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A lot of the real authentic BBQ from years past has left St. Louis. On the north side of town there are still a couple of holes in the wall that are decent. There's a joint called Grandpa Mischeaux's that specializes in gigantic burgers and half-way decent ribs. Ropers BBQ is also pretty...

I just found some Kingsford lump up here in Maryland at a Giants food store. It's a heck of lot cheaper than some of the lump I've found in specialty stores around here. I didn't even know Kingsford made lump.

Wow, thanks Bill!

Hey guys, thanks for all your help. Keri, I'm going to OKC for a week. Do you know of anywhere in that neck of the woods that may have apple wood?

I'm planning on taking 2 lbs of apple wood and probably a large shaker bottle of rub. The rest of the stuff, I can shop around and buy. I know that you can't take gels and such if they are over a certain size, but the websites don't say much about what I'm taking.

Has anyone ever had problems taking rub, wood and other items on a plane trip? I'm heading down to Oklahoma and will probably cook some. Thanks for your time!

I know I shouldn't judge Corky's by their airport version, but I went a year ago while transferring to another flight. I know they are famous for ribs, but they totally tasted pressure cooked and not even seasoned very well. I thought I had gotten a bad version so on a return trip I tried it...

Had my WSM and going and a Cookshack going at the same time. Six racks of spares that turned out quite nicely. Also, threw a bc chicken on to boot. Man, my stomach is aching!

Let me be the first to say that I bathed the sausages accordingly and that is now my new favorite recipe. After grilling them up I put them back in the bath and let them simmer until ready to serve. I've never seen food disappear so fast. Thanks for the advice!

Just wondering if you all simmer your Italian sausages in beer, onions and butter. I notice that some on the board recommend that for brats and then grill em up, but will it work for Italian sausages? I plan on cooking some tomorrow. Thanks!

I did some BB's a week ago and I wanted to try sort of a pineapple theme. I used it in my sauce as well. My rub had a bit of a spicy edge so that the overall effect could be somewhat of a sweet & spicy flavor. My mop was very simply pure pineapple juice and melted butter whisked together. I...

Yeah, I'm a Sooner at heart. My wife's from Oklahoma and I guess I've been inducted as an honorary Okie! Of course, I'm not full-blooded like Keri and others but I'm trying. I hear Oklahoma Joe's has some good sauce as well.

I've been trying to get to Kirk's R.U.B. for a while. Last time I was in Manhattan, on a Sunday, I had a two-hour window. It was 3pm and my family was at their front door only to realize that they weren't open until 6pm. I was one disappointed bbq'er. I settled for where we always go, Dallas...

Chris, Thanks again for Rick's contact info. He handled my order promptly and sent me a righteous packet with a lot more than I ordered. Definitely some great tasting sauce and worth the wait. Go Blues Hog!

Has anyone ever tried this sauce before? If so, is it as good as the website says? http://www.1topsecret-bbq-sauce-recipe.com/?hop=beano33

Other than Bandana's, St. Louis BBQ has tanked in the last 15 years. Some of the best bbq around could be found in the north county of St. Louis. There were a lot of mom & pop joints that had some of the best bbq I have ever tasted, but most of the old-timers died with their recipes. There...

My wife is a serious BBQ critic. When we first got married I took her to KC and she tried some of the famous joints down there. I thought she'd be as impressed as me, but she later told me she could take it or leave it. Needless to say, I was nervous on my first cook for her. It turns out...

Man, I really miss Bandana's too! That was my vice during the two years I lived in St. Louis. Everyone loved Super Smokers, but I always thought the meat was too sweet. Bandanas was just right.

Chris, You're awesome! Thanks a lot for the contact info.

What is the deal with Blues Hog? I ordered some of that sauce over a year ago and it hasn't shipped yet. I guess they're now using Hawgeyes to help with their ordering woes, but I've never received my TN Red that is already bought and paid for. Has anyone else had similar problems?