The Granary Doing the Dukes Proud.

The Granary Bar and Grill

-located at The Grist Mill Inn-

64 South 300 East

Monticello, UT, 84535

Phone: (435) 587-2597

Website: http://www.thegristmillinn.com/granary-bar-grill/

Hours of Operation:

Sunday – Thursday; 5pm-10pm

Friday and Saturday; 5pm – 1am

The Dukes of Hazzard that is, referring to The Boar’s Nest, local watering hole of Hazzard County and owned by the Dukes’ nemesis, Boss Hogg.  However, the Granary Bar and Grill is located within The Grist Mill Inn, and owned by Monticello residents Ben and Crystal Breedlove.

The concept behind The Granary is 1920s Speakeasy, and there is a long history behind the term “speakeasy”.  1823 England, a “speak softly shop” or “smuggler’s house” referred to an illicit liquor shop; 1880s the word popped up in Pennsylvania to refer to unlicensed saloons.  It was the 1920s and Prohibition Era that most Americans relate speakeasies to.  Al Capone’s Chicago establishments; New York City’s 21 Club, and other popular haunts of the rich and infamous.  Watching “The Untouchables” with leader Elliot Ness, on television; tommy guns blazing during car chases, kegs of booze being smashed apart with axes, flapper girls doing the Charleston and sultry ladies singing the blues.  These were the speakeasies and metropolitan cities immortalized by the news media and Hollywood.

The Breedloves’ speakeasy concept, however, is based upon the southern backwater, small towns with stills hidden in swampy areas, gators for guard dogs, and a sheriff named Bubba.  It was the federal government crackdowns into these areas that helped create one of America’s favorite sports…NASCAR!  Drivers loaded down with cases of bottled moonshine, and kegs of hooch, maneuvered the back country roads at racing speeds to outrun the law.  After Prohibition was appealed, the drivers found themselves easing into stock car races; the need for speed being their new addiction.

Ben, why a speakeasy?  “We love the era and the hidden doors and rooms inside the Grist Mill call out for this idea.  The flour mill is a perfect disguise for a distillery and yes, we will be selling moonshine!”  Phase 1 of the plan has been completed, the bar (including karaoke area) and restaurant.  Phase 2 is the installation of a professional kitchen and a gift shop through which guests will enter the bar through one of the previously mentioned secret doors.

In 1920s speakeasies, “finger foods” were served; easy to walk around with and needed to soak up the alcohol in the system.  Very necessary for when the secret signal was given that the cops were about to raid the joint.  While The Granary has a two page Booze Menu, it’s the two page Food Menu that was more interesting to this foodie.

Local Patrons enjoying the offerings of The Granary Bar and Grill include Monticello's own Cindi Holyoak (hubby Michael was too shy to want a photo taken), Luke Lessner, and Jason Phillips of Canyon Country Discovery Center.

Luke Lessner

Ben and Crystal Breedlove with patron, Jason Phillips

Cindi Holyoak

There’s more to choose from than just finger foods, so be prepared to sit a spell and eat while enjoying a cocktail or icy cold brewski.  For a starter, we chose the Chicken Strips; 3 strips of hand cut chicken breast, deep fried with a coating of crispy, light panko (Japanese bread crumbs used for tempura).  These long strips were perfectly cooked, tender and moist, and the panko gave a delightful crunch to this appetizer.  House made sauces available are ranch, bbq, chipotle, buffalo, ketchup and that Utah favorite, fry sauce.

Main course was burgers, the Triple Bacon Bypass for myself; bacon combined with 6-ounces of  80/20 ground beef (sourced from Kanab Custom Meats, UT) bacon strips adorning the well cooked meat and a spicy chipotle bacon mayo slathered on the bun.  Hubby chose the Bacon Blue Mountain Burger which was highly recommended by my co-worker Jason Phillips, who had been dining at the bar.  This burger was topped with a mound of sautéed onions, caramelized mushrooms and melted bleu cheese.  Both burgers came with a side of red fries, red skinned potatoes lightly fried and seasoned with salt and cracked black pepper.

Dessert was a to die for Bread Pudding with a vanilla hard sauce; soft French bread is used; the sauce is cooked down with a mixture of cinnamon, nutmeg, vanilla and, depending on the chef’s mood, either brandy or rum.  This is no ordinary bread pudding, it is a slice of decadence on a plate.  Next time we’re ordering this first; life is short, eat dessert first!

…and let’s meet the chef of The Granary, Robert Lundell, but you can call him Rob.  Formerly of Harmon’s Station Park Cooking School, he was involved in recipe development with many originating via a “mother sauce”.  Sauces were originally invented to cover up the awful taste of rancid meats, but now they are used to enhance the flavors of many dishes, including desserts.  It’s no wonder the vanilla hard sauce on the bread pudding was so amazingly delicious!

The Granary Bar and Grill had its grand opening on Friday, August 31^st; while the Breedloves are now working on Phase 2, we wish them good luck in all their endeavors.

Mary Cokenour

Virgin Limeade

Feasts and Fun at Doug’s Steak and BBQ.

Doug’s Steak and BBQ

496 North Main Street (Hwy 191)

Monticello, UT, 84535

Phone: (435) 587-2255

Website: http://www.dougssteakandbbq.com/

Hours of Operation:  Thursday thru Monday, 5pm – 10pm; Closed Tuesday and Wednesday

Knowing I was moving to the Southwest, my biggest thrill was, “Yes, all the barbeque I could ever want!” but that was not to be.  In fact, there was a severe lack of this type of culinary delight within San Juan County.  Karen and Doug Whipple, owners of the Peace Tree Café and Juice Bar restaurants decided it was time to rectify this atrocity upon diners.

Property for sale, across from the Monticello Peace Tree, had just dropped in price; and they pounced on this like a mountain lion had stalked an Abert’s squirrel.  Purchase the property they did, and the planning began.  While plumbing may have been in Doug’s, and son Eli’s, blood, so was food…good food, lip smacking, finger licking, I want more of this, food!  The Whipples are foodies, so is it any wonder they get along so well with other foodies, like the Cokenours!?!  Reading through books geared towards smoking (they and I agree that Smoke and Spice by Cheryl and Bill Jamison is the Bible of smoking foods), experimentation began. 

What is the best wood to use?  Eli states it’s dried hardwood of oak found on our beloved Abajo Mountains.  Any additives to the water used to soak the wood, like alcohol or carbonated beverages?  No!  Pure wood and water is all there should be for a perfect smoke.  Up at 3am, the smoker is stoked and by 5am a temperature of 225F is achieved; it must stay consistent for 12 hours to achieve meat nirvana.  For brisket, after it reaches an internal temperature of 175F, it is wrapped in a special butcher paper specific for smoking brisket.  By 3pm, the brisket has reached an internal temperature of 200F; out of the smoker, it is placed inside a “hot box” to rest for two hours.

Unwrapping the paper, setting the brisket onto a cutting board, the aroma assails the nostrils causing salivation immediately.  The crust of a secretive spice mixture is glistening; the ends cut off to be saved for other uses.  Eli begins slicing; a watchful eye keeps the hand steady for 1/8 – ¼ inch slices of heavenly goodness.  Cutting against the grain, never with, taking a bite out of the first slice, the flavorful, tender meat begins to dissolve inside the mouth.  Slight shivers as the angels sing the “Hallelujah” chorus; alright, so I’m exaggerating a tad, but it could happen.  Anyway, I have tried brisket at many a barbeque joint, and Doug’s has the most outstanding!

Oh, the ribs, the ribs could make the devil himself bow down to the Whipples.  These are St. Louis style ribs; again a secretive spice mixture, but it’s the honey glaze that makes you want to hug a bee and kiss its mandibles.  The ribs go through a similar smoking process as the brisket, sans the paper, and Doug does a basting of apple juice.  They are so tender, just the ever so slightest tug of the teeth, your mouth fills with yumminess so good, you won’t feel bad about stabbing someone’s hand if they reach for your plate.

 

Eli is also part of a dynamic duo; with Greg, they are the “Grill Masters”!  These two have made the term, “flipping burgers” into an art form.  Half pounders of a mixture of 1/3 beef short rib, 1/3 ground chuck and 1/3 ground brisket; even after cooking, they are easily a half-inch thick!  Oh, the char, the char brings to mind grilling in the outdoors, the lick of flames as moisture drips down.  Using a digital thermometer, internal cooking temperatures are checked to get the customer’s desired doneness.  From rare to medium-well, your wish is their command.  Don’t dare ask for well done, no hockey pucks served on a bun, just on the television screens depicting sports games of football, baseball, hockey and racing.

That’s right, Doug’s is not only a family friendly restaurant, but can double as a sports bar.  Want to see a big game, but no room at home?  Bring the gang down to Doug’s, order platters of Bacon-wrapped Jalapeno Poppers filled with smoked apple cheddar (sourced from Apple Beehive in Ogden, UT) and cream cheese, wrapped in a full slice of crispy bacon.  These poppers are smoky and sweet with heat; barbecue sauce and ranch dressing are your dipping sauces.  Then there is the Smoked Nachos, crispy tortilla chips piled high with pinto beans, melted cheddar cheese, pulled pork, chicken or brisket.; served with salsa and guacamole.  Get a wheel barrel; you’ll need it to get yourself out to your vehicle.

Pitchers of Moab Brewery beer will make it all slide down your gullet so smooth and easily; that is until the opposing team gets a touchdown.  Hankering for a mixed cocktail, bartender and mixologist Nicole will put a punch in your punch, a dance in your step and bring a smile to your lips.  This sassy sweetheart knows her liquors and how to mix them up just right.  Fancy a margarita, that salt around the rim is Holyoak Smoked Salts (pure vanilla extract and bath soaps as well) located right here in Monticello.  Now that’s local sourcing!

Remember those burgers I mentioned before, indulge in a Greg’s; juicy meat topped with grilled Anaheim chile peppers, bacon, pepper jack cheese and chipotle mayo.  First you taste the char, oh that wonderful char; the heat from the peppers tickle the taste buds, but the creamy cheese and mayo snap a whip to tame the heat and then it’s bacon!   Even though it comes with fresh lettuce, tomatoes and onions on the side; to add these would be a blasphemy to the burger; makes a nice side salad though.  Joe’s has luscious grilled mushrooms and onions, bacon, yes I said bacon again, and melty cheddar cheese.  Eli’s is provolone cheese, red onion slices, bbq sauce and that mouth-watering brisket sent down from heaven itself.  Hungry yet?

Want the other white meat?  The pulled pork is out of this world; smoky, tender, juicy; the perfect pairing for the platter is rich and silky mac n’ cheese with a drizzle of barbecue sauce (well that’s what I put on them).  Then there is the half chicken; the flavorful seasoning on the skin permeates the meat of the chicken right down to the bone.  Pair this baby with au gratin potatoes chock full of cheddar, mozzarella and parmesan cheeses, or baked pinto beans with maple syrup and another secret seasoning mixture.

Doug, Eli and Greg, Doug, Eli and Greg; poor Karen, I bet she’s feeling a bit left out by now.  Working closely and diligently with her head chef, Michael Pipkin (35 years of culinary experience and of the Moab Pipkin clan), and assisted by cook Tyler.  They are inventing house made salad dressings, sauces and side dishes.  Think sweet potatoes are only good for Thanksgiving casseroles and pies; not when tenderly cooked, diced and mixed with diced sweet apple, honey, mayo, ginger and diced celery.  Another to die for item, Karen’s corn muffins; these are not typical corn muffins that are usually dry and crumbly to the touch.  Oh no, these are less dense, light, stay together as creamy butter is spread and then drizzled with honey.  Oh Lordy, there goes those singing angels again!

Doug’s Steak and BBQ does a good amount of their food sourcing from local businesses, but if they cannot find an ingredient they must have, then it’s Utah only, like Applewood Beehive. 

Doug and Karen Whipple love what they do; they love food.  The camaraderie of the staff is wonderful; they’re more like a huge family.   Their pride shows through the atmosphere they portray to their guests; sincere and outright friendliness; quality in the food products.  Wait staff RJ, Lucinda and Jens are amazing and go out of their way to give guests the best experience.  It’s not unusual though to see owner Karen and bartender Nicole carrying platters to hungry patrons, or filling up water glasses.  Everyone gives a helping hand and no one stands alone.  This ain’t no ballet company full of divas, each vying to be prima ballerina.  Oh no, this is a TEAM with a unified goal…SUCCESS!!! 

You might be asking why, why do they all care so much?  Simple really, the sustainability of a small town relies on its businesses.  From locals to visitors, showing passion encourages people to come, and come often; it encourages visitors to Monticello to stay, play, eat and have a grand time.  

Let’s put it all in a nutshell, Doug’s Steak and BBQ is family friendly, casual dining, perfect for sports enthusiasts, large groups are always welcome, and catering is available for parties and events.  If you have not visited Doug’s yet, here’s your invitation; what are you waiting for, get on over there and eat up!?!

Mary Cokenour

Meatloaf Again? Stuff It!

…and so it came to pass, three pounds of lean ground beef defrosted and I am clueless as to what to do with it.  I had a game plan when I took it out of the freezer, but the idea just seems unappetizing suddenly.  Writers get “writer’s block”, so shouldn’t a cook get “I don’t feel like cooking now block”?  *sigh* but the meat is defrosted, can’t be refrozen and finances dictate that eating at a restaurant is not feasible.

Personal recipe book out, flipping through the pages, looking for a meal that can be made without too much effort.  Aha!  The old time favorite that seems to bring a sense of comfort and satisfies…meatloaf!  What to serve with it though?  So tired of mashed potatoes with a vegetable; wait, wait, I have leftover homemade macaroni and cheese.  Oh dear, that’s when the desire for something simple and easy got kicked into creative gear.

Of course, no article on cooking will be complete without a bit of historical referencing.  Meatloaf was not an American culinary invention; sorry to burst your bubble Betty Crocker.  A manuscript, called an Apicius, dating back to 900 A.D., is a collections of recipes; one being a loaf made of minced meat (real meat, not the fruity stuff put into pies).  The Apicius was named for Marcus Gavius Apicius, a Roman gourmet who lived during the reign of Tiberius.  American meatloaf’s origin began with the Pennsylvania Dutch (Amish and Mennonite) who brought a recipe for scrapple (mixture of cornmeal and ground pork) from their homeland, Germany.

Basic of meatloaf, a ground meat mixed with some type of ground grain, maybe seasoned with herbs and spices, then baked or smoked.  The “loaf” part of the name indicates the cooking was done in a loaf pan of some type which made for easily portioned slices.  Served with brown gravy, that’s Swedish style; stuffed with hard boiled eggs, ham and cheese is welcome to Italy; ketchup, tomato sauce or brown sugar glaze on top and hello to the USA.  International cuisines have developed their own styles as trading of goods introduced new foods, spices and cooking techniques.

What happened with my basic meatloaf?  I took the macaroni and cheese and served it up of course, inside the meatloaf.  That’s right, I stuffed it!  The aroma in the kitchen was awesome, but the taste of the final product was out of this world.

 Stuffed Meatloaf

Ingredients:

3 lbs. lean ground beef

1 (12 oz.) bag dried stuffing cubes

1 cup milk

1 (15.5 oz. can) diced tomatoes with sweet onions (available at Blue Mountain Foods)

1 cup diced green bell pepper

2 Tbsp. saltless seasoning mix

1 tsp. ground black pepper

5 cups macaroni and cheese (see Note)

Ketchup for glazing

Preparation:

Preheat oven to 375F; line a 4 quart baking dish with aluminum foil and spray foil with nonstick cooking spray. Line a large jelly roll pan with parchment paper, wax paper or aluminum foil.

In a large mixing bowl, mix together all ingredients except the macaroni and cheese and the ketchup. Invert bowl over center of jelly roll pan and deposit mixture onto it. Flatten mixture out to edges of pan. Cut macaroni and cheese into 3 sections and line up edge to edge down lengthwise center of flattened meatloaf mixture.

Put hands under lining and carefully lift mixture over filling, press down firmly and carefully peal back lining; repeat with other long side. Seal the seam over the filling and the sides of the meatloaf; smooth the meatloaf mixture over to create a firm seal.

Turn the baking dish over the meatloaf; with one hand hold down the baking dish while lifting the jelly roll pan with the other hand; flip over and let the meatloaf drop into the baking dish. Remove the lining off the meatloaf; make sure to position the meatloaf down the center of the baking dish; smooth over any cracks that may have opened. Brush ketchup over top and sides of meatloaf to create the glaze.

Place baking dish on center rack of oven and bake for one hour; brush a second layer of ketchup over the top and sides and bake for one additional hour.

The meatloaf will be too large to remove from the baking dish, so cut slices and use a narrow spatula to remove to a plate.

Makes 12-14 servings depending on how large the slices are cut.

Note: The Macaroni and Cheese used should have been made previously and refrigerated in a rectangular container to make for easier slicing.  My macaroni and cheese is a 4-cheese recipe; perhaps I’ll share that in another article.  

Mary Cokenour