or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › St Louis Style
New Posts  All Forums:Forum Nav:

St Louis Style

post #1 of 13
Thread Starter 
Hello all from St Louis. BBQ touring fanatic took the plung from his Weber to a Chargrill with sidebox this year. Took on ribs for the first time ever, on my initial run. While there is work to be done, was pleased with the juiceness after reviewing the 3-2-1 method on here. I have been "lurking" around for a couple of months reading some posts but now have actually questions that I could some answers from. I guess I will post in a forum where I can find some help for my current delima. Wondering how to smoke a roast. My wife and I got a 1/4 of a cow from her mom that was grass fed on her uncles property...man the steaks have been fantastic and still have the ribeyes. Any help is appreciated.

As for my personal taste on a commericial bases to give you an idea of what I like, I have been to Gates, Bryants, Rendeovous, Interstate, Fat Tony's and some down home places in MO, and the Carolinas(when I was kid on vacation). I currently can not go the KC and not visit Gates for some ribs. Typically like a nice kick in my rub and sauce. Hope this gives you some good concept of what kind of smoking I am looking to do. However, I am willing to try many different methods in the search for what works for me.
post #2 of 13
I am new to this forum,but there is a wealth of knowledge in here. I actually did 2 smokes this weekend after reading some of the stuff in here. The search has helped me with alot of questions. Good luck
post #3 of 13
Welcome Smokin. Happy smokes.
post #4 of 13
Welcome to the forum!
post #5 of 13
Welcome to SMF! Glad you found us!

Take care, have fun, and do good!


post #6 of 13
Welcome to the SMF!!
post #7 of 13
Welcome, from 3 hours west. Go Cards!

Sounds like you got a hold of some great cow. One warning on smoking grass fed beef (if you were planning on it). Typically grass fed meat is leaner than the alternative, which can be a problem over long smokes. The meat needs that extra fat to avoid getting dry.

Good to have ya here!
post #8 of 13
Welcome from 4 hours east...next time in KC, hit Fiorella's Jack Stack in Martin City (just south of the city on 150 Highway and Holmes road. Their meat tends to be better cut than Gates (and they don't yell at you when you come in...hehe)

Anyways, good luck with the smoke...Always love to see pics, so shoot us some QVIEW when you are doing your smoke...

And don't hesitate to ask questions...these guys jump on these forums faster than a fat guy on freshly pulled pork!!!
post #9 of 13
Use to live in Belton as a teen many moons age. Wecome.
post #10 of 13

My old stompin grounds.

I to like gates and am from a few miles from there originally. Now in deep south. Just for info you can get the gates sauces and rubs over the internet.
Welcome to the forum.
post #11 of 13
Thread Starter 
Rick thanks for the heads up on the Gates items. Fortunately for me, my wife's family is from a bit over an hr south of there so I get a regular supply from my in-laws of the rub and sauce. icon_smile.gif
post #12 of 13
Welcom to SMF from 3 hrs East. I'm with Geek, Go Redbirds.
post #13 of 13
Raised in MO, now in FL, but can't get the Cards out of the blood!! Welcome to the forum!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › St Louis Style