Junior Smith looks forward to barbecueing each year over the Memorial Day weekend.
Junior Smith looks forward to barbecueing each year over the Memorial Day weekend.
Everyone loves the sizzling sound of meat hitting a grill, but not as much as Junior Smith of Philadelphia. Memorial Day weekend the smell of food grilling will be in the air.

Some of Smith’s favorite things to do to celebrate Memorial Day weekend includes barbecuing and cooking out with family. Junior loves to host cookouts with his family and see the smiling faces of his and loved ones eating his food. 

When Junior is not getting ready for Memorial Weekend on his time off he likes to spend his time working on some fabulous pieces of furniture that he hand makes himself. He also enjoy’s hunting, fishing, and camping. 

Some of the things Junior also enjoy’s doing is taking his wife, son and daughter camping. When the Smith family goes on a camping vacation he likes to cook some of the simpler stuff, such as hot dogs over the fire. 

“I have a little camp stove that we cook a big breakfast on like bacon and eggs,” said Smith. 

Junior’s late dad had a great influence on his cooking. Smith’s dad influenced him to start using the smoker to smoke ribs, Boston butt’s, and whole pigs. Junior got all his smoked meat tips from his late dad. The more Junior practiced the better he became. Thanks to Junior’s dad’s tip now some of his favorite things to cook is smoked ribs and pulled pork. 

When Junior is not busy in the kitchen he works at Tyson as a manager at the Tyson Plant. Tyson has asked their employees to where mask while making delivers. The employees also use the social distancing guidelines in their break rooms. 

“We are doing a lot of community service and providing chicken donations to first responders in a lot of surrounding counties,” he said.

Smith hopes to one day influence his younger son, Brady, to learn the ins and outs of a smoker. Brady loves to help his dad prepare for fish fries and family get together meals. 

“I have a special wash pod that my great grandfather gave to me. It has been passed down for generations and generations. This is why I am trying to teach Brady how to use so, it will eventually be passed down to him,” he said. 

When Junior Smith is not working or cooking he spends his free time making awesome wood work with Brady. Just this past year they’ve made picnic tables, chairs and benches.



2- boneless Chicken breasts

1lb conecuh smoked sausage

2- green bell peppers

2- yellow bell peppers

1 small bottle of zesty Italian dressing

Salt and pepper

Cut chicken into small chunks and place in large bowl

Salt and pepper to taste

Cut sausage, peppers, and onions into small chunks

And add to bowl

Pour dressing over mixture tossing to coat evenly

Place on skewers in order of your choosing

Cook over open fire or on grill until chicken is done


2 cans of shoepeg corn 

1 larger green bell pepper 

1 medium red onion 

3-4 medium sized vine ripe tomatoes 

Blue Plate mayo 

Salt and Pepper to taste 

Dice vegetables and mix in bowl with corn. Salt and pepper to taste. Add 1/3 cup of mayo and mix well. Keep Chilled. 



2 c sugar 

1 stick margin 

1/2 c milk 

1 tsp vanilla (bring to rapid boil)

Boil for 3 minutes. Remove from heat add 2 c oatmeal 

1/4 c cocoa 

Stir until thick, drop by spoonful on waxed paper- or cookie buttered sheet