Talk:St. Louis–style barbecue

message: Pork or Beef is more common? A different bbq styles page lists beef as the prefered st louis bbq. http://en.wikipedia.org/wiki/Regional_variations_of_barbecue#Missouri Which is it? Whitebox 03:39, 21 October 2006 (UTC)
thread_title: Untitled

message: I tagged this for style because it reads like a lifestyle feature, and for sources because it doesn't say, up front, precisely what distinguishes StL BBQ from other kinds, and on whose authority the distinction's made. DavidOaks (talk) 01:36, 6 October 2009 (UTC)
thread_title:  style, sources 

message: Wow, this article is so unclear.  I read it and have less of an idea of what differentiates St. Louis style BBQ from other styles than I did before I came to the page.  Wiki-fail.  —Preceding unsigned comment added by 72.229.115.82 (talk) 00:52, 25 June 2010 (UTC)
thread_title:  Writing 

message: I hastily deleted this page and redirected it to here.  It was reverted, since I deleted it without discussion.  Okay.  So I'm recommending it for deletion, based on the following criteria:
# Notability.  Wikipedia's own list of main regional styles of barbecue in the US doesn't list St. Louis.  That's not grounds for deletion in itself, but the fact that three of the four styles listed there (Memphis, Carolinas, Texas) don't seem worthy of having their own article makes me think that this isn't worthy either.
# Quality.  Lots of phrases here aren't encyclopedia-like, in my opinion.  "Slow cooking over low heat is the key to culinary success here, with a good, smoky grill."  "The result is a surprisingly tender and tasty entrée that is the centerpiece (along with a good St. Louis beer) of many a backyard party in suburban St. Louis."  "A typical menu at a St. Louis-style barbecue includes..."  "Often, the ice cream component will appear in the form of Ted Drewes Frozen Custard, a St. Louis tradition since 1930." "When not practicing the art and science in their own backyards, St. Louisans like..." etc.
# Citations.  There are very few, including for most of the phrases I quoted above.  Two of the three references are dead links.
Basically, if you took all of the essay-like and uncited material out, you would have something like what I wrote on the page I redirected the article to.  That would be a serious "stub" of an article, don't you think?  At best, maybe the cuisine of St. Louis as a whole deserves its own article?  I don't know.  Comments are appreciated.  Elchip (talk) 16:41, 3 July 2011 (UTC)
thread_title:  Recommending deletion 

message: This article is REALLY bad.  All the crap in the first half-dozen paragraphs is of secondary importance.  The chief thing which differentiates St. Louis style pork ribs from other types of ribs is NOT the manner of cooking or sauce, but it is the cut of the meat.  In St. Louis style ribs, the rib tips are removed in order to create a rack which is more uniform and square.  This means St. Louis style ribs are a little smaller and contain a little less meat than other rib "cuts," but many chefs prefer them as they cook more uniformly, when served individually all ribs are more or less the same size, and they present on the plate better.  This information should be presented at the top as a summary of what constitutes St. Louis style ribs, and then follow with other information.
See this page for more information on the cut.
Symmerhill (a.k.a. Summerhill) (talk) 16:59, 2 August 2011 (UTC)
replies: text:  do you have a reliable source? valereee (talk) 13:49, 30 July 2015 (UTC)
thread_title:  the cut is the thing 

message: — Assignment last updated by Mantaray2 (talk) 18:24, 23 April 2023 (UTC)
thread_title: Wiki Education assignment: Black Foodways in the United States

message: :The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion.
The result of the move request was: moved. (closed by non-admin page mover) – robertsky (talk) 08:44, 3 May 2023 (UTC)
replies: text: St. Louis-style barbecue →  – MOS:SUFFIXDASH. This was proposed 3 years ago and rejected but it seems like the Manual of Style has been solidified since then. The hyphen in the compound modifier becomes an en dash because of the space in St. Louis. As far as I can tell it's completely analagous to the given example . –CWenger (^ • @) 21:15, 25 April 2023 (UTC)
thread_title:  Requested move 25 April 2023