WHERE ARE YOU LOCATED?
161 Long Rd, Chesterfield, MO (in the Chesterfield Valley)
HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ?
I started cooking competition in 2008, but was raised in a family that used a charcoal grill or smoker all year long.
WHATS IS YOUR COOKING STYLE AND WHAT KIND OF COOKERS DO YOU USE:
My barbecue influences come mainly from my family in western Tennessee, but I also draw on flavors experienced over many years traveling throughout the south and midwest.
I started as a Weber kettle guy and continue to be one at heart. I use a couple of big rotisserie pits from Ole Hickory at my restaurant. For competitions and/or “boutique” smoking I love our Muletuf stick burner and our Pitbarrel cooker.
DO YOU SERVE WET OR DRY BBQ, AND WHY:
I prefer to serve dry barbecue. That way, my customers can choose what style/flavor sauce they use on their barbecue or even choose to skip the sauce completely.
WHAT SMOKED MEATS ARE YOU BEST KNOWN FOR:
While our biggest seller is pulled pork, we have become known for our brisket. We have gotten great reviews from local critics and were flattered to have our brisket chosen to be featured on the cover of St. Louis magazine a couple of years ago!
WHAT IS YOUR FAVORITE THING TO BBQ THAT IS NOT ON YOUR MENU:
I love to make chicken spiedini on the Weber. The additional smoke flavor from the fire takes a simple dish to another level.
ASIDE FROM BBQ, WHAT IS YOUR RESTAURANT KNOWN FOR:
We have been frying chicken as a Tuesday special for the last few months and it’s quickly becoming more popular than our barbecue! We also bake pies and cakes from scratch each day. Our Buttermilk pie is a taste of the south on a plate!
WHAT BBQ ADVICE DO YOU HAVE FOR HOME COOKS:
Don’t be afraid to experiment and don’t be too hard on yourself if something doesn’t taste great. While many of the guys cooking barbecue in St. Louis today are trained chefs, most of us are self-taught cooks who have practiced in the backyard, for our families and friends long before signing up for a competition or opening a restaurant.
BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF:
I am very proud of the food we serve and the positive comments we get from our first time visitors, but I am most proud of the regular customers who have been patronizing PM BBQ from the day we opened.
WHAT DOES YOUR BBQ FUTURE HOLD:
I’ll continue to cook tasty food and continue play with the smoker, to see what else I might be able to create!
HOW DO WE GET A HOLD OF YOU:
161 Long Rd, Suite 103
Chesterfield, MO 63005