Where: Sugarfire Smoke House, St. Louis
What: We’ve yet to find a person immune to the charms of the deep-fried cornmeal balls known as hushpuppies — particularly if you need something comforting and rib-sticking thanks to your decisions of the night before. How could one possibly improve on them? Just add pork belly. That’s what barbecue champion Mike Johnson, the chef at Sugarfire Smoke House, adds to his own hushpuppies, before serving them with jalapeño jelly, because a little heat makes everything better.
Wash it down with: The Sugarfire Smoked Lager, made through a partnership with local bottling company Excel.