1. How long have you been at this location?– just saw you this week
Answer: Even though you may have just saw us, we’ve be serving Saint Louis ribs since 1999.
2. Oh my God! when did you expand?
Answer: We started the dining room expansion of our 10612 Page Avenue location during the winter of 2009. Work completed March 2010. The Summer of 2010, we added a kiosk location in the housing development called New Town at St. Charles. is there a reason why you have not been in to get the best BBQ in St. Louis?
3. Why do you close so early?
Answer: Because we start so early; 5:00 am some days, 4:00 am on others, depending on how many catering projects we have booked.
4. Why do you open at 12 pm on Saturday ?
Answer: Typically, on Fridays we sell out of food. Opening at noon allows us time to re-stock and properly hickory-smoke the meats for the next day.
5. Is this BBQ?
Answer: Yes – Hickory Smoked Barbecue Saint Louis Style
6. Do you cook out side?
Answer: Yes we can. We have a inside smoker at our 10612 Page Avenue location that can cook 700 pounds of meat at once. We also have an outside smoker that as big as a mini-van available for on-site cooking.
7. You have good BBQ, but where is the beer? You know Saint Louis Ribs and Beer go together.
Answer: It is under review. We are looking to partner a good honest vendor. Know anyone?
8. Do you give out coupons or discounts
Answer: Yes, sign up on our list: www.MsPiggiesSmokehouse.com
9.Is this a family own business?
Answer: Yes it is. Our son, who lives in another state, helps us with our online programs. He just can’t keep up with mom and dad who everyday take on the hats of: chef, janitor, shipping clerk, accounts payable, waiter, secretary, human resources, sales person, maintenance guy, delivery boy, consultant, cashier, etc. This is the reason for question three.
10.What is smoked meats?
Answer: It is a process of cooking, deep-flavoring meat by exposing it to smoke from burning wood.
Have any other questions? We will answer them, just leave them in the comment section below.