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Ribs and BBQ in the Lou

tonifi May 23, 2013 02:15 PM

I'm not sure how much credence I lend to this kind of list...but I am amazed (um, delighted?) at what a turnaround we've had here in town. I give a lot of the credit to Bogart's and Pappy's, though they are by no means the only ones turning out good 'cue, they were the places that drew a lot of attention to our relative lack of bbq joints, and little places starting popping up all over town. It seems like a just a few years ago we were COMPLETELY eclipsed by Kansas City, but I foresee a day when the beloved St. Louis pork steak climbs into he barbecue hall of fame...http://www.stltoday.com/entertainment...

  1. s
    STLLifer May 28, 2013 07:04 PM

    I've eaten at 8 of those places on the list. I'm suprised 17th Street wasn't on there and suprised Ropers was. I suppose Ropers is akin to the over sauced old school pasta places on the Hill. There is a certain level of comfort in the food for locals that remember growing up with that style of ribs but I don't see there being much of an attraction on a national basis. I think Bogarts would have been higher except that their glaze makes the ribs somewhat non traditional, still some of the best ribs I've ever had.

    1. t
      tonifi May 24, 2013 11:05 AM

      If I tell you that I actually like provel are you going to drive into town and punch me? I'll say it proud. I like provel. Even when I'm scraping it off my front teeth with my fingernail. Man...I may have just opened the can of worms here...them worms have got to be getting pretty tired by now.

      5 Replies
      1. re: tonifi
        hill food May 24, 2013 05:28 PM

        oh I love provel, but those not born to it will probably never 'get' it. ehh more for us.

        1. re: hill food
          STLLifer May 28, 2013 07:18 PM

          I can't think of her name right now but a chef/author that is pretty much the god mother of italian cooking in NYC thinks provel is a wonderful cheese product. She talked about it in an interview once and extolled the virtues of the way it melted, its slight bite or tang and thought it was wonderful on pizza. I use some of it in my alfredo sauce and people are never sure where that extra bite comes from. I also use some of it in my artichoke dip with similar results.

          1. re: STLLifer
            hill food May 28, 2013 09:27 PM

            hey Lifer - your user name betrays your sentiment regarding Provel, or... maybe vice versa! (Gabba Gabba One of Us!)

            1. re: STLLifer
              lemons May 28, 2013 09:33 PM

              You're talking about Lidia Bastianich. Provel is great in the right place, but it's not the ONLY cheese for pizza...which some of us diehard locals sometimes forget. I'm convinced one reason for its popularity is that it's tidier to eat than mozzarella with its gooey stringiness when it's really hot. St. Louisans seem to like tidy. (It's also kid-friendlier because of that, and so are the little squares.)

              So much for barbeque; we are way OT, I suppose.

              I'm a sucker for C&K's rib tips, myself.

              1. re: lemons
                hill food May 28, 2013 09:52 PM

                we are OT, but I was thinking what a weird and unsettling meal it would be made of nothing but what the place has been known for.

        2. hill food May 23, 2013 02:27 PM

          the lowly pork steak held aloft, such a banner of civic achievement that will be. to be our hallmark and our standard indeed.

          ehh, beats being known as the unholy and cursed hatchery of provel.

          now if we could just get snoots into processed snack bags like pork rinds and chicharrones...

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