C&K Barbecue

Sauce Rules

For well over fifty years, C&K has been a shining beacon of St. Louis BBQ. Pitmaster Darryl Brantley’s super BBQ sauce helps explain its fame. A masterful mix of spice, hot and sweet, its tangy punch complements just about everything on the menu.

Choose Your Meat

Choose from among ribs, rib tips, chopped pork, pork steaks, hot links, chicken, and white-meat turkey ribs. All come with soft white bread that makes a good sponge for the sauce.

For Advanced BBQ Connoisseurs

The kitchen’s repertoire extends far beyond ordinary smokehouse fare. In addition to the familiar smoke-cooked specialties, C&K offers rarer items. Here you will find snoots. They’re pig snouts baked until crisp and bathed in sauce. Ears also are a house specialty. Yes, we’re talking about pig ears. They cook long enough to become butter-soft, almost gelatinous. Looking just like ears, they come between two slices of white bread, with or without sauce or with mustard and onions. To be frank, ears are for advanced BBQ connoisseurs. I recommend first-time visitors start with a slab of ribs bathed in C&K’s super BBQ sauce.

Potato Salad Is A Must

C&K boosters all rave about the sauce. The other menu highlight nobody can forget is smashed potato salad. Creamy, pickly, and soothing, it pairs well with any meat on the menu.

What A Fine Mess!

These are messy meals, so even though each order comes with a sheaf of napkins, we recommend getting extras. Especially if you plan to eat in the car!

It’s All Take-Out

C&K offers no indoor seating, other than benches where customers wait for take-out orders). One single rickety table offers al fresco dining outdoors.

A Welcoming Place To Eat

Humble as it is, C&K is a gracious establishment. Mr. Brantley and his family make outsiders feel welcome and at home.