Now SFA friend and former board member Fred Sauceman has his say in a new film: Smoke in the Holler: the Saucy Story of Ridgewood Barbecue.
The 26-minute film, produced by ETSU’s Office of University Relations and Center for Appalachian Studies and Services, traces the restaurant’s evolution from beer joint to barbecue house.
Larry Proffitt, a pharmacist by trade, describes in detail how the restaurant barbecues fresh ham, in a pit with hickory wood.
“Stay with the pig until he makes a hog” was the never-quit philosophy of his mother, the late Grace Proffitt, who opened the Ridgewood Restaurant near Bluff City in 1948 with her husband Jim.
Smoke in the Holler: The Saucy Story of Ridgewood Barbecue is available now.