January is National Meat Month.
In a city like Saint Paul, where we always have and always will take meat very seriously, this couldn't make me happier.Vegetarians will have to wait until June for National Fresh Fruit and Vegetable month, and there will plenty of options then as well. But for now, its cold outside and January is sizzling hot-meat-straight-from-the-spit month.
I couldn’t write an article about meat without the Strip Club starting it off. One of my favorite places to get a cut, this Dayton's Bluff restaurant really is a meat utopia. I’ve never once been disappointed by the steaks, poultry or fish.
And then there’s Heartland. You won't find a fresher selection anywhere in Saint Paul. As the menu changes daily, there will be something new to try on any given night.
When talking about meat, the conversation inevitably at some point turns to barbecue. This is a whole new ballgame, as Saint Paul has some of the best BBQ north of the Mason-Dixon. In no particular order: Rooster’s, Pastor Hamilton’s, Big Daddy’s and its neighbor Hickory Hut will all satisfy that savory craving. You’ll find fantastic chicken wings, ribs, pulled pork, pork chops, turkey legs and so very much more.
Smoked, slow-cooked, broiled, grilled, whatever. I like it all.
But no one knows meat quite like the Germans. A quick and easy way to celebrate meat month is to head over to the Glockenspiel for a wurstteller (meat plate) and a big German beer. Everything from blood sausage to prosciutto can be found on this plate, all sourced from the flagship butcher shop, Deutschland Meats. If you're hungry for more, get some weisswurst (white sausage made from minced veal and pork bacon) or go straight for the enormous Schweinshaxe, my favorite entrée, which is basically a giant, slow-roasted pork shank.
Saint Paul is a carnivorous city. We’re lucky enough to have amazing chefs around town that know how to treat these animals right. All we have to do is honor the memory of these noble pigs, cows and chickens by, well, eating them.