I went to this new BBQ restaurant on the North side that just opened 2 weeks ago called Earl's BBQ from the owners of the polish restaurant called Lokal in Wicker Park for lunch yesterday and thought it was pretty great for the price point and quality of food given. I had the rib tips and 1 donut for a total price with tax of $10.93 ($8.95 tips meal + $0.95 donut + tax) which I thought was very reasonable price point for BBQ. There was a constant line of people coming in which is a good sign for there business.

The Rib tips come with cole slaw and 1 side (I chose fries) and were pretty generous with the amount of food given for the price point ($8.95 for rib tips meal). The rib tips had nice bark on them but not as much smoke as i would have liked. The fresh cut fries with skin on were great compared to the frozen fries used at places like Honey 1 and the cole slaw was very good as well. The donut was more like a Churro in which it was crispy sweet and not like cakey like other donuts most of us had.






YELP
https://www.yelp.com/biz/earls-bbq-chic ... =date_desc

Facebook:
https://www.facebook.com/earlsbbqchicago/

EATER Article:
http://chicago.eater.com/2016/4/7/11380 ... erson-park

Earl's BBQ
4835 N Austin
Chicago, IL 60630

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"You know 'that look' women get when they want sex? Me neither" ~Steve Martin

Shakes is on board with the owner too.

What could go wrong?

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At least they are serving Bback ribs and not just the tips

Feel like the only way a great rib place can make it is if they have the plan of limited hours and limited supply and when they are done, thats it. Its how they sell it in Texas and for good reason. Cant just throw a slab of ribs on the grill and be ready! (Although, I do like the day old ribs better if stored right), but brisket and tritip need to be cued and consumed in a limited period of time and same for the sausages.

Toying with the idea of doing small place in AZ, maybe go food truck route, that does Fri-Sat- Until we run out.

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

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Nah, not that sophisticated of a culinary moment in peoples lives as most food trucks try for, plus thinking more of a food trailer. Let my guy Juan haul it...or in this case, Enrico.

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

Make sure you give customers extra sauce.

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