Welcome to the Web Site created by Stephen Smith. I have had MANY wonderful experiences and travels during my life, and I consider myself EXTREMELY lucky to have found and married the love of my life - Diana Sue Jones. My wife Sue and I traveled and enjoyed many countries and places in the world. We were also very involved in competiton barbecue as Master Certified Barbecue Judges and KCBS officials. For many years, we traveled the country, visiting over 40 states, serving the barbecue community. Our BBQ History page describes those accomplishments in more detail.
I hope you will enjoy my site, visit my many other pages, and join in as members of the barbecue family. I will offer information, pictures,
Recipes, and sometimes my opinions. Please come back and visit here often.
|Stephen & Sue |
Sue was a dedicated wife of what I usually joked "Too Long", but in truth, as she constantly corrected me, was "Not Long Enough". God came and wrapped His loving arms around Sue and took her with Him on December 8, 2008. We had been married just 4 days short of 38 wonderful years.
We were married at Las Vegas, NV in 1970, While there, Sue was almost rich until running out of nickels, but I continue to cherish the small cloth bag of nickels she "won" during our honeymoon. A collector of barbecue pins and Disney snow globes, her snow globes numbered over 100, and her pins are more than we could count. Sue loved to visit Disney World, and framed the original stock certificate, and first $0.36 dividend check from her three shares of Disney she bought while working.
Sue loved and enjoyed flowers, and won the prestigious "Tri-Color Award" for one of her arrangements. She also enjoyed bowling for many years. She served as president of the local Shrine Ladies "SAHARA Club". As a charter member, she continued to support and attend their meetings.
Sue was diagnosed with breast cancer in 1995. During 1996, we spent almost a year at MOFFIT Cancer Center hospital in Tampa FL, with Sue undergoing a bone-marrow transplant. After almost 8 years, we believed we had won the cancer battle. Regretfully, Sue's metastatic breast cancer came out of remission in October 2003, attacking her vertebrae and bones. Today I frequently struggle with the realization that cancer is a wicked, horrible, unrelenting disease.
I have been active in Masonic - Shrine organizations for over thirty years. My accomplishments include: Elected Junior Warden of Marion-Dunn 19 Ocala, FL - Elected Scribe of Ocala Shrine Club, Charter member of the Florida "Highrollers" go-kart parade unit, Captain 1980-1981. Chairman Shrine Hospital comittee 1994-2008. Wrote the patient data computer program - used locally and regionally for many years and then accepted as a model for the National Shrine Hospital patient data program now in use. Awarded illustrious honor of MOROCCO Shrine "Unsung Shriner of the Year-1996"
Owned Trudor Inc. - a wood cabinet door factory, founded in 1972, by my father-Bert, and myself. A fire destroyed the entire plant in March, 1999. I now consider myself "unemployed" because fewer people ask me to volunteer than when I was "retired".
An accomplished underwater photographer, and have been SCUBA diving since the 1960's. Traveling around the world photographing the underwater wonders of our Omnipotent Creator. The Underwater - Truk South Pacific page gives a a brief photographic tour of one of those spectacular odysseys.
Competed for several years as an ENDURO race kart driver and placed second in the Southern Road Race Series Yamaha Sportsman Heavy division. Enduro race karts travel at speeds greater than 100 miles per hour and compete on large road courses including Daytona, Savannah, Charlotte, Sebring, and Road Atlanta tracks. A second crash at Daytona Speedway diminished my enthusiasm, and "I assure you, the wall at Daytona International Speedway at 100 miles per hour is immovable."
Visit The 2 Big Slugs BBQ team page.
Cook competition barbecue and continue to compete with "ButtRub.com". I have also competed as "NoCents", "The Loin Brothers", and "2 BIG Slugs N That Guy" teams. I am also a contest representative for KCBS - Kansas City Barbecue Society, and travel many weekends a year to barbecue contests across the Southeast as a KCBS official.
As a competition team member of "ButtRub.com", assisted in winning many Grand Championships with Byron Chism's team. Our accomplishments include many State championships, 1st Reserve American Royal "OPEN" 2002, and the prestigious NATIONAL GRAND CHAMPION of the American Royal "INVITATIONAL" 2001 - Kansas City, MO.
Visit our Barbecue Friends - and - ButtRub competition page for more pictures.
Sweet Potato Pecan Pie
With this recipe, we won the 12th annual Jack Daniels barbecue contest - dessert category - October 2000.
|Sweet Potato Pecan Pie|
|Sweet Potato Pie Filling|
1 ¼ Cup (3) Sweet potatoes baked at 400°F for 1 ½ hours. Cooled.|
⅔ Cup packed light brown sugar
2 Tablespoons granulated sugar
1 large egg - beaten
2 Tablespoons heavy whipping cream
2 Tablespoons lightly salted butter - room temperature
1 Tablespoon JD Vanilla *
*J D Vanilla
2 Vanilla Beans
split and soaked (2+ weeks) in 4 oz Jack Daniels' whiskey.
Keep in a sealed glass jar in a dark location at cool room temperature.
1 Tablespoon Vanilla Extract
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
pinch ground nutmeg
Scrape pulp from inside of sweet potato, remove all strings and blackened pulp. Combine all ingredients in electric mixer and beat on medium until smooth (3-5 minutes). Set aside for later assembly.
|Pecan Pie Filling|
3 large eggs LIGHTLY beaten|
½ cup dark Karo Syrup
½ cup light Karo Syrup
1 Cup sugar
3 Tablespoons lightly salted butter - melted
1 Tablespoon JD vanilla
1 teaspoon vanilla extract
1 ¼ cups pecan pieces (lightly crushed)
Combine and gently mix all ingredients by hand using a fork. This should be done just prior to adding, during the assembly.
|Coat a 9" deep dish glass pie pan with butter. Roll dough to approximately 3/16" and form into the dish, pressing firmly into place. Spoon the sweet-potato filling into the dish, flatten level, and smooth. Cover the crust with aluminum foil and bake in 350°F oven for 15 - 20 minutes (to lightly form a skin). Remove aluminum foil. Make pecan pie filling and pour the filling into pie. Bake at 325°F for approximately 1 ½ - 2 hours. A wood skewer or toothpick inserted into the center should come out clean when properly cooked. Garnish with chantilly cream quenelles. Crown each quenelle with 1 glazed pecan half.|
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Memphis Barbecue Ring site is owned by NoCents|
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