Rural Missouri - November 2020 - 38

taste. "We get a cow about
execution of our food," Peter
every three weeks," Peter
says. "It's not just smoking
says. "We use the tenderpork and brisket and sides
loins for cheesesteak, then
that were OK. We wanted to
pretty much everything else
go further than that."
gets turned into our burger
A popular and traditional
patties."
barbecue option is the samThe mouthwatering
pler platter, known as The
burgers are popular, but the
Duke Plate. It features more
customer favorite is the Big
than a pound of smoked
Doobler. The burger is an
prime brisket, pork and
American classic featuring
chicken along with a pair
a pair of Kobe beef patties,
of ribs, sides and drinks.
American cheese, lettuce,
"Couples can split it or if
tomato, onions and pickles
you're really hungry, get it
topped with Doobler Sauce.
by yourself," says Peter, a
Clean yourself up before and after your meal at Duke's communal
"Doobler Sauce is not exactly
Cuivre River Electric Cooperhand-washing station made from an old pickup truck tailgate.
Thousand Island dressing, but
ative member.
similar," Peter says. "Everything on that burger including
The rest of the menu is where Eric ﬂexes his culinary
the Doobler Sauce is a big burst of ﬂavor."
muscles. Their most popular appetizer is an unusual twist
The homemade sauces and sides deﬁnitely aren't afteron an item typically found in Asian restaurants. The Burnt
thoughts at Duke's. There's a quartet of sauces including
End Rangoons feature a mixture of burnt ends and cream
the sweet and smoky Duke's Original, Carolina mustard
cheese that is smoked then takes a ride through a food
Golden Duke, spicy Put Up Your Duke's and the creamy
processor. The mixture is scooped into wontons, deep fried
horseradish-ﬂavored Alabama White.
and drizzled with a combination of Duke's Alabama White
Almost all the sides have at least a touch of smoke inand ginger-infused Original barbecue sauces.
cluded. The most popular is the Smoky Gouda Potato Cas"It's very smooth when you bite into it," Peter says. "It's
serole. Other tasty options are the Smoked White Cheddar
very rich. Really interesting taste with the burnt ends and
Mac and Cheese, smoked beans with bites of pulled pork
cheese."
or coleslaw made with vinegar, pickled jalapeno, Brussels
Other appetizer options include smoked chicken wings
sprouts, corn and a little bit of mayonnaise.
and pulled pork nachos which Peter says
"We wanted something that really complements all
"could be a meal on its own."
of the hard work we put into our smoked meats,"
If you want your meal served on bread, there
Peter says. "We put a lot of time and effort into
are plenty of delicious smoked options. One
Wentzville
the sides, but we wouldn't change any of it. Don't
memorable sandwich is the aptly named Dirty
want anything out of a can or bag that was froMustache. A hoagie roll is stuffed with smoked
zen. People can recognize that."
prime brisket and locally sourced smoked pepper
That extra work and spending the time
jack sausage and drenched in a beer cheese
sourcing meats locally might not be the easiest
sauce and topped with homemade fresh-fried
or the cheapest route for Peter, but it is the
onion straws. If you prefer to substitute out the
right thing to do, he says.
brisket and go for chicken, ask for the Dirty Bird.
"Everything is fresh or coming out of the smoker; that's
Smoked meats can also be found on the D's Buffalo
something we pride ourselves on," he says. "It's important
Philly and Duke Reuben.
to give that quality of food to people. Food is art to me,
If you're just not in the mood for a smoked meal, Duke's
everything needs to look and taste the same. The chef and
hasn't skimped on those options. They source American
pit crew do their best to make that happen day after day."
Kobe beef from a farm in Westphalia for an unforgettable

Specialties: Prime smoked brisket, pork and chicken. Appetizers include Burnt End Rangoon, wings and
Duke Pulled Pork Nachos. Sandwiches include Dirty
Mustache, Big Doobler and Kobe Cheese Steak.

More content inside
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www.ruralmissouri.coop

Price: Appetizers from $8 to $10. Salads and sandwiches from $9 to $14. Plates and
family packs from $18 to $50.
Details: Open Tuesday through Saturday, 11 a.m. to 7 p.m. Closed Sunday and Monday. No smoking. Pet-friendly patio. Cash, checks and credit cards accepted. Located
at 100 Ash St. in Wentzville. Contact at 636-856-9227 or www.dukesbbqshack.com.
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Rural Missouri - November 2020

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