St. Louis-style barbecue
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St. Louis-style barbecue is a term used to describe several similar styles of cooking pork products. These foods are popular in the area around the United States city of St. Louis, Missouri.
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[edit] Pork Ribs
St. Louis-style ribs, cut from spare ribs, are a good example of such recipes. In preparing this food, the brisket bones are removed from the bottom of the rib rack. Slow cooking over low heat is the key to culinary success here, with a good, smokey grill (typically a kettle by Weber-Stephen Products Co. or some sort of covered smoker). Barbecue afficianados in St. Louis like to use the phrase "low and slow" to describe this cooking method.
[edit] Pork Steak
Another staple of St. Louis-style barbecue is pork steak, which is typically cut from the shoulder part of the hog and is a fairly fatty cut of meat unless well cut. As with any cuisine, there are many varieties and versions of St. Louis-style pork steak.
[edit] Simmering in sauce
One St. Louis style of preparation involves slow open grilling until done, then simmering in a pan of barbecue sauce that is placed on the grill. Beer is often used to keep the sauce from thickening too much, and the meat will become extremely tender if properly cooked in this manner.
[edit] Slow-cooking and carmelizing
Another time-honored method is to quickly sear the steaks over high high heat, then place on a covered grill or smoker and cook over low heat (170-200 degrees) for several hours. When the steaks are done, they are dipped in St. Louis-style barbecue sauce and returned to the grill for carmelizing, turning often. This step may be repeated numerous times before serving. Note that when using this method, the pork steaks should be marbled with fat and have at least 1/2 inch of fat around the edges. The low heat causes the protein in this usually tough cut of meat to break down, while the fat dissolves and is absorbed by the meat. The result is a surprisingly tender and tasty entree that is the centerpiece (along with a good St. Louis beer) of many a backyard party in St. Louis.
[edit] Crispy Snoots
Yet another popular food prepared in this fashion is "crispy snoots". This term refers to very well barbecued pig cheeks. As with the other cuts of pork, these are slow-cooked, usually in an enclosed smoker.
[edit] St. Louis-Style Sauce
St. Louis-style barbecue sauce is generally tomato-based, thinned with vinegar, sweet and spicy. It is not as sweet and thick as Kansas City-style barbecue sauce, nor as spicy-hot and thin as Texas-style. A St. Louis-style barbecue is not complete without copious amounts of sauce.
Maull's barbecue sauce is a typical and popular local brand of St. Louis-style barbecue sauce. Another popular brand, Ott's, is also made in Missouri. The original version from the late 1930s is currently branded "Silver Dollar City" barbecue sauce. Both Maull's and Ott's are available in several varieties.
[edit] A St. Louis-Style Barbecue Menu
A typical menu at a St. Louis-style barbecue includes slow-cooked barbecue-flavored baked beans, corn on the cob (prepared by wrapping the ears in foil and cooking over the grill), cole slaw (St. Louisans are divided over 'creamy' and 'vinegar' slaw), and often, a dessert item prepared on the grill. One such offering is fresh pineapple, sliced and dipped in a coconut-rum and brown sugar sauce, grilled until carmelized, then served over hand-cranked ice cream...the latter being a St. Louis staple for over a hundred years.
