Page 11 - October 2021 Issue

Dana “big papa” Hillis
BBQ From Florida
lighthousepointe@ hotmail.com
Due to the ridiculously high food prices, we have had to shop harder to find the best prices and have had to reach into our bag of tricks and recipes to find some good things to cook. Smoked bologna is an awesome treat and gives a plain ol’ sandwich a nice twist for a great meal or appetizer. My cousin Anthony does a great job and has a great recipe that everyone loves.
I picked up a 10- pound log of all beef bologna and paid about $30.00. Still a little high-priced, but it is a lot of bologna. I cut several slices the full length of the stick about 1 inch deep. I stuffed the slices with Big Papa’s Can- died Jalapenõs and coated the outside with Big Papa’s Wolf Brothers Hot Mustard Sauce. A medium coat of Big Papa’s Honeymoon Rub and the meat is ready for the smoker. I put the meat in a pan and put it on the Fast Eddy FE100 for 2 hours at 234 degrees. I then rapped the bologna in foil with a light drizzle of spicy mustard and put it back on the smoker at 250 for 2 more hours. When the internal temper- ature reached 150 degrees, I pulled it off the smoker and opened it up, and gave the whole thing a light coat of Big Papa’s Hot Onion and Garlic Sauce. I sliced off a hunk and
was impressed with the results. This makes a great sandwich, a great appetizer with some crack- ers and cheese, and I like it all by itself. If you have some Vidalia onion, UglyRipe tomatoes, and some white bread with a little mayonnaise, you are in for an awesome meal!
On our summer vacation, we got to see some awesome sights and ate at some great restaurants. In
Hendersonville, North Carolina, we ate atsome awesome places. We went to the Sierra Nevada Taproom and Restau- rant and enjoyed a great meal and a great time with our good friends Dave and Francine. They also took us to a place called Ian and Jojo’s Pizzeria and Restaurant. This was the perfect example of a small mom-and-pop business that is a good as any place you have ever been. The food was excellent, and the service and feel of this place were incredible. Both of these places are a must on your stop list when you pass thru Hendersonville.
We made it to McMinnville, and we always eat good when we are there. Foutch’s Restaurant has a freshly cooked breakfast made-to-order. We also eat dinner there several times while we are in town. The dinners offer freshly cooked meat with a choice of three to four vegetables. Their creamed corn is a treat, and Janet got the recipe from the owner. If you make it thru McMinnville, stop in for a great meal. Your wallet will be proud, and your stomach will be happy!
We loaded up the family and headed to a restaurant called the Top of the Rock Restaurant and Brewery in Jasper, Ten- nessee. This is a definite stop to make on your Tennessee trip. The view from this place shows Chattanooga, the Nick-A-Jack, and some beautiful mountain views. The serv- ice was the best you could have, especially during these times and everyone enjoyed their meals. We took lots of pictures, had a few margaritas and tried some of their
BarbecueNews.com - 10
OCTOBER 2021
LET’S SMOKE
SOME
BOLOGNA!