K & A Chuckwagon Still Dishing Out Good Grub.

K & A Chuckwagon

496 N Main
Monticello, UT 84535

(435) 587-3468

Hours: 5pm - 9pm; Thurs, Fri and Sat only

While K & A Chuckwagon is still for sale, the owner, Anna Clarke, opened up her outdoor eatery on June 1, 2014 once again.  She was not going to disappoint the locals, visitors, groups and bus tours who look forward each summer to her most delicious chuckwagon style menu.  What is so wonderful about her food; homemade with love!  That's right, homemade bread, salads, desserts, honey butter for the bread, ranch beans, country style potatoes.  To add to it, she does the grilling herself of a full pound of either boneless, skinless Chicken Breast, New York Strip Steak or Baby Back Ribs.  Hold on for a sec while I wipe the drool off my chin just thinking about all that awesome food.















Alright, back to writing; after placing your order, Anna gets to work grilling it up to perfection.  The chicken is basted in a lemony butter sauce; the ribs and steak sprinkled with a seasoning mixture; the ribs get a good basting of her "secret bbq sauce" at the end.  The Colonel of KFC stole the phrase "finger lickin' good" from Anna, I will attest to that!  Don't be fooled by Anna's appearance; just because she is sporting a bit of grey on top of that head of hers; she ain't no fool, has lots of sass, yet full of sweetness.

Now I'm going to call a spade a spade here; this has got to be some of the best chuckwagon style food around Southeastern Utah. Anyone looking at the photos saying, "Yuck, that's gross; I wouldn't eat that!" Well you can stick with your foie gras, bonbons and dabbing your dainty lips with a linen napkin. I'm going to enjoy chowing down on those sides and wearing that bbq sauce all over my face when I'm eating those ribs. 

Oh, right, I'm supposed to describe the food itself too; tender, juicy, mouth watering, not a single bite leftover of the chicken, ribs or steak; well except the bones from the ribs.  The salads are fresh and tasty; the bread is soft; the honey butter is sweet, creamy and rich; the ranch beans are cooked to perfection with a nice kick to them; the country potatoes...I would kill for a second helping of those potatoes; the dessert is to die for.  That enough description for you? 

Let the photos do the real talking here...

Baby Back Ribs

Boneless, Skinless Chicken Breast

New York Strip Steak



A Variety of Fresh, Homemade Salads



Homemade Bread and Honey Butter

Homemade Desserts



Slices of Apple Crumb Pie

Groups and Tour Buses - call in advance with all the information of when you'll be there, how many people and what everyone is going to want for the main entree.  

Don't miss the experience of truly authentic Southwestern style cooking; go to K & A Chuckwagon in Monticello, Utah.  Hurry, the summer will be over before you know it!

Mary Cokenour



Crock Pot Ribs and the Blue Potato.

My hubby loves when I make baby back ribs; that's right, when it comes to smoking and grilling, I'm the doer of the family. Unfortunately, these techniques of cooking require that you be available to keep an eye on the smoker or the grill; no setting and forgetting here. Even when I make ribs in the oven, I still have to be home to make sure there is no mishap. There came a day recently when hubby wanted ribs, but I had to work; yes, I do work outside of the home as well as inside. I could have made them the day before, but I spoil him, so wanted the ribs freshly made. I've made boneless pork ribs in the crock pot, but those aren't real ribs; just thick cuts of pork loin.  Would making baby back ribs work in the crock pot as well?

Experiment time!  Wow, it worked really well and at the same time I was able to make a side dish within the same crock pot.  I had a three pound bag of blue potatoes that I had received in my Bountiful Basket; here was a chance to experiment with them as well.  Blue potatoes have the same amount of carbs as the simple white potato, but are healthier for you.  The blue signifies a high level of flavonoids which are antioxidants:  help protect blood vessels from rupture or leakage;  enhance the power of vitamin C; protect cells from oxygen damage; prevent excessive inflammation throughout the body.

Usually when using cut potatoes in the crock pot, you have to parboil them to ensure they cook evenly and thoroughly.  As I cut the potatoes into pieces, I noticed they were very moist inside; would they cook faster in the crock pot than the regularly parboiled white potato?  Remember, this was an experiment, so why not go all the way!?!  The potatoes cooked perfectly; tender, full of flavor from the seasonings, and you could taste the salt, but not be overpowered by it.  The onions were soft and oh so sweet; it was hard not to pick them all out to eat.

Crock Pot Ribs and Side Dish

Ingredients:

4 - 6 baby back ribs

Seasoning Rub (see below for recipe)
3 lbs potatoes
1 lb. onions
2 cups barbecue sauce (bottled or homemade - see below for bbq sauce recipe)

Preparation:

 

Prepare seasoning rub according to recipe; rub onto both sides of ribs, wrap in plastic wrap and refrigerate overnight.

 

Next day, unwrap ribs and cut into portions; spray a 6 quart crock pot with nonstick cooking spray; place rib portions inside with meaty side against wall of crock pot.

 

Wash potatoes, cut open lengthwise, in half lengthwise, then into one inch pieces.  Place into center of crock pot and keep ribs against wall, do not let them slide under potatoes. 















Remove paper skin and root from onions; chop into one inch pieces and place over potatoes. 

 


 

Pour barbecue sauce over all, cover and cook on low for 5 - 7 hours; until ribs and potatoes are tender.  Remove from crock pot onto serving dish; cover with aluminum foil to keep warm and let rest for 15 minutes.  Serve with sauce from pot over all, or in cup for dipping.

 

Makes 4 to 6 servings, based on one pound of ribs per person.

Mary Cokenour


Additional Recipes for Seasoning Rub and Homemade Barbecue Sauce

All Purpose Rub for Smoking and Grilling

Ingredients:

2 cups brown sugar

1 tsp each sea salt, ground black pepper, ground ginger
¼ tsp ground cayenne pepper
1 Tbsp each paprika, onion powder, garlic powder

Preparation:

In medium bowl, mix all ingredients together thoroughly. Rub onto all sides of meat or poultry; refrigerate overnight.

~~~~~~~~~~~~~~~~~~~

All Purpose Barbecue Sauce

Ingredients:

2 Tbsp peanut oil (if not available, use canola oil)

1 small onion, diced
1Tbsp minced garlic
1 ½ cups crushed tomatoes
1 (6oz) can tomato paste
½ cup apple cider vinegar
½ cup water
1/3 cup brown sugar
3 Tbsp chili powder
1 Tbsp ground horseradish
¼ tsp ground cayenne pepper
1 tsp each salt and ground black pepper
¼ cup Worcestershire sauce
¼ cup dark molasses

Preparation:

In a large saucepan, heat oil on medium-high heat; sauté onion and garlic till softened; be careful not to burn garlic. Add in remaining ingredients, stir together and bring to a boil. Reduce heat to low and let simmer for 30 minutes; sauce will thicken. Stir occasionally to keep from sticking or burning. If sauce thickens too much, stir in a tablespoon of water until desired consistency is achieved.  Use warm or cold; store in refrigerator in airtight container; will keep for up to 2 weeks.

Makes 2 cups.