Welcome to Cross Country Cookin’..


This blog is an accumulation of recipes from my travels across the country. It started as a truckers cook book a friend and I were writing. After losing my son the book fell to the background. My friend Kenny had to leave the Trucking Industry and I got into my own hotshot company.

I have had folks tiring to get me started on it again. I have been given some awesome ideas for the book and it has now become this blog.

A Blog about cooking on the go, regardless of how you travel.

And now just some darn good recipes in general.

So if your in a truck, motor home, car or on a motorcycle, or at the house.

I hope we help you on your travels and to bring cooking back into the home.

Hope ya’ll enjoy it!

Papa Jo

Your here

  1. jhgffghkkkkkk                                                          Cross Country Cookin
  2.                                                         Cooking on the road
  3.                                                             With  PaPa Joe
  4.                                                                & Friends



I dedicate this to my son

Nathen Lloyd Barr.
Born August 16, 1984 – June 23 2012
My Baby Boy, youngest of 6.
Known as Uncle Fun.
Started a real job at the age of 15.
Started his last Job at 19 as a dish washer,
At 25 he was managing 3 kitchens for them.
Worked there until he passed at 27.
He loved his cooking.
Although I called him a Chef.
He called his self “A guy who cooks good”
If you were interested, he would share his
knowledge. Always happy when cooking.
Loved the outdoors.
Loved kayaking, canoeing, hiking, and his
Motorcycle, and riding with his girlfriend.
He was killed on his motorcycle on June 23 2012.
A pickup did not see him and turned in front of Him.


Howdy folks

I haven’t been on here in such a long time. I’m sorry to have started it and not kept up with it. However this was to be my therapy. Guess it didn’t work to good. I didn’t tell ya after losing my best friend and cooking partner Pork Chop, we lost his mom. She was a very special person in my life. Not to make excuses but I have now lost 5 people in less then 4 years. I’m coming to terms with the fact that as I get older. I will lose folks. Before Jesus came into my life I didn’t let folks get that close to me. So it’s been a learning thing.

I went on the rock and roll circuit for a few months. We had a lot of catered meals. The majority of them were not that good. They took regular food mostly chicken and fish and tried to get to fancy with it. However the Chefs I met at Las Vegas were on top of their game. Later I will do a post about them. After all this time I don’t know if they will come back on. I was shocked to see folks were still coming back and checking out the blog.
I am much better. My head is getting right. I am starting to cook again. I am thinking about this blog and ya’ll. So I will get my act together and start this thing rolling again. I promise.

Home again

I have been home for the past 3 weeks. I have done about 99% of the cooking. It has been just good country cooking.  I did smoke some stuff the first whole day home. Nothing fancy, Poppers with a different twist. And a batch of drum sticks with different seasonings.  But I am getting back into my cooking.

PaPa Joe

Simple Grilling at the homestead.

Got home and had a simple grilling.397514_288278348036301_7303355228528263970_n  Nothing fancy. Hotdogs & sausages for those that just couldn’t wait.  Played around with different flavored of chicken drum sticks.  Also played around with the poppers this time. I had saw some stuff online that got me to thinking. Remember cooking aint nothing but changing a recipe.

Have fun with it. Make it your own. PaPa Joe10599336_288278398036296_3877973672816367678_n

Happy Brithday

Today is Pork Chop’s Birthday. He is 60 today.

3 years ago tomorrow we got together and had a BBQ for our Birthdays. His is the 4th, mine is the 6th, and we hooked up on the 5th. Looks like we will do it again today.  Not sure what we will grill. I picked up some ground Bison to go in some beans.


Sure is a bummer that no one will even leave a comment much less a recipe.  To be doing this and keeping it going it would help if I got some interaction from those checking it out. So how about something/anything from ya’ll to show you give a shit at all. If this is for my amusement I can come up with better time spent.


Howdy folks I see we even had some Canadian folks checking us out.  That’s real cool. Now how about a word from ya’ll? Anyone? We would like some input. How was your visit? Was it easy to navigate? Did you find what you was looking for?  This is just my son and me, we aint no big company. We are just doing this as a grass roots thing. But input from ya’ll would help. A recipe would be great. A comment on something you got from here would be cool. How about it folks? If you can use the internet I know you can write so give us some helping info.

PaPa Joe

Pineapple Zucchini Bread

zucchini bread

Pineapple Zucchini Bread

For breakfast, potluck or a gift from the kitchen, you can’t go wrong with this glazed loaf.

Prep Time

20 min

Total Time

2 hr 0 min



1 cup packed brown sugar 1/2 cup butter or margarine, softened 1 cup shredded zucchini (1 small) 1 can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid 2 eggs, slightly beaten 2 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground allspice 1/2 cup chopped walnuts or pecans

1/2 cup powdered sugar Reserved 1 tablespoon pineapple liquid 1 teaspoon corn syrup 1/4 teaspoon ground cinnamon

1. Heat oven to 350°F. Grease and flour bottom only of 9×5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.
2. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
3. In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.

The zucchini in this recipe makes the bread very moist, so it stays fresh for several days.

Nate’s Birthday Grits


Today my Baby Boy would have turned 30.
Happy Birthday son, Miss ya.

Living in the south Ya gotta have Grits & sweet tea.
I don’t like them.
Nate had a recipe for Grits, the only one to this day that I like.
So as a Birthday present from him to you I’ll share HIS recipe.


The first recipe is Nate’s from the restaurant, makes a whole lot. The second is the wife’s where she downsized it for our Church meals.

Parmesan Grits
1qt heavy cream
3qt chicken broth
1qt grits
1/2# butter
2c Parmesan Chess

Bring cream and broth to a boil.
Carefully stir in grits with whisk to avoid lumps.
Reduce heat, simmer & stir until thickened about 10-20 minutes.
Cover, remove from heat.
Let stand 30 minutes.
Now add butter and Parmesan.

Wife’s Church size;
2c heavy cream
6c broth
2c grits
1/4# butter
1c chess

Follow above directions.