Okay
you got your good food, you
got your great drinks and a
fun atmosphere you can find
all 3 at Downing Street
poorhouse and here to tell us
about that is the owner and
chief chief she hadn't chef
chief works chief Shep yeah
to Thank you. Thanks for being
here okay for for people who
have yet to go to the
poorhouse kind of explain what
that is so we started out as a
competition barbecue King,
yeah, and then we open
barbecue restaurant
award-winning award-winning
very we're going a lot of fun
with that.
And then we got our hands
downtown Hollister they were
like okay, let's build a pub
and so that's what our
barbecue background and the
location. Mets we we have what
we call coal-fired comfort
to explain what that is so we
cook all our food over 55
gallon barrels so we've got
that and then and then we've
got cold fire for burgers for
sensibility kind of barbecue
sensibility elevate a little
bit and give me some pub
classics could be some good
burgers, it sounds like
old-school a lot of it is I
mean it's really funny were
actually burn a real charcol
Outback, you know we're we're
actually really doing that you
can't cheat that flavor and
we're out there given and
their you know down in state's
trip right down in the polls
yet the Downing Street, they
it looks you know everything
there is kind of you know
English so even far as the
architectural ready to turn
kind of look out and there's
an example of of some of the
food of course.
Pictures are great. But the
pictures in front of me or
even better and you know, I've
said this year so many times
I'm pretty good with Judge
Jennifer Berger is good and
that's when your signature
things are your burgers it is
you know we're using top
quality meats were using
American wagyu grind home also
inner muscular marveling to
keep that you see this in the
flavor and.
We spent a lot for it but
we want to give you the best
burger that we have here not
only the 4, 1, 7, area, but
anywhere now I know you have
something on special. You know
because it's it's it's like
national pastrami day and
you've got to for that
national day for everything
that yes there are things like
start. Yes, so we've got go to
our newsletter sign up for
newsletter DS pour House dot
com you can get other half are
burger which we've got right
here which numbered or
half-pound burger covered with
a quarter pound of our
pastrami home and that's it
she's without let you try here
in a minute but to get that
it's buy one get one 50% off
today only so go to our
newsletter sign up coupon off
going to Downing Street for
here in Springfield Manship
burger and it looks like
you've got some great fries
too because if you don't have
great fries, you don't always
have a great burger in you've
got to have that combo going
it's got to go together but
now next to it you got I
governments we played for we
did right and what is
accompanying that. This is
just a regular bacon
a regular regular I mean it's
still half pound American why
do I you know we've get good
white cheddar on their some
bacon I mean all who doesn't
love that I mean that's just a
classic on the menu as well
we're here you're talking also
what you have there is basic
pub food, yeah, yeah, so we do
fish and chips we do you know
we've got a corned beef dinner
we've got this press on and
we've got lot of a comfort
foods and pub food put
together French onion soup if
you get a chance to get out
there by the way that's my
favorite I make that stock
takes about 3 days to make
that stock we know we don't
cutting corners on you know,
you're also talking OK 3 days
to make that stock but your
barbecue the way that you do
it it's not the idea of.
You're going to slow Cook
this over a 12 hour period
think this is get it done
really get this thing done
warmest grilling, so we've got
live Missouri hardwood coals
down to the bottom of our
barrel more on their we call
it her number so we're on
there just flipping or me
getting good color get
everything and then at that
point we'll put it in a nice
brace let it get tender
out so.
The meat that we cook takes
a probably a 3rd of the time
yeah, what you hear of
traditional barbecue meats
taking but it's kind of like
more more of us do like out in
the backyard to going you
throw it on the coals and you
keep moving around and that's
exactly right look at the
sizzle what we always call it
on there and you see some of
our you know smart food shots,
the best ones that thats a
little bit popping on the
outside of the meat almost
like a piece of bacon to send
their dance that's what we
look for on everything we send
out yeah that's good. Okay
tell me settled drinks you
things that you consider your
signature drink. Well I mean
what things were barbecue
restaurant we've got burned
hands. We've got some the
pastrami one of the things we
do is make a bloodied Mary,
you know any their contest to
see who could put more you
know food almost about tell us
what you've exactly what I
want to check going on there
we've So the body marriage or
actually, but we have 25 beers
on tap there mostly a local
level local beer. So we we
have good relationships with
local Burris we've got you
name it as far Paul's go you
know that's that that's one
we've got to have good that's
this is a good thing tell
people where you're cold
you're you're in Hollister
tells well the corner of a
there just you know Barnes
noble is just just glad that
they're not looking at that
building so just a little bit
off the road. It's a
battlefield address, but just
right there on that corner
shoot in there not shopping
all right now bread you've
also brought some other food
we're going to talk about this
in a little bit. So you know
don't go away because there's
more information about all
this that's going on all
day with a furry friend shows
up. And they had 4 late.