Pappy's Smokehouse opening in Linen lofts near SLU

citywatcher · PostMar 03, 2008#512008-03-03T18:55+00:00

Jeff707 wrote:
The Central Scrutinizer wrote:

Not a good way to do business, IMO.

So say we all.

You have to remember this is a NEW business, with all kinds of expenses they have to pay off related to opening a new shop.

I think they will up their output soon.

They have been selling out and reaching their 'target' for sales daily.

I think that it is good that they are reaching their 'target'

That means they dont have to worry about leftovers and lost profits.

I think by starting slowly and reaching your goals in the beginning is a great way to judge your customers response early.

It does an owners 'psyche' well when he sells out daily, then to have a bunch of food left over at the end of the day.

I imagine that one is the first things they invest in for the spring and summer season is a way to increase cooking and serving capacity.

This isnt cheap, they may have to buy an additional or larger smoker, new fridge, new steam or serving table, and a bigger cash drawer!!

jeff707 · PostMar 03, 2008#522008-03-03T19:14+00:00

I will say, however, that the lunch I had there today was top-freaking-notch.

But I still stand my criticism of clsoing early just because you are out of food. Maybe it's the operations guy in me, but that just says 'bad planning' to me.

longspurs · PostMar 03, 2008#532008-03-03T19:21+00:00

I've noted some folks being fooled by the new micro-brewery on Olive in FRONT of Pappy's being closed and thinking Pappy's was closed. The main entrance to Pappy's is actually on Cardinal, on the east side of the building. A little confusing, but they are working on it. As for selling out on week-ends, the week-end business seems to be really tough to gauge at this point, with so few things going on around there, but they do have plans for gearing up. Definitely not looking to disappoint anyone. Just going through some early growing pains, I think.

the central scrutinizer · PostMar 03, 2008#542008-03-03T19:27+00:00

longspurs wrote:I've noted some folks being fooled by the new micro-brewery on Olive in FRONT of Pappy's being closed and thinking Pappy's was closed. The main entrance to Pappy's is actually on Cardinal, on the east side of the building. A little confusing, but they are working on it. As for selling out on week-ends, the week-end business seems to be really tough to gauge at this point, with so few things going on around there, but they do have plans for gearing up. Definitely not looking to disappoint anyone. Just going through some early growing pains, I think.

Yep, and I was most certainly looking at Pappy's. I did notice someone behind the bar at the Buffalo joint yesterday, so they may be close to opening.

The times I've gone by Pappy's has been weekends for dinner and Thursday evenings, around 7:00. As another poster mentioned, ity is a good way to controll expenses, but is it at the expense of losing potential customers? Like I said, at some point I'll stop going by. If there hadn't been such good reviews of the place, I would have already stopped.

conurbation · PostMar 03, 2008#552008-03-03T19:40+00:00

Jeff707 wrote:I will say, however, that the lunch I had there today was top-freaking-notch.

But I still stand my criticism of clsoing early just because you are out of food. Maybe it's the operations guy in me, but that just says 'bad planning' to me.

Is the food the quality of Super Smokers or is it better? I was never a big Super Smokers fan, thats why I ask

innov8ion · PostMar 03, 2008#562008-03-03T19:43+00:00

How does it compare to Bandanas?

longspurs · PostMar 03, 2008#572008-03-03T19:45+00:00

Keep in mind the BBQ process is different than cooking a steak or boiling pasta. Most things in BBQ take a minimum of four hours to prepare, some take up to 14 hours. So the call on how much to prepare has to be made pretty far in advance. It can be tricky, especially when brand new. A quick phone call to them prior to heading there might help.

the central scrutinizer · PostMar 03, 2008#582008-03-03T19:47+00:00

longspurs wrote:Keep in mind the BBQ process is different than cooking a steak or boiling pasta. Most things in BBQ take a minimum of four hours to prepare, some take up to 14 hours. So the call on how much to prepare has to be made pretty far in advance. It can be tricky, especially when brand new. A quick phone call to them prior to heading there might help.

I think we are all aware of that. A better idea might be to cook too much, then sell the leftovers the following day at 1/2 price.

jeff707 · PostMar 03, 2008#592008-03-03T19:49+00:00

innov8ion wrote:How does it compare to Bandanas?

WAY better than Bandanna's

lukethedrifter · PostMar 03, 2008#602008-03-03T22:17+00:00

I need to check this place out.

I have been to and worked in many failed restaurants (I don't believe it was ever my fault) and IMO a good way to do just that is have varying hours.

Or you could try crappy service. Still, undependable hours is an excellent way for a business to fail despite good product.

the central scrutinizer · PostMar 03, 2008#612008-03-03T22:33+00:00

Conurbation wrote:
Jeff707 wrote:I will say, however, that the lunch I had there today was top-freaking-notch.

But I still stand my criticism of clsoing early just because you are out of food. Maybe it's the operations guy in me, but that just says 'bad planning' to me.

Is the food the quality of Super Smokers or is it better? I was never a big Super Smokers fan, thats why I ask

I always preferred Bandana's to SS. Better sauces.

jeff707 · PostMar 03, 2008#622008-03-03T23:25+00:00

I never really ate at super smokers. I like this place better than Fat Toneys and Plush Pig, though.

the central scrutinizer · PostMar 04, 2008#632008-03-04T03:44+00:00

Jeff707 wrote:I never really ate at super smokers. I like this place better than Fat Toneys and Plush Pig, though.

Fat Toney's is good, but never has blown me away. Good, not great.

jcity · PostMar 04, 2008#642008-03-04T05:40+00:00

MUCH better than Bandannas, which I still like a lot. I'm telling you guys, you have to try it out. I'm going to be the fattest f*ckerton there ever was though after a few more weeks of all of this BBQ...

mattybaz · PostMar 04, 2008#652008-03-04T16:08+00:00

The owner came from Super Smokers. It's practically the same product. They even have some of the same slogans on a shirt hanging up ("Cooking Butt, Taking Names"). But, as a big Super Smokers fan who doesn't want to go all the way out to Eureka for some Q, it's awesome!!

mark wegmann · PostMar 05, 2008#662008-03-05T12:40+00:00

It's better than SS or Bandannas.. It's made FRESH every day!

that's why they sell out just before CS gets there

It's as good as any Q i've had .. KC / Memphis / place any city here .. great addition to Midtown..

lukethedrifter · PostMar 18, 2008#672008-03-18T18:11+00:00

I had my first taste of Pappy's yesterday. Very good and I'll definitely go back.

midtown mike · PostMar 26, 2008#682008-03-26T21:16+00:00

Below is a Review online by Joe Bonwich in the Post-Dispatch today. Congratulations.

By the way, Mr. Bonwich didn't try the Turkey which is the best I've ever tasted.

Pappy's Smokehouse

By Joe Bonwich

ST. LOUIS POST-DISPATCH

03/27/2008

When the subject is barbecued ribs, it's always a good idea to provide context.

"St. Louis-style" ribs — which can be confusing, because there's a "St. Louis cut" of pork ribs that has nothing to do with the actual cooking style — are generally laden with sauce. Sometimes, the sauce is cooked on as a finish, but in many cases it's used as a braising or stewing liquid.

My preference runs more toward using dry-rubs and the smoke from the cooking wood as the flavoring for the meat. I do like sauce, but as a condiment rather than a cook-on.

As for the finished product, I think that meat that "falls off the bone" is overcooked. The sweet spot is somewhere before that, at a point where the meat is both dense and tender.

In this context, I like Pappy's Smokehouse. I like it a lot. Just be sure to call ahead before you go — more on that in just a minute.

Pappy's hits that aforementioned ribs sweet spot, with smoke flavorings from applewood and cherrywood. The smokiness manifests itself as a lingering aftertaste.

Read More

Edited- MattnSTL

dweebe · PostMar 26, 2008#692008-03-26T21:23+00:00

MIDTOWN MIKE wrote:Below is a Review online by Joe Bonwich in the Post-Dispatch today. Congratulations.

By the way, Mr. Bonwich didn't try the Turkey which is the best I've ever tasted.

Pappy's Smokehouse

By Joe Bonwich

ST. LOUIS POST-DISPATCH

03/27/2008

When the subject is barbecued ribs, it's always a good idea to provide context.

"St. Louis-style" ribs — which can be confusing, because there's a "St. Louis cut" of pork ribs that has nothing to do with the actual cooking style — are generally laden with sauce. Sometimes, the sauce is cooked on as a finish, but in many cases it's used as a braising or stewing liquid.

continues...

jbonwich@post-dispatch.com | 314-340-8133 [/b]

Just a friendly heads up.

Even with full credit, the admins don't like pepople quoting whole articles. Just post the link and the first few lines.

bonwich · PostMar 26, 2008#702008-03-26T21:26+00:00

Who the fork is "Mr. Bonwich"?

mark wegmann · PostMar 26, 2008#712008-03-26T21:42+00:00

Joe's dad?

innov8ion · PostMar 26, 2008#722008-03-26T21:48+00:00

^ So what does that make Joe?

bonwich · PostMar 26, 2008#732008-03-26T21:55+00:00

Mark Wegmann wrote:Joe's dad?

He was "Professor Bonwich."

midtown mike · PostMar 29, 2008#742008-03-29T00:56+00:00

RESPEKT .

threeonefour · PostApr 07, 2008#752008-04-07T03:58+00:00

My wife and I finally got around to trying Pappy's Friday night, and our only regret is not trying it sooner!

She ordered a beef brisket sandwich with baked potato, I ordered a pulled pork entree with sweet potato fries and slaw. Everything was excellent (the meat was succulent, the sides- esp. those fries- were addictive), and I have to agree with others here that say it's the best barbecue in town. We were lucky as the place was busy when we got there around 6:00 or so, and at that time they hadn't run out of any meat.

Everyone was super friendly, and it was refreshing to find yet another restaurant where everyone is very committed to ensuring a quality dining experience. Someone came by to ask if we'd return, and when I replied "most definitely", we were presented with a sample of ribs. Even though I love barbecue, I don't eat ribs that often. However, these were hands down the best I've had, as the meat had a wonderful taste and it was literally falling off the bone!

We made a word-of-mouth recommendation to my sister-in-law and her bf, and when they and several others tried to go Saturday evening, they had already closed. For the best barbecue in town, we'll certainly return soon, and I'm sure they'll also give it another try (if they'd have listened to everything I said, they would've called first!).

Pappy's Smokehouse opening in Linen lofts near SLU

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