Mike Emerson does barbecue the proper way: dry. Or, as the takeout menu puts it: "Sauce is on the side 'cause there's nothing to hide." The meats are smoked up to fourteen hours over apple and cherry wood. The pulled pork and the ribs are nothing short of extraordinary. I ordered the pulled pork as a sandwich, and the meat was nearly as soft as the roll on which it was served. The rib meat doesn't fall off the bone. It almost falls off the bone. This is how I like my ribs. The crisp exterior,
Ian Froeb Amidst all the recession-fueled doom-and-gloom that has settled around the local restaurant industry, it was just plain terrific to stop by Pappy's Smokehouse (3106 Olive Street; Web site) today for the Midtown barbecue joint's first birthday celebration. The line was long -- at noon, I waited 40 minutes -- but everyone seemed in jovial spirits, and the Pappy's staff brought around samples of the day's special treat to those in the queue.That's co-owner and barbecue champ Mike Emerson
This ends badly.Man v. Food host Adam Richman visits St. Louis spots Crown Candy Kitchen, Iron Barley and Pappy's Smokehouse.8:57 p.m.: We'll be live in just a few minutes. Unless LOST runs late.9:05 p.m.: Uh... LOST ran 5 minutes late. Apparently, I missed Iron Barley. D'oh. Sorry, Tom Coghill. I did live blog your Food Network appearance.9:09 p.m.: We don't actually have "St. Louis barbecue," Adam. We have a great bbq joint that happens to be in St. Louis.9:11 p.m.: This guy is freakin' annoyi
Ian FroebMike Emerson serving whole-hog barbecue at Pappy's Smokehouse in February.Pappy's Smokehouse (3106 Olive Street; Web site) owner Mike Emerson posted fantastic news on the STL Bites forum: His Midtown barbecue joint has been invited to participate in this year's Big Apple Barbecue Block Party in New York City. The festival will be held Saturday, June 13, and Sunday, June 14."Our little garage band is opening for the Rolling Stones," Emerson joked when I called him this morning. Typically
Kelli Best-Oliver is on a quest to become a full-fledged foodie. Beginning this week, she will chronicle her adventures for Gut Check. She writes about any damn thing she pleases at South City Confidential.I have no formal culinary training. It's been ten years since I worked in a restaurant, waiting tables at a bar and grill in my hometown during college. I can't always afford to eat at the best restaurants in town -- unless it's lunch or a special occasion. But I love food. I love cooking f
