My interest in cooking begin early in life as food was always shared with family and friends. If you came to visit at our house you usually were invited to eat. From fresh homemade cakes to full meals, my mom had something to offer at almost any hour. Mom wasn’t the only cook in the family. My dad, Bill, has always been an excellent outdoor cook. From roadside breakfast on long trips to mountain picnics and food from the campfire, Dad’s cooking was some of the best. Meat has always been a must have in our meals from chicken to every cut of pork and beef that might have been on sale. My parents had a way of bringing out the best in everything they prepared. From church socials to boy scouts camps and hunting trips, Dad has always been there with fork in hand to turn the mea, a good sharp knife, and an even sharper axe to keep the fire hot.

A lot of family history stems from the creation of the national park here in our area. Most all families originating from our mountains has history in the logging industry. Ours is no different as I have links to the camps of Elkmont and Tremont were members of my family worked in the camps in different positions. One of which sparked my curiosity was the camp cook. Men often made a decision on witch camp to work for based on the cooks reputation. The cook was often time the second highest paid person in camp. I just find it interesting how important a roll food and fire plays in our history.

Growing up surrounded by many a great cook has inspired me to take up my own fork, knife, and axe to learn the art of cooking the old ways: meat and fire. After thirty years in the construction industry I decided to try my hand at something new combining all the things from which I take pleasure. I have always cooked just like my dad, often being the cook on fishing and hunting trips with our boys and their friends. I’ve cooked at many a Boy Scout camp, men’s retreat, trout fishing weekend, and then later disaster relief cooking. I am no chef by any stretch of the imagination. My dad says what we do is rough cooking, aka no frills or dressing and especially no garnishes. I like to cook meat fried, stewed, baked or smoked and our vegetables are usually prepared the same way.

This brings us to the Smokehouse .I pastor a small congregation and one of our ministries is providing meals for ministry events individual family meals and disaster relief meals. In 2016 Sevier County experienced a devastating wildfire. It happened around Thanksgiving of that year which is a very busy time of year in our town. The night of the fires two of my sons spent the night with me supplying food to some of our volunteer fire departments. We were asked by our local first responders to set up a kitchen at their location in Sevierville. We cooked for about three weeks 24/7 to provide meals for all involved in the fire effort, including meals for displaced families and first responders. During this time we cooked stews, chili’s, soups, and about anything we could imagine and cobble together. All the food prepared was donated, and our time and equipment was volunteered as well. I met some amazing people during this event and made some lifelong friendships with some great people.

“Open a restaurant,” they said…”it will be fun,” they said! In April of 2017 my family and I started Preacher’s Smokehouse. Why Preachers? Well, both because I am a Baptist Pastor, have been for 16 years, and because the Smokehouse is also a place of ministry. Preacher’s just seemed to fit. We cook with fire in two indirect cookers. I only use locally sourced hickory and apple wood. We also try to use as much local beef and pork products when available. All our recipes are unique to the smokehouse even our sauces are made in house from recipes our sons created. We want your visit to Preacher’s to be like being in our home. It’s a place to slow down set for a spell enjoy some good food slow cooked and prepared with love. I say scripture tells us love covers a multitude of sin and we cook everything with love. So you’re covered. Please come visit if you’re ever in the mountains of Sevier County, Tennessee.

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The ride to Kentucky was a long one about three hours So anything mom and dad could do to break up the trip was welcomed by all of us. Along the way were roadside picnic spots nothing fancy just a pull off with picnic tables. But they became a welcome break for many a traveler.

These roadside parks were a creation of our government to get people on the roads. They were created for the traveling tourist. Most roadside parks were found in rural areas. These parks were the predecessors to our modern rest stops.

Many times mom and dad would pack a cooler of food and drinks a Coleman stove maybe a cast iron pan or two and we would have an adventure at one of these small parks. My favorite was breakfast cooked outside. Dad was great at frying biscuits and meat [bacon or sausage] Fried potatoes were a staple at any meal along with scrambled eggs. Add coffee and juice and the meal was complete.

Roadside fried potatoes

First peel five or six potatoes of your choice.

Cut the potatoes in wedges .salt and pepper to taste.

Take iron skillet and place on heat add approximately ¼ cup of vegetable oil.

Add potatoes to skillet and cover .cook until potatoes start to brown turning at times to keep from burning. Cook until soft inside and golden brown on the outside.

Get out with the family and find a place that’s not to crowded and cook something good and create some great memories.

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