question seemed to be no, as I encountered multiple so-called “Barbeque Joints” that had meats so tough and sauces so un-inspiring I wondered if the workers in the pit were Helen Keller and Stephen Hawking.Then I encountered Bogart’s, nestled inside the neighborhood of Soulard in St. Louis, and my life was changed forever.The beauty of Bogart’s is that the Pitmaster, who simply goes by the name Meat-sus, does not restrict himself to a single style of barbeque. Rather, Meat-sus defies regional segregation of BBQ, as seen in the sauce selection you slather on the perfectly smoked meat that I’m convinced was sliced from the Golden Idol Cow of the Old Testament. From the sweet, Kansas City-style Sauces like the Sweet Meagan Ann (the perfect topping for a succulent slice of Brisket on Texas Toast), to the Carolina-inspired Mad Maddie’s Vinegar (the perfect complement to Burnt Ends), Meat-sus pays respect to all of the smoked meat deities. He even creates his own exotic sauces such as the Pineapple Express, and adds traditionally unconventional BBQ meats such as pastrami and prime rib to the menu. The only reason I ever leave this haven is to seek immediate medical attention: I always leave with a meat-rection lasting longer than 4 hours.

Yours in Heart Attacks,
The Burnt Ends Girthwich.