We’re glad Super Smokers is back. No, it’s not in your local Dierberg’s any more, nor at the new stadium. The other locations remain closed. But the motherhouse is back, at the same place off I-44 in Eureka. That makes it just right for a lunch stop en route to Hermann or perhaps heading back from Six Flags when a meal not from a commissary would really hit the spot.
The barbecue itself has changed little, if any. Ribs are meaty and tender, the pulled pork and brisket smoky and toothsome. And there’s still a six-pack of SS’s various sauces on each table–the thin Carolina vinegar-based sauce is available on request, being number seven and, well, something had to be omitted from the six-packs. Joe loves it; Ann’s favorite is Championship Sauce, with a hit of Texas Hot to crank it up a little. This is fine ‘que, exemplary ‘que.
But what struck us this visit were items that you don’t normally connect with barbecue spots. Among the traditional choices, the beans and potato salad have changed slightly, the beans tasty but with a thinner sauce, and a slightly different version of the mustard-mayonnaise potato salad. There’s a jalapeno cornbread that’s tangy rather than fiery, and, yes, it is sweet cornbread, if there are purists who worry about such things. Moving even farther afield, a cucumber and tomato salad has appeared. The tomatoes, at least at this time of year, are more of an accent than a theme, but the cukes, sliced wafer-thin, remain as crunchy as pickles in their sweet-sour brine. A nice change from the usual sides, and one that deserves to stay on the menu.
Nachos at a barbecue joint? We haven’t tried them yet, but they’re good enough that when Super Smokers were at old Busch Stadium, they weren’t allowed to sell them there, lest they draw chowhounds from the Sportservice version. Next trip, we’re going for that and the BLT sandwich, another curious item. Turns out the bacon for the BLT is sprinkled with a little of their rib rub and then put in the smoker. The result is chewy-crispy, sort of Bacon-Plus. The sandwich includes pepper jack cheese and a side of mayonnaise seasoned with barbecue sauce. Terry Black, the owner, says it’s his hommage to George Karandzieff’s awe-inspiring BLT at Crown Candy Kitchen.
The sole dessert had sold out on our visit. It’s a meringue-topped bread pudding, a legacy from a former chef who’s a native of New Iberia, La., who created serious bread pudding. Another item for that next visit.
Terry also points out he has a senior section on the menu, with smaller portions for smaller prices, available at all hours. And no, they don’t ask for an AARP card when you order; it’s open to all.
Super Smokers
601 Stockell Drive, Eureka
636-938-9742
Lunch & Dinner Monday-Saturday
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Super smokers is the best BBQ in the entire US of A! St. Louis Sauce is my favorite!
Here is a video of them we shot a while back: http://www.youtube.com/watch?v=fCUGiVgkFA4