Rural Missouri - September 2011 - (Page 14)

O U T O F T H E W A Y E A T S sorts. Mike will put you on the “tamale list,” and each time he and his righthand man, Brandon Millikane, prepare a few dozen, they’ll go down the list arbecue has a rich tradition until the last tamale is sold. It doesn’t in American culture. Each take long before they are all gone. corner of our country has its Another oddity on the menu is the own style or take on smoked barbecue pizza with pulled pork, pinemeats. Mike Whiteley, owner of Lonapples, spices and Mike’s original barnie Ray’s Smoked Meats and Barbecue, becue sauce. The pizza is topped with has strayed away from the sweet, a fusion of mozzarella, mild cheddar, hickory flavors and sauces that put provolone and pepper jack cheeses. Missouri-style barbecue on the map. “Another big seller for us is my “I’ve kind of created my own style, Anaheim peppers I call Greenhorns,” which I call ‘MoTex,’” says Mike. “It’s says Mike. “I start with a big Anaheim a little bit of Kansas City and a lot pepper stuffed with a mixture of cream of Texas. By combining those differcheese, pulled pork, cheddar cheese and ent flavor profiles, you come up with green chili sauce. We wrap the pepper something that’s unique.” in bacon and grill it up. We then finish It’s this combination of sweet and it in the smoker. It’s a new item, but heat that has been bringing barbecue each night they are selling out fast.” fanatics to Since Mike and Brandon always are Harrisburg in the kitchen experimenting, you nevsince Loner know what they will come up with nie Ray’s, Join editor Jason Jenkins next. When the two find something which is on a visit to Lonnie Ray’s they like, they look for ways to add served by in the online edition at their barbecue to the recipe. Boone Elecwww.ruralmissouri.coop. “I love Philly cheesesteak sandwiches tric Coopso I said, ‘Why not apply that idea of a erative, opened in 2004. sandwich with brisket or chicken?’” says In addition to using more pepMike. “So we now have a Brother Loves per and chili spices in his rubs — as Brisket Sandwich and our Fowl Mouth opposed to a typical Missouri-style Philly with grilled chicken breast.” with brown sugar and molasses — For a one-of-a-kind sandwich, try the Mike also prefers to add pecan wood to Gee Willikers. This behemoth weighs the smoker for added flavor. in at nearly 2 pounds and comes com“Pecan is more of what you will plete with a thick-cut piece of smoked find in Texas,” he says. “It gives the bologna, pickles, pepper jack cheese meat a little lighter, nuttier flavor that and three layers of homemade coleslaw after 14 to 16 hours of slow cooking, and crispy onion rings all between two adds a smoother, more subtle taste.” Owner Mike Whiteley, left, and Brandon Millikane pose with a Gee Willikers buns. The sandwich is then topped off Mike serves up the usual barbecue with the “Willikers” sauce Mike has suspects such as succulent brisket, juicy sandwich at Lonnie Ray’s Smoked Meats and Barbecue. The 2-pound behemoth is one of the unique barbecue dishes served at this joint in Harrisburg. concocted to add a sweet, but spicy, pulled pork and sweet and tangy baby punch to the smooth tasting slaw. back ribs. Each receives his own mixCheck the chalkboard behind the ture of hand-rubbed spices that will get counter to see what sides the two mad your taste buds jumping. All are offered Lonnie Ray’s scientists have created that day. Recuras sandwiches, dinner plates or combo Harrisburg ring favorites include smoked macaroni plates with your choice of sides. Mike • Specialties: “MoTex” style barbeand cheese called Mac Daddy, fried serves his sweeter, original sauce and a cue featuring brisket, pork and baby corn, charro beans, green bean castangy, spicier sauce on the side to allow back ribs, Gee Willikers sandwich, serole and the ever-popular Flake Out the true taste of the smoke to shine. pulled pork and green chili tamales. — a potato casserole with sour cream, Beyond the barbecue basics, Lononions and bacon topped with cheddar nie Ray’s unconventional dishes keep Price: Sandwiches starting at $5.50; cheese that when cooked on a flat-top people coming back again and again to dinner plates from $11.95 to $19.99. grill turns into a crispy crust. see what is new. If you can make it through the large A self-taught cook, Mike uses influDetails: Open Tuesday through Friday, 11 a.m. to 8 p.m.; portions of mouthwatering meat and ences from his past to formulate new delectable sides, then try any of the recipes and dishes. From his childSaturday, 8 a.m. to 8 p.m. Seats 35 inside. Cash and checks assorted homemade pies or the gooey hood days growing up in Kansas only. Also available for catering. butter cake that Brandon’s sister makes. City to his travels across the country, Although the food is top notch, tastes he’s tried from different regions Directions: Located off Highway 124 at 81 Sexton St. in don’t expect a five-star dining environand cultures find their way onto the Harrisburg. ment. Lonnie Ray’s may not look like menu. much from the outside, but Mike and Thanks to an old friend, Mike Contact: 573-874-0020 Brandon do their best to provide a expanded on the idea of Mexican cuicomforting and enjoyable experience. sine. To put a spin on one classic MexiThe pair are always encouraging can entrée, Mike adds his slow-smoked folks to get away and take a country drive to try Taking things up a notch, Mike rustles up a pork and homemade green chili sauce to tamales their take on barbecue. tamale pie in which he cuts the tamale into pieces for a filling with the right amount of smoky flavor “This place is a destination eatery,” Mike says. and pours in corn chips and charro beans — a and a kick of spices. For the dough in the tamale, “People can come here, relax, be themselves and spicy take on pinto beans with garlic, jalapeños, Mike adds extra spices to the masa to give the have some great food. There really isn’t anything bacon and tomatoes. The colossal plate is then tamale another layer of flavor. The tamales are else here, but we get people from just about everysmothered with a melted blend of four cheeses. then wrapped in corn husks and steamed for two where passing through. We are just thankful that The demand for tamales has grown so much hours. They get served with an extra side of green you come and choose us.” that getting one often requires a reservation of chili sauce. B by Kyle Spradley kspradley@ruralmissouri.coop Lonnie Ray’s Barbecue in a style of its own 14 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - September 2011

Rural Missouri - September 2011
Table of Contents
Comments
Columns
The story behind the stories
Hemp bales and history
Bear necessities
Outdoors
Out of the Way Eats
Open up and say ‘neigh!’
Back to the one-room school
Hearth and Home
News Briefs
The Missouri artist
Marketplace
Around Missouri
Neighbors
Just4Kids

Rural Missouri - September 2011

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