Sauce Magazine: Intelligent Content For The Food Fascinated
Your Guide to St. Louis Restaurants, Recipes, and Food Culture
Audio By Carbonatix
The Big Muddy sandwich at Sugarfire Smoke House has swept us off our feet. Hunks of brisket and slivers of house-smoked sausage are tender, succulent, and dressed to kill in fiery horseradish and sweet barbecue sauces. Did we mention that the sausage is made at local butcher shop G&W? Oh Big Muddy, you had us at hello.
Sugarfire Smoke House, 9200 Olive Blvd., Olivette, 314.997.2301, sugarfiresmokehouse.com
This article appears in April 2013.
Sign up. We hope you like us, but if you don’t, you can unsubscribe by following the links in the email, or by dropping us a note at pr@saucemagazine.com.
Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding... More by Meera Nagarajan
