In the bustling heart of Boise, Idaho, on the corner of Bannock and Capitol, lies a culinary treasure waiting to be explored. This is St. Lawrence Gridiron, a place where down-home cooking meets a Southern twist. In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri, accompanied by his son Ryder, dives into one of the restaurant’s standout dishes – the Monte Cristo.
St. Lawrence Gridiron: Where Fire Meets Food
St. Lawrence Gridiron, known affectionately as SLG, was brought to life by Dan Watts. The name itself has a deeper meaning; St. Lawrence is recognized as the saint of chefs, representing fire and food – elements that are evidently central to the restaurant’s ethos. As Guy Fieri steps in, he’s immediately drawn to the warm atmosphere and the promise of a unique culinary experience.
The Monte Cristo: A Different Take
The focus of their visit is the Monte Cristo, a brunch item that seamlessly marries savory and sweet flavors. As Guy and Ryder prepare to indulge, the preparation of the Monte Cristo begins with a discussion on their unique spin – pulled pork.
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Preparing the Pulled Pork
The foundation of this Monte Cristo is boneless pork butt, seasoned simply with salt and pepper. Dan explains that the pork is allowed to set for about 30 minutes before heading to the smoker. The pork smokes for six to eight hours at a steady 200 degrees, resulting in tender, flavorful pulled pork.
Making the Berry Coulis
Next, Dan prepares a berry coulis to complement the Monte Cristo. Starting with blueberries and raspberries, he adds water, sugar, salt, and red wine. This mixture simmers for about 20 minutes before being blended and tightened up with a bit of xanthan gum, creating a rich, fruity sauce that adds a sweet counterbalance to the savory elements of the sandwich.
Crafting the Batter
The Monte Cristo batter is essentially a French toast batter with a twist. It includes eggs, baking powder, all-purpose flour, lemon zest, and orange zest, making it slightly thicker than a traditional batter. This thickness is crucial, as it helps to encase the filling entirely without falling apart.
Assembling the Sandwich
To assemble the sandwich, slices of bread are dredged in the batter and placed on a flat top grill. They are then layered with the smoked pulled pork and crispy bacon. Swiss and cheddar cheese are added to ensure a gooey, cheesy center. The sandwich is topped with another slice of battered bread and allowed to cook until golden and crispy.
The Moment of Truth
Once the sandwiches are ready, it’s time for Guy and Ryder to dig in. “This is my kind of sandwich,” says Ryder, clearly thrilled by the combination of savory pulled pork, crispy bacon, and gooey cheese all encased in French toast.
Guy, never short on enthusiasm, exclaims, “One minute it’s salty, then it’s chewy, then it’s sweet, then it’s crunchy, then it’s cheesy – there’s a lot going on.” The berry coulis adds that final touch, making the sandwich not just a meal but an experience. “The coulis – that makes it. That’s Coolio,” Guy remarks, clearly impressed.
As they enjoy their meal, Guy points out the balance achieved in this dish. The perfectly smoked pulled pork, the thick slabs of bacon, and the robust batter create a harmony of flavors and textures that make this Monte Cristo stand out.