Sugar and honey are also going into these little guys. To make her version she’s taking a sweet Vidalia onion, dicing it up and cooking it in a little butter to bring out the flavor. Shan’s sweet take is pretty good too- and it’s not too sweet where you think it’s going to be dessert. And you know what goes well with them? Some of that Red River Relish, which you can get here. Get you a wire rack or something and let them rascals drain and cool a little. Y’all may be thinking, “Looks like a giant Cheeto”, does to me too, but, boy, they’re good. Mix sugar, baking powder, salt, pepper, and garlic salt in a medium bowl. Frying time ain’t long – two to three minutes, and this is a done deal, stick a fork in it! Heat oil in deep fryer or skillet to 350 degrees. I just like to give ‘em a little stir to make sure none of them fellers are trying to join back together with somebody else.
When you put them in the oil (about 2 inches deep) you gonna have to rotate these deals of rascals around to get that even brown crust everywhere. Now, we’ll just pinch a little off and roll it around in the hand to make it in a cylinder form- about 2.5- inches by 1/2- inch. When making the dough you want it to hold together but still be a little moist. The Dunnings are living proof that backbone and an attitude of excellence create success.You can make your hush puppies in a cylinder form. “The restaurant business isn’t easy” Jody confesses, “But you do your best with what you know.” Their attention to detail and ingredients, along with a casual family atmosphere, keeps the locals coming back for more. They have a collection of trophies from numerous BBQ competitions, have been featured in Southern Living Magazine, and were voted in the top 3 BBQ Restaurants in the Mountain Xpress “Best of WNC” Competition. Steve and Jody have fed numerous celebrities including famous football players, politicians, Charlie Daniels, Franklin Graham… and Matt Damon. Their wood-fired bbq is unique to our region and draws barbecue connoisseurs from around the country. I’ve watched these courageous friends thrive over the last few years. In 2007, with restaurants closing all over the region, Okie Dokies Smokehouse bravely opened its doors. The Pot: Use a pot that is at least 6 inches deep and fits the largest element on your cooktop. With the help of Steve’s brother and a few friends, they rolled up their sleeves and gutted the whole building. The Batter: Stire 10 times around the bowljust until the dry and liquid ingredients are barely combined together. Steve and Jody were determined to see this as an opportunity. What would this mean for their business? Another moment of serendipity had arrived.
The economy was falling to pieces and there they sat with a two-story building and no renter. Within weeks after they signed the contract for the building, the renter upstairs revealed they would be closing their business. A deli leased the upstairs space and Jody and Steve planned to use the downstairs as their catering kitchen. Remove with a slotted spoon and drain on paper towels before serving hot. Cook about 2 minutes stirring around to get all sides evenly browned.
#Hush puppy recipe full#
They bought a two-story building in Swananoa, just outside of Asheville. Drop by cookie-scoop full or rounded Tablespoon into hot oil. They continued to build their business, but felt an urgency for change. When I met the Dunnings, they were a family of four with another little boy on the way.Īt that point in their journey, they had established Grill House Catering, providing BBQ, yet incorporating a fine-dining element as well. They believe the meat should be able to stand alone, un-sauced, but have cooked up various flavor-packed sauces for their customers to experience as well. After traveling the country and experiencing regional methods, the Dunnings developed their own style of BBQ. You could say he’s a predecessor to the ever-popular “food truck movement.” He parked his truck in different small towns on various days of the week and built a loyal following in more than one county. BBQ is part of their makeup.įrom the very beginning, Steve drove “The Red Wagon” around our region and sold sandwiches and BBQ plate specials. Steve and Jody built a relationship around shared values, family, and meat.
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