Monday, December 13, 2010

Review Preview: PM BBQ

Posted By on Mon, Dec 13, 2010 at 4:15 PM

click to enlarge The brisket, with sides, at PM BBQ. - JENNIFER SILVERBERG
  • Jennifer Silverberg
  • The brisket, with sides, at PM BBQ.
This week, I travel out to Chesterfield to sample the 'cue at PM BBQ. Above you see the beef brisket along with two sides, the "Smokehouse" beans and the sweet corn spoonbread. Follow me after the jump for a sneak preview of my review.

Smoked for twelve hours, as tender as medium-rare roast beef, the brisket is as good as any in town. Brisket is a cut that's prone to dryness, which makes PM's preparation all the more impressive, given that they slice the meat about a quarter of an inch thick, not paper thin, allowing a smaller margin for error. These slices are also the ideal heft for conveying the meat's rich flavor without losing the nuances imparted by the smoke.
What about the rest of the goods? Visit the RFT restaurant page late tomorrow afternoon or check back here Wednesday morning to see what I think.

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