We will be open Christmas Eve until 9:00 and closed Christmas Day. We will re-open December 26th at 11 AM. For New Year’s Eve and Day we will be open our regular hours. Happy Holidays!
We now have our wonderful Chicken Taco Salad available on our menu. The salad features a spicy chicken breast on top of a bed of mixed greens, pico de gallo,pinto beans, shredded chees, sour cream, guacamole, and tortilla strips with spicy ranch drizzled on top. This is a spicy salad, but it is delicious!
We have three new beers on tap, Gilgamesh Mamba, Cascade Lakes Blonde Bombshell and Widmer Rotator IPA
Gilgamesh is a local brewer here in Salem. We are featuring their hopless beer, Mamba. Mamba is a very complex hopless brew, with a light yet slightly sweet and spicy body. Brewed with black tea, a hint of tangerine zest, and rye creating an aromatic and extremely unique brew. Definitely something you must try.
*** WON PEOPLES’ CHOICE AWARD AT THE 2010 SPRING BEER & WINE FEST IN PORTLAND AND THE 2010 OREGON GARDEN BREW FEST! ***
If you would like more information please visit their website@ gilgameshbrewing.com
Cascade Lakes Brewery is a brewery out of Redmond, Oregon. We have their Blonde Bombshell on tap. As the name implies, this is one knock-out of a beer. Brewed to be a light bodied, refreshing ale, Blonde Bombshell combines subtle malt and wheat flavors with a delicate Liberty hop aroma to create a sensational beer. Originally brewed as a seasonal, this beer was so popular it pushed its way into our regular line-up.
Please visit their website @cascadelakes.com for information on their beers, brewery and pub.
We are also featuring a Widmer Rotator IPA. O’Ryely IPA is a big, punchy IPA with notable hoppiness and just a touch of caramel malty sweetness. Brewed with rye and Nelson Sauvin hops imported from New Zealands South Island, the beer features subtle rye spiciness and fruity, berry-like aroma and flavor.
for more information on Widmer Beers, please visit them @ widmerbrothers.com
We have added our watermelon meatballs to our appetizer menu because they have been such a great hit on our catering menu and at outside events. The watermelon meatball came about almost by accident. We were looking for another use for our watermelon BBQ sauce a few years ago, and decided to try coating a meatball with the sauce. BINGO, the taste was sweet, yet spicy and the meatballs held up well with the sticky sauce.
We began taking the meatballs to outside events for people to try. The response was overwhelmingly positive. Next, we decided to put them on our catering menu as an appetizer thinking they would be a great appetizer because they can easily be served and eaten, and they hold up better than other appetizers on our menu.
It then progressed; if we had extra meatballs thawed, we would run them as our bar-only happy hour special. Guests then started asking for them all day long as an appetizer in the restaurant, not just during happy hour. So we then added these tasty meatballs to our permanent appetizer menu.
We are continuing to tweak the presentation and look forward to watermelon meatballs being on our menu for the long haul. Come in to taste this specialty for yourself!
Best Little Roadhouse will be closed November 24, 2011. We will be closing early on November 23, 2011 at 9:00 PM. We will reopen on Friday, November 25, 2011 at 11:00 AM. We will be open regular business hours for the week end.
We are accepting orders for our yeast rolls. The rolls are sold by the dozen, baked or unbaked for $6.00. The unbaked rolls come on a baking sheet and with directions for baking. All the rolls come with our delicious honey butter. Please give us a call at 503-365-7225 or email us at firstname.lastname@example.org with your name, how many dozen and if you want them baked or unbaked. The rolls will be ready for pick up Wednesday, November 23, 2011 starting at 10:00 AM until 8:00 PM. Best Little Roadhouse will be closed Thursday, November 24, 2011 to allow our employees to be with their families.
Tri-tip is a great piece of meat to smoke and slow cook or grill. A lot of people are not familiar with the type of meat or how to go about cooking it. Tri-tip is a newer cut of meat that is being used in homes and restaurants across the United States.
The tri-tip is a cut of beef from the bottom sirloin, it is a small triangular muscle that is usually 1.5 to 2.5 lbs per roast.
Tri-tip was originally used for hamburger or for stews or soup because butchers considered it to be a waste to display because there is only one cut per side of beef. Now, because carving is done by packers, it is more available in meat sections. In 1950, it became popular in Central California as the “Santa Maria Steak”. It is found in the New York area as a New Port Steak, throughout Europe, Mexico and South America. This often overlooked piece of meat is not only relatively inexpensive, but also very flavorful and has become a favorite amongst those in the know.
With the tri-tip being a lean piece of meat, you must be careful not to overcook it. There are several ways to prepare tri-tip one way being “The Santa Maria style”. This style of cooking tri-tip is to rub with salt, pepper, garlic and other seasonings, put over red wood and smoked then baked in an oven and finished on a grill, then sliced thinly across the grain for serving with BBQ sauce. There are many tips and ideas on how to cook tri-tip to perfection. Always bring your steaks to room temperature before you cook it, this helps keep the steaks cook evenly. Tri-tip is great with a meat tenderizer and dry rub seasoning applied before cooking. If you have a way to smoke the meat before you grill it, that really enhances the flavor. Put the roast on the grill and be patient, try not to stab, poke or flip the meat too often, as the juices will escape letting out flavor and drying out the meat. After you have cooked the meat (we recommend medium rare to medium), let the roast rest for 5 to 10 minutes before slicing. You can slice the steak thinly or cut into 1/2 inch steaks. We love to serve tri-tip with a great BBQ on the side. Happy Cooking!
Have you fallen in love with these fabulous meatballs during Salem’s best happy hour in town? Here is your chance to make them at home!
- ½ pound of lean ground beef
- ½ pound of lean ground pork
- 1 cup of bread crumbs
- 1 tbsp. Worcestershire sauce
- 1 tsp. sea salt
- 2 tsp. black pepper
- 2 tbsp. of fresh flat leaf parsley chopped
- 1 tsp. garlic powder
- ½ tsp. dried oregano
- 1 large egg beaten
- ½ cup fresh grated parmesan cheese
Heat oven to 400 degrees
Mix the ground beef and pork with the bread crumbs, and all seasonings until evenly blended. Add
Parmesan cheese and egg and mix until blended.
Form meat mixture into 1 ½ inch meatballs. If mixture is not wet enough add up to ¾ cup of warm water.
Bake at 400 degrees for 20-25 minutes until there is no pink.
Blueberry BBQ Sauce
- 1 tbsp. olive oil
- ¼ cup chopped onion
- 1 garlic clove minced
- ½ cup blueberry preserves
- ½ cup fresh blueberries
- 1-2 jalapenos seeded and finely chopped
- ¼ cup ketchup
- ½ cup light beer
- 1 tbsp. steak sauce
- 1 tsp. chili powder
Heat oil in a medium sauce pan. Add onion and garlic, sauté until tender. Add blueberry preserves, blueberries, jalapeno, ketchup, beer, steak sauce, and chili powder. Bring to a gentle boil, reduce heat to simmer for 10 minutes.
- (4) 8 ounce salmon fillets
- 1/4 cup olive oil
- 1/2 teaspoon lemon zest
- 1/2 teaspoon fresh minced garlic
- salt and pepper
- Wash your salmon and pat dry with paper towels.
- In a small bowl whisk together olive oil, lemon zest and garlic.
- Coat the salmon with the olive oil mixture and let marinate for 15 minutes.
- Heat grill to a medium heat.
- Oil your grill with vegetable oil. This can be accomplished by gently (do not use a lot of oil) brushing grates with oil.
- Gently place your fillets on the grill and add salt and pepper.
- Let the salmon cook for four to five minutes per side.
To flip your salmon, use a fish spatula or a regular spatula. Gently slide the spatula underneath the fish, making sure the entire fish is on the spatula before gently flipping the fish over. Touching or pressing on the fish during the cooking process will make the fish fall apart or cook unevenly, so it is best to leave the fish untouched as much as possible during the cooking process.
To liven up your salmon, you can always try marinating it overnight in an Asian dressing with a touch of brown sugar and whiskey, then grill it.
If you’re in the mood for a night out, come try one of our dinner menu specialties, Whiskey River Salmon.
If you are a grill master or a grill dud, here are a few hints to making a great steak.
The first thing we recommend is buying a quality steak when possible. Another thing to try is to marinate the steak first in Italian dressing or something similar for at least 30 minutes before grilling. Next, we recommend when grilling at home is to bring your steak to room temperature before cooking, if your steak is refrigerated, you should bring it out 15 to 20 minutes before grilling.
While your meat is warming up, warm up your grill. We recommend a hot grill at least 400 degrees. Once your grill is hot, make sure you season the grill with a piece of fat or vegetable oil. This will help your steak from sticking to the grill or picking up left over flavor from the last time you used it. Place your meat on the grill, and lightly butter the meat and season it. Don’t be dainty with your seasoning, make it stick. We like a combination of salt, pepper, garlic and hickory or mesquite seasoning to add a little smokey flavor to your meat. You should season your meat even if you marinated it. Try to pick seasoning that accentuates your marinade.
Once the meat is grilling don’t mess with it, you should only turn your meat once. If you like grill marks on your meat, half way through cooking per side rotate your meat one quarter turn. If you touch your meat, press it or turn it repeatedly, it will not cook evenly and you will lose the flavorful juice in it.
The toughest part is trying to figure out when your steak is done. We do our steaks by touch, we gently press the meat with tongs or a spatula, we do not recommend a fork because you will pierce the meat. The firmer the meat feels, the more done it is. We recommend for a normal thickness on a steak (1-2 inches) to grill on each side for at least 3 minutes. A thicker steak will take longer, if you are cooking a baseball cut of meat (3 or more inches) your steak will take at least 15 to 20 minutes to cook.
Once your steak is done, take it off the grill. Do not use the grill to keep your meat warm; your steak will continue to cook and dry out, even at a low temperature. The best thing to do is to pull it off the grill, let it rest for a minute or two(not to long, a cold steak is not good) and eat. If you do have to hold the meat, we recommend gently wrapping it in aluminum foil and keep it away from any heat source. Good luck, we hope these tips helped. Happy grilling!