St. Louis-style barbecue 2378760 226109336 2008-07-16T21:25:44Z Moproducer 7315790 {{primarysources|date=January 2008}} [[Image:Pork steaks cooking-1.jpg|thumb|right|Pork steaks cooking, south St. Louis-style]] '''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 <ref>http://law.wustl.edu/stlouis/trulystl.asp</ref>. 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== [[Image:St. Louis-style ribs.jpg|thumb|left|St. Louis-Style ribs cooking]][[St. Louis-style ribs]], cut from [[spare ribs]], are a good example of such [[recipe]]s. In preparation, the [[brisket]] bones are removed from the bottom of the rib rack. Slow cooking over low heat is the key to culinary success here, with a good, smokey grill (typically a kettle by [[Weber-Stephen Products Co.]], a barrel-style cooker such as a [http://www.chargriller.com/ Char-Griller] or some sort of covered smoker). Barbecue afficianados in St. Louis like to use the phrase "low and slow" to describe this cooking method. Saucing the ribs is a key to the distinctive flavor, with the liberal use of St. Louis-style barbecue sauce and returning the sauced and re-sauced ribs to the grill repeatedly for carmelizing. ==Pork steak== Another staple of St. Louis-style [[barbecue]] is [[pork steak]], 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]]. ===Simmering in sauce=== One St. Louis style of preparation involves slow open [[Grill (cooking)|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. ===Slow-cooking and carmelizing=== [[Image:STLBBQ1.jpg|thumb|right|A St. Louis-style barbecue grill]] 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 <ref>'''The Cruising Chef's Cookbook''', Michael Greenwald, 2004, Paradise Cay Publications</ref>, 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" are yet another popular entree. This term refers to barbecued pig cheeks, which are a tender and fat-rich cut of pork. As with the other cuts, these are slow-cooked, usually in an enclosed smoker. 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. ==St. Louis-Style sauce== [[Image:Maulls24oz.jpg|thumb|left|Bottles of St. Louis-based BBQ sauce [[Maull's barbecue sauce|Maull's]]]] 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/aboutotts.html/ 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. ==St. 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&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. 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. ==See also== *''[[Sandwiches That You Will Like]]'' *[[Kansas City-style barbecue]] [[Category:St. Louis cuisine]] [[Category:Barbecue]] [[Category:Pork dishes]] [[Category:Cuisine of the Midwestern United States]] ==References== {{Reflist}}