Here at Straub’s, we take barbecue seriously! There’s nothing better than slow-smoked, high quality meats. We have started a new tradition with our Straub’s Smoker, and we hope to share it with you!

 

Chef Fred Youngblood has been cooking up fresh, homemade recipes from scratch for years. Before coming to Straub’s, Fred most notably worked at Provisions, Cardwell’s restaurants and the Glendale Grill in St. Louis. For the past 12 years, Fred has continued to do what he loves best – making the best prepared foods in the St. Louis area (and always with a smile).

Did you know that we smoke our BBQ with a
combination of Hickory and Oak wood?
The advantage of using the Hickory & Oak
Combo—besides being locally available—is
that it has a very intense smoke flavor, which
helps penetrate through red meats such as
Brisket Butt. It also gives poultry and fish a
delicious yet subtle smoke flavor when
using the proper amount.

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7 hours ago @StraubsMarkets Throwback Thursday: Our old store on 40 W. Lockwood in Webster! It was an upgrade from sawdust floors in 1926 :) #TBT http://t.co/MjbJHWTG1F

1 day ago @StraubsMarkets It's #BackToSchool Week at @StraubsMarkets , which means #snacks for hungry kids and adults. Here are some good ones! http://t.co/YT981TGAnH

2 days ago @StraubsMarkets #GreatWines. #GreatPrices. And best of all, we have experts who can help you make the best selection. #WeMakeItEasy! http://t.co/PNOx9wwWnQ