With the help of a Texas pit master, The Smokehouse debuts at Ouray Riverside Resort
When Jason and Amber Perkins purchased a commercial smoker nearly a year ago, it was part of a long-term strategy to change things up at the Ouray Cafe and Steakhouse.
For the eight years the couple has owned the cafe and the accompanying Ouray RV Park and Cabins, the restaurant has featured a dependable menu of steak, pasta and fish. But as they looked around, they realized there was a need for a place in Ouray County specializing in barbecue and smoked meats.
They took their time with the transition. They brought in a friend and pitmaster from Texas last spring to teach executive chef René Gonzales the secrets of smoking meats while giving him the leeway to put his personal touch on dishes. Gonzales put the smoker to work over the summer, tinkering and perfecting recipes for local residents and out-of-town guests, about 70% of whom hail from Texas, a state that knows a thing or two about good barbecue.
“We received nothing but high praise and compliments from those guests about how amazing the food was. That helped us know we were doing the right thing,” Amber said.
The end result is a rebranded restaurant called The Smokehouse at Ouray Riverside Resort, 1700 Main St., which officially opened Nov. 24.
Diners can still pick from entrees including ribeye steak and wild mushroom ravioli. But new to the menu is an assortment of barbecue, including brisket, ribs and smoked chicken.
It takes time to get it right. The brisket smokes low and slow — an average of 12 hours.
“It’s a very time-consuming process that requires someone who is willing to babysit the meats,” Amber said. “You can’t just put it in there and walk away. You actually have to babysit it.”
Barbecue items start at $20 a plate and include two sides. Starters run anywhere from $6 to $14. The fried Brussels sprouts — complete with candied pecans, caramelized onions and bacon — are especially popular.
The restaurant continues to feature an all-you-caneat breakfast buffet three mornings a week during the winter, and children 12 and under eat free for breakfast and dinner.
“We know how challenging it is for parents to eat out on a budget and afford it,” Amber said. “We do that because we have kids.”
Gonzales, the executive chef, came to the U.S. from El Salvador 18 years ago and began working for the Perkinses two years ago.
In addition to offering sit-down dining both inside a cozy restaurant and at a new outdoor heated and enclosed patio, The Smokehouse caters for weddings and other private events.
During the offseason the restaurant is open for breakfast from 7 to 11 a.m. Friday through Sunday, and for dinner from 5 to 9 p.m. Friday through Sunday. More information is available at ouraysmokehouse.com.
