Guide du restaurant

Okay folks..Labor Day Weekend we will not be doing Sunday BBQ. The last Sunday BBQ. of the season will be Sunday September 10th. We will be open for lunch on the 10th from 12-3:30. The restaraunt and bar will close at 4 and re-open at 5. We are only serving BBQ on the 10th, so we plan on doubling the amount of our normal preparation. So don't feel like you have to come get in line before we open back up to get plates. It has been a great season, and we thank you all for making this such a great event.

Burning stuff makes us SAD! #MOTA #feedthebears #itsawinecellarnotapantry

Happy 4th!

Thanks for EVERYONE showing up to the BBQ and the Band, it was a great kick-off for our summer. And now, the moment you've all been waiting for.......last night's t-shirts! (I can't decide if my favorite part is Keith trying to get past us with a pizza, or Monte's "still working' face. -Alix)

Here's yesterday's terrible T-shirts. Make sure to come see us next Sunday, they're going to be the best/worst yet!!!

Thanks to everyone who came out last night for the first BBQ of the season. Come see us next Sunday for the second installment of terrible T-shirts.

First Sunday BBQ tomorrow the 18th 5-8pm. Come celebrate father's day and see our terrible T-shirts!!

Sunday Barbeque time...Sunday 5-8. Come celebrate Fathers Day with us and treat Pops to a 18 oz ribeye off the Q.

So last nights Asian menu went over well. Thank you to all of you who came out and ate. A big fist bump to the cooks who produced the menu..., Spides, mini spides, and the Redneck Hippie. You guys killed it. So like Bill Bellichek would say "We are onto next week" But our next week will be Sunday October 9th..Here is the kicker. We do not have a theme or a menu for that night. What would you all want to eat? Give us some feedback.

So the new Fall Menu is on its way...Last chance at trying your summer favorites this weekend. So some of the new items for the fall include...Chicken Wings with Gochujang Sticky Sauce. Gochujang is a condiment used in Korean cooking. Think of it like Korean Buffalo sauce. We are also going to do a take on the Banh Mi sandwich that we did this summer. But our new twist will be served as a hot dog on a Kings Hawiian Bun. The Banh Dog...Going to be great. The OG Sammies salad will be making a return. Watermelon, candied nuts, goat cheese, marinated cucumber, tomato... On the sammich front. We are going to do a lamb pita. I wouldn't call it a Gyro as we are preparing the lamb a bit different. But the sandwich is top notch. Another item making a return will be the Cuban Sandwich. It took some time to find real Cuban Bread. So we are psyched about this one. Mojo Pork, Ham, Pickles Swiss, Mustard..The real deal Last...Since we are going back the greatest hits stuff. The return of the White Pizza. Heavy dose of garlic, Proscuito, tomato, Arugula Just a note.. Only 2 more BBQ Sundays. Join us this week. We have some amazing Ribeyes, Heirloom Pork chops, Smoked LEg of Lamb, Ribs...And whatever the the produce folks drop of for us to cook. They will have their stand up through September.

Great effort by the crew this past Sunday. The Mexican BBQ dishes were outstanding. The support for Sunday BBQ has been amazing. Thank you to our community for coming out each week. The word is growing. I was at the Co-oop in Bozeman last week gathering some ingredients for this past Sunday. The lady at the checkout was intrigued by the bounty I had put on the conveyor and asked what I was up to. I told her I owned the Miners in Cooke City, told her about Sunday BBQ and what we were up to. 2 total strangers rang in with comments. 1 woman overheard our conversation and said that she had been up a few Sundays past. She had BBQ with her family out from NY. Her dad claimed the lamb dish was the very best he had ever had, and that the food was the best they had had on their 2 weeks of vacation. Including stops in Jackson, San Fran, and Seattle. Wow I thought...Right on. Another man chimed in that he had heard of this BBQ, wanted to make it up with his family Sunday and was excited that what he had heard had been confirmed by a stranger in line at the store..I saw him and his wife at 4:30 waiting to stuf their faces. Anyway I thought it was pretty cool that all this work we have put in the last 5 years has started to grow legs. Super proud of what we have done. I know it isn't always perfect at the Miners. We make mistakes like everyone else. We aren't always the most orgainized, polished even the most hospitable. It happens. But we are dedicated. We do care, and we are trying to put forth the best effort each week, every day to cook something that people don't expect when they walk into a bar, in Cooke City Montana that has the big Steal Your Face with probably a 20 minute version of Scarlett>Fire pumping from the Juke...It isn't for everyone, the no ranch rule still makes people enjoyably upset. But for the most part I think what we are doing is catching on. On that note...We will not be doing BBQ this Sunday the 21st. We will be back on the 28th though. So come check us out. Raz.....

Update...So we are going to change up the barbeque this weekend. Mexican influenced dishes. Fresh in house tortillas, 3 salsas. Margaritas. And of course music by the Grateful Dead. Here is the menu...Beef..Carne Asada Tacos. Ribs..Pastor style smoked spareribs. Lamb Chops with sweet potato, carrots escebeche, guajillo sauce. Pollo Asado with charred onions, pinto beans. And Trout Veracruz(tomatoes, green olive, lime cilantro)...Lots of flavor, something different. Get here early before we sell out. Also..We are wroking on the fall menu. Only a few more weeks for some of your summer favorites. We are bringing back by demand the OG Sammies Salad..The candied nuts, goat cheese, you all know it. Some other new surprises. Here is one that I am sure will be a favorite. Some of you are familiar with Pimento Cheese? Well we thought it would be cool to make a Patty Melt with this instead of traditional Swiss. So it goes down like this. Sourdough bread, a large beef disc(8-10 oz) carmelized onions and boom goes the dynamite...The Darryl Melt.

Save the Peaks this Saturday. Come out and show your support for research of breast cancer. This is a street dance, and brain child of Debi Purvis. It is a great cause, and fun time. Live music on main street. BBQ is moved from Sunday to Saturday so we can try to help raise some money. I have a 4 am wake up call to get some briskets smoking.

Big BBQ this weekend. So we got our hands on some nice Montana raised Ribeyes. They have been aging in the cooler for a week and are ready to be butchered on Sunday for Sunday. 18 oz fatties. We also scored some Lamb necks from the Farmers market in Bozeman..We made a nice stock that is reducing right now into a thick lamb Demi, going to roast some figs and puree those into that goodness for a nice saude to go on the lamb. We upped the total to 1 1/2 cases of ribs as they are selling out fast, and the Pork chops will go in the brine tonight. Sundays special will be 1/2 smoked chicken. Bbq style, beans , potato salad and an ode to Franklin BBq's esspresso sauce. Anyway. Sunday is going to be HUGE.. Get here early.. So because of demand, we cannot hold, or take preorders for Sunday Q. First come first serve baby!! Sunday hours are a bit different. 12-3:30 for lunch Re-open at 5 BBQ until it is sold out, and Pizzas until 9pm.

Here are a few highlights from the new menus that came out today. My new favorite is the Cauliflower Gratin. This is a dish inspired by my wife. It wasn't her choice to have food allergies, nor was it the best day of her life when she was told no more gluten, or dairy(from cows) So I came up with this. It is a gratin made from cashew milk, and Manchego Cheese, and Pecorino Romano. Both sheeps milk cheeses. This is a great shared appetizer, or light dinner. Since we are on the sheeps cheese. Another new item is the Fig and Manchego grilled cheese. We serve this with a nice little heirloom tomato salad those same tomatoes that we are getting from Livingston.. Come check us out...

Join us Fathers Day for Sunday barbecue. This is the first Sunday barbecue of the 2016 season so check us out. Also the Summer Menus are on their way. We should be ready to roll with all the new items Thursday. Some cool new additions for this season, some of the old standards getting an upgrade as well. For those who have been getting withdrawals....Friday will again be Fish Taco Friday. Come check us out!

We are so excited to be able to serve top notch local produce this summer. First batch of early greenhoue heirlooms, and slicers. We also are pumped to bring back DeStefeno Burrata to the menu this summer. In our opinion the finest Burrata available to us. Still working out some of the kinks for the summer menu. We are bummmed that our triple stack ovens we put in last summer just will not work properly at altitude. So we have a bit of re-aranging to do in the kitchen. We will keep everyone posted as there may be some changes in the hours according to whatever work needs to be done to take the ovens out, and install the new design. We are still 5-9 Monday-Thursday. 5-10 Friday. Noon-10 Saturday. Noon-9 Sundays. Hopefully the calvary will be here soon so we can extend each day 12-10.. Last..Sunday Barbeque is coming soon. Stay tuned we will put the menu out for this season in the next week or so.

It is important to stand by your values. The Company that owns Budweiser has decided that for the summer it will change the branding on the Budweiser label to read America. To us this is not only an insult to our customers, but it is an insult to patriotism. We understand that Budweiser was an iconic brand that some people would identify with Americana. Not anymore. We will not serve America Beer this summer, and it will not see our shelves until the name is removed. I am going to stand by this even if it comes across to some as pointless even hypocritical. Being right isn't as important as doing the right thing.

Darryl Prom....So can you guess who our first King and Queen are? I'll give you one hint. They wear the crest Darryl from the House Snider. Anyway. Thank you to Lisa Podell, Alix House, and Molly Levy for the decorations. I think this event is a keeper. So the Prom commitee will form and we will get planning on next years Dance. I have heard whispers of Arabian nights, perhaps Moonlight in the Beartooths. Or my favorite...Clubbing baby seals in Newfoundland.