OUR HISTORY
This is the story of Lampert's
Plush Pig Barbeque; a tale of how one family went
from selling auto parts to selling the best barbecue you never thought you'd
find.
Longtime area
residents might remember The Lampert Family. Back in the day, Larry Lampert
starred in the television ads for the family owned “Lampert Auto Centers”.
At the time, Lampert was a man of three hundred pounds, and the family
auto-parts empire at its peak a chain of eighteen stores, was pretty much where
you turned to for your carburetors and your fan belts. Then the AutoZone’s and
the Advance Auto Parts came along, and even with ubiquitous TV spots, it became
nearly impossible for the Lampert’s to compete as independents in the market
they once dominated.
Convinced that a
change had to happen; the auto parts barns were slowly sold off and the family
turned their attention to the pizza business. Opening Papa Nate's Pizza in south
St. Louis, again things went well. But then, like a big bad wolf following a
little pig from house to house, the national market began blowing down doors
again. Imagine… Guess who’s coming to dinner? In comes Domino's, Little
Caesars, along with several other chains, and suddenly you couldn't sell a pizza
unless you had a coupon.
About that time Larry
noticed that the sandwich portion of the menu was doing quite well.
The pizza units were
converted to “Fatman's Sub Shop’s” with the lead store being on Olive
Boulevard and Warson Road.
Business was doing
gangbusters. And then guess who came to town? That’s right, in comes Subway,
and Quiznos. Things were getting out of hand.
Fast forward to
August of 1995;it’s birthday month for Larry Lampert. He decides that for his
upcoming birthday, he's going to have a barbecue celebration at Fatman's.
Barbecue was always a Lampert family favorite -- and, as Lampert realized when
he began offering barbecue at his sub shop, a customer favorite as well.
The entrepreneurial
cogs whirled once more. Reality is that there are no national chains for
barbecue, because it's very regionalized. It's very taste-specific. And people
who like barbecue will go anywhere for barbecue.
Lampert closed down
Fatman's Sub Shops and opened Fatman's Barbeque. Fatman's Barbeque did as well
as Papa Nate's and Fatman's Subs, but when someone came along wanting to buy the
business; the family figured it was time to retire.
Retirement is not all
that it is cracked up to be. Being bored out of his mind, Larry jumped back to
work. Opening Plush Pig Barbeque, a catering-only concern seemed a good idea
that would not require massive amounts of work. With no mass-marketer lurking
around to snatch customer base, the operation got so big that the Lampert’s
found themselves with the choice of either relocating to a bigger facility or
scaling back.
Scaling back is not a
choice for someone with energy to devote. Calling in reinforcements, Larry
Lampert invited his daughter Angie, who'd grown up around his food businesses
and previously worked in wholesale distribution and as a manager at a local
sports bar and grill, after graduating from The University of Missouri. Going in
on a restaurant and catering operation seemed a logical choice. Here begins the
beginning of a new venture.
Finding a closed down
Italian restaurant in downtown Clayton, Missouri, the Lampert’s set out to
create the best BBQ Joint in the metro St Lois area.
In March of 2005
“Lampert’s Plush Pig BBQ” opened its doors at 7814 Forsyth Boulevard, in
the space most recently occupied by the erstwhile restaurant B. Tomas.
Considering how many
ventures the Lampert’s has undertaken over the course of their meandering
careers, it's funny to hear Larry say, "I believe in doing five or so items
well. If we can't do an excellent job in five items, we have no business being
in business." At Lampert’s Plush Pig, that means Carolina pulled pork,
Texas beef brisket, sausage, ribs and chicken, available in a round-robin
assortment: a one- or two-meat dinner with fries and slaw; two ribs and a meat
with fries and slaw; a "mixed grill" (two ribs, pork, beef, chicken,
sausage and fries); any meat on a sandwich; or a monster, kitchen-sink family
platter that'll feed a family of four or five.
Pride in the quality
of meats served means serving the secret formula BBQ sauce on the side. As Larry
is quick to point out; “Anyone can hide inferior products under sauce”. All
smoking is on-site, using Missouri cherry wood. Knowing that smoking is not an
exact science, much time is spent in assuring each product is prepared to the
highest standards. Pork butts smoke for twelve to fourteen hours, a brisket for
about eight to ten, ribs from 4 – 5 hours.
Plush Pig's barbecue
is awesome. The brisket is angel-soft, one edge of each piece lined with a
blood red smoke line. Eating it is like tucking into a brisket pillow. Actually,
eating it is like playing with your food, because it's just too tempting not to
grab each piece with your thumb and forefinger and dangle it into your mouth.
If you are the type
that enjoys great BBQ, then please be our guests and enjoy the best that the
mid-west has to offer
Larry, Angie, and the entire Lampert Family