2Fat
is one Smokin' Farker
Left central wisconsin about 2am yesterday morn to meet up with some friends
to make a quick trip to St Louis,Mo to pick up a smoker and eat lunch! Well
after fitting the cooker into the van(maybe 1/4inch to spare all around)we
went to Pappys Smokehouse for lunch, we arrived about 11:30 for lunch, line
then had about 40folks streaming out the door already-- Mike Emerson(one of
the owners) was doing the meet and greet when we entered the nice casual
rest., I intriouced us as some bbq sluts that had just driven from the
middle of Wisconsin for lunch--hearing that he dissappeared into the busy
kitchen and returned with a plate of ribs--just dry rubbed and cooked
absolutely to the point of perfection!!!
Other folks in ever growing line were wondering why we were getting the red
carpet treatment--but all I did was mention the recomendation of the folks @
www.barbecuenews.com!! As we snaked towards the front of the lengthening
line we saw the tshirts for sale racks and started to reach for souveniers
when we meet Skip Steele the other owner and he just asked which tshirts we
wanted and gave us each our choices---nice gift!!
We ordered at a busy window with good attituded young lady with a big smile.
After ordering we barely got to the indoor picnic tables by the time the
food was delivered. The menu is just basic bbq----porked that was pulled
and cooked to just the perfect tenderness for serving--it tasted great and
the three different sauces on the table complimented it perfectly! As I
said b4 the ribs were cooked to perfection, juicy, tender one bite at a time
served with no sauce(they only cook loinbacks, 100racks for lunch and 75 for
supper), actually was told by Mike that the sausage was just regular smoked
polish(he actually said to eat the other meats instead) so that didn't even
get ordered by any of us. Also had a nice pile of brisket that was
sliced--looked like they cooked flats only but didn't ask. The brisket was
good, tender with nice flavour. We had one of each side I think and they
were ok, sweet 'tater fries, grilled corn on the cob, slaw, potato salad and
some that I'm forgetting for sure!!
A
After leaving there loaded up with Red Bull and headed NE to Chicago--fought
the traffic abit in the windy city and arrived fashonably late to our
rendevous and where still the 1st to get to Smoque. Again were met at the
door directed to the order window, chalkboard menu and had to try figger out
what to eat---so we ate some of everythiung---maybe the BEST brisket ever in
a commercial setting--sausage was good and no one had the porkl(think they
were out). Ribs were just ok but the bar had been set pretty high 6 hrs
earlier and these didn't measure up(imo of course). Had a variety of sides,
great hand cut fries(real good), excellent mac and cheese and an interesting
cole slaw, corn muffins and great white bread too
Wouldn't mind eating at either place on a regular basis!!
Some basic familiarities to both places also, simple food done well, when
the meat is gone its gone--better to run out then have leftover bbq to deal
with, real owner involvement with a love of bbq shown by all involved! And a key most every good place we have ever eaten is attentive service with out the customer even noticing!
Traffic had thinned a bunch by the time good byes were said and we headed
north back to Wisconsin--wasn't hard to fall asleep after arriving home @1am
great day
to make a quick trip to St Louis,Mo to pick up a smoker and eat lunch! Well
after fitting the cooker into the van(maybe 1/4inch to spare all around)we
went to Pappys Smokehouse for lunch, we arrived about 11:30 for lunch, line
then had about 40folks streaming out the door already-- Mike Emerson(one of
the owners) was doing the meet and greet when we entered the nice casual
rest., I intriouced us as some bbq sluts that had just driven from the
middle of Wisconsin for lunch--hearing that he dissappeared into the busy
kitchen and returned with a plate of ribs--just dry rubbed and cooked
absolutely to the point of perfection!!!
Other folks in ever growing line were wondering why we were getting the red
carpet treatment--but all I did was mention the recomendation of the folks @
www.barbecuenews.com!! As we snaked towards the front of the lengthening
line we saw the tshirts for sale racks and started to reach for souveniers
when we meet Skip Steele the other owner and he just asked which tshirts we
wanted and gave us each our choices---nice gift!!
We ordered at a busy window with good attituded young lady with a big smile.
After ordering we barely got to the indoor picnic tables by the time the
food was delivered. The menu is just basic bbq----porked that was pulled
and cooked to just the perfect tenderness for serving--it tasted great and
the three different sauces on the table complimented it perfectly! As I
said b4 the ribs were cooked to perfection, juicy, tender one bite at a time
served with no sauce(they only cook loinbacks, 100racks for lunch and 75 for
supper), actually was told by Mike that the sausage was just regular smoked
polish(he actually said to eat the other meats instead) so that didn't even
get ordered by any of us. Also had a nice pile of brisket that was
sliced--looked like they cooked flats only but didn't ask. The brisket was
good, tender with nice flavour. We had one of each side I think and they
were ok, sweet 'tater fries, grilled corn on the cob, slaw, potato salad and
some that I'm forgetting for sure!!
A
After leaving there loaded up with Red Bull and headed NE to Chicago--fought
the traffic abit in the windy city and arrived fashonably late to our
rendevous and where still the 1st to get to Smoque. Again were met at the
door directed to the order window, chalkboard menu and had to try figger out
what to eat---so we ate some of everythiung---maybe the BEST brisket ever in
a commercial setting--sausage was good and no one had the porkl(think they
were out). Ribs were just ok but the bar had been set pretty high 6 hrs
earlier and these didn't measure up(imo of course). Had a variety of sides,
great hand cut fries(real good), excellent mac and cheese and an interesting
cole slaw, corn muffins and great white bread too
Wouldn't mind eating at either place on a regular basis!!
Some basic familiarities to both places also, simple food done well, when
the meat is gone its gone--better to run out then have leftover bbq to deal
with, real owner involvement with a love of bbq shown by all involved! And a key most every good place we have ever eaten is attentive service with out the customer even noticing!
Traffic had thinned a bunch by the time good byes were said and we headed
north back to Wisconsin--wasn't hard to fall asleep after arriving home @1am
great day
