Innovative restaurateurs Dave and Kara Bailey have launched Knockout BBQ in South St. Louis, the latest endeavor in the Baileys’ Restaurant family.
Knockout is the first barbecue-centric eatery in the South Grand neighborhood, sharing space with Rooster, the Baileys’ breakfast and brunch establishment.
The menu, overseen by director of operations and culinary development Andy White, features traditional barbecue such as Carolina pulled pork and Texas brisket, as well as some not-your-usual flavors and specials from around the world, such as Korean BBQ sauce. In addition, chef Jerremy Kirby, chef of the Baileys’ Small Batch whiskey lounge and restaurant, will be creating out-of-the box, vegetarian barbecue menu offerings.
“Our approach to barbecue is focused on the quality of meat, really good rubs with specific flavor profiles, vegetarian options (we have a separate vegetarian smoker), and a rotating list of Knockout specials,” noted co-owner Kara Bailey. “We are smoking with local hickory and making all of our own gluten-free sauces in-house.”
The menu is diverse, yet manageable, and divided into several categories. Starters or “Things to Share” include the unusual Texas Twinkie, a brisket-and-cream-cheese-stuffed poblano pepper stuffed wrapped in bacon and drizzled with Texas barbecue sauce; crispy, cornmeal-breaded Fried Green Tomatoes served with bacon ranch; and baked-to-order warm cornbread with cheddar and chilies, and served with hot honey butter. Under barbecue Combos and Plates, diners have the choice of either two-, three-, or four-meat Combos (pulled pork, brisket, pulled chicken or turkey; or ribs for $4 more); or Pork Steak and/or Half-Chicken Plates. Each order comes with red cabbage slaw, bread, pickles and two sides. Featured entrees include Smoked Fried Chicken, a house specialty that comes with mashed potatoes and gravy; and Smoked Jackfruit, a vegetarian option served over a sweet potato and hominy succotash. Classic barbecue sandwiches are also available, as well as specialty sandwich items like the Cuban (pressed pulled pork, house ham, beer mustard, Swiss cheese and spicy pickles), Thanksgiving (smoked turkey, arugula pesto, arugula salad, cranberry walnut mayo), and Red Bird (smoked chicken, cheddar and fontina cheeses, roasted tomatoes and sweet pickles). For dessert, try to Jalapeño Blueberry Cornbread or the KO Kobbler with blackberries, blueberries and a lemon biscuit crust—better yet, go for the gusto and make it a la mode!
When asked about their personal favoriites on the menu, Bailey said her husband’s choice would be the pork steak.
“Dave’s favorite is the pork steak because it has sentimental value and is a very St. Louis-centric dish. It is a 1-inch thick, 1-pound, bone-in, shoulder-cut piece of meat,” she explained. “My go-to right now is the Thanksgiving sandwich because it is not only delicious, but comforting. The Fried Green Tomatoes are also a must because not only do they have excellent flavor on ther own, the bacon ranch elevates them to a new level.”
As one would expect of any eatery with the Baileys’ pedigree, the cocktails and beverages are not an afterthought. An array of local beers is on tap, including offerings from Urban Chestnut, 4 Hands and Civil Life. The Cocktails selection features the barbecue-inspired Whiskey Before Breakfast (bonded bourbon, smoked sugar cube and rib rub bitters) and the intriguing Bloody Island, “a glorious mess of liquor and homemade fruit punch.” And if you can’t decide between having dessert or an after-dinner drink, check out the Sweet Potato Pie or the Key Lime Pie shakes.
Knockout BBQ is the eighth concept for Baileys’ Restaurants, which includes Bridge Tap House & Wine Bar, Rooster, Small Batch, Baileys’ Range, Baileys’ Chocolate Bar and the newly opened Pop, as well as event spaces Willow and Slate.
