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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10 hours ago @StraubsMarkets Happy Easter! Straub's is closed today to allow our employees to spend time with family. We hope you have a delicious holiday & see you tmw!

1 day ago @StraubsMarkets Come grab all your last minute Easter items! We've got plenty for your special holiday.

2 days ago @StraubsMarkets RT @KSHEGUY: Picking up lamb steaks today @StraubsMarkets and found my attempt at not buying Kobe beef burgers quite futile. #wanttogrilln…