Josh Poletti's BBQ Brisket
What better way to end the 4th of July long weekend than with a BBQ by some of St. Louis' best chefs? Chef Josh Poletti smoked enough meat to feed a small army--which was good, since that's about how many people showed up. The brisket was straight up incredible. It had a thick bark on it, which is always a gigantic plus, and meat as juicy as it looks. The fat inside had rendered down to complete tenderness, like a smokey, meaty butter. I tried white BBQ sauce for the first time and it was equally delicious, with a little bit of a horseradish kick. Josh Galliano and the other Libertine staff brought a smorgasborg of sides. Pickles, salads, tomatoes the size of softballs, baked beans and more were there for the taking. Bartender Nate Weber provided some very potent adult beverages.
There's no denying that I have a major crush on The Libertine, and why shouldn't I? They're the Bo Jackson of restaurants. They lack pretension. What other restaurant effortlessly sways between fine cuisine to fried chicken and smoked brisket?
If I were you, I'd spend the next year trying to get in their good graces so you may find yourself at their 4th of July BBQ in 2015.