Tag - bbq

Metro-East Will Get 1 of 3 New Sugarfire Smoke House Restaurants

Metro-East Will Get 1 of 3 New Sugarfire Smoke House Restaurants

Sugarfire Smoke House Restaurants Coming to O’Fallon, Farmington & Indianapolis

ST. LOUIS, MO/July 9, 2017 (STLRestaurant.News) Sugarfire Smoke House Restaurants – One of St. Louis’ favorite barbecue joints is branching out again, and metro-east residents will among the lucky diners who will benefit.  Sugarfire Smoke House is getting set to open three new locations, one in Farmington, Missouri, one in Indianapolis, and a third in O’Fallon, Illinois.  This will be the first Sugarfire Smoke House in Illinois.  On Monday, July 3rd, the O’Fallon City Council gave initial approval for the 3,800-square foot restaurant to be built at 1405 Green Mount Road.  Final approval is expected to come at the council’s July 17th meeting.  There’s no word on when the restaurant will open, but Green Olive Media, which handles publicity for the Sugarfire Smoke House family of restaurants, has confirmed founder, chef Mike Johnson and his partner chef Christina Fitzgerald are among the O’Fallon ownership team.

Barbecue fans in Indiana got their first taste of Sugarfire’s famous brisket, ribs, and pulled pork in May of this year, when it became the official barbecue of the Indianapolis 500.  The new Indianapolis barbecue restaurant will open this fall at 24 West Washington Street in the Mile Square section downtown.  The Indianapolis restaurant, like other Sugarfire locations, will feature a local dish.  In Indianapolis, it will be a fried pork sandwich (fried pork loin, lettuce, tomato, pickle, onion and mayo). When it opens this fall, the 50-seat eatery will be the first Sugarfire Smoke House location outside of Missouri.  There are already six in the greater St. Louis area, including downtown St. Louis, Olivette, St. Charles, O’Fallon, Valley Park, and Washington, Missouri.

In announcing the new Indianapolis restaurant, Johnson and Fitzgerald also confirmed a rumored Sugarfire Smoke House planned for Farmington, Missouri.  The Farmington restaurant will be franchised by chef Mike Johnson’s uncle and aunt, Bill and Leanna Johnson.  His cousins, Charlie and Patrick, who’ve been working at the Olivette restaurant for the past several months will run the new establishment.

The Farmington restaurant will occupy a vacant storefront at 670 Walton Drive near the Walmart Supercenter.  The building had most recently housed a cosmetology school.  No opening date has been given for the new restaurant, but Sugarfire Smoke House Co-owner and Chef Christina Fitzgerald told the Daily Journal, a St. Francois County newspaper, that she expects the Farmington location to open in the next three to four months.  There’s no word yet what dish will be the local feature in Farmington, but the new place will feature Sugarfire’s classic slow-smoked beef brisket, pulled pork, ribs, burgers, creative sandwiches, and scratch-made sides that made the restaurant chain famous.

O’Fallon TV visited the Sugarfire Smoke House at 9955 Winghaven Blvd. in 2014, a few months after they opened.

The St. Louis-based barbecue restaurants began as a collaboration between fine dining chef Mike Johnson and pastry chef Carolyn Downs (Cyrano’s, Sugarfire Pie).  The original location in Olivette opened in 2012 and quickly won local and national acclaim.  The current Sugarfire Smoke House locations in Missouri include:

9200 Olive Blvd, Olivette, (314) 997-2301
3150 Elm Point Industrial Drive, St. Charles, (636) 724-7601
932 Meramec Station Road, Valley Park, (636) 825-1400
9955 Winghaven Blvd, O’Fallon, (636) 265-1234
512 West Front Street, Washington, (636) 432-5550
605 Washington Ave, St. Louis, (314) 394-1720

The new Sugarfire Smoke House locations are expected to have the same operating hours as the current locations which are open daily at 11:00 a.m. and close when they sell out (generally before 9:00 p.m.).

New Dickey’s Barbecue Pit Opening a Success Thanks to Heroic Team Effort

New Dickey's Barbecue Pit Opening a Success Thanks to Heroic Team Effort

Mandan, ND location opened Thursday to extremely high traffic and demand

MANDAN, ND/June 29, 2017 (STLRestaurant.News) – With the overwhelming excitement for Dickey’s Barbecue Pit’s new location opening in Mandan, North Dakota last Thursday, local Owner/Operators were faced with meeting the inventory demands of such high traffic.  When the required stock could not be found at the normal distribution centers, they turned to Dickey’s corporate team for a creative solution to ensure the expected demand could be met.

Local Owner/Operators Randy and Lisa Rhone, Amanda and Ben Zachmeier opened their first Dickey’s location in Minot, North Dakota in 2014.  Given the success of this store and anticipation from the community, their new Mandan location was expected to generate extremely high traffic beyond what local distribution centers could provide.  Dickey’s corporate purchasing team immediately searched the country for stock, arranged truck rentals and travel, and negotiated pricing.  President of Dickey’s Barbecue Restaurants, Inc., Renee Roozen, even had her husband in Colorado and father in Minnesota ready to drive trucks if stock could be found in those markets.  Ultimately, the stock was found in Nebraska and a member of Dickey’s corporate support staff volunteered to give up his off days to fly from Pacific Northwest to Nebraska to pick up a truck, and then drive 12 hours to North Dakota to complete the miracle.

“We are very grateful to the support staff at Dickey’s corporate office for helping us make this grand opening such a success,” said Owner/Operator Randy Rhone.  “This is definitely an instance in which we were happy to be a Dickey’s franchisee.  We couldn’t have done it without them!”

“This is a perfect example of one of the key reasons why entrepreneurs are attracted to franchises, and Dickey’s in particular: they receive this type of support,” said Renee Roozen, President of Dickey’s Barbecue Restaurants, Inc.  “It was truly a team effort and we are proud to share this success with the Rhones and Zachmeiers.  We view our franchisees as members of our family and are willing to do whatever it takes to make sure they are well taken care of and our loyal guests’ expectations are met.”

The new Dickey’s Barbecue Pit in Mandan is located at 4524 Memorial Hwy Suite #103, 58554.  The phone number is 701-663-4227.

To find the location nearest you, click here. Find Dickey’s on Facebook, Instagram and Twitter.

About Dickey’s Barbecue Restaurants, Inc.

Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain was founded in 1941 by Travis Dickey. Today, all meats are still slow smoked on-site in each restaurant. The Dallas-based family-run barbecue franchise offers several slow-smoked meats and home style sides with ‘No B.S. (Bad Stuff)’ included. The fast-casual concept has expanded to nearly 600 locations in 44 states. In 2016, Dickey’s won first place on Fast Casual’s “Top 100 Movers and Shakers” list and in 2017 again won a top 10 on the list. Dickey’s Barbecue Pit has also been recognized by Entrepreneur Magazine, Franchise Times, and Nation’s Restaurant News. For more information, visit www.dickeys.com.

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Source: News provided by Dickey’s Barbecue – distributed by PR Newswire – STLRestaurant.News publisher MS

Dickey’s Barbecue Pit Set to Sell Over 10,000 Racks of Ribs Father’s Day Weekend

Dickey's Barbecue Pit Set to Sell Over 10,000 Racks of Ribs Father's Day Weekend

DALLAS, TX/June 14, 2017 (STLRestaurant.News) – The results are in: Dads want barbecue for their special day.  Dickey’s Barbecue Pit continually experiences an increase in sales over Father’s Day weekend, showing that the authentic barbecue is near and dear to Dad’s heart.  For instance, sales of Dickey’s fall-off-the-bone, St. Louis-Style Ribs increase 20 percent, equaling 10,000 racks of ribs sold this weekend.

To give Dad exactly what he wants this Father’s Day, Dickey’s Barbecue Pit is making it even easier to treat him to the gift of delicious barbecue.  Whether it’s taking care of dinner or a present, Dickey’s has it covered.  Customers can save $10 on the purchase of $50 or more worth of Dickey’s gift cards on Amazon.  Additionally, for those planning a larger gathering, Dickey’s is offering 10% off catering by texting CATER to 65600.

“Father’s Day is a time to spend with family, and as a third generation family run business, we are all about family at Dickey’s,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.  “Whether it’s treating Dad to a rack of ribs or a Dickey’s gift card, you can’t go wrong with the gift of delicious, authentic barbecue.”

About Dickey’s Barbecue Restaurants, Inc.

Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain was founded in 1941 by Travis Dickey.  Today, all meats are still slow smoked on-site in each restaurant.  The Dallas-based family-run barbecue franchise offers several slow-smoked meats and home style sides with ‘No B.S. (Bad Stuff)’ included.  The fast-casual concept has expanded to nearly 600 locations in 44 states.  In 2016, Dickey’s won first place on Fast Casual’s “Top 100 Movers and Shakers” list and in 2017 again won a top 10 on the list.  Dickey’s Barbecue Pit has also been recognized by Entrepreneur Magazine, Franchise Times, and Nation’s Restaurant News.

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News provided by Dickey’s Barbecue – Distributed by PR Newswire – Published by St. Louis Media, LLC d.b.a. STLRestaurant.News

Pappys Wins Steve Harvey’s Battle of the BBQ Ribs

Pappys Wins Steve Harvey’s Battle of the BBQ Ribs

Pappys Ribs Beat the Memphis’ Rendezvous

Chicago, IL/May 20, 2017 (STLRestaurant.News) Pappys – We’re #1!  Well, the Memphis-style ribs at Pappys Smokehouse are number one.  Barbecue lovers in St. Louis have known that for some time.  Pappy’s has been the local favorite for delicious smoked meats in a colorful, unpretentious Midtown space since just after opening in 2008.  They are #1 on poll after poll, year after year.  They were even named the #1 ribs in the country by Food Network.  Pappy’s Smokehouse is currently #1 on our list of top rated barbecue restaurants, and one of St. Louis’ very favorite places to eat.

Television personality Steve Harvey got in on the barbecue action in his latest edition of The Great American Food Fight on the Steve Harvey Show.  The episode aired on KDNL-30, Thursday, May 18th, when he pitted two of the best Memphis-style barbecue rib restaurants against each other.  It was St. Louis’ Pappys Smokehouse against Memphis’ Rendezvous.  Pappys owner and executive chef Skip Steele spoke with Harvey about his lifetime spent cooking and developing the perfect rack of barbecued ribs.  Steele says he uses a dry rub that blends about 20 seasonings and spices together, then coats the rack with brown sugar to create a sweet crust.  He demonstrated to Harvey, that his finished ribs are so tender, they can be pulled apart by hand–-no knife needed.

Steve tasted each restaurant’s slow-smoked ribs.  In the tasting, Harvey apparently enjoyed both restaurant’s ribs very much, but seemed to indicate a slight preference for the ribs from Rendezvous.  His audience didn’t agree.  After sampling each, the studio audience was asked to vote for their favorite, and they confirmed what St. Louis diners already knew: Pappy’s Smokehouse makes the best barbecued ribs anywhere.  Skip Steele humbly accepted Harvey’s Golden Spatula trophy after taking 54% of the vote.

The ribs at Pappys are dry-rubbed, then slow smoked to juicy perfection over apple and cherry wood for a lightly smoked flavor.  But Pappy’s does more than ribs.  This best in the land barbecue joint specializes in all sorts of smoked meats and the sides that go with them.  Their baked beans are slow roasted beneath the beef tenderloin, allowing the dripping juices to add extra flavor to the beans.  From pulled pork and beef tenderloin to potato salad and creamy slaw, it just doesn’t get any better than Pappy’s Smokehouse.  In less than ten years, it’s become a St. Louis institution.

Pappy’s Smokehouse is open Monday – Saturday from 11:00 a.m. until about 8:00 p.m. (when they sell out) and Sunday from 11:00 a.m. until about 4:00 p.m. (by which time they are always sold out).  This is a very popular barbecue joint, and the lines can be quite long.  But don’t let that keep you away. Line time = sample time, as the staff frequently hands out samples to those waiting to place their order.
“Steve Harvey” is produced by Endemol USA at the WMAQ/NBC 5 studios located in downtown Chicago.  Alex Duda, Harvey and Rushion McDonald serve as executive producers.  The show is distributed in national broadcast syndication by NBCUniversal Domestic TV Distribution.
Contact Information:

Pappy’s Smokehouse
Midtown
3106 Olive Street
St. Louis, MO 63103
Phone: (314) 535-4340

Docs Smokehouse in Edwardsville Wins National Acclaim

Docs Smokehouse in Edwardsville Wins National Acclaim

Metro East BBQ Joint Makes “Best of the Best” List

Edwardsville, IL/April 26, 2017 (STLRestaurant.News) – There is no doubt that some of the very best barbecue in the country can be found in St. Louis.  Several of our local smokehouses have won national acclaim.  And now, a metro east favorite, Doc’s Smokehouse at 1017 Century Drive in Edwardsville has been named to the “Best of the Best Barbecue Restaurants in America!” list by the National Barbecue News.  The widely read monthly magazine is dedicated to the sport and business of barbecue.

Doc’s Smokehouse is the first barbecue restaurant in the entire St. Louis metro area to be named to NBBQN’s annual “Best of the Best Barbecue Restaurants in America” guide, which is released each April.  To be eligible for the honor, a restaurant’s barbecue must be taste-tested, without notice or announcement, by an affiliate of the National Barbecue News.

Doc Richardson has been smoking meat forty years, including 10 years of competition on the pro circuit.  He and wife Susan spent two years developing and perfecting their special blend of rubs and sauces.  Over the years, Doc and Susan have won more than 200 barbecue awards, including a third place finish at the American Royal, the largest barbecue competition in the world.  They began catering in 2010 and opened their restaurant, Doc’s Smokehouse & Catering, in February 2014.  It has quickly become Edwardsville’s favorite barbecue joint.

Doc’s offers basic, solid barbecue with no pretension—slow-smoked meats and well-prepared sides, scratch-made with fresh ingredients.  Besides their award-winning St. Louis Spare Ribs, customers rave about their pulled pork, brisket, smoked chicken, turkey, and burnt ends.  The smoked chicken nachos are a favorite among customers, as are the mac ‘n’ cheese, corn casserole, baked beans, and sweet potato fries.  Dessert options change regularly, but they include an assortment of award-winning pies.

Doc’s Smokehouse & Catering is open Tuesday – Thursday from 11:00 a.m. to 8:00 p.m., Friday – Saturday from 11:00 a.m. to 9:00 p.m., and Sunday from 11:00 a.m. to 7:00 p.m.  They also offer catering for all occasions.

Contact Information:

Doc’s Smokehouse & Catering
Owners: Doc and Susan Richardson
1017 Century Drive
Edwardsville, IL 62025
Phone: (618) 656-6060

Spare No Rib Is a Top 10 Fusion Restaurant

Spare No Rib

Serving Tacos & BBQ in New Digs – Spare No Rib

ST LOUIS, MO/January 11, 2017 (STLRestaurant.News) – Fusion restaurants come in all different varieties; the key similarity being that they are a blend of bold flavors, interesting ingredients, and cooking methods that cross culinary lines, spanning continents and even oceans.  St. Louis is rich in fusion concept restaurants.  Here you’ll find Asian fusion, Korean-Mexican fusion, Japanese-Thai, Vietnamese-Mandarin, Mediteranian-Halaal, Vegetarian-TexMex, and even a joint that serves up barbecue and tacos.  That’s the winning combination you’ll find at Spare No Rib at 3701 South Jefferson in St. Louis’ Gravois Park neighborhood.  Customers just love them, so much that Spare No Rib is #4 on our most recent list of the Top 10 Fusion Restaurants in St. Louis.  The rankings are based on customer reviews.

One look at SNR’s menu and it’s easy to see why they’re so popular.  You’ll find simple, tasty starters like fresh tortilla chips with three house salsas.  Or get them with their chorizo queso dip or guacamole made fresh to order.  Customers rave about their corn fritters with spicy ranch.  These are deep-fried pillows of sweet corn goodness served with a spicy, (and they mean spicy!) ranch dipping sauce.

The Barbecue-Latin American fusion includes the sandwich menu, with its pulled pork sandwich and chorizo burger.  But the highlight of the sandwich menu may be The Honest Burger (good quality beef, perfectly cooked and seasoned with salt and pepper).  It’s everything a burger should be.  One of the best features of SNR’s sandwich menu is that every sandwich comes with a side of their hand-cut fries.  They may be the simplest thing on the menu, but they are surely one of the most popular.  They’re just potatoes that have been washed, and hand-cut (by an actual human) that same day, then fried to crispy perfection, and seasoned with salt and pepper.  They’re so good you can order a whole basket to share.

The tacos are a reason to go all by themselves.  They’re $3.50 apiece, and simply delicious.  Each is built on a platform of two crispy, corn tortillas and dressed with house-made sauces that just take these tacos over the top.  The selection includes chorizo, cachete (braised beef cheeks), caritas (pork belly & shoulder), fish (battered, fried tilapia), chicken, lamb, pork tenderloin & fennel, carne asada (steak & grilled onion), veggie, and The Rib Taco.  It’s a fusion dish of succulent rib meat pulled from the bone and piled on crispy corn tortillas with their signature sauce, cilantro, and onion.  Or opt for the SNR Plate and sample the barbecue and the tacos.  For $16 you get two meaty ribs, plus any two tacos, and a side.  Or skip the taco, and just have SNR’s barbecued ribs.  Get a half-rack along with baked beans, slaw and cornbread for $17.  Whatever you order, everything is fresh and made from natural ingredients, with no fake sugars or artificial flavorings.

The drinks menu is almost as much fun as the food!  The beer list is extensive and impressively approachable.  Even novice craft beer fans can easily find what they’re looking for.  The list is divided by beer type.  The lager section includes the familiar Bud, Bud Light and Bud Select.  But there’s also Abita Purple Haze and Sudwerk Hop Lager.  The list also includes pilsners, amber & brown ales, tripels, IPAs, sours & saisons, wheats, porters, stouts, cervezas (Mexican imports), and a few varieties in larger bottles that are perfect for sharing (think Corona Familiar and 2nd Shift El Gato Grande).  Another interesting thing about the beer menu at Spare No Rib is that they’ve listed the alcohol content, so diners know up front if they’re ordering something a little stronger than the 4.2 percent by volume found in a Bud Light.

But beer is only part of the beverage menu.  You’ll also find hard cider and cocktails that go particularly well with tacos and barbecue.  There’s a house margarita, caipirinha and black mojito.  There’s also their Mexican Mule, a classic blend of tequila and Fever Tree Ginger Beer with a splash of fresh lime—a zippy, refreshing drink that will go with whatever food you order.  You can, of course, have a Fever Tree Ginger Beer (sold in 1/2 liter bottles).  Or choose one of the other non-alcoholic options including Jarritos Mexican sodas (pineapple, lime, or mandarin), a selection of San Pellegrino waters, Mexican Coke, Sprite, and Fanta (made with real sugar), and IBC Cream Soda.

Back in October 2016, Spare No Rib moved from their original location at 2200 Gravois Avenue (next door to Hodak’s in Benton Park).  In 2015 they began doing pop-up breakfast/brunch on the weekends at that location.  It was so popular that it grew into it’s own restaurant lovingly dubbed “Egg.”  So owner Lassaad Jeliti moved Spare No Rib to the larger 3701 South Jefferson site (across the street from Sump Coffee).  Now there are more tables, including outdoor seating when the weather warms up, and plenty of parking!  Spare No Rib in Gravois Park is open Tuesday – Thursday and Sunday from 11:30 a.m. to 9:00 p.m., Friday and Saturday 11:30 a.m. to 10:00 p.m.  There’s also a satellite SNR location in the Central West End at #13 Maryland Plaza (in the Bar Italia lounge).  It’s a nice spot for lunch if you’re in the neighborhood.

Contact Information:

Spare No Rib
Owner: Lassaad Jeliti
3701 Jefferson Avenue
St. Louis, MO 63118
Phone: (314) 354-8444

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Picture courtesy of Spare No Rib

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Copyright 2016 St. Louis Media, LLC d.b.a. STLRestaurant.News.  All rights reserved.  This material may not be published, broadcast, rewritten or redistributed.

Bootleggin’ BBQ & Catering

Bootleggin’ BBQ & Catering

Ringing In Another Year KC Style – Bootleggin’ BBQ & Catering

St. Louis, MO/December 28, 2016/2:15 am (STLRestaurant.News) Bootleggin’ BBQ & Cateing – Kansas City style barbecue may seem like an odd choice for a St. Louis restaurant, but then Bootleggin’ BBQ at 1933 Washington Ave. in St. Louis’ Downtown West neighborhood seems to have come about through a series of unexpected twists and turns.  Bootleggin’ began as catering company.  In the fall of 2014, the Pour House tavern asked Pit Master Brenton Brown to bring his Kansas City style barbecue to a pop-up event in honor inspired by the Royals World Series appearance.  More pop ups at the Pour House followed and by February 2015 Bootleggin’ BBQ had taken over food service at the bar.  By September 2015, the Pour House had closed, and Brown along with partner Ed Belter had taken over the bar, adding more tables and taps and turning it into a BBQ joint.

Bootleggin’ BBQ & Catering is at its heart a neighborhood tavern that features Kansas City style BBQ and the stuff that goes with it.  That’s a cool vibe, friendly, laid back atmosphere, BBQ beans, cole slaw, fries and craft brews.  They have eight local brews on tap that rotate from time to time.  At this writing, they are offering five products from Excel Brewing in Breese, Illinois, including the Eastside IPA, Southside Stout, and Piasa Pilsner.  There are also three products on tap from St. Louis’ Morgan Street Brewery: Oktoberfest (American style Marzen), Black Bear (German style Schwarzbier) and When Helles Freezes Over (Morgan’s popular German style Lager).  Fans of the restaurant are fond of saying that other St. Louis restaurants may be famous barbecue destinations, but Bootleggin’ is where they go to eat great barbecue and hang out with friends.

The everyday menu includes classic Kansas City style barbecue fare: burnt ends, ribs, and chicken. Some of Bootleggin’s specialties are getting rave reviews.  That includes their brisket, and their BBQ Nachos, which have been voted some of the best in the city.  And why not, they load them two ways.  Pork lovers will crave Penelope’s Party.  It’s nachos loaded with pork, beans, tomatoes, lettuce, cheese, and sweet KC style BBQ sauce. Beef lovers will go for Bessie’s Blue: nachos piled with brisket, beans, slaw, blue cheese, and “wang” sauce.  If you’re not into nachos, that’s okay.  They’ll pile these toppings on fries too.  Their smoked and sauced wings are also popular, as is their Bacon on a Stick.  It’s smoked, sliced and fried pork belly tossed in your choice of sauce.  They even do vegan Smoked Portobello Mushrooms!

Unique smoked foods have been a part of Bootleggin’s special way of doing things.  They made headlines last spring with their Lenten special: barbecued beaver. Brown and Belter say the customers who tried it really liked it.

The Bootleggin’ gang is planning a special New Year’s Eve bash on Saturday, December 31. It starts with dinner at 8:00 p.m.  They’re offering smoked Prime Rib with garlic cheddar mashed potatoes and veg for $20.  Then at 9:00 p.m. customers can enjoy an open bar party for $40.  In keeping with the laid back vibe they’re known for, the party will include card games, board games, and a few other special entertainment items, plus great friends and conversation, and a champagne toast at midnight. Reservations are required for dinner, but not for the party afterward.

Bootleggin’ BBQ is open Tuesday – Thursday from 4:00 p.m. to 11:00 p.m., Friday – Saturday from 11:00 a.m. to 1:00 a.m., and Sundays from 11:00 a.m. to 1:00 p.m. They offer their full menu until 10:00 p.m. and a late night menu until closing time.  It’s also worth noting that Bootleggin’ BBQ offers delivery through GrubHub!

Contact Information:

Bootleggin’ BBQ & Catering
Owners: Brenton Brown & Ed Belter
1933 Washington Ave
Saint Louis, MO 63103
Downtown West

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Picture and video courtesy of Bootleggin’ BBQ & Catering

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Copyright 2016 St. Louis Media, LLC d.b.a. STLRestaurant.News.  All rights reserved.  This material may not be published, broadcast, rewritten or redistributed.

GET A WHIFF OF BOGART’S SMOKEHOUSE

Drool-worthy BBQ that won’t break the bank – Bogart’s Smokehouse

ST. LOUIS, MO: (STLRestaurant.News) – Bogart’s Smokehouse – Who doesn’t love great barbecue? It’s an American favorite, with each region of the country having a signature style.  St. Louis has no shortage of great barbecue joints representing a myriad of flavors and methods.  Now a local favorite, Bogart’s Smokehouse, 1627 South 9th Street in Soulard, is making national waves again.

Already listed as one of the best places to get barbecue in St. Louis by the travel site Thrillist, they’re now calling Bogart’s the place to go for barbecue lovers on a budget.  They specifically gave a shout out to Bogart’s smoked turkey sandwich, calling it a prime deal for thrifty travelers.  And why not? At $11, it’s enough food for two and it’s really scrumptious!

That’s what happens when a barbecue master chef assembles a crew that strives to raise BBQ to a higher level.  It’s slow smoked magic, and it’s the secret sauce behind the amazing food at Bogart’s Smokehouse in Soulard.  Pit-master Chef Skip Steele is no stranger to barbecue lovers in the Gateway City.  After all, as master-chef at Pappy’s Smokehouse, it was he who created the hybrid barbecue style ribs that made the Midtown St. Louis restaurant an instant classic.  But then, Steele’s been designing and building grills since he was a teenager growing up in barbecue-rich Memphis, Tennessee.  So the smoke is in his DNA.

At Bogart’s Smokehouse, Steele takes things to a new level, following his own rules and setting the standard for the new era of St. Louis barbecue.  Take the ribs (and you’ll want to)!  They’re slow-smoked and then finished in caramelized apricot glaze.  Steele’s crew is smoking prime rib with onions, and smoking their own pastrami too, plus pulled pork, brisket, tri-tip, burnt ends and turkey.  All of the meats taste great naked, but for sauce lovers, they have four available, so there’s something for each taste.  Sauces include the Sweet Maegan Ann, a sweet and smoky Kansas City style; the spicy VooDoo Sauce, which they call an 8 on a heat scale of 1-10; the sweet and tangy Pineapple Express, which as the name suggests, is made with pineapple juice; and a North Carolina style vinegar sauce called Mad Maddie’s.

You could say Bogart’s barbecue dishes come with a side of service. Diners are often greeted with a free rib to enjoy while they wait in line.  That’s not to say they don’t have top tier sides to pair with that smoky goodness.  There are the expected accompaniments of slaw, chips, applesauce and baked beans.  But there’s also deviled egg potato salad, BBQ pork skins, and a Southern delicacy: spicy-sweet fire and ice pickles!

No wonder Bogart’s has received so much praise since opening in 2011.  The RFT called them the best barbecue in St. Louis.  And in 2015, Bogart’s was named one of Yelp’s Top 100 Places to Eat in the U.S.  That honor was based on user reviews.  Bogart’s came in 34th, the highest ranking St. Louis restaurant on the list.  The only real trouble with Bogart’s Smokehouse is that they’re not open for dinner most nights.  They’re open Monday through Thursday from 10:30 to 4ish, and Friday & Saturday 10:30 – 8:00ish—or whenever they sell out!

Contact Information:
Bogart’s Smokehouse
1627 South 9th Street
Soulard District
Saint Louis, MO 63104
(314) 621-3107

THE GOBBLE STOP SMOKEHOUSE

THE GOBBLE STOP SMOKEHOUSE

St. Louis’ Smoked Poultry Expert Is Four – The Gobble Stop Smokehouse

CREVE COEUR, MO: (STLRestaurant.News) The Gobble Stop Smokehouse – In the Midwest, it’s not too hard to find good pulled pork or barbecued beef, but have you ever had smoked turkey ribs or fried corn?  Then you’ve probably never eaten at Gobble STOP Smokehouse, 1227 Castillon Arcade Plaza (Fee Fee Road and Olive Blvd.) in Creve Coeur.

This family-owned and operated smokehouse is all about smoked, barbecued poultry.  You won’t find pork or beef or fish on the menu, and you won’t miss them.  You will find smoked barbecued turkey and chicken paired with both traditional and innovative comfort foods.  Instead of short ribs or spareribs, they’re smoking turkey ribs.  Or try the smoked turkey tips and award-winning chicken wings.  Whether it’s a chicken Philly sandwich or classic smoked turkey drumstick, everything is seasoned with their signature rubs and spice blends.

Pair up the smoked poultry of your choice with traditional sides like baked beans, cole slaw or corn on the cob.  Or dip into their selection of their unique offerings like sweet potato fries, fried corn, fried green beans or collard greens.  They do sandwiches, salads and fresh cookies too.  Ever had a banana white chocolate chip walnut cookie fresh from the oven?

DeMarco Howard knew he needed to do something new after being laid off.  So, he went to culinary school at St. Louis Community College at Forest Park.  Then with the help of his brother DeMones and other family members, he opened Gobble STOP Smokehouse in 2012.  That sense of family and community flavors everything they do.

So what better way to celebrate the restaurant’s four-year anniversary than as part of the 4th annual “Brew in the Lou” festival at Francis Park?  The October 15th fundraiser (1-5 p.m.) benefits the Lutheran Elementary School Association of St. Louis.  And it’ll be a great opportunity to gobble up samples from “the Lou’s” smoked poultry experts.

Contact information:

Gobble STOP Smokehouse

1227 Castillon Arcade Plaza

Fee Fee Road & Olive Blvd.

Creve Coeur, MO 63141

Phone: 314-878-5586

BBQ BASH HAS BEGAN IN WILDWOOD

BBQ Bash

BBQ Bash in Wildwood Today & Tomorrow

WILDWOOD, MO: (STLRestaurant.News) The 12th Annual BBQ Bash in Wildwood, MO began yesterday and continues on through tomorrow afternoon.  If you love BBQ, this event is for you.  It features dozens of awarding winning BBQ competitors, restaurants and backyard BBQ hobbyist.  Additionally, the event features live music, authors, demonstrations and many other family friendly fun events.

This is the 12th event and it appears to be bigger and better than ever.  Today, Saturday, September the 24th, the event began at 6 am and continues through midnight.  Tomorrow, Sunday, September the 25th, the event will begin at 6 am and go through 6 pm.  You will need a few extra hours to digest all of the great BBQ before returning to work Monday morning.

Admission if free and no pets are allowed.  Parking is available at St. Louis Community College located at 2645 Generations Drive, Wildwood, MO 63040 and shuttle buses are available to transport visitors to the event.  The event is located in the Wildwood Town Center.

Contact information:

Wildwood BBQ Bash Facebook

City of Wildwood BBQ Bash Page