This is the World Famous Roadside Cafe and it is possibly one of the finer BBQ joints i have encountered. It is on state highway 70 in Roane County and is unassuming, to say the least. The parking lot is usually full, and parking can be confusing. The place is for 21 years and over, which means you can smoke while you eat, or eat while you smoke. I do not smoke, for the record, but i do like eating in a place void of Teenagers and children. When you walk in the door you instantly feel like a bit of an outsider and the bar has been populated with the same fellows every time i have visited. It is, to be honest, not the most welcoming place. It took a handful of drive-bys to gather the gumption to go in and I would not recommend sitting at the bar unless invited, which has not happened to me yet. I do recommend eavesdropping on the waves of conversation wafting from the regulars at the bar. They talk of local politics and sports, national politics and sports, and then some more politics and sports, plus a smattering of gossip and flirtatious comments aimed at the very attractive bartender. Above the bar is either sports or Fox news on the big screen, both of which are easy to turn into background chatter. The place is small, sitting maybe 25 people, including the seats at the exclusive bar. Prices are very reasonable with my pork sandwich with beans and a pint of Sammy Adams being only 8 bucks and change. The portions are large without being absurd. The beans are unbelievable and are what really drew me into this place. They are spicy with a touch of sweetness, chunks of peppers and onions and big hunks of spicy Italian sausage, all in a nice sauce, not to thick or tomatoey. I have tried the ribs, which are wonderfully smoked, then grilled to serve with their house-made BBQ sauce. They also make some BBQ nachos, Frito pies, homemade chili, great looking burgers, etc etc etc. Simple menu, not too pricey and well made. What more could you ask for, really? This place has become my favorite place to fuel up for a round of disc golf at Roane County Park, and is really a nice slice of the local flavors, both
Monthly Archives: December 2010
I broke out the new porcelain coated cast iron dutch oven and made some freaking awesome potato soup. Bacon , onion, garlic, taters, water, cream and salt and pepper. 8 ingredients and it tastes like a million bucks, especially since its been cold and yucky here. As usual, i can’t share the recipe, cuz i didn’t use one, BUT i will tell you what i did kind of
chop 4-5 pieces of bacon…i used uncured, nitrate free bacon…slowly cook bacon over med-low heat, preferably in your fancy ass new porcelain coated cast iron dutch oven
finely chop one onion, i used white, and mince 2-4 cloves of garlic
remove bacon from bad ass dutch oven and drain, add knob of butter to pot
add onion and garlic to bacon fat and butter yumminess..try not to drool over the aroma
peel and chop your taters, about 1/4 inch cubes..add to the pot when the onions are translucent and “sweaty”
cover with water, cover the pot and increase the heat to medium…cook until the taters are tender but not much, around 10-15 minutes, depending on how you cut your taters
when taters are done, add 1/3 to 1/2 a cup of cream or milk
generously salt and pepper to taste…then add some more pepper, you wimp and return the bacon to the pot, reserving some for topping the soup
serve garnished with cheese, scallions and bacon, or whatever the hell you like on your potato soup…i think a glob of nice thick guacamole goes well with this or most any soup…this is such a good and simple potato soup…it doesn’t taste froo-froo or have any exotic ingredients…it is just yummy
This is my oven full of cast iron being seasoned, or further seasoned really. The Steveishungry family has recently done away with all non-stick cookware in favor of old fashioned cast iron. The difference in how they cook is really amazing. I had used cast iron here and there i the past but not as my full time cookware. The evenness of cooking is outstanding! Plus you have a glowing hot weapon , f needed. The red porcelain coated one was a gift from my mom and her beau. It is a LaCrusette and it is amazing. You can really tell the difference between it and the Lodge. The smaller ones are no0name brands but still very useful. I think you can tell the age by the amount of crud cooked onto the outside of the pans. The large rectangular casserole dish is new member to the family, being a gift from the missus. I did receive a “green” non stick pan for Xmas, but it feels like a toy compared to the cast iron. I’ll probably keep it around for cooking eggs and the like, but only begrudgingly
nothing fancy tonight for dinner…the chicken pitas were good, even had a little cucumber mayonnaise since we had no yogurt for tzaki sauce…the beans are still cooking, hour or so to go….you want recipes for these?
recipe one: fry chicken…put on sandwich…eat…..consult any basic cookbook or grandmother on how to fry chicken
recipe two….cook some meat and some veggies…add beans and some BBQ sauce, brown sugar, mustard, garlic, or whatever you want…cook for a looong time, i let mine go for 3-4 hours, covered in a low oven
Back in the old days, there were not curb side recycling bins. You ripped down a metal sign and nailed it to your barn, that’s just the way it was done. Never mind the rotting, lithographed tin faces which would singe your soul with their horrific stares. Seriously the girl is creepy. Kind of has that punk-cowgirl-betty-page-drinking-PBR-with -the-guys kind of chick thing going on. This barn is back in Ellejoy, just the other side of Cold Springs on the back road to Camp Chilhowee, if that helps you any. If it does , you are as big a hillbilly as I am
My first real introduction to cooking for a living was at Spicy’s on the Cumberland Avenue strip(see Jaqui’s Tacos for more info) , and what we were really known for was chicken wings. We had one sauce, didn’t use any butter or oil and it was perfect. If you asked for extra hot you just got more sauce, if you asked for mild, you got less. We did all you can eat wings for 7.99 ( i think) sometimes twice a week. The endless plates of crisp fried goodies drew in quite a collection of folks, most impressive being the groups of offensive linemen for the UT Vols. Needless to say, but i will anyway, six gentlemen averaging 300+ pounds can put a serious hurting on some chicken wings. This was before we switched to “draft” sodas and served Coke, Sprite and Grape and Orange Nehi’s in glass bottles, along with only bottled beer. and a can or two of Foster’s. So along with the mounds of chicken bones would be 30-40 glass bottles and reams of napkins. The most ever eaten at Spicy’s was by a tall lanky fellow who wolfed down 128 chicken wings in a relative blink of an eye. I have a lot more thoughts about this place, what i learned there, both good and bad, and just the building itself. It was a Swenson’s Ice Cream parlor, and before that it was Ollie’s Trolly, which i remember my dad taking to me to when he drug me to class with him at UT. They had the best french fries ever. Bar none. I have replicated that recipe which i will share.Then we would go next door to the Electric Wizard and play pinball and Joust and Qbert and Pengo and Gauntlet and the football game with two trackballs that would pinch your palm if you hit it too hard and just right. Anywho, here are a couple of secret recipes, revealed for the first time! BWAHAHAHAAAHAH BWAHAHAAHAHAAA!!! (evil laugh<<<<)
SPICY”S ORIGINAL WING SAUCE
1 gallon Louisiana brand hot sauce. no substitutions!!!!!
Mix together 2 TBSP of each of these:
and the secret ingredient (drum roll please)…….Tiger Seasoning. yep, MSG. and i hate MSG…makes my innards churn and stuff, but without it, the sauce does not taste the same, although it is still yummy..
Mix spices to jar of hotsauce, shake it like a Polaroid picture, then let it sit for a day or so….Keeps until it is gone, which won;t be long…share with friends…
BUT STEVE< I DON’T HAVE A GALLON OF HOT SAUCE, ONLY A WIMPY FROO_FROO BOTTLE…..well, tough shit…do the math or buy more hot sauce
And i know it is a simple , simple recipe…no chipotle, no asian influences, nothing funky at all but doctored up hot sauce. but try it on some crispy, fried wings and you will be convinced…AND DO NOT BREAD YOUR WINGS!!! if you do you are an idiot. I’m sorry to say that, but i heard it from your mom.