OT: The best St. Louis style BBQ?

Other than that, some of the best BBQ around is sold out of a grill pulled behind a beat up old van or truck around town.

I think Jack is right on. There are some good places down south near, Cape - Jackson, Dexter, Hayti, Sikeston, Missouri and they are word of mouth type places.

Everyone I know who has come into town "Saint Louis" asks for three things not found except around here. Maulls BBQ sauce which I guess could be considered Saint Louis BBQ, Pork Steaks, and Provel Cheese which is a not so secret ingredient to Saint Louis style pizza.

http://www.maull.com/about.html
 
<a href=showthread.php?s=&postid=10162088#post10162088 target=_blank>Originally posted</a> by Arsenal11
My house jack:bounce3: :bounce1: :bounce2:
Click to expand...

That was my thought.. Don't really care for BBQ at restaurants
 
I have not found one place here in town that I would consider eating again and I have tried most.
I prefer my own! I do not like sauce--maybe on the side.
I prefer a dry rub and slow cooked.
Rendezvous style.
To me, West County and BBQ go together like pickle juice on pancakes, but I might try that place-just to see.
 
Beer, Mustard, Favorite BBQ sauce, brown sugar, and some other junk makes a good sauce.

the key is to grill it twice, then slow roast it in the oven
 
St. Louis style is basically removing the rib tips.

I wouldn't say most things are cooked for 12 hours. 1.5-2 hours per pound would be more accurate. I have several smokers and do about 1-2 sessions a week.

Last cook I did was a 6.13 lb. pork butt. Ended up hitting 195 at 9 hours so foiled for a few hours before pulling. Served with 3 table sauces. Carolina Mustard Vinegar Sauce, Tenn. style, and a sweeter K.C. style.

Also do lots of jerk.

Texas is more known for beef briskets and the southeast is more known for anything pork. (used to be if you brought beef anywhere in the house, you'd be shown the door.)
Texas- Dry rubbed. Lots of spice. LOTS of condiments...onions, jalapenos, etc...Beans, Cole Slaw, and bread.

K.C.- Your more sauce, boiling, etc...sweeter sauce

Tenn.- Dry rubbed. Tangy and thin sauce

East Coast- Mustard Slathers, vinegar based marinades/finishing sauces.

I mainly stick with pork shoulders/butts (same thing), beef briskets, ribs.

Full shoulders usually take me about 19 hours before I foil so about 21 hours total.

I don't like smoking with pork loin roasts.

Here's what I'm looking to build
9d65_12-1.jpg


For some good info check out www.thesmokering.com

Something I also like doing that is somewhat off topic.

ABT's- Atomic Buffalo Turds

Cut jalapenos lengthwise and open like a boat and clean membrane. Fill with cream cheese, sprinkle with garlic powder and some yellow onions, one little smokie, and then wrap in bacon. Smoke at 225 for 2 hours. Excellent!
 
Ok, next controversial topic for pulled pork. Coleslaw, yes, coleslaw no? When I visit my brother in TN he always has a "plain white pig", ( pulled pork on a bun, nothing else). I can take or leave the coleslaw. Usually take it. The sauce is always on the side and I typically squeeze a bit on. The thin, hot TN kind.
 
http://www.arthurbryantsbbq.com/ okay, its across the state but if you're ever out this way you must stop by. Its in a shady part of town (I wouldn't go down there at night) but during the week if you get their around noon the lines out the door and around the block. Its goooooood!! and worth the wait (or just show up ahead of the lunch crowd. And its definatley about the food, not the presentation nor atmostphere (although they do have a ton of history framed on their walls) http://www.arthurbryantsbbq.com/sandwich352.mpg.
 
reggae,

a good variation on the ABT's is to use a little sausage instead of cream cheese

this adds a touch of manhood to them and IMO tastes better than a mouthfull of soft cheese

thesmokering.com is awesome
 
I'm not even going to read this thread. I don't need to. The "best" is @ my house when I cook them. But then, I've been eating the food I cook for years, So why would I think anyone can make it better than me, When I know just how I want them made. JMHO on the topic.

Stupidsreef.
 
I was enjoying reading the smokering until I figured out they are yankees...they perfectly smoked a rack of beef ribs and then put sauce on it. Pure travesty. :D
 
<a href=showthread.php?s=&postid=10168269#post10168269 target=_blank>Originally posted</a> by latazyo
reggae,

a good variation on the ABT's is to use a little sausage instead of cream cheese

this adds a touch of manhood to them and IMO tastes better than a mouthfull of soft cheese

thesmokering.com is awesome
Click to expand...

The "little smokie" is a little sausage. You might have missed it. I do them with shrimp too
 
<a href=showthread.php?s=&postid=10168458#post10168458 target=_blank>Originally posted</a> by sirreal63
I was enjoying reading the smokering until I figured out they are yankees...they perfectly smoked a rack of beef ribs and then put sauce on it. Pure travesty. :D
Click to expand...

Almost as bad as def leopard :lol:
 
<a href=showthread.php?s=&postid=10168099#post10168099 target=_blank>Originally posted</a> by Mykayel
http://www.arthurbryantsbbq.com/ okay, its across the state but if you're ever out this way you must stop by. Its in a shady part of town (I wouldn't go down there at night) but during the week if you get their around noon the lines out the door and around the block. Its goooooood!! and worth the wait (or just show up ahead of the lunch crowd. And its definatley about the food, not the presentation nor atmostphere (although they do have a ton of history framed on their walls) http://www.arthurbryantsbbq.com/sandwich352.mpg.
Click to expand...


What he said.............it's worth the drive!!!! Just don't watch them make your sandwich!:p
 
I did miss the smokie, but I was referring to ground sausage w/o casing

thesmokering isnt bad, they have some legit traveling professionals on the site

anyways, how would we have a true BBQ off...would the few cooks we have show up at noon and everyone else at 7 or 8 ??

I would obviously cook, but I would probably be way too plowed to enjoy the food at the end of the night
 
<a href=showthread.php?s=&postid=10169932#post10169932 target=_blank>Originally posted</a> by latazyo

anyways, how would we have a true BBQ off...would the few cooks we have show up at noon and everyone else at 7 or 8 ??

I would obviously cook, but I would probably be way too plowed to enjoy the food at the end of the night
Click to expand...

I'm sort of with Stupid on this subject. I'd not mind grilling for people, but I know how I like it and if someone else prefers it differently then, ehh, let them go BBQ for themsleves.

Did I get that right Stu? A BBQ would be good, but it would not have to be a cook off.

Anyone do anything fantastic with a smoker? Went to a family reunion back in TN about two weeks ago, and my sis-in-law made one heck of a pork butt in the smoker, very juicy and tender. Her chicken turned out a bit dry though....

I make a great BBQ sauce, better than store bought, but I must say I prefer meats cooked/roasted with rubs or spices on them then the sauce added later or not at all. Sauce is to highlight, not overwhelm...
 
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