Though I have only visited St. Louis a few times, I reckon it’s one of the underrated food destinations in the United States. They’ve got delicious barbecue – and barbecue sauce, pork steaks (aka blade cuts), Ted Drewes Frozen Custard, gooey butter cake, toasted ravioli, and owing to the largest Bosnian population outside of that country, ćevapi (che-vapi, lamb sausage).
But there’s one local STL meal I only learned about this past weekend, the slinger.
The slinger, likely created in a St. Louis diner in the 1970s, is a mountain of a meal. A slinger – possibly named for a chef hastily “slinging” ingredients on the grill – normally has eggs any style, hash browns, chili, sausage or a hamburger, and raw onions. With evolving taste buds, they now might include jalapenos (as mine did), cheese, a Mexican tamale, bacon, ham, and mustard, among other extras.
I tried a slinger at the Courtesy Diner, a small St. Louis-area chain, and felt that each aspect of the local dish balanced out every other. After ordering one, I was remiss that I didn’t ask for cheese, but it turns out that cheese would have been that much more excessive.