Menu at Curt’s Smokin’ Ribs keeps growing
By LANA MUTHLER
MILL HALL — It’s not just ribs anymore.
When Curt’s Smokin’ Ribs opened in September 2006, the talk of the town was Curt Candor’s signature barbecued ribs.
The town’s still talking about the wonderful food made at the restaurant at 243 Pennsylvania Ave., Mill Hall.
But not just about the delicious ribs.
They’re talking about chicken wings that come in more than two dozen sauces.
They’re talking about the traditional and specialty wood-fired pizzas, that are available with dozens of toppings, and include a gluten-free variety. Strombolis are also prepared in the wood-fired oven.
They’re talking about chicken, pulled pork, beef brisket, smoked prime rib au jus, shrimp, scallops and haddock.
They’re talking about the lunch and dinner combos, with sides of fresh french fries, cole slaw, baked beans, potato salad, macaroni salad, sweet potato fries and tasty brisket gravy.
They’re talking about the indoor and outdoor seating, party combos and bulk items and catering available for wedding receptions, rehearsal dinners, anniversary and graduation parties.
There’s a lot to talk about at Curt’s Smokin’ Ribs.
Oops, I almost forgot the most recent addition to the menu at Curt’s – fresh made-to-order salads.
And, customers are now able to order online at www.curtssmokinribs.com.
John Purnell, general manager at Curt’s, said business is good….VERY good in Mill Hall.
Of course a visit with Purnell wouldn’t be complete without some bragging from the chef who’s been in the cooking business most of his life and has brought a lot of experience and ideas with him to Curt’s.
It’s obvious when talking to him that he knows how to make a great tasting sandwich or dinner entree.
“Our wings are just tremendous. We get lots and lots of compliments. We use our own rub on the wings prior to cooking them,” Purnell said, pointing to the list of sauces available on wings, from Buffalo mild and hot, to mild, hot and medium blue cheese, mild, medium and hot garlic, honey mustard, sweet chili, hot cajun, rebel yell, chipotle and atomic to name a few.
Talking about wings, Super Bowl Sunday was their biggest day ever. “We sold 3,200 wings,” he said with a smile.
Brisket is also popular at Curt’s.
The meat is taken from the chest of a steer, Purnell said, describing the four-day process he goes through to prepare brisket.
“We rub it overnight, put it in a smoker for about nine hours, then into a soft oven for 15-16 hours. Then it’s ready. And the gravy from that process is so beefy and delicious. People love it.”
Pizzas in a wood-fired oven have also become popular.
“Barbecue, pizza and wings… that’s the top three. We like to give people options, so everyone is satisfied,” he said.
You can actually watch your pizza being made with fresh tomato sauce and the toppings of your choice. After it”s prepared, it’s placed in the wood-fired oven and you can watch it bake… as the flames erupt from the wood causing the crust to become a golden brown and the cheese bubbling as it melts.
And their pizza are big and completely covered with toppings. “I tell our workers not to be skimpy with anything. e probably put 50 pieces of pepperoni on our pizza. That keeps customers happy and coming back,” he said.
On Tuesday, Wednesdays and Thursdays, a large pizza with one topping is $9.99, he added.
Weekly specialty sandwiches are also catching on, Purcell said.
They’re big and juicy, sometimes even messy, but so delicious.
Consider an Italian Panini with brisket and tacos. How about a Grilled Portable Sandwich with pesto mayonnaise, smoked cheddar cheese and lettuce. Then there’s the Prime Rib baguette with mushrooms, onions and provolone cheese… or maybe the Pittsburgh style pork barbecue sandwich piled high with french fries, cole slaw and tomatoes.
Or how about a Tex-Mex BBQ Salad with black beans, corn salsa, cheese and barbecued meat on top?
The variety at Curt’s promises something for everyone.
So, if you pass by Curt’s and think you aren’t really hungry for ribs, don’t pass by without stopping.
Because Curt’s is so much more than ribs these days.