CGatton wrote: > > Dunno about Chaney's, but I'm partial to both SuperSmokers and Bandanas. I've had Bandana's it's not bad. I haven't had SuperSmokers, but I do know they participate in BBQ cookoffs, and have won awards. Brian Rodenborn
St. Louis, MO
Chaney's BBQ
I'll second the King & I, plus there is a relatively new Thai place in Manchester in the Dierberg's shopping center that is pretty good too. One of the worst places we've ever eaten is some fried chicken place out on I-70 around Wright City - Fat Boys or something like that - poor quality food and non-existent service. They advertise all you can eat. That should be all they'll bother to give you that you can tolerate.
NNTP-Posting-Date: Tue, 09 Apr 2002 09:41:36 CDT Xref: usenet.INS.cwru.edu stl.dining:1511 On Sat, 06 Apr 2002 16:54:03 -0600, Bub wrote: >I heard or read that St. Louis has legendary bbq? Or I've heard. Many >more than two places as the yellow pages indicates. St. Louis, legendary for bbq? Not even close. St. Louis has great Italian food and Ted Drewes, that's what's legendary. >I rarely eat meat and know little about bbq. I've had Bandannas's not >SuperSmokers. Chaney's is a 'dry' bbq where the meat is of primary >importance in preparing the bbq. Bandanna's ws okay, but really saucy. >Chaney's used lean cuts, it seemed. > Bandanna's is the best St. Louis offers. You want legendary bbq, go to KC, or even Memphis. KC is more for beef and pork ribs. Memphis for pork. Kansas City has multiple great places. IMO, the best is Jack Stack Smokehouse, in the Martin City area (135th&Holmes) of KC. The Sampler plate is to die for. Expect a two hour wait for seating on Saturday nights.
I'm not familiar with Chaney's, but I'll give you two recommendations: Sweet Jo Mama's, 2800 Olive (in the Heritage Bldg. - just west of A.G. Edwards)) . They're only open for lunch (11AM-2PM). Ribs are fantastic. Small selection of sides. Phil's, 9205 Gravois (South County). Good selection of barbeque and sides. Phil's also has a place in Eureka. Dixie On Wed, 03 Apr 2002 06:14:37 -0600, Bub wrote: >Would anyone know what happened to Chaney's BBQ on Olive near I-170 in U. >City? Could anyone please suggest a BBQ place of similiar style and of >equal quality of better than Chaney's? > >I have to show some Philadalphian shmoe that StL. BBQ ROCKS! He says he >won't retun to StL. until Chaney's reopens or if I can FedEx in dry ice >some equal or better BBQ to Philly. > >Thanks for your responses. > >cheers, > >Bub.
A vote for McCrary's The neighborhood is not for the faint of heart, esp. not if you are a County Caucasian, but Roscoe McCrary's at Parnell (think North Jefferson) and St. Louis Avenue is the bomb! Roscoe was a state representative in the seventies and if my memory serves, his place was once in the Jeffrey Plaza at Olive and McKnight. The hot links with slaw on top are addictive. Its worth the trip. DD Jerry J. wrote: > > St. Louis, legendary for bbq? Not even close. St. Louis has great > > Italian food and Ted Drewes, that's what's legendary. > > > > I think that St. Louisans are legendary 'barbecuers' - meaning that they > barbecue (at home) a great deal. In other words, the "legendary" aspect > would refer to quantity. > > Maull's notes on their website that "according to the Nielsen company, > which measures consumer sales through food stores , St. Louisians use 2-1/2 > times more barbecue sauce than the national average -- much more than any > other city." Since St. Louis barbecue is typically heavy on the sauce, the > statistic is undoubtedly skewed. Nevertheless, it is a reflection that a > fair amount of St. Louis Style barbecuing takes place. > > I'm sure that you are correct that not many, if any, would not consider St. > Louis legendary for barbecue houses, like Memphis and Kansas City. > > Incidentally, I think that it could have been different for St. Louis. Many > years ago, the city had a multitude of hole in the wall BBQ joints scattered > along streets like Kingshighway. The St. Louis african-american community, > like KC and Memphis, produced some incredible BBQ. Unfortunately, the area > died and so did the kind of business that might have turned one of those > many places into a St. Louis facsimile of KC's Arthur Bryant's. > > Jerry > >
Although you might have to get a small bottle of "liquid exhaust" (available in the supermarket next to "Liquid Smoke") to adequately recreate the experience, you can still get the pretzels at Gus' Pretzels, on the corner of Lemp and Cherokee. Used to be you walked into the kitchen itself where you had to dodge the busy pretzel makers while waiting for your bag of goodies. Now you can watch, but its behind a glass partition, very sterile. Too bad. Dick D. wrote: > A vote for McCrary's > > The neighborhood is not for the faint of heart, esp. not if you are a County > Caucasian, but Roscoe McCrary's at Parnell (think North Jefferson) and St. > Louis Avenue is the bomb! > > Roscoe was a state representative in the seventies and if my memory serves, > his place was once in the Jeffrey Plaza at Olive and McKnight. > > The hot links with slaw on top are addictive. > > Its worth the trip. > > DD > > Jerry J. wrote: > > > St. Louis, legendary for bbq? Not even close. St. Louis has great > > > Italian food and Ted Drewes, that's what's legendary. > > > > > > > I think that St. Louisans are legendary 'barbecuers' - meaning that they > > barbecue (at home) a great deal. In other words, the "legendary" aspect > > would refer to quantity. > > > > Maull's notes on their website that "according to the Nielsen company, > > which measures consumer sales through food stores , St. Louisians use > 2-1/2 > > times more barbecue sauce than the national average -- much more than any > > other city." Since St. Louis barbecue is typically heavy on the sauce, > the > > statistic is undoubtedly skewed. Nevertheless, it is a reflection that a > > fair amount of St. Louis Style barbecuing takes place. > > > > I'm sure that you are correct that not many, if any, would not consider > St. > > Louis legendary for barbecue houses, like Memphis and Kansas City. > > > > Incidentally, I think that it could have been different for St. Louis. > Many > > years ago, the city had a multitude of hole in the wall BBQ joints > scattered > > along streets like Kingshighway. The St. Louis african-american > community, > > like KC and Memphis, produced some incredible BBQ. Unfortunately, the > area > > died and so did the kind of business that might have turned one of those > > many places into a St. Louis facsimile of KC's Arthur Bryant's. > > > > Jerry > > > > > >
NNTP-Posting-Date: Tue, 09 Apr 2002 07:10:56 EDT Organization: Prodigy Internet http://www.prodigy.com X-UserInfo1: S[OWRT[EYJW[C]IRN[O@_WH@YR_B@EXLLBWLOOAFMAVNDQUBLNTC@AWZWDXZXQ[K\FFSKCVM@F_N_DOBWVWG__LG@VVOIPLIGX\\BU_B@\P\PFX\B[APHTWAHDCKJF^NHD[YJAZMCY_CWG[SX\Y]^KC\HSZRWSWKGAY_PC[BQ[BXAS\F\\@DMTLFZFUE@\VL Date: Tue, 09 Apr 2002 11:10:56 GMT Xref: usenet.INS.cwru.edu stl.dining:1509 King and I on south grand for spicy Thai food Lou Z. wrote: > I've been watching this NG since I moved here about a month ago and have > been hankerin' for some good BBQ. Tonight, I tried Super Smokers -- just a > pulled pork sandwich. IMO, very, very good meat, their baked beans rock and > the fries are pretty good too. The sauces, well, I tried all six and I > wasn't that wow'd, but I prefer really spicy. I'll definitely go again, but > I think I'll bring my own sauce next time. I'll try Bandana's soon. > > Can any of you recommend a good, really spicy, Thai restaurant? > > And, since I'm new here, does anyone have notoriously bad local restaurants > that I should avoid? > > -- > -LZ > [Do NOT try to e-mail me!] > > CGatton wrote: > > Dunno about Chaney's, but I'm partial to both SuperSmokers and Bandanas. > >