CUISINE
Summer is waning , but St . Louis is still sizzling hot as a destination for barbecue .
Move over Memphis and Kansas City - St . Louis has gained equal status . That is thanks in part to the barbecue frenzy - a trend that ’ s made barbecue chic , driving some to transform humble patios into high-tone luxury pit stations with designer outdoor kitchens sporting gourmet grills and egg-shaped smokers .
While such glitzy pits can cost megabucks , and pit parties of the social elite have evolved into high-toned affairs , traditional barbecue wasn ’ t born fancy . Anyone can gather around the grill and barbecue . It doesn ’ t matter if you use a highfalutin smoker or grill or a grate placed over a couple of concrete blocks at a roadside park , barbecue brings folks together with the promise of good times and great food .
“ Barbecue is all about sharing good food and fun with family and friends . Simply put , it ’ s all about tradition . There ’ s nothing better than a barbecue to bring friends together ,” said Frank Schmer , president of the St . Louis BBQ Society . “ Interest in barbecue has skyrocketed and evolved . And thanks to the Food Network , interest in competition barbecue continues to grow .” It has grown indeed . St . Louis barbecue is now nationally recognized for achieving its own unique style , landing it as a destination on the barbecue triangle ( St . Louis , Kansas City and Memphis ). It ’ s a style that legendary St . Louis pitmaster Mike Emerson , co-founder of Pappy ’ s Smokehouse , defines as a hybrid cross between Kansas City and Memphis , using dry rubs and slow smoking the meat with aromatic woods . St . Louis barbecue is finished with a mild , slightly sweet , tomato-based sauce , often served on the side . However , if you want to pour on the sauce it ’ s OK . After all , St . Louis loves its sauce , using more than any other barbecue city in the nation .
Speaking of sauce , no one knows it better than Sugarfire ’ s Mike Johnson , whose decadent combinations of meats , toppings and sauce have brought him fame . Johnson continues to help stoke the fires of popularity for St . Louis-style barbecue as one of the leaders behind Q in the Lou ( Sept . 29 to Oct . 1 ), one of two festivals that the hungry and the barbecue-faithful attend .
Hosted a week earlier is the Wildwood BBQ Bash ( Sept . 22 to 24 ), which along with the Q , provides the opportunity to “ throwdown ” with some of the country ’ s best competition and professional pitmasters . Each is venerated among pit groupies for its diversity , and the two collectively attract 100,000 people who enthusiastically come and eat up . Whether you choose one event over the other , or decide to go “ whole hog ” and attend both , neither one will disappoint . Each will sizzle and sport St . Louis style - the style that ’ s made St . Louis barbecue hot .
Wildwood BBQ Bash Over 100 restaurant and amateur pitmasters will vie for top status for the weekend , as well as the ongoing race for the crown in the Budweiser BBQ series . Bash attendees can count on plenty of barbeque , cold drinks and a full schedule of live musical entertainment , as well as a chance to share tips and tricks with pitmasters . Star pitmaster and Australian grill diva Jess Pryles aka Hardcore Carnivore will make an appearance and share her passion for the pit .
Q in the Lou New to the Q this year is its Kansas City Barbeque Society-certified competition , whose grand champ earns rights to compete at the American Royal World Series of Barbecue Championship . The Q ’ s standout events are its master classes with “ Legends of the Pit .” While the festival is free , the classes are not . Class tickets are sold online , along with VIP preview party and tasting tickets , and entry into the VIP lounge , where the pitmasters hang out . Otherwise , come and stroll through competition row , sample the barbeque and enjoy the live music , which will reportedly , be smoking .
Suzanne Corbett is a food historian and author of the award-winning cookbooks , “ The Gilded Table ” and “ Pushcarts & Stalls : The Soulard Market History Cookbooks .” She can be contacted at suzannecorbett @ me . com .
SAVVY I SOPHISTICATED I SASSY 73