Preheat your smoker to 225°F (107°C). Season the heritage hog shank with salt, black pepper, smoked paprika, garlic powder, and onion powder. Allow it to sit for at least 30 minutes.

Smoke the Shank

Place the seasoned shank in the smoker and smoke for about 3 hours, or until it reaches an internal temperature of 160°F (71°C).

Braised Cooking

Transfer the smoked shank to a large pot. Add BBQ sauce and chicken broth. Cover and simmer on low heat for 3-4 hours until tender.

Cheddar Grits

Cook the Grits

In a large pot, bring the water to a boil. Once boiling, slowly whisk in the stone-ground grits. Reduce the heat to low and cover, cooking for about 20-25 minutes until thickened.

Add Cheese and Seasoning

Stir in the shredded cheddar cheese, butter, salt, and black pepper. Mix well until the cheese is melted and creamy.

Pan Gravy

Make the Gravy

After removing the shank, use the drippings in the pot. Whisk in the flour to create a roux, cooking over medium heat for about 2 minutes.

Add Broth and Season

Gradually add the chicken broth while whisking until smooth. Bring to a simmer and season with salt and black pepper to taste.

Local Jonathan Applesauce

Cook the Apples

In a saucepan, combine the chopped apples, sugar, cinnamon, and lemon juice. Cook over medium heat for about 15-20 minutes until the apples are soft.

Mash the Apples

Use a potato masher or blender to puree the apples until desired consistency is reached. Set aside.

Fried Green Tomatoes

Prepare the Breading

Set up a breading station with three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with cornmeal.

Bread the Tomatoes

Dip each tomato slice first in flour, then in the egg, and finally coat with cornmeal.

Fry the Tomatoes

Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded tomatoes for about 3-4 minutes on each side until golden brown. Drain on paper towels.