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The Southern Style Pulled Pork Sandwich
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The Dirty South Dog has pulled pork, slaw and BBQ sauce
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It's beautiful: the Giant Q Pound New Orleans Nachos
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Whole wing rotisserie chicken
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The “Gator Pie” is not for the heartburn-challenged
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The Chicago Dog, sans neon green relish.
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Moist Louisiana Mud Cake
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St. Louisiana Q staffers (left to right) Tselekis Woodcock, Shauvette King, and Tawana Thomas
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St. Louisiana Q co-owner Patti Peters
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Current menu, prices subject to change.
Current menu, prices subject to change.
As the poet says, “Who dat?”
Dat is the St. Louisiana Q food truck, rapidly making a name for itself at the corporate parking lots and food-truck round-ups of St. Louis County.
The truck – which is technically a trailer, but more on that in a moment – boasts a huge menu (for a food truck) of eats that could reasonable be called comfort food, stadium food, man food and N’Awlins food.
Slow-roasted pulled pork is used liberally in the truck's creations, and it’s a standout. You’ll find it in the Southern Style Pulled Pork Sandwich with house-made sweet-hot BBQ sauce and creamy slaw on a pretzel bun. It tops the Dirty South Dog, which also has the BBQ sauce and slaw. But its greatest application may be in the Giant Q Pound New Orleans Nachos, a massive basket of tortilla chips, pulled pork, nacho cheese, barbecue sauce, and jalapenos. It’s one of the better variants of pulled-pork nachos we've tried, and it feeds two people (or one person smugly awaiting leftovers at a future time).
The “Gator Pie” is not for the heartburn-challenged. A bed of Chili Cheese Fritos is buried in layers of red beans and sliced Andouille sausage, rice, nacho cheese and jalapenos. Other entrees include whole-wing rotisserie chicken in a choice of sauces, a rib plate with the rib tips still attached in the Southern style (the whole spare rib, that is), and a red beans and rice plate with slaw and cornbread. St. Louisiana Q owners Patti Peters and Thomas “Chef Papa T” White drive to New Orleans regularly to buy the authentic Camellia brand of red beans. White is a native of Alexandria, LA.
Then there are the quarter-pound beef hot dogs. The Porky Pig has bacon and nacho cheese. The Nacho Dog has Fritos, nacho cheese, and jalapenos. The Chicago Dog substitutes jalapenos for sport peppers (and uses the standard sweet pickle relish rather than the preternaturally green stuff they use in Chicago). The St. Louis Big Red has red beans with Andouille sausage slices, nacho cheese, onion, and jalapenos. Finding thick slices of sausage on your hot dog is a special moment – it’s like Christmas for carnivores.
The chosen dessert is the Louisiana mud cake, inspired by Sunday suppers down south, said Peters. She bakes devil's food cake and pokes holes in it to pour in caramel, and finishes it with a sprinkle of toffee bits. The cake becomes saturated with moist liquid caramel, especially at its base.
St. Louisiana Q is technically a trailer pulled by a pickup truck, and that means that, per the law, it’s not permitted to park at designated food-truck spaces and events in St. Louis City. Peters said that they are presently getting a new self-contained, traditional food truck wrapped (i.e, painted), and it should be completed by summer's end. Then they will be able to spread the love in the City.
In the meantime, check their Facebook page to track down the truck in the County, at various corporate parks and food-truck round-ups.
St. Louisiana Q
314-625-7724
