To me the ultimate Smoky Mountain backcountry meal features the following: Pan-fried trout, a ramp and branch lettuce (saxifrage) salad "kilt" with hot bacon grease and bacon bits
My grandmother used to make something very similar. She called it "wilted" lettuce. She used beacon grease, chopped up the beacon and added a touch of vinegar and sugar to the grease and poured it over the lettuce while the grease was still hot.
It's so bad for you in so many ways, but I always thought it was the food of the gods.
In early spring, she would add dandelion leaves to the lettuce and that added a very nice flavor and texture.
This thread is making me very hungry.