![]() ![]() ![]() My best dish I make is Lasagna but thats just because I love lasagna.I am also asked to bring No-Bake cookies at all of our potlucks, and linger-longers at church.Meat loaf is another often requested dish I am asked to bring. My pet peeve is telemarketers,Every time I get busy with my recipe hobby one of them will call and knock me off the web,and of coarse I waste precious time getting back on.I am disabled,so I no longer work,and have plenty of time to pursue my hobby. I love to cook,in fact you could call it my favorite hobby I am Married to the same guy for 40 years,I Have 2 beautiful Daughters, who have given me 6 So I will no longer be able to review your great recipes,nor will I be able to put my own recipes on here.Please don't think I wouldn't like to review your recipes,it was one of the nice parts of zaar that I did enjoy doing. since they changed the site around webtv does not supprt zaars new site.I have a webtv not a computer and webtv does not support the new recipezaar site. The Dunnings are living proof that backbone and an attitude of excellence create success.I would like to let you all know that I am no longer able to review your recipes that I have tried. “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. With the help of Steve’s brother and a few friends, they rolled up their sleeves and gutted the whole building. 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. They bought a two-story building in Swananoa, just outside of Asheville. 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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