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Great Plains BBQ St. Louis

Pappy's and Sugarfire Smokehouses

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Pappy's and Sugarfire Smokehouses

madsdadus | Apr 19, 2017 03:10 PM

Had the good fortune of eating at both Pappy's and Sugarfire the last two days. quite a treat coming off a long weekend in NC eating Carolina barbecue in the Greensboro/Lexington area. I can say that I am a bigger fan of STL style pork ribs. enjoying the fruitwood flavors a bit more than Carolina hickory, although there is nothing like the wood-fuled smokers in Carolina vs. the gas used up here.

Both Pappy's and Sugarfire had tender and moist brisket. Pappy's brisket was a little smokier in my opinion, although not overly so. The brisket battle ended up being a draw in my opinion.

Pappy's pork ribs stood out by a nose over Sugerfire. They were fall off the bone tender, and while Sugarfire also had good smoked flavor, the meat stuck to the bones a little more. I am a fall off-off-the-bone guy; hence the edge to Pappy's.

I enjoyed the sides at Pappy's more. The deep fried corn on the cob was awesome. Not breaded, just dunked in the hot oil, the corn came out juicy, moist and a little crunchier than your typical boiled or steamed corn. There was a also a slight hint of smoked paprika or some other spice. The vinegar-based cole slaw was also fresh and bursting with a sweet (but not too sweet) and tangy flavor (although not as good as the red slaw I experience in North Carolina)

The baked beans at Sugarfire was excellent too. The corn bread was just OK- a little on the dry side for my liking, and lacking bits of corn and more browned crust I always enjoy in my cornbread. But I may be a bit biased due to the excellent corn bread I had in North Carolina recently.

You're not going to go wrong at either place- just may be slightly more satisfied at Pappy's if you're going for ribs or sides.

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