Colorado Springs Military Newspaper Group

Peterson Space Observer

Smoke gets in your eyes

PETERSON AIR FORCE BASE, Colo. — Chef Kirkland Dunning (left), and Jeremy Long, sous chef, put a 44-pound pig into the smoker Aug. 10, 2016, at the Greenside Grill and Smokehouse. The smoker can hold up to 300 pounds of meat, and delivers patrons a hickory-smoked lunchtime dining option. The newly remodeled restaurant re-opened in April, offering fresh, unique lunch choices with a decidedly smoky flavor.
PETERSON AIR FORCE BASE, Colo. — Chef Kirkland Dunning (left), and Jeremy Long, sous chef, put a 44-pound pig into the smoker Aug. 10, 2016, at the Greenside Grill and Smokehouse. The smoker can hold up to 300 pounds of meat, and delivers patrons a hickory-smoked lunchtime dining option. The newly remodeled restaurant re-opened in April, offering fresh, unique lunch choices with a decidedly smoky flavor.

PETERSON AIR FORCE BASE, Colo. — Chef Kirkland Dunning (left), and Jeremy Long, sous chef, put a 44-pound pig into the smoker Aug. 10, 2016, at the Greenside Grill and Smokehouse. The smoker can hold up to 300 pounds of meat, and delivers patrons a hickory-smoked lunchtime dining option. The newly remodeled restaurant re-opened in April, offering fresh, unique lunch choices with a decidedly smoky flavor.

By Steve Brady

21st Space Wing Public Affairs Office

PETERSON AIR FORCE BASE, Colo. — If you see smoke coming from the golf course, don’t be alarmed, it’s just the new Greenside Grill and Smokehouse.

The newly remodeled restaurant re-opened in March, offering fresh, unique lunch choices with a decidedly smoky flavor.

“We try to make the best barbecue you can get,” said Kirkland Dunning, head chef at the Greenside Grill and Smokehouse.

To make that mouth-watering barbecue, Dunning and his staff use a $10,000 Cookshack carousel smoker to infuse hickory smoke in up to 300 pounds of meat at a time.

“We smoke brisket for about 13 hours to give it a tender, juicy flavor, and a good ‘bark’ on the outside,” Dunning said.

Other foods that spend time in the smoker before making their way to a plate include pork, chicken, turkey, sausages, and even baked potatoes.

“My favorite dish is the ‘Holy Smoke,’” Dunning said, a waffle topped with hickory smoked sausage and choice of chopped brisket, pork or chicken, all smothered with baked beans, cheddar cheese and green onions. Other favorites include a turkey club with peppered bacon, the Carolina pork roll, ribs, fried catfish, and a loaded smoked baked potato with choice of brisket, pork or chicken.

(U.S. Air Force photos by Steve Brady) PETERSON AIR FORCE BASE, Colo. — Chef Kirkland Dunning adds a spice rub to brisket before putting it in a smoker Aug. 10, 2016, at the Greenside Grill and Smokehouse. The brisket is slow-cooked for 13 hours, giving patrons a hickory-smoked lunchtime dining option. The newly remodeled restaurant re-opened in April, offering fresh, unique lunch choices with a decidedly smoky flavor.

(U.S. Air Force photos by Steve Brady)
PETERSON AIR FORCE BASE, Colo. — Chef Kirkland Dunning adds a spice rub to brisket before putting it in a smoker Aug. 10, 2016, at the Greenside Grill and Smokehouse. The brisket is slow-cooked for 13 hours, giving patrons a hickory-smoked lunchtime dining option. The newly remodeled restaurant re-opened in April, offering fresh, unique lunch choices with a decidedly smoky flavor.

Since opening, the menu has undergone a bit of “fine-tuning” to meet customer demand, but one thing that hasn’t wavered is the quality and freshness of its menu choices.

“When we opened our focus was to make it as close to homemade as you can get,” he said. “We hand cut our French fries every morning. Everything is made from scratch — the dressings, side dishes, rubs, sauces — everything.”

Sauce choices at the restaurant include spicy green chili, Carolina mustard, sweet original and an espresso barbecue sauce — a tomato- and vinegar-based sauce with soy sauce, brown sugar and a heavy dose of fresh-pressed espresso.

The variety keeps customers coming back to try different taste combinations.

“I like it a lot, they have really good food,” said Army Master Sgt. Neftali Diaz, Special Operations Command North J6 senior enlisted advisor. “I’m still trying different menu items — I like the turkey a lot and the pulled pork is very good.

“It’s not your typical burgers and fries you find at a golf course, and it’s nice to have a different option to choose from at work,” Diaz said.

In addition to the new menu, the Smokehouse also got a new look during its four-month remodel. New chairs and tables, carpet and paint complement the million-dollar view at the Silver Spruce Golf Course, and makes for a fresh, new on-base dining option. The restaurant is open from 11 a.m.-1:30 p.m. Monday to Wednesday, and 7 a.m.-1:30 p.m. Thursday to Sunday, and now features “quick-order” items for diners on a time-budget.

“We’re here to serve our military family and golfing community,” Dunning said. “We want to treat you like family — come to the Smokehouse.”

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