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Summertime, the livin' is easy and Barney's half-chicken is calling your name. Only partly because it's open May through September, the converted garage that is Barney's Bar-B-Q positively screams summer. Get ribs if you want, but it's the chicken they do most right here, pink and juicy, dipped in your cupful of vinegar-based, cider-tinged barbecue sauce. Sit down at one of the red-painted picnic tables, kick off your sandals and let your feet feel the thick grass underneath. Hot fun!
Barney's Bar-B-Q opens only for the summer. It has to. Even amid a St. Louis barbecuing landscape that prides itself on wedging year-round eateries into the unlikeliest of shacks, where like yellow-headed dandelions they stubbornly survive,... More »
We first stuck our noses in the air and followed the smoke to local houses of barbecue the week before the ceremonial kickoff of the grilling season, Memorial Day weekend. One thing we found was that there are more 'cue joints around these parts... More »
The concept of "upscale barbecue" is right up there with "plastic glass," "jumbo shrimp" and, more recently, "software product deadline" in the pantheon of oxymorons. Nonetheless, a significant segment of the dining-out marketplace apparently... More »
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