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Back Yard Boss Book
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Back Yard Boss


Quick and easy recipes

Before I began to tell you about some of the foods that tasted great to me as a child, I feel I must remind you of the real hard work that almost always followed these tasty, but usually heavy meals. If you don't plan to workout regularly then maybe you shouldn't try some my menus. These old recipes use a lot of pork in many forms, if you don’t eat pork, I can offer some substitutes in some cases but in others pork is the seasonings necessary to achieve the taste for that dish. Many cooks substitute smoked turkey wings for ham shanks or ham hocks

I don't think they teach cooking with many of the seasoned recipes thousands enjoyed as I did as a child in Georgia. Our menus were small and often repetitive but we didn't mind because it was always good. I could look forward to collard greens about four times a week and grits every day, some times cabbage or turnip greens were always a treat when we had them instead of collards, about once a week. Collards cost about 25 cents back then and you could feed a lot of people on a couple of bunches of collards and some of the side dishes in this book. The real deal is these dishes didn't keep entirely up with inflation. You can still feed your family very economical with most of these old recipes.

I know you can't wait to try some of these delicious dishes born in the south when times were very lean for many families, so without delay let's start with barbecue.

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Barbecue was always a treat when ever it was made. Memorial Day, the Forth of July, and Labor Day were the holidays that most people barbecued in my area. I was fortunate enough to come along at a time when these people made that delicious "Q". I though barbecue was always an African American dish. If it’s true that barbecue as we cook it today was first made during slavery, then I do believe it’s an African America dish. I just can’t see the plantation owner out there in the hot sun over a hot fire barbecuing when he has hundreds of able body slaves standing around watching. I don’t think so, the over see’ers weren’t going to cook either. Now many cultures enjoy cooking and serving this "Southern Icon"

Popalee’s roots are in the south, he was born in Atlanta Ga. where there were some very good barbecue "shacks" that did most of their business on weekends. As the family traveled to other cities in Ga., barbecue was always a treat at some of the road side stands or in church yards. Some of the more memorable barbecue was served with brunswick stew. Brunswick stew was cooked at the annual picnics provided by Swift Oil Mill (no known relations) for it's employee in East Point Ga. and many other large gathering where barbecue was served.

In June 1956 Popalee joined the navy and stayed for next almost twenty-three years, retiring as a chief petty officer. His duty stations included some in the south where barbecue was available from Maryland to Florida. Popalee began to practice simple methods of cooking barbecue and cut down on preparation time and still retain the taste and tenderness that he had loved in barbecue all his life.

As his barbecue skills sharpen he began to cook barbecue and invite his friend over to enjoy free barbecue. Popa's friends and dinner guest encouraged him to open a restaurant because his food was that good. popaleefriends1234.jpgWhen these compliments persisted, Popa began to believe his dinner guest. Not thoroughly convince, Popa continued to give dinner parties but this time he went to some of the popular barbecue restaurants and bought ribs and other items. Without alerting his guest, he added these dishes to the table when he served his own barbecue and casually observed the comments of his guest. Each time the bought dishes were rejected in favor of Popa's dishes, many guests would ask Popa had he did something with his recipe, if so they liked the old one. Popa was convinced and discontinued the practice, and prepared to open his first restaurant.

Papa Lee’s opened in 1982 in Santa Clara Ca. at 3333 El Camino Real. The menu consisted, as it does now, principally of old Southern dishes mostly barbecue. The company's name was Papa Lee's Bar B. Q. at that time, Papa Lee's was a sit down restaurant that had far more problems than was anticipated. The business closed. The business wasn't able to last long enough to build a large clientele. The patrons that visited Papa Lee's enjoyed the meals and thought it was a great idea.


Convinced a market it still there, Popa Lee opened Popa Cart Bar B. Que in 1985. This was a mobile cart in Mountain View Ca. where he sold pre wrapped barbecue lunches and sandwiches.

People came as far away as Fremont Ca. to get Popa’s barbecue. San Jose Mercury News wrote a story about Popa and his barbecue cart. People would ask about possible cater, which Popa knew absolutely nothing about, but was willing to try.

Popa Cart Bar B.Que Catering began operation in 1989.This operation was the start on Popa’s on-site catering This on-site cooking and serving and was capable of serving several hundred meals a day. The on-site cooking appealed to many companies because it allows the companies to hold a quality event on location, consequently eliminating travel time for employees and the man hours which could be very costly.

The Bay Area firsts barbecue cook off was held in San Jose Ca. June 1993. Many Californians and out of state barbecue businesses signed up for the contest, including Popa Cart Bar B. Que Catering. Popa Cart was awarded first place in poultry for its barbecue chicken. The company was in the local newspaper for that event.

Barbecue, unlike many foods are closely scrutinized by the consumer, usually it's compared with some good barbecue they've had in a "little place" in Tennessee, Texes or Georgia. Popalee barbecue and barbecue sauce is well tested under those circumstances.

As pointed out earlier, barbecue is judged differently than some foods and most people have a story about the best barbecue they ever had. Popa uses some old, time-honored recipes that are favorites through out the South and many other regions. For the past twenty years Popa prepared many of them, some are added to this book At least one popular dish was only served by Popa in the local area (San Jose Ca.) and has proved very receptive by local diners. Most clients testified that Popa's barbecue dinners are the best they've ever experienced

For the purpose of this book only a few dishes other than barbecue will be included, others will be included at a later date.

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