Gray’s newest celebrities are Lonnie and Betty Smith, but how they became a part of an English chef’s television series is one of those stories that will be handed down for generations.

The saga actually begins in Lakeland, Fla., where Lonnie Smith Jr. routinely competes in its annual Pig Fest with his Bubba Grills team. Jamie Oliver, also known in the world of cooking channels as the Naked Chef, had an idea for a television series featuring different cultures, their food and traditions.

Oliver made contact with Pig Fest officials asking for an example of the best of the South in family and cuisine and was referred to Lonnie Jr. because of his Southern style barbecue. When Oliver spoke to Smith, he could think of no better example than his mom and dad.

Betty Smith did not know what to expect when Oliver’s producer came to visit, but when Lana Salah arrived the first week of December, Betty was visiting Jekyll Island. The Smith’s granddaughter, Anna, took Salah on a tour of Lonnie and Betty’s home.

“I had no idea what was going on, but Lana started emailing us. She was very interested in what I cook and our traditions. I sent her a long reply about the dishes I cook and our holiday plans,” she said.

Betty said in early January the producer returned with a crew of nine. They all sat around the table for Sunday lunch and asked what was in every dish.

“They loved it,” she said.

Lonnie Sr. agreed.

“They said they did, and they ate like it too,” he added.

Betty said they took notes of the recipes and took pictures of everything. She said food advisors arrived three weeks later and ate lunch.

“They toured the kitchen and grounds and looked at my recipes. They were interested in our seasonings and never heard of bacon drippings,” she said.

Betty said the food advisors came back the second time and stayed all day Jan. 26, and Oliver arrived the next day. She said the advisors leased a catering kitchen, a refrigerator truck for supplies, and a driver from Alabama.

“They had two SUVs loaded with vegetables and visited the Meat Shoppe,” she said. “They set up tents and tables down in the pine trees.”

Betty said they wanted to cook black-eyed peas but had no seasonings, so she got them a piece of meat. She said the women were fascinated with greens and wanted to pick their own.

Betty said Monday night she and Lonnie cooked enough for the crew. She said they left at 9:30 that night and were back at 8 a.m. Tuesday. She said she cooked as much ahead as possible in preparation of Oliver’s visit. The meal they wanted was her traditional holiday fare, including turkey, dressing, greens, macaroni and cheese, cornbread, and biscuits. She also had pecan and coconut cream pies.

She said the advisors wanted her to have brown gravy, so she ended up cooking a pork loin to go with the gravy. Her daughter Tina came to help, and Oliver was to arrive at 1:30. They had the food ready on time, but he did not arrive until 2.

“When Jamie got here, he came up the back steps and acted like any other lunch guest,” she said.

Betty recalled that her son told him everyone took off their shoes at the back door, and Oliver did not hesitate.

She said she had invited her preacher, Ron McClung, to join them and everyone sat around the table together.

“There were six of us at the table, and we did as always. We even held hands and said grace,” she said.

Betty said Oliver discussed every dish as he tasted it.

“He went crazy about the dumplings, loved the greens, and put the stuffing in his dumplings,” she said.

Betty said she also served stuffed venison, candied yams, deviled eggs, fresh pickles and giblet gravy.

“We enjoyed good conversation, and Lonnie Jr. asked Jamie to be part of the team at the Pig Fest,” she said.

After lunch, she said Oliver wanted to see the living room, and then he wanted to see their freezers. She said he wanted to know how to cook everything he saw. He was also interested in Lonnie Sr.’s shop and all of his antiques on the walls.

Betty said the chef wanted to cook venison, and his production crew set up a kitchen on the porch by the shop.

“He cooked a vegetable dish with the venison, and they filmed everything he did. He talked to us while he cooked and made up the recipe as he went,” she said.

Betty said the food he cooked was good, but did not taste Southern. She said the advisors all fixed dishes and took pictures of them. Their food was pretty but not very tasty. Betty said the difference was the seasonings and the fact that they put cream in most everything.

The day ended with coffee around the kitchen table.

Oliver went to the Pig Fest with Lonnie Jr. and the Bubba Grills team. The chef won second place in the category of ‘anything but barbecue’, and Bubba Grills won fifth place for ribs and second place for hospitality.

A dessert prepared by Lonnie Jr.’s wife, Shannon, took first place.

Oliver’s series featuring the Smiths is scheduled to air on the Food Channel sometime in the fall, and Betty said they will be informed when an exact date is known. When talking about the event, the Smiths remain amazed at the entire experience.

“It was a treat. Who would think someone would come to this hill from England. We did nothing fancy, just picked up a little,” Betty explained. “Lonnie always says anyone is welcome; the only two rules are no cussing and no alcohol.”

She said she was most surprised that, after their initial visit, they wanted to come back.

“What you see is what you get with us. He saw how we live every day, even using our everyday dishes,” Betty added.