Kurt Enger developed all of the dry rubs and sauces used at Stumpy's House of Bar-B-Que, the eatery he operates with the help of his family. Those sauces and rubs enhance the hickory-smoked flavors of pork, trout, St. Louis–style ribs, and other meats. Framed sports photographs line the walls of their St. Peter's location, where patrons can sip cold beer at tables with red-checkered tablecloths.
Scents of pimento, scotch bonnet peppers, and jerk chicken and pork waft through the air at Mi Hungry Jamaican BBQ & Catering's two casual locations. The county location’s menu of barbecue and Jamaican fare “makes it a dining destination,” according to St. Louis Magazine, and the city location serves up a similar multicultural duet of spice and flavor. Barbecue rib tips and crispy snoot coexist with Jamaican beef patties and tender red snapper. Island specialties such as the curried goat and brown stew chicken get a special flair from owner Rueben, who was born in Ocho Rios, Jamaica.
Classic barbecue flavors abound at Randy’s House of Bar-B-Que, where cooks rub pork shoulders and brisket with a special seasoning blend before sending them into the smoker. They also smoke chicken and racks of ribs, adjusting cooking temperatures to unlock the meat's flavors while retaining natural juices. Sides of slaw and baked beans round out meals, which are served picnic-style, while afterward guests can enjoy desserts such as Who Dat's famous gooey butter cake. Visitors can also enjoy a full bar and live music every Wednesday and Sunday afternoon.
Chef John Lee lords over a traditional barbecue grill at KUI Korean BBQ, his face illuminated by flames rising up from the oak-wood charcoal. Gingerly, he sizzles thin slices of tender bulgogi beef, plump galbi short ribs, and strips of spicy chicken. He then assembles the smoky meats on beds of rice alongside nests of carrots, tufts of bean sprouts, and a bright-yellow fried egg. To craft authentic Korean gimbap, he folds rice, egg, pickled radish, and fish cake into a seaweed roll. As John labors in the kitchen, his wife bustles about the casual dining room, greeting customers, handing out glasses of fruity soju cocktails, and refereeing sporadic games of musical chairs.
At DeCarlo's Bar and Grill, chefs take an innovative approach to burger making. Rather than piling toppings on the outside of the burger, they stuff flavorful ingredients—such as pepper jack cheese, bacon, or jalapenos—directly between two quarter-pound patties. These signature burgers ooze juicy fillings and gossip with every bite, and they star on a menu of pub fare also populated by hearty sandwiches, fried appetizers, customized pizzas, and a variety of draft beers and cocktails.
Everything from the pickle spears to the guacamole finds the deep fryer at Kokomos Bar and Grill. The crispy fried appetizers complement a selection of unimpeachable pub food. There's a half-pound burger with sautéed mushrooms and swiss cheese, and another one with bacon and Sweet Baby Ray's barbecue sauce. Also on the menu are cheesesteaks and pizzas for meat lovers and vegetarians alike. For entertainment, guests can toss darts at a dartboard, arcade game, high-definition TV, or occasional live-music act.