Side Project / Shared (2023)

I know that Franklin is considered the god, and I do like his BBQ, but it’s so rich that it kind of makes it not my ideal style of BBQ. It’s a bit too heavy for me.

Very reminiscent of Pastry stouts and people rating the pastry beer based off a taster sample only vs. having to solo whatever the to-go size is. My first bite was fantastic, but by the end of the meal I didn’t really want to revisit.

 

Another vote against Pappy’s.

 

The best bbq I’ve ever had was a dive bar in baltimore of all places. Used a coffee rub on their brisket and it was incredible!

 

I once had BBQ served out of the trunk of a car on US route 50 in Utah by a blind, 1 legged dog (how did he buy a car?). It was dry rubbed with stem cells and cooked over a Bic lighter. The meat was aged by the side of the road for a couple days before said dog scraped it up with a dustbin.

It wasn't very good.

#bbqadvocate

 

Adam’s Smokehouse is my go-to BBQ when in StL. have only been to Bogarts once but i did like it.

edit: Adam’s has the best ribs i’ve ever had.

 

Every post is about pappys and I have to get three lines in before I know if it’s vw bbt or bbq

 

Lewis in Charleston is amazing

 

Could not agree more with this. The ribs and tri tip combo at Adam's can't be beat. Their sides leave a little to be desired though.

 

Thank you everyone! We’ll pivot to Bogarts.

Damn! Closed on a Sunday!

 

i feel like the sides at BBQ places are always second rate. kind of nature of the beast.

 

Beast Craft and Pappy's have pretty solid sides but yeah for the most part they are an after thought.

 

No love for Sugarfire?

 

I prefer Sugarfire's sides, but their BBQ is not that good. The best thing they did was open Hi Pointe.

Salt + Smoke is also fine. If Bogarts is closed, it's not a terrible alternative.

 

I feel like pretty much every side I've ever had at a BBQ place is appreciably closed to a mass-produced side that has been rewarmed, or appreciably close to a boxed item. Doesn't matter if it is something like collards, potato salad, macaroni salad, baked beans, green beans, Mac N Cheese, etc. Nothing about them ever makes me say, "Damn, I'd come back just for that!" or "Damn, I'd order a quart of that regardless of whether I get any BBQ".

Sides take an inordinate amount of time to prepare compared to how most people think about them. They often take more time than the 'entree'. As a result, it's easy to cut corners and not put so much effort into them.

 

I know this is turning into food advocate, but this right here is the difference between something like "Ordinary gumbo" and "Gumbo you make once a year" - or, "Quick Dirty Rice" vs. "Quality dirty rice". Really good dirty rice has like 30 ingredients. It's fucking insane. Quick, enjoyable dirty rice has like 5.

 

Your gumbo analogy hit home with me. Ordinary gumbo costs maybe $20 bucks to make, once a year is easily $100+ a pot. hahaha

 

Sugarfire blows goats.

 

Tell me how you really feel

 

Sugarfire? More like Sugar not fire


But really: they used to be good when there was 2-3 locations. Then they stared expanding and it all went downhill.

 

If ya'll want some real STL BBQ gotta go to the areas that you feel a little unsafe. haha

C&K off 70 and Jennings Station Pinelawn
Red's in Ferguson
Roper's and St louis Q in Jennings
Grill House Smoke (formally Smokie O's) Downtown North Broadway

If they don't have a rib tip and snoot combo it doesn't represent true STL BBQ.

Typically sides are not gonna be world class, unless you get a place that has southern greens and/or mac&cheese. Beans/slaw/pot salad at these kind of places tend to be overly sweet. Also get the BBQ sauce on the side. Again most are very sweet and it will be slathered in it.

While you are there get a tripe sandwich extra crispy

Seriously though, these places are off the beaten path and most folks have no business being there unless you live there or picking up food. Most are all drive though/carryout. Just go early in the day and act like you know what you are doing. Folks are friendly and love seeing new people enjoy their establishment.

Make sure you have a full tank cause you don't want to stop for gas.