Never got a chance to try this guys BBQ but he's a legend, I'd be surprised if he isn't BBQ king of the city in under a year.




https://www.dnainfo.com/chicago/2016052 ... t-new-spot

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3801 N Clark, in the old Piano Man.

That is going to be a tough spot.

15 months (9/2017)

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I don't remember half the time if I'm hiding or I'm lost

Georgia "barbeque" simply isn't very interesting, or really very good. It doesn't really speak to anything other than a desire to be sweet and/or peach flavored. Now that I really think about it, for most of the time I spent down there, Carolina BBQ is what largely sold to the (non-rural) masses there. However, In fairness to guys like Mixon, I'm not really all that excited about whole hog cooking.

Most of what I had down there in bbq "restaurants" was about on par with the few times I've had Famous Dave's. Most of the stuff I had at bbq "joints" still wouldn't really sell on the south side. But unless the reviews are absolutely horrid I'll still try it in about six months when they have had a chance to find their stride.

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

the problem with myron mixon and that style of bbq (kcbs) is that its definitely tuned to 1 certain kind of palette. i took a judging course through kcbs and it was spelled out what to look for. ribs are not to be fall off the bone, everything needs sauced, etc, etc.

he reinvented and dominated the competition circuit but most of those guys fail hard in the restaurant business...because beyond having to manage a restaurant, the normal consumer wants their bbq different.

that is unless its so far and away good that it doesn't matter. mike mills in murphysboro could run the worst restaurant in the world and still sell out every night.

myrons pits are like 4 grand at bass pro. other texas built pits almost similar can be had for half that.

Hmm..I always thought ribs should fall off the bone, if you need a ton of sauce to hide the meat.. Ya did a poor job smoking it. Who has the best BBQ around in your opinion HND?

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he seems like a douchebag

Just like he mentioned, different strokes for different folks. If I get a rib where the meat falls off the bone, I'm likely to throw it away.

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

Each time I head down to Mizzou, I think about detouring over to Murphysboro to try his ribs out...and I much prefer spare ribs over the baby backs that I think he specializes in.

TV clearly turns people into mush if they would spend 4K on a Mixon/Jack's Old South pit. Oddly, I was just watching one of the BBQ contest shows and one of the contestants bought a special Mixon pit for a contest down in Georgia...and it didn't really work well (& they showed him complaining through the first half of the show ).

Although after spending time down in Houston from time to time, I have always wanted a Jambo pit though.

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

Interesting... I wasn't aware people didn't like ribs falling off the bone, I've never heard of anybody liking spare ribs over baby back either... U like Best BBQ on 115th? Them,Chucks and hogwild are probably my three faves.

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SIU grad and I will vouch for Murphysboro being worth a detour if you are going towards the south part of our fair state. When the parents were in town, it wasn't a tough choice where we needed to go for dinner. Applebee's and Outback were the high class of the area.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

I'm in the Quad Cities. Our only rib place that even can get a mention here is Jim's Ribs and that’s only because of the sauce. Their ribs could be good if they weren't smoked the night before, cut up into bins and then microwaved for you the next day. But they might have the best rib sauce I've ever tasted.

I've had Smoque and RUbbq ribs while in chicago.

probably the best ribs I've ever had was either mike mills, cozy corner in memphis, joes in KC, and blacks in tx. if I had to make a top 4.

ribs that fall off the bone are considered overdone in the competition world. meat is the consistancy of mush essentially. I like to have a little texture. the perfect texture is when you bite into it and the only meat that comes off the bone is the meat you bit, not the whole thing. it still "falls" off the bone if tugged but not just the whole thing falling apart.

my preference is comp style, but that doesn't mean I think fall of the bone isn't still delicious mind you.

a lot of it is also for handling purposes in competition and even restaurant environments.

+1

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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

boiled ribs covered with corn syrup is ok if you're in the mood for it.

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Reality is your friend, not your enemy. -- Seacrest

What about Italian Village?

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Anybody here seen my old friend Bobby?
Can you tell me where he's gone?
I thought I saw him walkin' up to The Hill
With Elon, Tulsi, and Don

What about Big Mouthz?

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Anybody here seen my old friend Bobby?
Can you tell me where he's gone?
I thought I saw him walkin' up to The Hill
With Elon, Tulsi, and Don

big mouthz is pretty good. i don't get to the east village much though.

rolling smoke in Rock Island, and Lazy Bones in Colona are pretty good too. but i make a better rib than all 3.

very much so.

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@audioidkid

Best is OK, but if I'm in that area I'm calling in for I-57 BBQ across the expressway (unless it's very early you had/have to call in). Odd thing is that I think they're owned by the same family. Go figure. Chucks was pretty good for things other than Q in my book, the BBQ just wasn't my style (& it's way away) so I haven't been in years.

I'm not much of a pork chop guy, but everyone I've ever talked to that's been to Hogwild absolutely swears by it. A couple of guys I know even make special diet exceptions once or twice a month .

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

I wouldn't call south side a bbq aficionado heaven. Happened to spend a fair amount of time in TX in the last few years with BBQ for dinner 2-3x/wk and it didn't take me long to accept and embrace that Chicagoland bbq for the most part is garbage. There are some yuppie bbq places around the city that come close to what an average bbq is in the south, but aside from that the stuff in Chicago area falls into one or more of the following categories:
- too dried out
- too sweet
- too sloppy
- too saucy
- too flakey
- gamey (this is when they get post expiration meat gone bad and try to drown it in smoke and sauce)
- not smokey

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"It's not exactly a rocket surgery." D.J.

Welcome back, Vinny.

Wow. A Coach sighting!

I'm a big fan of the BBQ beans in Texas when you get a place that layers in the brisket. Good stuff.

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You know me like that.

Yes. or something like this

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"It's not exactly a rocket surgery." D.J.

Nice. Let's go. Right now.

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You know me like that.

I won't disagree with you. The quality of BBQ in the city has fallen drastically in the last 25 years. With several of the old pitmasters dying and/or their kids running the places into the ground, it's gotten difficult to find good, consistent Q.

Back in the day it seemed like every neighborhood had 1-2 spots, kind of like old hot dog stands. But not now. Right now I can only think of 5 places within 10-12 miles, three of which are just ok/good, one which I will only order one (excellent) item from the menu, and the last of which has flashes of greatness mixed in with the occasional clunker.

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

I put cubed brisket (and bacon) in my baked beans. Mmmm.

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Everyday when the sun goes down, I get with my friends, I begin to clown.
Now I don't care what the people are thinkin'. I ain't drunk, I'm jus' drinkin'!
-Albert King

Chucks is the best I've had locally..the Patio has great ribs..I agree with ya, most of the bbq is kinda weak and smothered in sauce to disguise the poor quality meats.

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Anyone going to The Windy City Smokeout?

here's the menu: http://bucket.windycitysmokeout.com/images/menu.jpg

Mixon doing a cooking class : http://www.windycitysmokeout.com/events

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Hadn't thought about it before, but I may make Friday a day off & hit it. Glad you mentioned it.

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

I would have done that class for sure but I'm out of town that day.

That would have been interesting.

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You know me like that.

Doc, go to this and let us know if it's worth the coin:

http://www.waldorfnewyork.com/specials- ... -bear.html

Waldorf-Astoria shutting down in the spring, renovating to condos.