Adam’s Smokehouse is the most recent offspring of St. Louis BBQ Parents, Pappy’s Smokehouse and Bogart’s and from what our St. Louis BBQ Minion tells us, up to par with the old folks! The website is simple as is the menu and their “theory”.
Adam’s follows the same barbeque theory as its sister stores, Pappy’s and Bogart’s: Low and slow is the way to go! All meat is slow cooked to perfection, and our sides offer just the right selection to complement the main event, whichever that may be for you- our amazing smoked ribs, delicious pulled pork or another one of our smokey and savory barbeque masterpieces.
Here is the report from the front lines filed over the weekend.
So we took the plunge and made a large carry-out order from Adam’s Smokehouse to celebrate my parents closing on the new house. It was our first time trying their Q and I have to say I was pretty impressed over all.
I’m just going to jump right in with my review of the meats…
Ribs – outstanding flavor, tooth, tenderness, rub, and quality of meat. Moist but not greasy.
Rub and glaze did not fight each other for supremacy so there was a lot of flavor. Excellent meat quality with a LOT meat on each bone. Even the silverskin was paper-thin and tender. Two full racks went up in smoke. Kids and grown ups alike devoured them..
Brisket – moist, tender, great pink coloring and gently flavored. Always my baseline test for a Q joint, I thought the Adam’s brisket was just lovely. Thin sliced, slightly smoky and not at all dry.
Pulled Pork – good flavor, perfectly smoked, and plenty moist. The pulled pork was particularly good with the carolina mustard sauce. But as good as it was, the pork was probably my least favorite. But that’s only because the other three were so damn good.
Which brings me to the burnt ends.
Burnt Ends – among the best I’ve ever had. They were perfectly smoked, slightly sweet, absolutely dripping with moisture, and held together in actual cohesive chunks of meat. So many times you order burnt ends and you get a pile of meat crumbs. But not here. This was actual solid ends that fall apart only when you bite into them. An amazing mouthful that doesn’t even really need sauce. It’s that good in it’s own juices.
Sides – Good cole slaw and very good pit beans. I suspect they use the same technique as Bogart’s to get the brisket drippings into the beans.
All of the meats were very high quality cuts. Nothing cheap about them.
The Official BBQ Pro Shop St. Louis BBQ Minion
Image courtesy of Feast – St. Louis, read what they had to say here: http://www.feaststl.com/the-feed/article_69111e2c-314d-11e3-84c1-0019bb30f31a.html