Behind the Scenes

to judge how much meat we will actually need for the day so that everybody can get some and that it is fresh. It is more expensive doing it this way on our end but we believe that quality comes first!” John’s Smokin’ BBQ has won quite a few trophies over the years for his meat smoking skills. They have over 15 first place and grand champion awards won, but when they started the restaurant, they were too busy to continue doing competitions and haven’t done one in over three years. John continued with, “I would love to get back into it, hopefully we can this year!” But 2020 was not all bad for John. John’s Smokin’ BBQ did win the Best of the Best award from the Princeton Daily Clarion for BBQ and catering as well. Catering is also something they do on a regular basis and have been known to cater events of up to 300 people with no problem on multiple occasions. They have a special truck that has a heated compartment and a refrigerator compartment, which lets them do long-distance catering. having gone as far as Vincennes, Rockport, Patoka Lake in Indiana, and as far as Sturgis Kentucky. Big or small, they are prepared to cater it all! When you stop in for a bite to eat at John’s Smokin’ BBQ you will see on the wall a giant map of the United States and anyone that is not from our area gets to grab a pen and mark the map as to where they are from. John added, “In almost two years that that map has been up it is really just amazing how many people have come through our small little mom and pop restaurant and ate our food and visited us. If you are reading this as an out-of-town visitor, don’t miss your opportunity to mark your place on the map too! John has an extensive variety of smoked meat options on his menu that include: ribs, brisket, bratwurst, pork chops or chicken. He even has options that appeal to the younger child age group as well. But it definitely doesn’t end there as there really is too many good combinations of meats, sides, sauces and spices to list in just a paragraph. It would be better for you to stop in and check out all the good meals for yourself. And just for the record, my favorite continued page 20 John & Mistie Goodall A BBQ parfait

VFW Post 2714, Fort Branch, IN Open to Public

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St. Joseph Catholic School is enrolling now for fall 2021

427 S. Stormont St. Princeton, IN 47670 Phone: 812-385-2228 Website: stjosephprinceton.com

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• Preschool and Pre-K available • School Choice Voucher approved • Extra-curricular sports • Robotics team • Full-day Kindergarten • Lower student/teacher ratio • Experienced staff • Chromebooks for all K-5 students • NGSC bus transportation available • Breakfast and lunch programs • Open to ALL faiths • Before and After school care available • Parish tuition scholarships available • State accredited

The Cooking Corner by Jancey Smith

Way back when I was in high school, it was “recommended” that we all take typing because it was a useful skill. Nowadays, I think keyboarding is a required class. With so many basic jobs being computerized this is a good thing. However, with so many of us picking our way across a keyboard, comes the inevitable “Type-O,” typographical error. I shared a recipe for a great chicken dip once and forgot the main ingredient. Talk about a huge error, be it type related or not. Well let me tell you, us common folks are not the only ones who screw up typing. A national retail chain, had some recipes listed in their circular right before the Christmas holiday. The one that caught my eye was for an applesauce raisin topping that I thought would go good with ham. There were only a few ingredients - applesauce, raisins, a touch of lemon juice, maple syrup and cinnamon. Simple enough right? Not so much, because it called for 1/4 cup cinnamon. Now, I have never in my life used that much cinnamon for anything - ever. It just didn’t sound right, so I reduced it by half, well, that’s still 1/8 cup! Oh my, not one kid even tried it. My gut reaction was right and this measurement was wrong. Type-O. A little while back, I made a recipe that called for 2 teaspoons each of cloves and allspice. Now anybody that does much baking knows that with these two spices, a little usually goes a long way. So I heeded my gut warning this time and cut it down to 1 teaspoon each and I thought that was plenty. Remember, once something is in the mix, you can’t take out. Recently I was making Baked Potato Bites and there were two temperatures listed in the recipe - 375 and 400. It said to preheat to 375 degrees but cook at 400 for 30 minutes. After years of experience with frozen fries, I thought the higher temperature was right, but to be sure I made the recipe twice. It’s hard to hurt a potato. At 375 degrees, 30-35 minutes is about right, at 400 degrees, 20-25 minutes is plenty. I guess it just depends on how much time you have. Me? Never enough. Continued page 22 Baked Potato Bite Dinner

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(see associate for details) 1607 W. BROADWAY, PRINCETON, IN 812-385-5757 • Owned and Operated Debra Walker HOURS: Monday thru Friday 10 AM to 6 PM Saturday 9 AM -5 PM • Sunday Closed