Jon G’s BBQ – Monroe, NC

img_7938
Name: Jon G’s BBQ (monthly pop up at Southern Range Brewing)
Date: 2/25/17
Address: 151 S Stewart St, Monroe, NC 28112
Order: Two meat platter (brisket and pulled pork) with coleslaw and jalapeno cheddar grits
Price: $17

Monk: For the past few months, Jon G’s BBQ has been hosting a monthly pop-up dubbed “BBQ Saturdays” at Southern Range BBQ in Monroe, NC (about 30 miles southeast of Charlotte on US-74). On a beautiful mild February day (what day this past February wasn’t?), I was able to convince my trooper of a wife two days past her due date to make the 35 minute trek with me to finally check it out after months of Instagram stalking.

Jon G’s BBQ is the barbecue catering operation of Garren Kirkman and his wife Kelly. Garren is a NC guy but his barbecue is heavily influenced by Central Texas. He routinely makes trips to Texas and you can tell he’s done his research in his product.

Getting right to it, the brisket without a doubt is one of the best briskets I’ve had in NC . Garren has gone to pains to recreate the Central Texas style of his brisket, down to constructing his giant offset smoker out of a 500 gallon propane tank and smoking with a mixture of pecan and oak. And it showed – the bark was thick and peppery and the beautifully smoked meat had a nice tug to it. Granted, I haven’t really made the rounds in Texas like Rudy or even Speedy have but this was a damn fine brisket.

While Garren has clearly focused on his brisket, his pork doesn’t suffer in the least. He smokes Boston butts and the coarsely pulled strands of pork were tender and flavorful. It did not require any sauce but one of the three available was an eastern NC vinegar sauce and it paired well with the pork.

I found my sides (cole slaw and jalapeno cheese grits) to be solid, but the real stars of the show were the meats.

Jon G’s BBQ is absolutely worth the trip to Monroe. The portions are quite generous (I got a second meal out of it) and the beer at Southern Range ain’t so bad either. However, be sure not to delay too much after they begin serving as they tend to sell out of meat within a couple of hours. If you make the trip (and you absolutely should), be assured that you are tasting the best barbecue in the Charlotte area.

Ratings:
Atmosphere – N/A
Brisket – 4.5 hogs
Pork – 4.5 hogs
Sides – 3 hogs
Overall – 4.5 hogs

Old Brick Pit Barbeque – Chamblee, GA

img_1159
Name
: Old Brick Pit Barbeque
Date: 2/15/2017
Address: 4805 Peachtree Rd, Chamblee, GA 30341
Order: Combination platter (pork, ribs) with brunswick stew, slaw (link to menu)
Price: $13

Speedy: Old Brick Pit Barbeque is an old school joint that is just a couple miles north of where I moved in Atlanta. Despite driving by it many times, I never stopped until a recent February evening. Walking in, Old Brick Pit looks like it would fit right in Lexington, so I definitely felt at home. But would the food stack up?

Monk: I know that Marie, Let’s Eat! is a big defender of this place as a good representation of the definitely-not-a-catchall-term “Georgia barbecue”. As I passed by this place leaving Speedy’s place last August, I realized just how close it was. I’ve been really curious how he’d receive it.

Speedy: Of course I ordered a combination platter so I could taste both the ribs and pork and as a bonus, it came with Brunswick stew. The platter was ready shortly after ordering.

The pork was interesting – it came topped with a red barbecue sauce (with more on the side). But the pork was tender and tasty, and I think the sauce actually added an interesting flavor. This was, by a country mile, the best part of the meal. In fact, if I go back to Old Brick Pit, I’ll stick to a barbecue sandwich – available for only $3.

Monk: Based on your description, this sounds a bit like the late Old Hickory House here in Charlotte, which was a Georgia style joint of the chain which only has one location left in Tucker. I was never a huge fan of the tangy sauce that topped the barbecue, but could appreciate that it was a different style than I was accustomed to.

Speedy: Good call, Monk. It did sort of remind me of Old Hickory House. And I’ve been to the one in Tucker – it was not very good. I thought the Charlotte one (RIP) was much better.

As you might have guessed, the ribs were just not good. They were way, way, way overcooked and seem like they had been boiled prior to smoking. The meat was almost soggy. It had OK flavor, but not good enough to make up for the overcooking.

Monk: Seems like the ribs were the favorite of Marie, Let’s Eat! And Burgers, Barbecue and Everything Else. Odd that it was not so great for your visit. Next you’re going to say that you weren’t a fan of the brunswick stew…

Speedy: The brunswick stew was OK, but a little lacking in flavor. I didn’t try the slaw since it was mayo based.

Monk: Well ok, then.

Speedy: Overall, I was disappointed in the Old Brick Pit. I might return for a quick sammie sometime, but I won’t be taking any out of town visitors over.

For more reviews of Old Brick Pit Barbeque, check out
Marie, Let’s Eat!
Burgers, Barbecue and Everything Else

Ratings:
Atmosphere – 3.5 hogs
Pork – 3 hogs
Ribs – 1.5 hogs
Sides – 2 hogs
Overall – 2.5 hogs
Old Brick Pit Barbeque Menu, Reviews, Photos, Location and Info - Zomato
Old Brick Pit

Seoul Food Meat Co – Charlotte, NC

img_7699
Name
: Seoul Food Meat Co
Date: 2/10/17
Address: 1400 S Church St, Charlotte, NC 28203
Order: Small pulled pork, small Crispy Pork Belly, small Bulgogi Sausage, ramen mac ’n cheese, soy pickled deviled eggs (link to menu)
Price: $41.75 (for two)

Monk: When Seoul Food Meat Co opened about a year ago in Charlotte’s booming South End neighborhood, my hopes were that it would be Charlotte’s version of the fantastic Heirloom Market BBQ in Atlanta. That may be an easy comparison to make since both are doing a fusion of Korean flavors with southern barbecue, but after finally checking out Seoul Food Meat Co I’d say that Heirloom has the edge in smoked meats while Seoul Food has the edge in the fusion of Korean flavors in its side dishes.

Seoul Food Meat Co is one of many recent additions to the South End bar, brewery, and restaurant scene and has a nice patio with garage doors that open up on warmer days. Based on the plans we’ve seen of its expansion, it’s only going to get better with dedicated karaoke rooms as well as an outdoor bar and  “adult playground” out back. Despite the warm winter, this particular Friday was on the colder side so we had no such luck to experience the patio.

The generous portion of pulled pork comes pre-sauced with a thick tangy Korean barbecue sauce. By itself, the pork is not the smokiest and perhaps lacks a little flavor while being on the dry side. I will say, it’s better with the sauce.

The crispy pork belly is exactly like its name implies. I didn’t detect a lot of smoke on them, so I believe this was more of a fried item – particularly with the crispy skin which I found myself continuing to nosh on long after I decided I was finished with my meal. 

The bulgogi sausage was perhaps a little on the dry side (as can be the case with sausage) but was pretty flavorful nonetheless and my favorite meat of the meal. Mrs. Monk preferred to dip it in the sauce and that was my preference as well. Next time I’d be interested to try their spicier smoked kimchi sausage.

The Korean influence was particularly evident in the sides at Seoul Food. I quite liked the ramen mac n’ cheese with its small pieces of cracklin’ on top to give it a nice texture. The soy pickled deviled eggs threw off the wife at first with its brown coloring of the egg itself, but in the end had a fairly classic taste just with that slight Asian spin. Looking at the menu, there are a handful more Korean-Southern sides that I hope to get around to trying eventually – sriracha cracklins, kimchi vinegar slaw, and choiang broccoli.

So its not quite Heirloom Market but all in all, the southern-dishes-with-a-Korean-spin were mostly successful. While a little on the pricey side, the portions do seem to be quite generous – we could have ordered one less meat (say the pork belly at $13) and have been more than full. I look forward to checking out Seoul Food Meat Co again during the warmer months and checking out more of their meats (particularly that beef rib) and sides.

Ratings:
Atmosphere – 4 hogs
Pork – 3 hogs
Pork Belly – 3 hogs
Sausage – 3.5 hogs
Sides – 4 hogs
Overall – 3 hogs
Seoul Food Meat Co. Menu, Reviews, Photos, Location and Info - Zomato
Seoul Food Meat Co

Bar-B-Q King – Lincolnton, NC

img_7565
Name
: Bar-B-Q King
Date: 1/16/17
Address: 2613 E Main St, Lincolnton, NC 28092
Order: Q King sandwich with hush puppies, onion rings, and sweet tea (link to menu)
Price: $0 (my meal was graciously picked up but that did not in any way affect my review)

Monk: Bar-B-Q King in Lincolnton (not to be confused with the drive in of the same name in Charlotte) is one of those joints I’ve always been somewhat aware of but haven’t ever made a point to go to. After checking it out recently on the invitation of Jordan, a son of co-owner Keith Smith and the social media manager, I wish I had gone much sooner.

At the lunch hour on a Monday, a steady stream of locals are usually lined up several deep at the multiple register counter. “Hollerin’ orders” has apparently been the longtime system to communicate orders in the kitchen and was certainly the first time I’ve ever witnessed anything like it. In case its not evident in the name, as customers order at the register their order is literally yelled from the order taker to the kitchen staff who then acknowledge the order and begin putting it together. It’s surely a sight to see.

That alone would be worth the visit to Bar-B-Q King but thankfully the barbecue more than backs it up. They smoke their pork shoulders daily over hickory coals and hand chop the pork each morning. I would call their style pretty closely aligned to Lexington-style, though they do offer a white slaw option. The sandwich I got was fantastic – the chop was not too coarse, the pork was tender and smoky, and the red slaw accentuated it all perfectly.

The house-made hush puppies were quite good and the onion rings are their best selling side for a obvious reasons after tasting them. Had I not been checking out another joint an hour later I would have gladly finished both of them and left completely stuffed.

Last fall, Bar-B-Q King celebrated its 45th anniversary, so I can imagine that it’s quite an institution in the town of Lincolnton – and rightly so. If Jordan, who took me on a tour of the smokehouse and kitchen, is any indication there are quality people behind the joint who work hard to put out a great product six days out of the week (closed on Sundays). Lincolnton is about a half hour down highway 150 from Shelby and Barbecue Bros fave Red Bridges Barbecue Lodge. In my book Bar-B-Q King is nearly as good, which longtime readers of the blog will know is high praise. Get yourself to Bar-B-Q King in Lincolnton.

Ratings:
Atmosphere – 4.5 hogs
Pork – 4.5 hogs
Sides – 4.5 hogs
Overall – 4.5 hogs
Bar-B-Q King Menu, Reviews, Photos, Location and Info - Zomato
Bar-B-Q King

Palmetto Pig – Columbia, SC

img_7546
Name: Palmetto Pig Barbecue Restaurant
Date: 12/30/16
Address: 530 Devine St, Columbia, SC 29201
Order: Barbecue sandwich with sweet tea (link to menu)
Price: $8

Monk: After a stop at True BBQ, I researched and decided what the second and last stop of my quick SC sojourn would be while partaking at The Flying Saucer in downtown Columbia. There may have been a better option for barbecue (Little Pigs remains on my list), but Palmetto Pig Barbecue Restaurant was very convenient to the Saucer’s downtown location, mere blocks away, so in the end that won the day.

Had I been spending more than two hours in Columbia, I would have been a little hungrier by the time I got to Palmetto Pig but after a small plate at True BBQ and my requisite three beers at the Saucer, I skipped the buffet and opted for just a sammie. I also skipped the mustard this time around and went for the spicy vinegar sauce.

And what a huge sammie it was. In my haste I didn’t notice how well the pork was smoked or whether I could taste any wood smoke but my hunch is that the pork, though tender as it was, is heavily dependent on whichever sauce you choose. The spicy vinegar was indeed spicy; gotta say, I didn’t look twice at the Texas Pete on the table. And did I mention how big it was? It was a good sandwich overall, albeit a little on the pricey side.

While I can’t say that I got a complete feeling for all of the barbecue offerings at Palmetto Pig Barbecue Restaurant, I did get a nice sandwich that did the trick.

Ratings:
Atmosphere – 3 hogs
Pork – 3 hogs
Overall – 3 hogs

True BBQ – West Columbia, SC

img_7539
Name
: True BBQ
Date: 12/30/16
Address: 1237 D Ave, West Columbia, SC 29169
Order: Small barbecue dinner with hash and rice, collards, and slaw (link to menu)
Price: $13.01

Monk: Ever since reading this Garden & Gun Magazine article last year about Hite’s BBQ in West Columbia, it shot to the top of my list. Being that it’s only open on Fridays and Saturdays, I took the opportunity during my week off between Christmas and New Year’s to make the trip to Columbia specifically to check it out on a Friday, only to find this:

img_7524

Nevertheless, my other planned stop was True BBQ not more than a mile away so I decided that I would head there and would figure out my second stop later.

During my research for the quick trip, I checked Marie, Let’s Eat! (as I always do when it comes to barbecue in the southeast) and True BBQ was received very favorably by those folks so at that point it was a no-brainer for me.

Speedy: Grant actually specifically mentioned seeing you here on Instagram and being jealous. It seems he’s been a bit disappointed by the Chattanooga ‘cue…

Monk: Yea, I get that sense based on some of the latest chapters on the blog, which is too bad…

I had timed my trip to arrive in Columbia as close to 10 as possible (which ended up being more like 10:30) since Hite’s opens at 8am, but luckily True BBQ opens at 10:30 Wednesdays through Saturdays.

Seeing as how I was planning to eat another meal shortly after, I only ordered a small barbecue dinner. I’ll get the pork out of the way – it was a bit on the dry side, especially considering it was so early in the day and should have been freshly smoked. You get a choice of three sauces – the Pretty Lady mustard sauce, Sexy Lady red sauce, and Lexington vinegar sauce – and it needed it. Hopefully this isn’t the case normally.

Hash and rice is a dish that intrigues me more and more these days and at True BBQ it comes standard with every dinner along with two sides. This was damned good hash and rice and by far the best part of the meal. Next time, I may even get a double order as one of my sides. The collards were above average but the slaw was a bit of a letdown and would be my choice to be replaced by more hash and rice.

As an aside, apparently the pork chop is worth ordering since the only other customer there with me at 10:30 was raving about it to pitmaster Ernest Zanders who was back and forth between the kitchen and the smoker out in front of the building, which was the first thing I noticed pulling into the parking lot. So take that for what its worth for those who are considering ordering that item.

In addition to the pork, True BBQ has some daily specials like brisket and beef ribs that may or may not be worth checking out. But at the very least I can recommend the hash and rice. As Grant so succinctly put it, “it’s two-hundred mile hash.” Come to think of it, next time I may just go triple sides of hash and rice…

For more reviews of True BBQ check out:
Marie, Let’s Eat!
Destination BBQ
Eat It Atlanta

Ratings:
Atmosphere – 3 hogs
Pork – 2 hogs
Hash and Rice – 4.5 hogs
Sides – 2 hogs
Overall – 3 hogs
True BBQ Menu, Reviews, Photos, Location and Info - Zomato
True BBQ

B’s Cracklin’ Barbeque – Atlanta, GA

img_1080
Name
: B’s Cracklin’ Barbeque
Date: 12/31/2016
Address: 2061 Main St NW, Atlanta, GA 30318
Order: Sampler platter (pork, ribs, chicken) add brisket, fried okra, collards (link to menu)
Price: $25

Speedy: So it’s no secret that I’ve been a little slack in my barbecue eating since moving to Atlanta. So when Grant from Marie, Let’s Eat! reached out to me letting me know he and Marie (along with their boychild) would be in town on Saturday and asking if I were interested in meeting up for a meal, I jumped at the chance. Grant and Marie used to live in Atlanta, so are very in-tune with the culinary scene, including the ‘cue. Grant suggested that we meet at B’s Cracklin’ Barbeque and after reading his review, I was pumped to check it out.

Monk: Big thanks to Grant and co for dragging Speedy back into the land of barbecue blogging. And let me be the first to say that I can’t wait to see how this visit turned out.

Speedy: I arrived mere minutes before Grant, Marie, and the boychild, and we walked in at 5 pm on New Year’s Eve to find ourselves the only patrons. Grant greeted pitmaster Bryan “B” Furman on the way in, a good sign for sure.

Monk: I’m a little shocked that you were the only folks in there, but I’m assuming that has more to do with New Year’s Eve because everything I’ve read about B’s since its September opening has been supremely positive.

Speedy: Definitely, Monk. And I think there were plenty of people there for lunch, leading to a brisket shortage. But more on that later. Walking in, B’s has an old-school feel with plenty of seating, a big outdoor space, and a counter to place the order. I could smell the smoke upon walking in – not in an overpowering way, but in a way that made my mouth water. Obviously I ordered as much meat as possible on one plate, along with collards and fried okra, while Grant went with the two meat plate (pork and brisket) with a double order of the hash and rice (bold move, Grant). The staff informed us that they were out of brisket for the day, apparently a pretty common occurrence. Our disappointment was short-lived, as pitmaster Bryan told us that he could carve some directly off the smoker for us, as long as we don’t tell anyone. (We didn’t at the time, but now you know the secret loyal readers – blogging pays off.)

The meal was delivered shortly, and we eagerly dug in. Let me say this first off – I had enough food to feed three people easily – portions were not skimpy by any means.

I’ll start with what was my favorite portion – the brisket. Being carved fresh off the smoker, I could tell we got a little extra outside (bonus!). Also, it definitely came from the point of the brisket, as it was on the fatty side. Not that this is a complaint at all – the brisket was absolutely delicious. The seasoning was amazing, and the meat was tender and juicy. Overall, this was in the upper echelon of briskets that I’ve tasted. I’m curious as to what this tastes like in a normal setting, but overall, I was really pleased with a meat that is hard to find done well in these parts.

The pork at B’s is whole hog, which is also rarely found in Georgia. The meat here was also plenty tender, but came unsauced, making it slightly dry. At B’s, there are two sauces on the table – a spicy vinegar and a peach mustard. Normally, I would immediately douse the ‘cue in spicy vinegar, but Grant just raved about the peach mustard, so that’s what I tried first. Despite my well known aversion to mustard on pork barbecue, this stuff was excellent. It’s not anything like the traditional SC mustard sauce, but is rather quite sweet without the expected tang. I ended up having a conversation with Bryan about this sauce while eating – more on that later. Of course I tried the spice vinegar as well. Adding this to the whole hog pork would let it stack up favorably to nearly anything I’ve had in eastern NC. If I had to nitpick (and I do), I would love for some cracklin’ to be included in the pork to give it a little more texture, and I feel it would be fitting given the name. But I would definitely consider the pork and brisket “must orders” at B’s.

Monk: I am shocked (shocked!) to hear that Speedy willingly tried a mustard sauce on his pork. I think this shows real growth. Well done, Speedy.

Speedy: Only  because of the recommendation, Monk. The ribs were also very good. B’s serves big, meaty dry spare ribs that have been seasoned to near perfection. They were cooked perfectly – not too tender to fall off the bone, but well enough that you got an easy, clean bite. I personally prefer baby back ribs, but I can’t say I’ve had too many spare ribs that are better. I didn’t end up adding any sauce to my ribs, but would consider seeing how the peach mustard would taste on it. Overall, though, none was needed.

The chicken was also smoked perfectly and seasoned really well. The plate came with a quarter chicken, including the wing. The skin tasted smoky and good, and the chicken was tender without being dry. As a barbecue lover, this is never my top meat choice, and it isn’t at B’s either, but it was still very enjoyable.

The sides at B’s are also quite good. The fried okra had a really tasty seasoning on it, and the collards (made with turkey) are quite flavorful. I didn’t try Grant’s hash and rice (he offered, but I stupidly declined), but it looked fantastic. I think I’ll try that out next time.

Monk: I will say, hash and rise is becoming one of those dishes that I am becoming more and more interested in. With Grant getting a double order, sounds like it’s a dish I definitely need when we go to B’s next time I’m in Atlanta. Along with everything else you ate because it all sounds pretty darn good. At the very least, we could basically get the same order and you’ll just have less leftovers.

Speedy: I would be remiss if I didn’t talk about how nice of a guy pitmaster Bryan is. He came and spoke with us for quite a while during our meal. To me, the most interesting piece was his upcoming partnership with Heinz for a mustard sauce (not the peach mustard – they wanted that recipe, but Bryan wouldn’t give it to them). Bryan said the sauce the ended up with is close, but not quite the same. He mentioned that it is a sweet mustard sauce, though (“it had to be sweet if I was going to put my name on it”). I’m looking forward to trying it!

At the end of the day, this was by far the best barbecue I’ve had in Georgia. It’s good to have a go to place to take visitors. Bryan, I’ll be seeing you again soon!

Ratings:
Atmosphere – 3.5 hogs
Brisket – 4.5 hogs
Pork – 4.5 hogs
Ribs – 4 hogs
Chicken – 4 hogs
Sides – 4 hogs
Overall – 4.5 hogs
B's Cracklin' Barbeque

Hometown Bar-B-Que – Brooklyn, NY

img_5715
Name: Hometown Bar-B-Que
Date: 12/2/16
Address: 454 Van Brunt St, Brooklyn, NY 11231
Order: ½ pound pulled pork. ½ pound brisket, ½ pound lamb belly, beef rib, medium queso mac and cheese, medium collards (link to menu)
Price: ~$90 (for 3)

Speedy: NO SLEEP TIL BROOKLYN. That’s right, Monk and I took a trip to the big city to play hipster for the weekend, so what’s the first thing on our agenda? Barbecue, of course!

Monk: And not just any barbecue, but artisanal wood smoked barbecue in Red Hook! Friend of the blog Johnny Fugitt actually ranked Hometown Bar-B-Que #2 in his book, The 100 Best Barbecue Restaurants in America. I wanted to check it out last fall when we spent 8 nights in New York but it just didn’t pan out. Mostly because we realized that Red Hook is just not so convenient to get to whether by Uber (much less on fixies, another approved transportation method), whether you are in Manhattan or even in a different part of Brooklyn (as we hipsters found out staying in Williamsburg that weekend).

Speedy: So we rolled up to Hometown, a standalone building near the Upper Bay. The atmosphere is supercool for a couple hipsters like us. It definitely reminded me of a Texas joint, with a cafeteria-style line, a separate bar, and a second dining room complete with a band setup (so hipster!). Monk and I immediately went to work and ordered a little bit of most things on the menu. The meat was cut and weighed right in front of us and we were good to go.

Monk: Well, good to go in the sense that they charged us a buttload of money just to get a decent amount of barbecue. But I guess that’s kind of touristy of us to complain about high prices in New York, so nevermind, back to hipster mode…

Speedy: The first thing to discuss is definitely the beef rib. It was definitely quite the piece of meat. It was seasoned well, providing some bark on the outside, and was cooked to perfection – tender but not overly so. Overall, this was a great start!

Monk: This was my first real beef rib and I agree that it was pretty great, though of course I don’t have the frame of reference that Rudy or even Speedy have. As for the pulled pork, it was fine minus the small pool of grease it was sitting in. This got more and more unappetizing as our lunch went on. I would rank it last of the meats we tried but it was still above average.

Speedy: The brisket definitely exceeded expectations. Monk and I got a cut off a fresh brisket, complete with extra outside.

Monk: Real recognize real…

Speedy: …It was oh-so-peppery and delicious. Not overly seasoned at all – just a really good brisket. The only drawback is that it was a little on the fatty side (we weren’t asked fatty or lean), but I’m nitpicking. This is one thing I’ll be ordering again if I ever find myself in Red Hook again.

Monk: Why would you find yourself in Red Hook again? Pre-gaming for a Bon Iver show or something?

The most interesting meat we ordered was the lamb belly, which was served pulled similar to the pork. In fact, if you weren’t paying attention it was hard to tell the difference between the two just by looking – just a slight variation in brown. It was very, very good albeit again I had nothing to compare it to. The texture varied slightly from the pulled pork and it was more succulent maybe? This being my first time, I’m not doing a good job describing it but I would order it again even if it did have the same pool of grease issue as the pork.

Speedy: I thought the lamb belly was excellent. I was expecting it to look/taste more like pork belly (the only belly with which I’m familiar), but it ended up being quite different. There was definitely a lot of flavor, some vinegar tang, and a little sweetness. I think it tied the brisket for me for my favorite meat of the day (something I try to pick out at the end of every day).

Monk: For a couple of wannabe hipsters like us, Hometown Bar-B-Que was worth the trip from Williamsburg and is now my favorite barbecue joint in New York over Arrogant Swine, Mighty Quinn’s, and Dinosaur Bar-B-Que (still so mad about The Smoke Joint, which came up again during this trip).

Speedy: Totally agree, Monk. Overall, I haven’t been uber impressed with NYC ‘cue, but you could drop Hometown in the middle of Lockhart and it would pass just fine.

Ratings:
Atmosphere – 3.5 hogs
Pork – 3.5 hogs
Brisket – 4.5 hogs
Beef Rib – 4 hogs
Lamb belly – 4.5 hogs
Sides – 3 hogs
Overall – 4.5 hogs
Hometown Bar-B-Que Menu, Reviews, Photos, Location and Info - Zomato
Hometown Bar-B-Que

BBQ Saloon – St. Louis, MO

img_3555
Name: BBQ Saloon
Date: 11/29/16
Address: 4900 Laclede Ave, St. Louis, MO 63108
Order: Pulled pork barbecue sandwich with southern corn bread and a beer (link to menu)
Price: ~$18

Monk: Unlike Speedy, I don’t travel that much for work and thus haven’t had nearly the same opportunity to try barbecue around the country. However, I recently found myself in St Louis and while I wish I could have revisited Pappy’s Smokehouse (visited pre-blog), Sugarfire Smoke House (which Speedy liked), or Bogart’s Smokehouse downtown (which Johnny Fugitt ranked #12 in his book) but those were a little too far away for the little over an hour of free time I had. Instead, in the Central West End neighborhood where I was staying there was a somewhat promising looking joint within walking distance – BBQ Saloon.

As I walk up from my nearby hotel, the first thing I notice is the large smoker on the sidewalk going full blast at dinner time; it was hard to miss honestly. Interestingly, I later confirmed that all meat is smoked in that smoker on the sidewalk in front of the restaurant.

At the bar, I ordered a pulled pork sandwich with a honey topped cornbread. The pork was coarsely pulled chunks full of flavor and smoke. The sturdy bun was a nice touch even if was a little unwieldy to eat as a sandwich.

The southern corn bread was brushed with honey but even still not quite as sweet as i’d like.

I would definitely go back to BBQ Saloon (particularly if I was able to check out the extensive whiskey list – checking in at over 520 strong), but if I find myself in St. Louis again I hope to check out some of the other joints on my list first. And also pork steaks – the St. Louis barbecue specialty that I have yet to try.

Ratings:
Atmosphere – 3 hogs
Pork – 3.5 hogs
Sides – 3 hogs
Overall – 3 hogs
The BBQ Saloon Menu, Reviews, Photos, Location and Info - Zomato