Gary and Sharon Grady’s neighbourhood tavern in Dundurn, Sask., features a distinctive flair.
The Gradys took over the tavern, called Big Mur’s, from Gary’s dad, Murray, in 1994, and have transformed a collection of abandoned vehicles, motorcycles and sleds into conversation pieces.
The tavern’s atmosphere is more than an antique car or a racing theme. It doesn’t cater strictly to bikers, sledders, locals and passers-by. And while food and service are big attractions, that’s not the sole allure.
Big Mur’s has all of the above. The small-town destination checks all the boxes.
In Gary’s words, “It’s Coyote Ugly meets Monster Garage.”
The décor reflects a creative passion for cars and trucks and things that move.
Each reincarnated vehicle is carefully placed. Some frame the large outdoor patio, others are perched on the rooftop and some provide a private dining setting. These relics set the tone for what diners experience upon entering the tavern. Even the walls in the restrooms are adorned with vehicle parts.
Whether indoors or on the deck, the setting generates buzz, starts conversations, a few laughs and may even leave diners wondering about where the antique fire truck came from, for example, or how Gary made a funky seating area from the side of on old school bus.
The food offering at Big Mur’s is extensive and the portions are generous and feature a special flair.
The menu is updated each spring and fall, but the crowd favourites are the burgers and Pulled Pork On Da Bun, items that never change.
I can attest these are fantastic.
There is also a selection of traditional appetizers, handhelds and shareables that are anything but traditional. Each has a twist. It may be the flavour, the garnish or the presentation that set this pub food apart from others.
Diners with a hankering for something on the sweet side should try Big Mur’s famous Die-Bar-Dessert. It’s made with Nestle’s Mirage candy bar, famous for its bubbly milk chocolate, which serves as the base. Whipped cream is added and then red syrup sauce is drizzled on top, followed by a dusting of cocoa powder.
The tavern’s menu also includes seven poutine plates and a range of burgers, wraps and sandwiches. Tuesday is wing night. The burger special makes the place especially popular on Thursday, while Friday has a deal on fish and chips.
Big Mur’s sources as many local ingredients as possible and uses local suppliers.
It is worth the visit. The only thing you need to take with you is your appetite and maybe your camera.
Big Mur’s Slow-Roasted Pulled Pork
The rich and flavour-filled pork shoulder is studded with garlic, dusted in a heavily spiced barbecue dry rub and cooked slow on low in an aluminum-packed braising liquid made from beer and a few pantry staples. The resulting barbece pulled pork is succulent and fall-apart tender.
- oven pan with 2 large pork loins
- 4 c. ketchup
- 2 c. bold barbecue sauce
- 1 c. vinegar
- 1/2 c. white sugar
- 1/4 c. steak spice
- 1/3 c. garlic powder
- 2 c. root beer
Roast covered at 200 F for nine hours. Pull apart and let soak in juices. Pile high on fresh bun and top with slaw.
Adele Buettner is a farm girl (at heart), foodie, volunteer, business owner and lover of all things relating to agriculture and food. She is located in Saskatoon.
