Papa Buck’s

We are still without air and the new unit will not be installed until next Monday!  Thankfully, it hasn’t been as hot the past few days.  One bright side to having no air is that I get to go to my favorite barbecue restaurant more often.  I know I’m not a restaurant critic, but thought I’d do a review today since I haven’t been cooking myself.

Von Johnson is the proud owner of Papa Buck’s BBQ restaurant in Metter, GA.  He is always there to greet you and make you feel like you’re part of the Papa Buck’s family.  Von likes to add new menu items, but he still has the traditional barbecue joint dishes.

My favorite is the Turbo Tater.  The Turbo Tater is the barbecue version of nachos.  It’s french fries, topped with smoked pork loin, cheese, sour cream, jalapenos and barbecue sauce.  (Named for Dylan AKA “Turbo”, also a friend of my sons.)   The bacon wrapped quail isn’t on the menu everyday but that is Greg’s favorite.  Wes loves the brisket sandwich and Savannah loves the Scooby Snack (Turbo Tater minus jalapenos).

If you are ever traveling I-16, take exit 104 (the Metter exit) to Papa Buck’s BBQ restaurant.  Tell Von that I sent you, or better yet…give me a call and I’ll meet you there!

Share Button

Bacon, Lettuce, and Tomato Tartines

I know I’ve been MIA for a while.  I went to my mom’s week before last to paint her deck with intentions of posting while I was there.  Have you painted a deck lately?  It takes a little longer than I thought.  I posted the Mexican Restaurant Chicken but then never had time to cook or post anything else.  I came home from her house just to unpack and pack again because we went to Disney World last week.  Between laundry, cleaning house, and yard work I’m just getting back into my groove.

I made this light salad for dinner over the weekend after a long, hot day in the yard.  I’m not sure about you, but I hate coming in from working in the yard to cook.  This was quick and delicious.  I found this recipe in a cookbook I’ve had for a while, Salad As A Meal by Patricia Wells.  I will be making this again…especially this summer.


Bacon, Lettuce, and Tomato Tartines
  • 2½ oz. bacon, cooked, drained, and chopped (3/4 cup)
  • ½ head iceberg lettuce, chopped
  • 4 ripe tomatoes, cored, peeled, seeded, and chopped
  • ½ c. plain yogurt
  • 2 Tbsp. freshly squeezed lemon juice
  • ¼ tsp. fine sea salt
  • 4 thin slices sourdough bread, toasted
  • Coarse, freshly ground black pepper
  1. In a small bowl whisk together the yogurt, lemon juice and sea salt. Taste for seasoning. (Dressing can be used immediately or store in refrigerator for up to 1 week. Shake to blend again before using.)
  2. In a large shallow bowl, combine the bacon, lettuce, and tomatoes. Toss with just enough dressing to lightly and evenly coat the ingredients. Arrange on the slices of toasted bread. Season generously with pepper and serve.
Share Button