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.
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
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