BBQ at Ground Zero

One of the first joints we ever reviewed was Red the BBQ Man then (2007) on Bermuda Road. To our sorrow that place closed shortly thereafter, but you can't keep a good que down. I discovered a new joint had opened a little to the east about two years ago and had been meaning to visit in the next couple months.

Then this happened:





As the video notes, Red is at ground zero for the Ferguson riots, just down the street from the burned-out Quik Trip.

Here's to hoping everyone at Redz stays safe and that there's a joint to go to when this is over.

Totchos & Porkopolypse

Went to Sugarfire yesterday (whose van absurdly advertises - Hamburgers, Shakes, and Pies) to find the specials were Totchos and the Porkopolypse.

The former are tater tots, smothered in nacho cheese, topped with brisket, salsa and chives (no pictures, sorry. Was in too big a hurry to eat it). The Porkopolypse is essentially the Three Little Pigs: Pulled pork, bacon and pork belly sandwich, topped, plus pickles.

What twisted soul featured both of these on the same day? I couldn't pick.

So I had both.

With a side of jambalya.

Sometimes the Q Finds You

I was flying back from Columbus last week via Atlanta. Turns out my seatmate owns a joint in Lebanon, MO called Pig Pen BBQ. If anybody gets down there, let me know how it is.

RIP Sir-B-Que

This one should be a surprise to no one. Passing down Olive last week I noticed the Sir-B-Que building for lease. With their poor service and Vernon's opening down the street, it was only a matter of time.

Sugarfire Smoke House

A pleasant surprise in mid-county brought to my attention by Mike. The perfect spot for county folk that won't brave the city and for Clayton workers that don't have the time to venture in for Pappy's or Bogart's.

In an old Dickey's, Sugarfire is the second new joint in mid-county this season along with Vernon's and, judging from the crowd (and, quite frankly, the food), Vernon's will need to step it up to stay in business.

The focus is on the meat at Sugarfire's. The brisket was moist & tender. The pork, tender as well with lots of flavor and smoke. The meat was light on rub, but plenty of sauce choices are available, maybe too many.

The sauces and soda (Ski) & beer (Stag) choices seem to be geared towards novelty rather than flavor. We had a choice of at least four sauces at our table including Carolina Mustard & (ack) Coffee. Looking about we saw watermelon at another table and a bottle labeled with nothing but stars at a third.

I had beans for a side and they were mediocre & over-priced. Because the focus is on the meat, you can buy meat-only in 4 & 8 oz. portions for a very reasonable price but if you're going to add a side, you're probably better off with a sandwich.

Parking sucks as there are at least two other restaurants in the same strip. Seating is as crowded as any good joint should be at lunch. The wait was just between 5-10 minutes at the heart of lunch hour.

That said, I don't judge a joint by parking and only a bit by price & sides. What counts is meat (excellent), smoke (very good), and sauce (so-so).

This place deserves to stay in business. Give it a visit.

Rib Shack II

Gleaned from Lewis Reed's facebook page:

The Rib Shack, masters of the superfast lunch special on Natty Bridge will be opening a downtown location near the Jones Dome, 1300 Cass.

Emerson Wins Pappy's Battle

Senior rib correspondent, Andrew Fannon called in the news this afternoon that Pi had retweeted Pappy's message that Mike Emerson is now the sole owner of Pappy's, ending the contentious battle between himself and his silent partners.

Viva la pig!