St. Louis-style barbecue

St. Louis-style barbecue is a term used to describe several similar styles of cooking pork products. These foods are popular in the area around the United States city of St. Louis, Missouri; one need only visit the barbecue sauce section of a supermarket to comprehend the amount of sauce consumed (often sold in gallon jugs) in St. Louis [http://law.wustl.edu/stlouis/trulystl.asp|Washington University Law School 'Truly STL'] . The cooking styles vary across the neighborhoods and communities of the St. Louis metropolitan area. A weekend in St. Louis is marked by the sweet smell of smoke created by pork fat dripping over hot charcoal.

Pork ribs

[ [http://www.cdkitchen.com/features/glossary/definition/Carmelization|Carmelizing Carmelization|"'Carmelizing"' Definition @ CDKitchen Cooking & Food Glossary ] ] .

Pork steak

Another staple of St. Louis-style barbecue is pork steak [http://www.schlafly.com/brewandq.shtml|Pork Steaks in St. Louis] , which is typically cut from the shoulder part of the hog and is a fairly fatty cut of meat unless trimmed. The roast is sliced into one-inch thick steaks, rimmed with fat. There are two distinctive versions of St. Louis-style pork steak.

immering in sauce

One St. Louis style of preparation involves slow open grilling until done, then simmering in a pan of barbecue sauce that is placed on the grill. Beer is often used to keep the sauce from thickening too much, and the meat will become extremely tender if properly cooked in this manner. This manner of preparation is especially popular in south St. Louis.

low-cooking and carmelizing

Another time-honored method is to quickly sear the steaks over high high heat, then place on a covered grill or smoker and cook over low heat (170-200 degrees) for several hours. When the steaks are done, they are dipped in St. Louis-style barbecue sauce and returned to the grill for carmelizing, turning often. This step may be repeated numerous times before serving. Note that when using this method, the pork steaks should be marbled with fat and have at least 1/2 inch of fat around the edges. The low heat causes the protein in this usually tough cut of meat to break down [The Cruising Chef's Cookbook, Michael Greenwald, 2004, Paradise Cay Publications] , while the fat dissolves and is absorbed by the meat. The result is a surprisingly tender and tasty entree that is the centerpiece (along with a good St. Louis beer) of many a backyard party in suburban St. Louis.

Crispy snoots

"Crispy snoots" [http://chitterlings.com/cgi-bin/chit_index.cgi?noframes;read=51159|BBQ Pig Snoots] are yet another popular entree. This term refers to barbecued pig cheeks, which are a tender and fat-rich cut of pork. Crispy snoots gained popularity in the multi-cultural ethnic communities of south St. Louis.

Bratwurst

A spicy bratwurst sausage is the pride of any St. Louis grill. The "brats" (pronounced locally, "brots") are purchased uncooked from one of the many local meat markets and butcher shops, marinated in beer, then grilled, covered in sauce and carmelized. Many St. Louisans like to keep a pan of saurkraut on the back of the grill to serve with the brats.

t. Louis-Style sauce

St. Louis-style barbecue sauce is generally tomato-based, thinned with vinegar, sweet and spicy. It is not as sweet and thick as Kansas City-style barbecue sauce, nor as spicy-hot and thin as Texas-style. A St. Louis-style barbecue is not complete without copious amounts of sauce.

Maull's barbecue sauce is a typical and popular local brand of St. Louis-style barbecue sauce. Another popular brand, [http://www.ottfoods.com/ Ott's] , is also made in Missouri. The original version from the late 1940s is currently branded "Silver Dollar City" barbecue sauce. Both Maull's and Ott's are available in several varieties.

A St. Louis-style barbecue menu

A typical menu at a St. Louis-style barbecue includes slow-cooked barbecue-flavored baked beans, corn on the cob (prepared by wrapping the ears in foil and cooking over the grill), cole slaw (St. Louisans are divided over 'creamy' and 'vinegar' slaw), and often, a dessert item prepared on the grill. One such offering is fresh pineapple, sliced and dipped in a coconut-rum and brown sugar sauce, grilled until carmelized, then served over hand-cranked ice cream...the latter being a St. Louis staple for over a hundred years. Often, the ice cream component will appear in the form of Ted Drewes Frozen Custard, a St. Louis tradition since 1930.

t. Louis-style barbecue restaurants

When not practicing the art and science in their own backyards, St. Louisans like [http://www.supersmokers.com/ Super Smokers] , which is well-known for pulled pork sandwiches, and [http://www.charlottesribbbq.com/ Charlotte's Rib] , named for a local [http://www.findagrave.com/cgi-bin/fg.cgi?page=gr&GSln=Peters&GSfn=Charlotte&GSbyrel=in&GSdyrel=in&GSob=n&GRid=21060&/ TV personality] , and serving, as the name implies, ribs. [http://www.bandanasbbq.com/ Bandana's Restaurants] , especially popular for weekday lunches, are headquartered in St. Louis and are successfully franchised in five states. Phil's Barbecue on the south side, and Roper's Ribs in north St. Louis County, serve classic St. Louis-style barbecue. In St. Louis' Dogtown, there are Smokin’ Al’s Barbecue and Gewinner's Market & Deli; the latter offering take-out barbecue, slow-cooked outside the store.

There are many neighborhood barbecue establishments throughout the St. Louis metropolitan area, each holding a loyal clientele.

On any weekend (weather permitting), charitable organizations in many St. Louis neighborhoods host barbecue fundraising events. The aroma of smoke always attracts a crowd.

ee also

*"Sandwiches That You Will Like"
*Kansas City-style barbecue

References