Best BBQ in St. Louis ?

[Mark Smith]

A lot of the locals say it is. Went and tried it while in Collinsville for the show and I must say it was reeeaal good! The dry rub on the ribs was mighty tasty and the frito pie was ridiculous. Easily blew away more than 3/4 of the BBQ joints in the Chicago area. Highly recommended you try it. >> http://pappyssmokehouse.com/ <<

[coolhandchris]

The best BBQ joint in St. Louis is in Texas.

[Stuart Gill]

The best BBQ joint in St. Louis is in Texas.

Amen! The corner of Davis and 183 in Luling to be specific. City Market on the west side, Luling BBQ on the east.

STU

[Mark Smith]

Haha Chris are you from STL?

[Gabe]

ANYWHERE Mike Yates is cooking... its a traveling show... your lucky if he is in a town near you....

just sayn'

[coolhandchris]

Haha Chris are you from STL?

Nope, Texas.

[coolhandchris]

The best BBQ joint in St. Louis is in Texas.

Amen! The corner of Davis and 183 in Luling to be specific. City Market on the west side, Luling BBQ on the east.

STU

I used to live about 45 minutes from there. The County line in Austin rocks, too. Beef ribs look like a flintsones style meal.

[ageless]

Hey Chris, ever been to Salt Licks BBQ in Driftwood, TX? I love that place!

[Mark Smith]

Rey, I've heard of that place. Supposed to be real good. Looks like they have a similar set up to Rudy's in San Antonio.

[coolhandchris]

I have been to a place called the Salt Lick.

Rudy's is to BBQ what Taco Bell is to Mexican food.

[Mark Meriaux]

We tried this one and found it to be pretty darned good.
http://www.17thstreetbarbecue.com/Awards.htm

The BBQ chicken wings appetizer that we had tasted like finely smoked pork BBQ - I could've made a meal from the wings alone and been happy.

We took a St Louis local with us (Maria from Crowe). She recommended a St Louis-style dish..........pork steak. Think of a T-Bone steak, but pork, about 1" thick, and smoked before final cooking. It was very different (for BBQ) and also very good. Others had the award-winning ribs and they were great too!

[DavidL]

But Mark, there was no Brisket left!!!! We all so wanted the Brisket at 17th Street!!!

[Todd Luster]

17th St was damn good, even tho no brisket.

[Brian_Stone]

I ate at Pappy's over the summer and it was great. If I make it back I'm definitely getting the brisket. My brother ordered that and I tried a piece and it was fantastic.

Damn it...now it's only 9:20 am and I'm hungry for lunch.

[Eddie Blanco]

17th St was damn good, even tho no brisket.

It WAS good, and I agree on the brisket comment also....still trying to figure out why your wife took on a scenic tour of strip joints

[Mark Smith]

Did not get a chance to try 17th st, but will definitely do it next year. Also had a chance to get some reaaal good pizza @ pi >> http://www.restaurantpi.com/ The thin crust was very good. Highly recommended.

[Mark Meriaux]

Did not get a chance to try 17th st, but will definitely do it next year. Also had a chance to get some reaaal good pizza @ pi >> http://www.restaurantpi.com/ The thin crust was very good. Highly recommended.

Oddly enough, the other place that our "local guide" (Maria) took us to was Imos Pizza:
http://imospizza.com/
Cracker-thin crust must be the local "thing", cuz Imos had it down!
The cheese was more like cheesesteak cheese than pizza cheese - their own special blend.
Imos is not NY or Chicago style, but different and definitely worth trying.

[Mark Smith]

That looks good!

[Dan R.]

Mark, that chees was a type of ricotta (or marsacpone) soft cheese commonly used in Italian cooking. Thin crust in a wood burning oven is unbeatabl, imo.

[Brian_Stone]

Mark, that chees was a type of ricotta (or marsacpone) soft cheese commonly used in Italian cooking. Thin crust in a wood burning oven is unbeatabl, imo.

I agree that this crust in a wood oven is unbeatable. Imo's is very beatable though in my opinion. Not bad but definitely not the best.

One of my favorite pizza places in Milwaukee is a run down place down the street from where I work (in the ghetto.) They don't have a wood oven but their pizza has a nice smokey flavor. I think it's because they haven't cleaned the ovens since they opened the place up.

[Mark Smith]

Dan Brian, next year you have to try pi. It's very very good.

[Dan R.]

Any place that has Volpi meat on the menu is good by me.

[Mark Meriaux]

Mark, that chees was a type of ricotta (or marsacpone) soft cheese commonly used in Italian cooking. Thin crust in a wood burning oven is unbeatabl, imo.

Nope, wasn't ricotta or marscapone. They called it Provel:
http://stlouisstylepizza.stores.yahoo.n ... es5lb.html

[Dan R.]

I see. I wonder what makes it cheesecake like? Possibly the moisture of the cheeses combines Provolone and Cheddar are somewhat wet, but Swiss cheese seems to be on the dry side. I wouldn't (read shouldn't) go to an Italian place with cheddar cheese. It seems wrong and I want to take a shower from just thinking about cheddar cheese on Italian food. I'M SORRY GRANDMA, THEY TRICKED ME!!

[coolhandchris]

Excuse me guys, but this thread is a BBQ thread.


Please take your non meat related talk somewhere else. I don't want to have to sift through all the crap when I am trying to find out about BBQ.