clock menu more-arrow no yes mobile

Filed under:

The Strip Club's Meat On a Stick, #3

In honor of The Five Days of Meat 2014 and today's Meat on a Stick Power Hour, we're highlighting some of the dishes from St. Paul restaurant The Strip Club's ever-changing meat-on-a-stick small plate.
StripClub_MeatStick_Cannon03.jpg[Photo: Katie Cannon/EAMPLS]

These pork and ginger meatballs are served with house-made kimchi and cilantro. This dish came about because the kitchen had extra pork leftover from pork belly, so, ta-da, it was ground up and turned into meatballs (on a stick). The main ingredient often drives the meat on a stick dish's creation, says Fratzke, who often turns his sous chef or broiler cook loose with a specific protein to work with. "It's pretty much one of those things where I say, this is what we have to use for meat on a stick, I want you to this ingredient," Fratzke explains. "And I just let them go. It's so much fun that way, it takes a lot of pressure off me. I have a lot of very smart, very talented people in my kitchen, and I like to see what they come up with. And I would much rather coach them on something than just give them something to do."
· All Meat on a Stick Power Hour [Eater MPLS]
· All Coverage of The Strip Club Meat & Fish [Eater MPLS]
· All Coverage of The Five Days of Meat 2014 [Eater MPLS]

The Strip Club Meat & Fish

378 Maria Avenue, Saint Paul, MN 55106 651 793 6247 Visit Website

Sign up for the newsletter Sign up for the Eater Twin Cities newsletter

The freshest news from the local food world