Mudder trucks...
Equine drill team...
Miss Door County (again)...
Festivities at Brussels Town Park...
And a seventy-five gallon batch of Booyah cooked over a wood-fire and stirred with a canoe paddle. I'm told by the cooks that they prepare two batches of Booyah like this each day for the festivities.
Genealogical researchers at UW Green Bay have this to say on the subject of Booyah:
From the Walloon point of view, the original “Booyah” was bouillon– a broth made from boiling a chicken with onion and celery, salt and pepper. The chicken was taken from the pot when sufficiently cooked and used as the main course of the meal, and the broth served in individual bowls.
What I've heard is that the Belgian immigrants introduced Booyah to the New World when they settled here. If you want to learn more about the history of Booyah (including a recipe for 20 gallons of the stuff) click on this link for an entertaining read.
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