
    gallons texmex flavor tomato sauce
  • 2
    gallons green beans
  • 2
    gallons corn kernels
  • 2
    gallons red cabbage
  • 12
    gallon cooked potato, diced
  • 5
    lbs fresh tomatoes, diced
  • 5
    tablespoons salt
  • 5
    tablespoons black pepper
  • 5
    cups chopped parsley
  • 7
    gallons cooked rice
  • The following may be added if desired
  • 2
    lbs dried split peas, soaked overnight and cooked until tender
  • 2
    lbs dried navy beans, soaked overnight and cooked until tender
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DIRECTIONS

  • Need 6 each 3 gal Nesco electric roasters. 5 for Booyah and 1 for rice. Each Nesco serves 40 to 50 servings.
  • After the meat is browned thoroughly, add seasoning and enough hot water to cook until tender.
  • Divide everything equally to the 5 Nescos as it is added. FYI(#10 can=1 gallon).
  • Remove chicken from bones and cut into cubes.
  • Place all the meat in each of the 5 Nescos and add vegetables in the order given with reference to length of time for cooking each.
  • Watch the mixture carefully to prevent sticking and burning.
  • Serve over rice and garnish with parsley.
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