Mississippi Riverwood Booyah
Equipment
- 15 Gallon Pot
Ingredients
- 8 lbs beef short ribs
- 8 lbs boneless skinless chicken thighs
- ½ cup Avocado oil or olive oil
- 5 cups dry navy beans soaked the night before
- 48 cups chicken broth
- 6 cups celery diced
- 6 cups onion diced
- 8 lbs potatoes diced
- ½ cup lemon juice
- 84 oz diced tomatoes 3 - 28oz cans
- 2-3 Tbsp seasoned salt or to taste
- 3 Tbsp Old Bay Seasoning or to taste
- 10 cups shredded cabbage optional
- 84 oz frozen mixed vegetables corn peas, carrots, green beans
- 12 oz tomato paste
- Salt and Pepper to taste
Seasoning Sachet:
- 21 bay leaves
- 3-5 Tbsp dried thyme start with 3 Tbsp and see how it tastes
- 1½ Tbsp whole peppercorns
- 1-2 Large empty tea bag or cheesecloth to make a bundle
Instructions
Prepping for Outdoor Cooking:
- Soak dry beans overnight for cooking the next day. Wash your beans and pick out any rocks or pebbles.
- Gather all of your ingredients and prep or chop anything you can ahead of time. Onions, celery, seasoning sachet. You can prep potatoes ahead if you cover them in water so they don't turn brown.
- Put seasonings into an empty tea bag or cheesecloth bundle and tie with kitchen string.
- You can chop veggies by hand or use a Dynavox chopper.
- Sprinkle salt and pepper onto all sides of your meat.
- Get your pot cleaned out (40-60 Qt pot needed) and set up propane burner or campfire as your heat source for cooking.
Start Cooking:
- Begin heating up pot over burner or campfire. When pot is hot, then add your cooking oil and swirl in pot. Add your meat and begin to sear. You may need to work in batches so as not to crowd the pan. Brown seasoned meat on two sides in oil for about 6 minutes each side.
- You may decide to set chicken aside and just cook the beef with the beans at this point. (This option is up to you, it depends on how well-done you like your chicken. It will shred and fall apart if cooked too long)
- When meat is browned, add broth to pot and deglaze the bottom of the pot by scraping with paddle. Then add soaked beans, seasoned sat, Old Bay, and your seasoning packet to the pot and cook for 45 minutes to 1 hour.
- Check your beans and beef for tenderness.
- When beef is done you can remove it from the pot and set aside to cool. When cooled you can remove bones and cut beef into bite sized pieces. Set aside until Step
- Don't forget to add the chicken back into the pot. When chicken is done, remove from pot and chop. Alternatively, you can sear seasoned chicken and add back into pot. It will cook fast and then it doesn't need to be chopped and added back in. It saves a step.
- Add onions and celery to the pot. Pour in lemon juice.
- Add back in all meat that has been chopped and is ready.
- Pour in diced tomatoes and tomato paste. Stir and taste for seasoning.
- In the last 10 minutes of cooking, add in frozen veggies and cabbage (if using), and additional seasoned salt or pepper as needed.
- Stir the pot and taste again to make sure you have it seasoned correctly.
- Serve and enjoy with fresh parsley and oyster crackers if you wish. Rolls and pumpernickel bread is a great choice as well.
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Mississippi Riverwood Booyah
Servings: 7 gallons
Equipment
- 15 Gallon Pot
Ingredients
- 8 lbs beef short ribs
- 8 lbs boneless skinless chicken thighs
- ½ cup Avocado oil or olive oil
- 5 cups dry navy beans soaked the night before
- 48 cups chicken broth
- 6 cups celery diced
- 6 cups onion diced
- 8 lbs potatoes diced
- ½ cup lemon juice
- 84 oz diced tomatoes 3 – 28oz cans
- 2-3 Tbsp seasoned salt or to taste
- 3 Tbsp Old Bay Seasoning or to taste
- 10 cups shredded cabbage optional
- 84 oz frozen mixed vegetables corn peas, carrots, green beans
- 12 oz tomato paste
- Salt and Pepper to taste
Seasoning Sachet:
- 21 bay leaves
- 3-5 Tbsp dried thyme start with 3 Tbsp and see how it tastes
- 1½ Tbsp whole peppercorns
- 1-2 Large empty tea bag or cheesecloth to make a bundle
Instructions
Prepping for Outdoor Cooking:
- Soak dry beans overnight for cooking the next day. Wash your beans and pick out any rocks or pebbles.
- Gather all of your ingredients and prep or chop anything you can ahead of time. Onions, celery, seasoning sachet. You can prep potatoes ahead if you cover them in water so they don't turn brown.
- Put seasonings into an empty tea bag or cheesecloth bundle and tie with kitchen string.
- You can chop veggies by hand or use a Dynavox chopper.
- Sprinkle salt and pepper onto all sides of your meat.
- Get your pot cleaned out (40-60 Qt pot needed) and set up propane burner or campfire as your heat source for cooking.
Start Cooking:
- Begin heating up pot over burner or campfire. When pot is hot, then add your cooking oil and swirl in pot. Add your meat and begin to sear. You may need to work in batches so as not to crowd the pan. Brown seasoned meat on two sides in oil for about 6 minutes each side.
- You may decide to set chicken aside and just cook the beef with the beans at this point. (This option is up to you, it depends on how well-done you like your chicken. It will shred and fall apart if cooked too long)
- When meat is browned, add broth to pot and deglaze the bottom of the pot by scraping with paddle. Then add soaked beans, seasoned sat, Old Bay, and your seasoning packet to the pot and cook for 45 minutes to 1 hour.
- Check your beans and beef for tenderness.
- When beef is done you can remove it from the pot and set aside to cool. When cooled you can remove bones and cut beef into bite sized pieces. Set aside until Step
- Don't forget to add the chicken back into the pot. When chicken is done, remove from pot and chop. Alternatively, you can sear seasoned chicken and add back into pot. It will cook fast and then it doesn't need to be chopped and added back in. It saves a step.
- Add onions and celery to the pot. Pour in lemon juice.
- Add back in all meat that has been chopped and is ready.
- Pour in diced tomatoes and tomato paste. Stir and taste for seasoning.
- In the last 10 minutes of cooking, add in frozen veggies and cabbage (if using), and additional seasoned salt or pepper as needed.
- Stir the pot and taste again to make sure you have it seasoned correctly.
- Serve and enjoy with fresh parsley and oyster crackers if you wish. Rolls and pumpernickel bread is a great choice as well.
