GNR Nomination Period is Open
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I guess Larry Thomas's place is out of business. Last time I went by the window in front was cracked and it looked pretty empty. Too bad.
dicksond wrote:Thanks for the update on Larry, LTE.
Here is the pizza place I mentioned:
MLS wrote:Thomas' BBQ in Aurora, Uncle Bub's in Westmont, and Smokin' T's in Long Grove are good examples of how well BBQ can be done in the 'burbs. To me, Butlers in Carol Stream has to get a lot better to compare.
MLS wrote:I've had dozens of good meals at the three BBQ's I mentioned, never a bad one.
Read my words, dude "To me, Butlers in Carol Stream has to get a lot better to compare." I said I'd give them another try, but I'll have to have some pretty good grub there before it compares to the others. Would you recommend maybe the grilled cheese, the turkey burger, or maybe the foot long polish-typical fare for a BBQ specialist?
Somehow you feel it is unfair for me to say it doesn't compare to me to other good BBQ places after only one visit (but, it really was terrible), but it is perfectly OK for you to shill for the place after, oh, yeah, one visit.
im not shilling
MLS wrote:It seems to me that you are the one who complained about
"rotton (sic) BBQ"
as a rationale to "not shill" for that place.
I gave you 14 ways that I think can help you avoid that in Chicagoland. No one should have to put up with bad BBQ in Chicagoland these days.
And thanks again for not shilling for that place.
Understand though that good BBQ is not the same as good brisket.
MLS wrote:"good BBQ is not good brisket"..
If you are going to quote me, please do so correctly.
I saidUnderstand though that good BBQ is not the same as good brisket.
Anyone who has ever done it knows how different smoking a brisket is from smoking Boston butts or pork forequarters. To me pork is a far superior meat for BBQ than beef. Part of that is a personal antipathy for Texas and things Texan, but mostly it is the fat/meat ratio of big chunks of relatively inexpensive shoulder meat from a pig that is the perfect excuse and reason for "low and slow."
Nonetheless I search for good brisket, partly because it is so hard to find. Most BBQ places, including all in the southeast, just do pork. And good BBQ pork should not be hard to find. There are lots of techniques that yield great results;it is a very forgiving process as long as you stay "low and slow," but even that is not sacrosanct as the Cooks Illustrated method takes hours off the preparation. Rubs vary dramatically, woods too-still lots of great product. I've had good results with hickory, apple, cherry, pecan, and maple.
Brisket is a totally different beast. When I do it myself, I like to cook it in a pan to hold the juices. I always use an untrimmed brisket with the fat up and never flip it. But I know that pit masters in Texas never(?) use a pan and swear by that. Rubs for briskets and type of wood seems more critical with oak and hickory being my favorites.
Some people fixate on the sauce. I contend if the sauce is so important to you, you are not paying enough attention to the meat. Good pulled porked and good brisket to me don't need much or any sauce-maybe a little extra rub on the side, but that's all. I'm afraid a lot of sauce is used to hide mediocre brisket. Whenever possible I try to get my sauce on the side (not always possible in North Carolina and South Carolina/Georgia).
Brisket is a small part of BBQ-to my mind a difficult and elusive one, but nevertheless worth pursuing but not fixating on. Good brisket is hard to find, good BBQ should not be.
Good BBQ is not good brisket? care to elaborate on that one for "us"?
Brisket is a small part of BBQ
That's implicit and explicit.To me pork is a far superior meat for BBQ than beef.