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Skip Steele grew up in Memphis and has been barbecuing as a hobby and a profession for most of his life. His pedigree includes Super Smokers BBQ, the Memphis in May World Barbecue Championship and local barbecue godhead Pappy's Smokehouse. So, yeah, you should try his new joint. The baby-back ribs are excellent, but venture outside your barbecue comfort zone to try the pastrami or the ethereal smoked prime rib, and you'll be richly rewarded. The pit-baked beans are the standout side, almost worth a visit all by themselves.
The Daily Meal has ranked "America's Best Ribs" in a slideshow, and three St. Louis restaurants are among the top twenty barbecue joints. Bogart's Smokehouse (1627 South Ninth Street; 314-621-3107) ra... More »
Not much goes together better than beer and barbecue do, which is why Gut Check applauds the upcoming Pigs and Pints festival at the Civil Life Brewing Company (3714 Holt Avenue). This Sunday, May 1... More »
Gut Check loves us a day at the ballpark. And Gut Check loves us some ballpark food. Nachos? Bratwurst? Soft pretzels? Pretty much anything shellacked with orange cheese product? Yes, please. We ain't... More »
Here is a category ripe for nominations. We know the big names: Pappy's Smokehouse (3106 Olive Street; 314-535-4340) andBogart's Smokehouse (1627 South Ninth Street; 314-621-3107) , which between the... More »
A lawsuit has divided the partners behind one of St. Louis' best known and most successful restaurants, the Midtown barbecue joint Pappy's Smokehouse (3106 Olive Street; 314-535-4340). Joe Holleman of... More »
Service was fast and the food was GOOD! Be prepared to stand in line. Make a day of it and include Soulard Market across the street.
For too long now, barbecue pedants have had to explain that the term "St. Louis-style ribs" refers to how the slab is cut, not how it's cooked, that St. Louis doesn't have its own "style" in the way that, say, Kansas City or Memphis does. (Like KC, but sweeter, is the most they'll grant.) But rather than grouse about a lack of respect or wallow in self-doubt, it's high time St. Louis embraces its lack of a distinct barbecue identity. Without an arbitrary, geographically imposed idea of what... More »
Bogart's Smokehouse, the new venture from Pappy's Smokehouse pitmaster Skip Steele, sports a hog on its logo, but pork might be the least interesting meat on the menu here. Which is saying something, because Bogart's pork ribs are killer: smoked over apple- and cherrywood and finished with an apricot glaze that Steele caramelizes using a propane torch. Blame the thrill of the new and unusual. Bogart's offers a duo of unlikely but irresistible barbecue options, pastrami and prime rib. The... More »
For a long time, St. Louis barbecue has been synonymous with St. Louis-style ribs. The problem is that St. Louis-style ribs don't involve a meat-cookin' genre; they're a butcher's cut. If you're in search of a style of barbecue distinct to our city -- in the way that dry rub belongs to Memphis or beef brisket is the specialty of Texas -- you aren't going to find one. We're a barbecue mutt. In our variation, however, lies our strength: Where there is no hard-and-fast tradition, the... More »
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