Breakfast Burritos and Smoked Barbecue Served Up Hot at the Welded Elephant
by Gus Jarvis
Nov 18, 2009 | 2191 views | 0 0 comments | 23 23 recommendations | email to a friend | print
SMOKIN’ BARBECUE – Chefs Jack Tucker (left) and Adrian Musgrove (right) are smoking brisket, pork, sausage, chicken, and ribs at the Welded Elephant on Sherman Street in Ridgway. Oh yeah, they also have hot breakfast burritos for those looking to strike their hunger on their morning commute. (Photo by <a href="http://tellurideimage.com/stock/"><b>Brett Schreckengost</b></a>)
SMOKIN’ BARBECUE – Chefs Jack Tucker (left) and Adrian Musgrove (right) are smoking brisket, pork, sausage, chicken, and ribs at the Welded Elephant on Sherman Street in Ridgway. Oh yeah, they also have hot breakfast burritos for those looking to strike their hunger on their morning commute. (Photo by Brett Schreckengost)
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Sausage Sandwich (Photo by <a href="http://tellurideimage.com/stock/"><b>Brett Schreckengost</b></a>)
Sausage Sandwich (Photo by Brett Schreckengost)
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RIDGWAY – Take a deep breath next time you are in downtown Ridgway and you’ll notice something new in the air. Yes, that mouthwatering smell is apple wood smoked barbecue bellowing from Ridgway’s newest hunger hotspot, the Welded Elephant, located on West Sherman Street.

Local chef/owners Adrian Musgrove and Jack Tucker are preparing hot and fresh-smoked barbecue favorites that include brisket, pork, Louisiana sausage, chicken, and ribs – all infused with apple wood smoke flavor – at the Welded Elephant.

There isn’t a gimmicky dining room fancy bar or elegant place settings at the Welded Elephant. In fact, the establishment is no more than an outdoor barbecue stand complete with a warm fire and a picnic table but the real goods are in the spicy smoked meats and breakfast burritos Musgrove and Tucker are serving six days a week.

On a typical day, they will arrive at 5:30 a.m. to get the fires rolling and the meat smoking for the lunch and dinner crowds later that day. Once the meat is pleasantly smoking, commuters can stop by as early as 6 a.m. to pick up a hot breakfast burrito that include, steak, chorizo, green chile, black beans, bacon, and sausage.

“These burritos hit the spot,” Musgrove said last week as he checked on two huge slabs of smoked brisket.

After the breakfast burrito rush is over, he said they usually close for a couple of hours and return to serve lunch at 10:30 a.m. Depending on what is available that day from the fire, customers can choose between sandwiches or personal platters with their choice of meats.

“We bring all concepts of barbecue here,” Musgrove said of the Cajun-rubbed meat specialties. “We are brining together Louisiana, Memphis and Carolina styles here with a Cajun flair.”

To top the barbecue, Musgrove said they are constantly creating new and creative sauces like the cherry-chipotle sauce he was serving up that day. To go along with the barbecue, the Welded Elephant has a variety of sides available including mashed potatoes, baked beans, coleslaw, chipotle coleslaw, chips, and, soon, baked potatoes for the upcoming cold winter months.

In fact, with the winter months on the region’s doorstep, Musgrove said the Welded Elephant will be open even during the coldest, snowiest days.

“We can’t run from it,” he said, “so we will be here all winter – even in the snowstorms. We want commuters and locals to have a place they can go and get some great food. They can pick it up and take it home or people can stay and eat it here and enjoy the warm fire.”

For the dinner crowd, Musgrove said he will try to remain open until 8 p.m. or until he is sold out of the day’s meats. He also said that he plans to sell as much locally raised meat as it becomes available.

The Welded Elephant is located at 566 Sherman St. and is open 6 a.m. to 8 p.m. Monday through Friday and 11 a.m. to 8 p.m. on Saturday. Call-ahead orders are also taken at 970/208-5633.
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