and the outstanding chef of barbecued meats in
Western North Carolina. For many years he
would leave the busy City Market in the capable
hands of his daughter, Helen, and rush to the
woods to prepare barbecues for local events.
Ecustans will always remember the first July
4th celebration at the Pink Beds Recreation Area
in the Pisgah National Forest with Sam Allison
serving huge slices of barbecued beef and pork,
and the genial host, Harry Straus, introducing
Senator Clyde Hoey—the silver-toned orator.
Sam’s latest culinary feats include cooking of
wild meat for the Cherokee Indian feast held an
nually each winter. These meats include roast bear,
roast venison, roast bison, raccoon, wild turkey
and speckled trout. Vegetables include Indian
succotash, ramps, wi.^d grefcns, corn, hominy
pumpkin and wild potatoes. The breads are made
from chestnuts, beans and wild potatoes. Most of
the Indians drink sumacade and sassafras tea, but
I suspect Sam sips strong, black coffee on the
all-night vigil that is necessary to get the hickory
ashes and hot coals ready to cook the tasty meats.
Perhaps Sam told George Vanderbilt the
secret of his recipe for Sam’s Special, but I don’t
know of any one else who has ever had this
secret formula—but at long last, here it is:
SAM’S SPECIAL (FOR 6 PEOPLE)
L—V2 pound of onions
2.—3 pounds of hamburger, deer or wildcat meat
3.—Four eggs
4.—M pound of cheese
5.—V2 cup tomato catsup
6.—Use butter or any good lard. Fry the onions
first. Remove from pan and put in hamburger,
deer or wildcat meat. Add two tablespoons of
chili powder to meat and mash in good. Add
the four eggs well beaten, then add the cheese
and V2 cup of tomato catsup, onions, salt and
pepper—and you have a dish fit for a king.
Many Ecustans have enjoyed Sam’s fish fries
held in his picnic grounds. Sam cooks because he
likes to please people—and because he likes to
please, everyone in Transylvania likes our good
friend—Sam Allison.
SAM ALLISON
mmm