Hot Spot Smokehouse finding success in Sterling

LOCAL NEWS

Hot Spot Smokehouse finding success in Sterling

By SARA WAITE | swaite@journal-advocate.com | Sterling Journal-Advocate

PUBLISHED: May 7, 2019 at 9:27 a.m. | UPDATED: May 8, 2019 at 12:44 p.m.

It’s been about six months since the brothers who are continuing the legacy of the Peetz Hot Spot opened their second location, taking over the prime downtown site that was formerly Old Town Bistro.

Andy and Tony Meick took over the original Hot Spot about six years ago from their parents, Jim and Pam Meick, who’d owned and operated the bar and grill for 24 years.

In the time since taking over ownership and adding the “smokehouse” spin to the Peetz site, the duo have learned a lot about the restaurant industry. And they’re applying those lessons in the new location, which has some things of its own to teach.

The restaurant on the corner of Fourth and Main Streets was an opportunity that “just presented itself to us,” Andy Meick said.

“We were like, ok, let’s make the jump, give it a go,” he said. “I thought it would fit well in downtown Sterling, especially next to the brewery.”

Tony Meick said they’d been considering a move into Sterling for a couple of years, especially since they heard from people who wanted them here so they didn’t have to drive to Peetz to get their smoked meat fix.

Trae Miller, executive director of the Logan County Economic Development Corporation, tipped the Meicks off to the possible sale of the Bistro a little over a year ago. That piqued their interest, and when they toured the building they loved what they saw.

About six months later, they closed on the sale, and then opened their doors about six weeks after that, on Nov. 4.

While structurally, the building remains much the same, Andy Meick said they’re trying to create a more fun, kid-friendly environment in the restaurant. They’re planning to put a patio in for outdoor dining along Fourth Street, and the kitchen now houses a custom-made smoker from Oklahoma that can hold about 500 pounds of meat. That’s helpful for the big catering jobs they do, he said.

They’ve also made the restaurant their own with a different management approach and business philosophy. Customers come in and order their meals in what was once the bakery, where they can still check out a number of baked goodies made by Andy’s mother-in-law, before finding a seat in the dining room. The drive-up window provides service for customers on the go, or you can walk in and order carry-out. The full-service bar is open extended hours, thanks to the popularity of the restaurant’s resident mixologist, Sonya, who brings in a lot of business with her custom drinks that feature flavors to complement the food, Andy said.

The barbecue joint is unique to northeast Colorado — Tony said there’s not much competition when it comes to quality and quantity — and Andy’s menu features an original spin, with “fusion” dishes that pair barbecue with Mexican influences or seafood.

Andy said he’s planning to offer a lot more of the fusion dishes, because he feels people in Sterling are excited to try new things.

The restaurant now employs a staff of about 25, pared down from the 40 they started with, and the brothers emphasized that they run a very customer-service oriented operation.

Since they opened, they said they’ve been adjusting to the ebb and flow of the new location, which differs from Peetz. That means sometimes taking a guess on how much meat to prepare, since it’s smoked fresh every day. And sometimes, that means running out of certain offerings — but that’s not always a bad thing.

“You kind of want to run out some days,” Andy said.

Andy, who handles the day-to-day operations of the restaurant and oversees the kitchen, said their brisket and ribs are among their most popular items. “We have it (brisket) down to a science,” he said.

He’s not sharing the recipe, but he said the secret is patience: bringing the meat to the right temperature and just letting it sit there.

Tony, who handles more of the business aspects of the restaurant, says Andy’s dedication to getting the food right is a big part of their success.

And they agree that communication is key, especially when working with family members. They don’t always agree, but “at the end of the day we’re brothers,” they said.

After over six years of working together, they’ve gotten better at listening to each other, and knowing when to make a decision versus talking it over.

They also said they have a lot of family support. With Andy busy in Sterling on a daily basis, their parents have come back in to keep the Peetz location running. The two said they are co-captains of a team that includes their staff and family. “We couldn’t do it without them,” they said.

The Hot Spot Smokehouse in Sterling is open from 11 a.m. to 8 p.m. Sunday through Tuesday. Wednesday through Saturday, the kitchen is open from 11 a.m. to 9 p.m., and the bar is open from 11 a.m. to 11 p.m.

Sara Waite: 970-526-9310, swaite@journal-advocate.com