Chef’s Best:
Fat Bob’s Smokehouse • Curly’s Bar and Grill
All photos in this article by Jim Bush
 |
I was professionally trained in fine dining, but I’ve always had a thing for down-home cooking. Barbecue has always been my dream. It’s fun but not always as easy as it seems. It’s a technical challenge, just as with a proper hollandaise or béchamel. That’s why there are so many barbecue competitions and so much money is involved. Fat Bob’s has everything I love about the restaurant business: a big bar, live music, down-home cooking, and friendly people.
-Bob Mollot of Fat Bob’s Smokehouse
Fat Bob’s Mac & Cheese
1 lb. penne, cooked
1 cup of dry Monterey jack, grated
(this special cured variety can be found at Premier Gourmet)
1/2 cup grated sharp cheddar
1/2 cup grated regular Monteray jack
3 cups heavy cream
oil
Bring the cream to a boil, add cheeses, mix until combined, and pour over pasta. Bake at 350, covered in foil. Remove foil after 20 minutes, add breadcrumbs and more cheese and finish baking until browned on the top (about 10 minutes).
 |
For 2 1/2 lbs. St. Louis-style pork ribs
Season the ribs with spice mix, rub into meat, and refrigerate, covered, overnight. To smoke, make a wood or charcoal fire of 225 degrees. Place ribs in smoker, over– not in– flame, maintain
temperature at 225, basting ribs
with wash for 4-5 hours until tender.
You can use a barrel smoker or a Weber grill. If using a grill, move the coals off to one side, and place the ribs away from the fire.
Brisket
7 to 7 1/2 lbs. beef brisket, trimmed
1 cup Fat Bob’s dry seasoning mix
2 quarts Fat Bob’s rib wash
Rub the beef with the spice mix, wrap and marinade overnight. Place in smoker or grill, as with the pork ribs. Cook 10 to 12 hours, basting the meat continually until fork tender. Keep on turning the meat so the bottom doesn’t burn. Use the wash throughout the cooking process. Remove from the heat and serve immediately, slicing against grain, or wrap in foil, let cool, and reheat.
 |
“Fresh and Seasonal” are Kirk’s best description of our menu at Curly’s. Our experiences together have brought us back to the “KISS (Keep It Simple, Stupid) theory.” We are both very proud to carry on my grandfather Curly’s tradition of great food and a comfortable, friendly atmosphere.
-Krista Van Wagner of Curly’s Bar and Grill; shown with husband Kirk.
Jamaican Rice and Beans
2 oz. butter
1 garlic clove, crushed
2 sprigs fresh thyme
1 onion, chopped
2 cups chicken stock
1 cup coconut milk
Krista’s Jamaican Hot Sauce to taste
1 1/2 cups uncooked rice
8 oz. can kidney beans, drained
Melt butter and sauté onions, garlic, and thyme. Add chicken stock, coconut milk, and hot sauce. Stir in rice. bring to boil. Reduce heat, cover, and cook for 10 minutes. Add kidney beans and stir. Cook another 10 minutes or until all liquid is absorbed.
Conch Fritters
 |
8 large eggs
2 cups all-purpose flour
1/4 cup corn meal
2 lbs. grated conch meat
1 tsp. baking powder
3 ribs of celery, diced fine
1 red pepper diced fine
1 green pepper, diced fine
1 Spanish onion, diced fine
2 tsp. Worcestershire sauce
1-2 cloves garlic, crushed
2 tsp. Krista’s Jamaican Hot Sauce
1/2 tsp. dried thyme leaf
Mix eggs well, sift flour and baking powder together, and work into eggs. Add remaining ingredients. Spoon into 350 degree oil and fry until golden brown.
Escovitche
1 8 oz portion red snapper filet
1 TB lemon juice
salt and pepper
flour
Sauce:
Julienne of red, green, and yellow peppers, onion, tomatoes
2 oz. butter
1 clove garlic, sliced
2 sprigs fresh thyme
4 oz. white wine
2 oz. white vinegar
4 oz. Ketchup
hot sauce to taste
1/2 tsp. dried thyme leaf
Hot sauce to taste
Worcestershire sauce to taste
Season snapper filet with salt, pepper, and lemon juice. Dredge in flour. Brown both sides of snapper in hot oil. Discard excess oil, add butter (w/ fish still in pan), add peppers, thyme, onion, and tomato. Saute. Deglaze with wine, vinegar, add ketchup, season with hot sauce and Worcestershire sauce.
Back to the Table of Contents
Back to Top