St. Louis-style barbecue
St. Louis-style barbecue refers to various pork dishes prepared in and around the city of St. Louis, Missouri. Although St. Louis is typically not included on the list of major styles of barbecue in the United States, the city was recognized by Kingsford as "America’s Top Grilling City" in its second annual list of Top 10 Grilling Cities. In fact, many of the foods characteristic of this style are grilled rather than cooked over the indirect heat and smoke that is typically associated with the term "barbecue" in the United States.
These foods are often heavily sauced; St. Louis is said to consume more barbecue sauce per capita than any other city in the nation. St. Louis-style barbecue sauce is described by author Steven Raichlen as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce (usually made without liquid smoke which was invented by a Kansas City, Missouri pharmacist)." The Louis Maull Company, which is based in St. Louis, manufactures several types of barbecue sauce under the Maull's brand; the manufacturer describes the sauce as having a "distinctive tangy flavor."
Another item unique to the St. Louis area is crispy snoots, which are cut from the nose and cheek area of the pig. This cut is prepared by removing the pig's nostrils and cooking the remaining meat until crispy. Snoots, which have a flavor similar to pork rinds, can be served in several ways, including slathered with barbecue sauce and placed on a sandwich or broken into pieces and dipped in sauce.
As with much of the Midwest, bratwurst, the German style sausage—sometimes simmered in beer before being placed on the grill—is another popular choice for grilling in the region, as St. Louis has had large German-American populations over the years. Italian sausage, often referred to by its Italian name salsiccia, is another commonly grilled meat, possibly owing to the influence of St. Louis's Italian population.
Pork ribs, particularly spare ribs, are frequently cooked in the area. The city provides the name of St. Louis-style ribs, which are spare ribs with the sternum bone, cartilage and rib tips removed to create a rectangular-shaped rack. This cut of ribs, formalized by the USDA as "Pork Ribs, St. Louis Style," allegedly originated with numerous meat-packing plants located in the region in the mid 20th century.
Various restaurants in the metropolitan area describe their barbecue as St. Louis-style or offer St. Louis staples such as pork steaks and crispy snoots, including Bandana's BBQ in Sunset Hills, Missouri, Big Mama's BBQ in Belleville, Illinois; Charlotte's Rib, named for a local TV personality, in Ballwin, Missouri; C&K Barbecue; Ms. Piggies' Smokehouse in Maryland Heights, Missouri; Phil's BBQ in Affton, Missouri; Richard's Ribs in Kirkwood, Missouri; Roper's Ribs in Jennings, Missouri; Smoki O's; Super Smokers in Eureka, Missouri; and Uncle Huffy's Barbecue in Lebanon, Illinois; and Wheelans Barbecue Shack in Carlyle, Illinois; Bullys in Columbia, Illinois; and Alan's in South County.
- Kansas City-style barbecue
- Maull's barbecue sauce
- Sandwiches That You Will Like
- St. Louis-style pizza
- "St. Louis 101". Grilling.com. The Kingsford Products Company. 2011-01-12. Retrieved 2011-07-02.
- Raichlen, Steven (2003). BBQ USA: 425 fiery recipes from all across America. New York City: Workman Publishing. pp. 130–131. ISBN 978-0-7611-2015-5.
- "Reno's Road Trip Randoms". The Great American Road Trip. NBCUniversal. Retrieved 2011-07-04.
- "About Maull's". maulls.com. The Louis Maull Company. Retrieved 2011-07-04.
- "Pork steaks go national Cook's Country magazine puts the St. Louis specialty in the spotlight". STLToday.com. St. Louis Post-Dispatch L.L.C. 2009-08-26. Retrieved 2011-07-04.
- "Down-Home Values: Soul food uses all the parts". Sauce Magazine. Bent Mind Creative Group, LLC. 2009-01-19. Retrieved 2011-07-04.
- "St. Louis-style is a hit with rib lovers". STLToday.com. St. Louis Post-Dispatch L.L.C. 2011-06-28. Retrieved 2011-07-04.
- Richman, Adam (2010). America the Edible: A Hungry History, from Sea to Dining Sea. Rodale. pp. 81–82. ISBN 1605293024. Retrieved November 2012.