Page 30 - January 2022 Barbecue News Magazine

Dana “big papa” Hillis
BBQ From Florida
lighthousepointe@ hotmail.com
We just finished our December BBQ cooking school and several new friends went home with full bellies! We did our usual ribs and chicken wings and also did a queso dip. We also had a casserole day showing attendees some easy holi- day recipes that can fit in a Christmas menu. We cooked Janet’s famous corn casserole, our delicious Vidalia onion casserole, and our cheesy hash brown casserole. We cooked briskets several different ways, separating points and flats and making some seriously good burnt ends. We went over cooking a flat on a Big Green Egg using a hot and fast tech- nique for some egg lovers. These came out awesome!
The highlight of the day were our Eisenhower steaks. With the highest cost of meat I have seen in my lifetime, bologna is becoming more popular and Eisenhower steaks are a real treat. The only problem is with the high demand for all beef bologna this cut has gone thru the roof! During Dwight D Eisenhower’s presidency meat prices were rising and also scarce so a lot of people were eating bologna! Here is Big Papa’s Country Kitchens recipe for a real treat. This is called the Mayfield Recipe. My cousin Anthony has made this a highly requested recipe back home!
Big Papa’s Smoked Bologna
- 3-pound sticks of bologna work perfect. (We have smoked 10-pound sticks when that is all we can find.)
- Lay the stick in a half pan and cut a half to 3⁄4 inch deep line across the entire length of the stick. Do this 3 times around the stick evenly spaced.
- Stuff the cuts full with Big Papa Candied Jalapenos
- Rub the entire stick with a layer of Big Papa’s Wolfe Brothers Mustard sauce
- Put a medium coat of Big Papa’s Honeymoon rub or Big papas Pork rub
- Put on smoker at 250 to 275. Smoke for several hours until internal temperature reaches 165 and has a nice bark - Baste entire stick with Big Papa’s Hot Garlic and Onion sauce and put back on smoker for about 20 minutes.
- Pull of smoker and slice and enjoy!
30 - BarbecueNews.com
JANUARY 2022
What’s Cooking At The Country Kitchen!
The next day slice leftovers and make a steak sandwich with tomato, mayo, mustard, and Big Papa pickles! This might be my favorite sandwich!
We cooked our normal ribs, wings and briskets but the bologna was the hit of the day. Give it a try and we know you will be happy that you did. If you need some Big Papa supplies, just give us a call or go to bigpapascountrykitchen.com.
We are blessed down here in southwest Florida with some beautiful weather and a lot of people that like BBQ. It’s fun to cook when the weather is 80 in the daytime and 60 at night! We are busy and will be cooking and feeding a lot of people over the Christmas holidays. We’ll also get to feed my kids at New Beginnings school. We have helped feed these kids for years now and showing all of them they are