Rave: BBQ shacks and smokehouses

[IMADreamer]

Oh if a joint can make great sides it definitely puts them up a notch. I typically get BBQ beans and apple sauce. I'm sure the applesauce is always canned stuff, but there are significant differences in the beans from one place to another.

[haltz]

Supposedly, Bogarts uses a rotisserie smoker and baked beans sit in the bottom, catching all the fat drippings.

[stlouie_lipp]

Supposedly, Bogarts uses a rotisserie smoker and baked beans sit in the bottom, catching all the fat drippings.

That sounds like the truth right there.

[JackofDiamonds]

Supposedly, Bogarts uses a rotisserie smoker and baked beans sit in the bottom, catching all the fat drippings.

That sounds like the truth right there.

Trill.

[jeffbgoofy]

Jack's Stack in KC has great baked beans made with burnt ends. PM BBQ has the best side. Spoonbread. And their applesause is a family recipe that is yummy too.

[AWvsCBsteeeerike3]

I've said this before, but there is a place called Whole Hog Cafe in Arkansas that ranks up there with any place in America (and have the track record at competitions to prove it). It's just a couple guys that got into the scene, honed their skill, started beating out the 'big boys' like Gates, Bryants, Rendezvous, etc and opened up a little shack of a retaurant. And expanded from there. Have like maybe 10 little places in Arkansas. Anytime family comes, that's the only place they want to eat. And, the best part is the cost is like $7/plate. That's pretty cheap in this day and age. And the place smells like a backyard smoker! You walk in, eat, and 20 minutes later leave smelling like you just smoked a hog.

Heck yeah, that place is great. Their potato salad is awesome.

No doubt. My go to meal is pulled pork sandwich, extra slaw, and two sides of potato salad. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
That's what I'm doing for lunch today.

[tlombard]

If you like beef brisket, I would highly recommend Southtown Pub on Kingshighway near Chippewa. A friend and I tried it Saturday for the Blues game and I don't know why it took me two years to get there since I live so close.

He got the ribs and really liked them so I'll have to give that a shot soon. I figured I would try something else and got the two meat platter with brisket and pulled pork. The pulled pork was really good but I still may prefer Pappy's. It is extremely close. The brisket is hands down the best I've had in St. Louis though. Nice thicker slices that were just perfect for what I expect in a brisket. My favorite is still from I worked at Battle's BBQ in Ames, IA my freshman year at Iowa State. I kept that job all year even though I got paid a lot more delivering pizzas just so I could get the employee meal twice a week. George passed away a few years ago though so I doubt it is quite the same at the current Battle's BBQ.

[jim]

I don't like BBQ. At least most of it. Too sweet.

[tlombard]

I don't like BBQ. At least most of it. Too sweet.

That is why I stick to places that have multiple sauces and don't put any on the meat before serving it to you. If I get served brisket that is already covered in sauce... you'll never see me again. Depending on the mood you're in, most places should have a couple of different directions you can go with the sauce. Everyone has different tastes and most places around here these days have three or four different bbq sauces that you can go with.

Other than pork steaks (and not even always then), bbq should not be smothered in sauce and really should be able to stand alone without any sauce at all.

[jim]

Yeah but most of the meat they use needs something .. so you have whatcha' call there a condom. You don't like the sauce, but the meat needs the sauce, so what do you do? Put a condom on.

BBQ was a food within the past 5 years or so I just decided to avoid forever. It was a 90% fail rate, I hated the sticky [expletive] they put on the meat and the meat wasn't very good. Or how about those sandwich places that put like a half a gallon of the stuff and ruin the bread?