Biting Into Lebanon
By Suzanne Corbett
Travel historic Route 66 and you’ll get a taste of America’s past, literally. Along the old highway from Chicago to Santa Monica one can still discover roadhouses, confectionaries (the for-runner to the Quick-Shop concept) smokehouses and family restaurants. Hungry tourists can still find the blue plate specials at countless restaurants on the Mother Road.
During a recent trip down the old Route 66, I came to Lebanon. Lebanon once was a major stop along the Missouri stretch of Route 66, which still host’s smorgasbords of dining choices for travelers. Meals prepared at most roadside restaurants boost homemade pie, real hickory smoked meats and local produce.
“We use what’s in season,” said Ollie Kennedy, who owns Ollie’s BBQ & Steakhouse, pointing to her latest batch of homemade pies. “The blackberries are picked locally and this year they’re the best.”
Beyond Ollie’s hand made pies, it’s her smoked meats and hand cut steaks that keep customers coming back for lunch and dinner. According to Ollie, the smoker runs year round turning out mountains of pulled pork, beef brisket, chicken and ribs.
“It takes a while to learn how to master real smoked barbeque,” said Ollie, noting that not everyone does barbeque the same. “We smoke most of our meats for 18 hours, depending on the outside temperature that effects the smoking time–but that’s part of mastering the technique.”
Housed in an original Route 66 market confectionary is Britt’s Route 66 Grill. Here you can eat lunch in or order a sack of Sammie’s to-go, perfect for a roadside or riverside picnic at nearby Bennett Springs Park.
For those who like to work for their supper, plan to fish at Bennett Springs State Park. Trout is the catch of the day at Bennett Springs, considered by anglers as the rainbow trout capital of the Midwest. Novices and expert fly fishermen vie to catch their dinner. But if the fish aren’t biting, no worries - you can still have a trout dinner at the Bennett Springs Lodge. I recommend the Baked Trout Almandine, served with a garden salad and an oversized baked potato. Live large - ask for a side of the homemade tartar sauce and extra sour cream for that potato.
Finally, if Trout Almandine sounds a bit too gourmet, head to T’s Redneck Steakhouse where classic steak and hickory barbeque is served with down-home fixin’s. The T stands for Tina, owner of T’s Redneck Steakhouse, whose unique roadhouse sports stylish décor I call western kitsch. At the center of T’s menu are the slow smoked meats and steaks, with the Redneck 14-ounce Cowboy Rib-eye Steak topping the list. “I’ll put our steaks up against anyone’s. And, I’ll guarantee we’ll be the best,” said Tina.
Sampling the best road grub is a guarantee in Lebanon. As a matter of fact, it’s some of the best you’ll find along old Route 66.
To get a bigger bite of what’s in Lebanon click on www.lebanonmissouri.org.
Down-Home Blackberry Pie
(Inspired by Ollie’s BBQ & Smokehouse)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3 tablespoons boiling water
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
4 cups fresh blackberries, rinsed and drained
1 tablespoon lemon juice
2 tablespoons butter
To begin making pastry dough, sift 11/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup butter or margarine. Add boiling water to the flour mixture. Stir until mixture clings in a ball. Divide dough in half, and roll out two crusts.
For the filling: Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Mix with the berries. Place berry filling in an unbaked pie crust. Sprinkle with lemon juice and dot with butter. Cover and seal upper crust. Bake on lower shelf in a 425º oven for 30 to 40 minutes. Makes one pie.
T’s Redneck Steakhouse
Cream Cheese Corn*
One – 16-ounce package frozen corn
1/2 stick butter
4 ounces cream cheese
salt and pepper to taste
Cook corn according to package directions. In a large skillet melt together the butter and cream cheese over a medium heat. Stir in corn, season to taste with salt and pepper. Makes 8 servings.
Baked Trout With Almonds
(Served at the Lodge at Bennett Springs State Park)
6 trout fillets or 4 whole trout
1/2 cup lemon juice
flour
8 tablespoons butter
1/2 cup sliced almonds
Seasoned salt (any seasoned salt you like – I prefer Jane’s Crazy seasoned salt)
Cracked pepper
chopped parsley and lemon slices for garnish
Place fillets in a piece of wax paper. Sprinkle with half the lemon juice. Dust with flour. Melt butter in a large sauté pan over medium high heat. Add fish fillets for a few minutes to lightly brown. Place fillets on a baking dish. Place almonds in sauté pan and stir until lightly brown. Pour almonds with the pan drippings over fillets and bake for 10 minutes at 375º. Garnish with fresh chopped parsley and lemon slices. Serves 4-6.
*The original T’s recipe was for foodservice portions. Recipes have been tested and adjusted for home cooks.