you should probably call first to make sure they have anything. If they have burnt ends definitely reserve an order, they're like bbq candy.

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so basically, I have no sense of what is good BBQ...got it.

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@audioidkid

I really don't understand the BBQ snobbery in America...It's meat...it's smoked in a big can...it tastes pretty good...some sauce is way too sweet...some way too vinegar-y...some way too spicy...some is really good.

We used to make a killer sauce with Open Pit regular, which was almost the only thing available, add in honey and some hot sauce and it was fantastic. Open Pit...Does your cookin' proud.

Now there are 50 options for BBQ sauce at the grocery store.

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I haven't had Open Pit in 20 years or more.
It's gross.

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That would appear to be correct. Definitely a different consistency than what I would have in Kansas City. But better than their "regular" brisket.

If it wasn't such a pain to find parking in that neighborhood at night, I'd probably head over to Barn & Company, where Gary Wiviott makes a very authentic and pretty good BBQ.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

It's hit or miss in my experience.

Are pellets "very authentic"?

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They have a location here in Kenosha but I haven't been in years. I wasn't impressed the last time I went for the money they were charging.
They have a guy who smokes his own meat and sells it in the local Pick n Save around the corner from me and I have found it to be very good.
He charges $10 a pound for brisket which is cheaper than the other local places I have hit up. My wife really likes their pulled pork as well.
Not a ton of choices here in Kenosha.

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Flew too close to the sun on wings of pastrami

yea but you guys more than make up for it in the butterburger market.

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Wiviott certainly doesn't think pellets are an authentic method for preparing barbecue, but the equipment was purchased before he was hired. I guess he is doing the best he can with the tools he's been given.

In my opinion, his knowledge of barbecue isn't superior to that of several posters here.

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I would agree.

I do consult G WIV for fitness advice though.

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Big Ed's is at Fountain Square (old Lakehurst mall). Interesting.

The newer place in Grayslake I believe is called BBQ Productions. I only know of one person who has been there be he raved. Should get there soon enough.

The original Hillary's I had once upon a time as a yoot with my Dad. It was nothing short of amazing, but we're talking 1986.

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Leon's on Archer is decent. Taste of Chicago(30th and Ashland) years back was the bomb. The best St Louis style I have ever had.

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When I am stuck and need to figure something out I always remember the Immortal words of Socrates when he said:"I just drank what?"

Stopped at Ed's for some carry out on Saturday night. It was pretty good. I had a good conversation at the bar with one of his business partners...I like that they have a full liquor bar...Tito's and soda, in case anyone was wondering...X3.

The burnt ends were good, the ribs were good. I need to figure out his sauces...but the KC seems to be my favorite.

I still have a thing for RUB's dry rub. I've used it, combined with montreal seasoning on grilled steaks and they are fan-f'n-tastic!

I'll add Ed's to my routine...won't be taking RUB off it though.

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Tried to go to RUB last night in Vernon Hills.

6 o'clock, out of chicken, out of mac and cheese...

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You're better off.


Unfortunately that's usually a sign of a good BBQ restaurant when they run out of food, but in this case its just a sign of how dumb people in the suburbs are.

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They really do have the worst mac and cheese of just about anyplace...completely flavorless...If my 7 and 3 year can't stand it, that's saying something.

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Saturday's order required two trips to the BBQ joint. Rib tips weren't ready for 40 minutes the first time I stopped by (@ 4:00 pm). One large order, masterfully done got it done for dinner that night & game day food yesterday.

THAT'S "Real Urban" BBQ

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

BBQ'd Productions in Grayslake for dinner last night.
The lady and I shared beef brisket and the chicken.

I do not pretend to be an expert on BBQ but we both like it a lot. the checken was fantastic. Beef Brisket very good. Their sauces were all very good, with the Chicago Sweet and Spicy being are favorite.

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Almost all of these places use Southern Pride smokers w/wood. Pretty hard to fuck up.

https://www.southern-pride.com/_new/pro ... mokers.php

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Soccer 1,2,3
Spanish Honor Society 1,2,3,4
Forensics 1,2,3,4

"Smiles with Nostrils"

"...no Hmong, go find some blacks"

For the northern suburbs, maybe.

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Shots fired?

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I won't dispute that. I haven't had urban barbecue that is real.

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I once got busy in a Sur la Table bathroom

Perhaps you should conduct yourself in accordance with this observation, then.

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Many people like Big Ed's a lot. On the few occasions I tried this spot, the food just wasn't good. But I was visiting at "off" times, so that may account for my disappointing experiences. Many of the barbecue places in the Chicago area suffer from inconsistency and only seem to deliver high-quality food during the lunch and dinner rushes. I haven't encountered such a problem in Virginia, the Carolinas, the Ozarks, etc, where barbecue is consistently served at a much higher level than one typically finds in the city.

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I don't disagree with this. Personally, I obviously am a fan of Big Ed's, but I also know it has a lot to do with the big fish/little pond situation we have in this area when it comes to BBQ. I think BIg Ed's is the best BBQ north of Smoque, but I also think Big Ed's was better when it was at the small location in North Chicago and no where else. When he started spreading himself thin with other restaurants I felt the quality went down a bit. When he opened up Fountainhead I think the quality went back up, but still not quite as good as the North Chicago. But, like you, I've only been there during non peak hours.

The burnt ends are great and the pulled pork is also very good, but I don't care for his brisket. Never had the ribs. Sides are all very good, but the mac n cheese can dry out by the end of the day. If there's peach cobbler available when you're there you're required to order it.

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Ed has sure moved around a lot for only being in business for about 7 years. He's lucky to have some pretty good business partners.

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Most of my Big Ed's was when he was in North Chicago, the first place. I suppose that's probably the kind of place you want to get out of if you can.

I'm not up around Waukegan anymore so I haven't had it in some time, I wasn't aware that the quality went down.

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I miss the Big Ed mult. His guns were sublime on Sunday.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way