Danken Trail: Feeding Monroe, Serving Tradition
Back in 1983, Dan Bannister and Kendall Parish paired up to open one of the most prominent restaurants in the Twin Cities. They joined together to serve barbecue and to create its name, literally. When you put Dan and Ken together, you get Danken Trail B-B-Q.
Ownership of Danken Trail B-B-Q switched from Dan and Ken to a father and daughter duo, Owner Steve Farmer and Co-Owner and General Manager Jessica Farmer, in 2015. The barbecue joint has new owners, but its ingredients remained the same for all who are familiar with the taste.
The restaurant has evolved very slowly. We do, basically, what Dan did when he started the restaurant years ago.Steve Farmer, Owner
The restaurant has only added a couple of menu items, but they still try to keep food preparation the original way to keep longtime customers happy and give new visitors an experience of what’s been served for more than 40 years.
For first-time visitors, the barbecue beans are a must try since they’re known best for this menu item.
If you look closely at the menu, you’ll find catfish hiding on the menu.
We have some of the best catfish around. But being a barbecue restaurant after 42 years, we still run into people every week that have no idea we do catfish.Steve Farmer, Owner
For good barbecue, the staff goes in early in the morning, get the pit started and get the food on it. By opening time, they’re ready to get the day going, and then they repeat that in the evening.
The owners described the restaurant’s greatest memorable moment since they took it over. When Danken Trail B-B-Q turned 40 in 2023, a customer came in the restaurant, who was the first customer to ever purchase anything when it was in the building next door. They met with her, talked to her for a little while and snapped a picture with her.
Their employee, who verified that information for the current owners, has been at the restaurant since opening. His name is Dewayne Simmons and he’s the cornerstone of the restaurant. He handles the back of the house, the kitchen, and when a customer goes up to order, mostly likely Dewayne will be cutting the meat and finding out the order.
For the owners, the best part about working in the restaurant is doing community service by helping organizations, schools and charities fundraise. Monroe-West Monroe’s support for the restaurant influences they’re ability to serve school events for 40 plus years and watch people in the community grow up with Danken Trail B-B-Q.
The staff cooks their meats at a low temperature for quite a while. Their briskets and pork usually stay on the pit somewhere between eight to ten hours.
We put a lot of smoke into what we do, and when you get it from here, it was done the way it was always done.Steve Farmer, Owner
Because of Danken Trail B-B-Q’s “Low and Slow” philosophy, the staff has watched customers come back a second, third or fourth time to enjoy barbecue that’s been serving all of northeast Louisiana for four decades.
