Talk:St. Louis-style barbecue

From Wikipedia, the free encyclopedia

This article is part of WikiProject Missouri, a WikiProject related to the U.S. state of Missouri. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.
??? This article has not yet received a rating on the quality scale.
??? This article has not yet received a rating on the importance scale.
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink articles on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.
Start This article has been rated as Start-class on the quality scale.
Low This article has been rated as low-importance on the importance scale.
Wikiproject St. Louis This article is within the scope of WikiProject St. Louis (Culture), a project to build and improve articles related to St. Louis and the surrounding metropolitan area. We invite you to join the project and contribute to the discussion.
Start This article has been rated as Start-Class on the quality scale.
Mid This article has been rated as Mid-importance on the importance scale.

Pork or Beef is more common? A different bbq styles page lists beef as the prefered st louis bbq. http://en.wikipedia.org/wiki/Regional_variations_of_barbecue#Missouri Which is it? Whitebox 03:39, 21 October 2006 (UTC)

Does anyone actually eat crispy snoots? I've never even heard of them & I've lived in STL my whole life. Don't know anyone who knows of them... Joliefille 06:10, 15 August 2007 (UTC)

Crispy snoots seem to overlap with St. Louis soul food, and as such aren't available everywhere. Probably an acquired taste too. Whitebox (talk) 18:52, 18 January 2008 (UTC)

Actually this article is incorrect. Pork steaks are cut from pork butt. Pork steaks are sometimes cooked in the manner described - browned over charcoal and simmered in BBQ sauce. A better, and common, way, is to cook them with indirect heat - place a pan of water on the coals, the meat on grill above the water, and with the cover on the grill.

Peter Petesally (talk) 17:01, 13 April 2008 (UTC)

FYI: Pork Butt is the same as the Pork Shoulder. When I lived in STL, you could find crispy snoots on Delmar east of Skinker. -wb —Preceding unsigned comment added by Aikidoka6039 (talk • contribs) 06:17, 1 May 2008 (UTC)