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Chasing BBQ - BBQ Headquarters
Kentucky, Illinois & St. Louis Spices
Kentucky, Illinois & St. Louis Recipes

These three regions each offer some unique contributions when it comes their preferred 'cue. In Kentucky, a lesser known protein takes center stage: mutton. While the protein may be uncommon, the low and slow technique for smoking isn't. In Illinois, comfort foods and hearty sides with a Midwestern touch can be found on BBQ joint menus. And in St. Louis, trimmed ribs with sticky sweet sauce reign supreme.

Barbecue Tips

'Cue Tip #28: Patience, Time & Air

"If you want to cook better barbecue you have to remember three things. Patience is key. It’s all about the time you’re willing to put into it. Control your air flow."

Ernest Zanders – Pitmaster and Owner of True BBQ, West Columbus, SC

Mike's Road Journal

The Shaved Duck: St.Louis, MO

Our last stop on day 35...my 80th...was at The Shaved Duck in St. Louis, MO. This spot is tucked away down a neighborhood side street. The place really feels more like an upscale tavern or restaurant than a "joint". That said, there were picnic tables outside, so you had the option of sitting outside while you dine. We didn't get a chance to talk with anyone or see any pits, so we based our experience on the food and service. We ordered a 3 meat plate that included smoked meatlo...
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The Shaved Duck: St.Louis, MO

BBQ Joint Finder

Roegels Barbecue Co.

"Russell Roegels - Owner & Pitmaster"

2223 S. Voss Houston, TX 77057

Smitty's Market

"Nina Schmidt Sells - Owner"

208 S Commerce St. Lockhart, TX 78644


Barbecue Slang

Snap The sound and mouth feel you get from biting into a smoked sausage link.; more prevalent in handmade sausages.


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