STL BBQ

Discussion in 'Other U.S. Destinations' started by Pizzaman, May 12, 2016.  |  Print Topic

  1. Pizzaman
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    Pizzaman Co-founder

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    I have a trip upcoming to STL. Connected there a bunch back in the day but never visited overnight. Hoping to get some opinions on the best BBQ to sample while I'm in town.
     
  2. violist
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    violist Gold Member

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    I thought the best of the lot was Sugarfire, but the rub,
    true to the name, has sugar in it, which some find
    cloying. Also, the sauces there are very sweetl.

    They say the big guns in town are Pappy's and
    Bogart's, with some putting in a vote for Hendrick's.

    Pappy's and Bogart's were both pretty good, nothing
    special. Hendrick's, I'd just say no.

    All three of these last sell out of some things (ribs
    and brisket) pretty early.
     
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  3. Pizzaman
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    Thanks, Violist! I'm getting hungry already. I don't mind sugar in the rub, but I also don't generally use sauce.
     
  4. Pizzaman
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    This might sound like blasphemy for good BBQ, but are any of these a realistic dinner option or all long sold out by then? Just trying to put together a realistic schedule.
     
  5. Pizzaman
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    And, anyone have opinions on the best donuts in STL? Need to pickup a bunch for a function.
     
  6. violist
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    violist Gold Member

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    Donuts - no experience to speak of.
    Dinner - no experience to speak of; all the places I mentioned
    are "11 until sold out" types of joints, except Hendrick's, which
    is rather different and probably makes more of its money from
    booze and milkshakes; it has a larger selection including non-Q
    items. A pity it's the least of the choices. Sugarfire (there are now
    6 locations - the one I was referring to is in Olivette) doesn't have
    quite the cachet nor the crush of the others, so it might work.

    My general BBQ procedure is to start early lunchtime if
    possible, and then if there's room for an afternoon snack
    of half a pound of moist, that, but dinner generally is
    something else, because there is the sellout issue, plus

    Duke: Tell me, Major, are you fond of toffee?

    Major: Very!

    Colonel: We are all fond of toffee.

    All: We are!

    Duke: Yes, and toffee in moderation is a capital thing.
    But to live on toffee - toffee for breakfast, toffee
    for dinner, toffee for tea - to have it supposed that
    you care for nothing but toffee, and that you would
    consider yourself insulted if anything but toffee
    were offered to you - how would you like that?

    Colonel: I can quite believe that, under those circumstances,
    even toffee would become monotonous.

    -- Gilbert and Sullivan, Patience
     
  7. Pizzaman
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    Yeah, my best shot at a BBQ joint is the first day I'm in town when I land just before noon. Hoping I can find a place that still has BBQ by then.
     
  8. violist
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    violist Gold Member

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    Well, the Sugarfire on Olive is a 15-minute ride
    down 170 from the airport. That said, the long
    lines and good stuff running out early didn't seem
    to me to be as much a problem in St. L as in
    the truly obssessed cities, such as Austin.
     
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  9. Sweet Willie
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    A St Louis thing is to put provel cheese on the pizza, it is essentially heavily processed cheese like velveeta and has the same goo consistency. Locals who grew up with it are fans as it hits their warm/fuzzy, I have yet to meet anyone non-local that believes provel makes a better pizza.

    Another local item, toasted ravioli, just never hit the spot for me.

    Ted Drewes Frozen Custard is quite delicious: http://teddrewes.com/
    -
     
  10. Pizzaman
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    Dude. That cheese sounds really gross.
     
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