CULTURE FOOD saucy , the ’s award- winning Carolina-style is available on each table. “Carolina style means that in addition to tomato sauce, it also contains mustard and vinegar,” Dan says. The sauce is tangy with just a touch of sweetness. There was already a touch on the shredded pork Southern sliders on buttery brioche buns that we enjoyed as an appetizer, but adding a little more didn’t overpower the sliders. “We also make a spicy version sauce known as Firehouse 14 and have a well known Kansas City style sauce on hand that is not made by us,” Dan adds. Smokey Canyon’s St. Louis-style have a rosy pink color indicative of well smoked meat and can be easily pulled clean from the bone. In St. Louis style keeping with the St. Louis style, ribs are a customer the ribs are finished by favorite. Choose side dishes like potato with a slathering of sweet and salad and cole slaw. tangy sauce. Southern sliders are The ribs, like many of the filled with sh edded entrees, come with the choice of pork and served on buttery brioche buns. sides. We tried the sweet potato fries and found them crispy on the outside, soft in the middle and lightly salted. Other side options include corn on the cob, potato salad, collard greens, Missouri baked beans and cole slaw. Pizza lovers may want to try COMFORT FOOD the pizza. The fl t bread is topped with barbecue sauce, mozzarella cheese, chicken Smokey Style and red onion, with a sprinkling Family-run Smokey Canyon BBQ brings the best of of cilantro. Each ingredient, from the sauce to the cilantro, can be America’s barbecue belt to Riverside. Written by Erin tasted. Tobin. Photographed by Trina Gonzalez. No barbecue meal would be complete without dessert, and Smokey Canyon BBQ offers s veral made from Pam’s DAN AND PAM NUSSER went with Pam’s family recipes from recipes. Try the bread pudding the extra mile to create the best Missouri, helped create Smokey with chocolate chips instead of the traditional raisins, or the rustic barbecue experience they could. Canyon BBQ’s menu, which blackberry cobbler served piping hot with a scoop of vanilla ice cream. Before opening Smokey Canyon Nusser describes as “Memphis- The interior of the restaurant is comforting, with mustard yellow BBQ in Riverside’s Canyon style barbecue with a smattering walls and humorous signs that serve as conversation starters. A fl t Crest Towne Centre in 2007, of Carolina and Kansas City screen television was muted during our visit, but classic rock played they took a road trip through styles thrown in,” as well as a in the background. There is both indoor and outdoor seating. what Dan calls “the barbecue few other styles. This means Until 4:30 p.m., diners place their belt of America. We went to there’s an emphasis on slow- orders at the counter, so the menu is Smokey Canyon every barbecue restaurant we cooked, smoked meats served printed clearly on a giant blackboard BBQ 5225 Canyon could in places such as Kansas with little or no sauce. close to the entrance. After 4:30, diners Crest Dr., Suite 9, City and St. Louis, Memphis. The BBQ Beef sand- can enjoy the qualities of a full-service Riverside; (951) 782- The idea was to taste the food wich, for example, is just a large restaurant, which is managed by the 8808, smokeycanyon. at all of them, speak to the helping of shredded beef brisket Nussers’ daughter, Nikki Sugarman. com. Open Tues.- owners and pit bosses whenever stuffed into a fl y hoagie roll. Smokey Canyon BBQ also offers a Sun. for and possible, and glean valuable The meat is tender and smoky, breakfast menu on the weekend, as dinner, plus breakfast information,” he says. so the sandwich is enjoyable well as take out, family-style meals and on the weekend. That information, combined as is. But for diners who prefer catering. n

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