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Big Ed's BBQ - North Chicago

Big Ed's BBQ - North Chicago
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  • Big Ed's BBQ - North Chicago

    Post #1 - April 29th, 2009, 1:27 pm
    Post #1 - April 29th, 2009, 1:27 pm Post #1 - April 29th, 2009, 1:27 pm
    "Great BBQ and then some"

    That's what the sign on MLK reads as you drive up. It's as true a statement as it is an advertisement, and one that certainly lives up to its claim. The food is great, cooked fresh daily by Pit-Master/Owner "Big" Ed Nero and his wife Kim.

    Big Ed uses a Chicago style aquarium smoker burning pure hickory wood that can be smelled about block away, that smoke is how I even found the place last year! I vividly recall that day too; I walked in and met one of the most gregarious and genuine restaurant hosts around, Big Ed. As I stared at the above counter menu, Ed saw me struggling with the BBQ lovers (more like obsessive BBQ fanatics) dilemma; "what to get, it all looks so good". Big Ed was only too proud to bring me out some of his menu offerings, and started offering me samples of the various smoked meats, first a rib tip, then some of the pulled pork and then a slice of the brisket. I was hooked right then and there, and I have been a devoted fan of this place ever since. I guess you could say he had me at hello...

    I grew up on the North Side of Chicago, and a little over 12 years ago I moved to Lake County, where I discovered that there is a HUGE disparity between the restaurants up here compared to those in the city, and the BBQ scene was no different in this regard. But in addition to this, I do allot of contract work for Dell Computer in Austin, TX, which is better known as the BBQ bread basket of the world. So over the years, I've gone from being a fan of BBQ to an absolute nut about it, and nowhere in lake County had anyone delivered on what I would call great "Q" until now.

    You see, in these parts whenever topic of Lake County BBQ would come up, especially in North Chicago/Waukegan, the scene had been pretty much dominated by just one name for many years; Hilary's. Last year (early 2008) that all changed when Big Ed's opened his doors, and blew away all traces of Hilary's iron grip on the BBQ throne. But now the word is getting out, and from the sounds of it, Ed is seeing regular customers from the rest of Lake County and some from as far as Racine, Milwaukee & Chicago. People are starting to take note that this place is really that good.

    I recently stumbled upon this video clip with Chicago Bear Jason Mackie http://www.mouthpiecesports.com/media/dude-review-big-eds-20239/ seems like even the Bears are getting in on the food too, I hope that stick to your ribs home cooking doesn't slow them down come regular season!

    Anyway, I saw that the name had come up on other threads and thought, that Big Ed's really deserves it own thread and review, and I'm only too happy to provide the first one here.

    Big Ed's
    2501 Martin Luther King Jr Dr
    North Chicago, IL
    Phone: 847-578-1901
    Website: http://www.bigedsllc.com
  • Post #2 - April 29th, 2009, 4:12 pm
    Post #2 - April 29th, 2009, 4:12 pm Post #2 - April 29th, 2009, 4:12 pm
    thanks for the write up We had planned on checking this place out in a few weeks..met his wife Kim at the Uncle Bubs outing on Monday
    First Place BBQ Sauce - 2010 NBBQA ( Natl BBQ Assoc) Awards of Excellence
  • Post #3 - May 5th, 2009, 11:27 pm
    Post #3 - May 5th, 2009, 11:27 pm Post #3 - May 5th, 2009, 11:27 pm
    I'm new here and want to thank Burt for the heads up. We were both enjoying a BBQ lunch Tuesday afternoon when I recognized him from a picture on another website. I sure agree with Burt's review of Big Ed's BBQ at 2501 Martin Luther King Drive in North Chicago.

    I was also at Big Ed's BBQ this past Sunday (5/3) and thoroughly enjoyed the "Sunday Dinner" special of Beef Short Ribs served with a scrumptous cornbread muffin and 2 of Ed's made from scratch sides. I chose 2 Sunday only special sides that were fried corn and hommmmmemade mashed potatoes. The other "Sunday Dinner" special of Herb Roasted Chicken was hard to resist. This was only the second Sunday since popular demand turned Big Ed's BBQ into a 7 day a week eatery. What a joy and every Sunday will have 2 new soul food dinners to eat in or take out.

    I've been used to driving down from southeastern Wisconsin at least once during the week for Big Ed's thick, juicey, hickory roasted rib tips. The new hours of 11 - 8 Monday thru Sarurday and Sunday from 12 - 6 make it so easy for me to have my Q from Big Ed's BBQ......do you?
  • Post #4 - May 6th, 2009, 10:41 am
    Post #4 - May 6th, 2009, 10:41 am Post #4 - May 6th, 2009, 10:41 am
    Always Eating Out wrote:I'm new here and want to thank Burt for the heads up. We were both enjoying a BBQ lunch Tuesday afternoon when I recognized him from a picture on another website. I sure agree with Burt's review of Big Ed's BBQ at 2501 Martin Luther King Drive in North Chicago.


    Welcome Always Eating Out, it was really nice to finally meet you in person yesterday, especially after trading reviews with you over at Chowhound for so long. I hope to see you posting here at LTH as you seem to have been around the food scene for quite awhile, and I think your daily routine of "Always Eating Out" at places ranging from Kenosha to Chicago will serve everyone here well.

    As if I haven't already said enough positive things about Big Ed's in the past, here's one more.

    Yesterday, in addition to meeting "Always Eating Out", I had my usual order of a cheeseburger & brisket (hold the bun, sauce on the side) and while eating my lunch I noticed on the above counter-top menu the hoagies, so I ordered one "to go". They come in two sizes; big 8" and bigger 12"

    So when my kids got home from school, we opened up this 12" monster sub; naturally I started to slice it up; one for me, one for you, one for me... They stopped me cold! Anyway, I have to admit, the sandwich was really good, being made of mixed deli meats on a fresh Turano roll, making it just one more can't miss item on what has turned out to be a pretty darn solid menu.

    Oh, one more thing; A priceless moment occurred at the counter while I was ordering. A rather petite lady ordered herself a double cheeseburger. She must have been thinking that at $5, it would be a small or average cheeseburger like a McDonalds double. But instead, when she was presented with that double stacked burger with two hand packed half pound meat patty's (easilly a 4" tall monstrosity), oh was that look on her face ever priceless!! I noticed she ended up getting more than half of it to-go...
  • Post #5 - May 6th, 2009, 3:08 pm
    Post #5 - May 6th, 2009, 3:08 pm Post #5 - May 6th, 2009, 3:08 pm
    Are the ribs "fall off the bone", or do you have to work to get the meat (I like to fight to eat).
  • Post #6 - May 6th, 2009, 3:13 pm
    Post #6 - May 6th, 2009, 3:13 pm Post #6 - May 6th, 2009, 3:13 pm
    Given the cooking method (aquarium smoker), I think it's safe to assume it's not going to be the fall-off-the-bone type of ribs.
  • Post #7 - May 6th, 2009, 3:30 pm
    Post #7 - May 6th, 2009, 3:30 pm Post #7 - May 6th, 2009, 3:30 pm
    Dan K wrote:Are the ribs "fall off the bone", or do you have to work to get the meat (I like to fight to eat).


    Fall off the bone = boiled! Nasty - aka Portillo's style
    Tear off the bone or as you put it: "work to get the meat (I like to fight to eat)" = under cooked, aka- Carson's

    These ribs are slow smoked in a aquarium smoker, so they "tug off the bone, clean" the whole shine comes off clean and in one piece, the meat is juicy so the pork flavor stands on it's own and still has some "chew". There is a deep hickory smoke flavor along with a nice ring, but it's not overpowering. Big Ed's currently serves his ribs as spares (St. Louis cut) & tips, no baby-backs.
  • Post #8 - May 6th, 2009, 7:45 pm
    Post #8 - May 6th, 2009, 7:45 pm Post #8 - May 6th, 2009, 7:45 pm
    Dan K and Binko, let me tell you first hand that Big Ed's BBQ ribs are well worth the fight to get at each ribilicous bite and reward your taste buds with the homemade sauce, real hickory smoked flavor (not like the brushed on stuff at the other North Chicago rib shack) and the absolutely tastiest, meatiest rib around. Try the half slab for starters and I assure you that after that you'll never only go "half"way again.
  • Post #9 - May 6th, 2009, 11:17 pm
    Post #9 - May 6th, 2009, 11:17 pm Post #9 - May 6th, 2009, 11:17 pm
    Oh, Big Ed's has been on my radar for a couple months now, I just haven't had any reason to be up in North Chicago. What I've heard about it has been pretty much uniformly positive.
  • Post #10 - May 7th, 2009, 6:28 am
    Post #10 - May 7th, 2009, 6:28 am Post #10 - May 7th, 2009, 6:28 am
    abf005 wrote:
    Dan K wrote:Are the ribs "fall off the bone", or do you have to work to get the meat (I like to fight to eat).


    Fall off the bone = boiled! Nasty - aka Portillo's style
    Tear off the bone or as you put it: "work to get the meat (I like to fight to eat)" = under cooked, aka- Carson's


    gosh, if their ribs not as good as Carsons or Portillos I am not interested. :wink: :lol:
  • Post #11 - May 7th, 2009, 10:56 am
    Post #11 - May 7th, 2009, 10:56 am Post #11 - May 7th, 2009, 10:56 am
    jimswside wrote: gosh, if their ribs not as good as Carsons or Portillos I am not interested. :wink: :lol:


    Yeah, saying something like that might just either keep the riff raff away, or start a war!!
  • Post #12 - May 7th, 2009, 11:34 am
    Post #12 - May 7th, 2009, 11:34 am Post #12 - May 7th, 2009, 11:34 am
    What about a comparison to the McRib.....
  • Post #13 - May 7th, 2009, 11:47 am
    Post #13 - May 7th, 2009, 11:47 am Post #13 - May 7th, 2009, 11:47 am
    KevinT wrote:What about a comparison to the McRib.....


    Now those are fighting words!!

    I once saw a Food TV interview of a BBQ circuit pro, who refered to the McRib as "faux Q". He went on to say that when presented with a McRib, he would politely push the plate away saying "no, faux Q"... :o
  • Post #14 - May 7th, 2009, 4:17 pm
    Post #14 - May 7th, 2009, 4:17 pm Post #14 - May 7th, 2009, 4:17 pm
    I'm keeping my mouth shut. Affraid if I open it someone will shove a McRib in it, oy vey, that's a gag, lol.

    Great ribs in my past were from: Green Gable on Kedzie and Lawrence or maybe it was Peterson and Kimball; Glass Dome Hickory Pit on Union, then Halsted; Sally's on Western; N & T's Smokehouse on Irving Park; Booby's in Niles; Bones in Lincolnwood; Elliott's Pine Log in Skokie; and Wesley's in Skokie. In 1985 I moved out of Cook County. Until earlier this year, I was driving to the "Cook" for BBQ ribs. Now that I've found Big Ed's BBQ, my drive for ribs isn't lost in my drive to get them.
  • Post #15 - May 10th, 2009, 6:40 pm
    Post #15 - May 10th, 2009, 6:40 pm Post #15 - May 10th, 2009, 6:40 pm
    I tried Big Ed's on Friday for lunch. Had the Tip-link combo. The links had a nice snap to the casing, had a finer grind (which I like), and were very red peppery. The tips had a fantastic bark and smoke ring. They may have been cooked at a slightly higher heat than they should have as the fat did not render as much as I like.

    Overall, very good, and I would rate it comparable to Honey 1. I didn't care for the sauce (which I ordered on the side), there was a nice selection of sides which I would have liked to try more of.

    One of the really nice things about the place is really how much Ed and the staff care about what they are doing. It is a labor of love, and they want people to enjoy their product, and that comes across in what they do.

    Glenn
  • Post #16 - May 11th, 2009, 7:50 am
    Post #16 - May 11th, 2009, 7:50 am Post #16 - May 11th, 2009, 7:50 am
    i met and spoke with kim a week or so ago
    very nice
    cant wait to meat ed and taste their savory offerings
    im hoping to go their this week for lunch
    if anybody wants to meet me there
    that would be great
  • Post #17 - May 11th, 2009, 11:30 am
    Post #17 - May 11th, 2009, 11:30 am Post #17 - May 11th, 2009, 11:30 am
    I'll meet you there anytime! I'm about due for my weekly fix, so just let me know, when your on the way up.
  • Post #18 - May 14th, 2009, 1:47 pm
    Post #18 - May 14th, 2009, 1:47 pm Post #18 - May 14th, 2009, 1:47 pm
    had lunch today with Sweet baby Ray, Burt(abf005), and Burts neighbor Todd.
    Big Ed , KIim, and the rest f the staff were most generous hosts and really made sure we did not leave hungry. Awesome BBQ all the way around .
    My favorites were the spares and tips.
    Mac and cheese , collard greens, and beans for sides along with some home made specialities for dessert (peach cobbler, pound cake, chocolate cake) were good as well.
    Ed even brought us out a couple cheeseburgers which were some of tastiest burgers ive had in awhile.
    Im sorry I had to go back t owork after that feast
    First Place BBQ Sauce - 2010 NBBQA ( Natl BBQ Assoc) Awards of Excellence
  • Post #19 - May 17th, 2009, 12:39 am
    Post #19 - May 17th, 2009, 12:39 am Post #19 - May 17th, 2009, 12:39 am
    Got lunch at Big Ed's today. I had the brisket sandwich which was very tender and most delicious. I enjoyed it very much.

    A+ seller, would buy from again!
  • Post #20 - May 17th, 2009, 2:14 pm
    Post #20 - May 17th, 2009, 2:14 pm Post #20 - May 17th, 2009, 2:14 pm
    Head's Red BBQ wrote:had lunch today with Sweet baby Ray, Burt(abf005), and Burts neighbor Todd.
    Big Ed , KIim, and the rest f the staff were most generous hosts and really made sure we did not leave hungry. Awesome BBQ all the way around .
    My favorites were the spares and tips.
    Mac and cheese , collard greens, and beans for sides along with some home made specialities for dessert (peach cobbler, pound cake, chocolate cake) were good as well.
    Ed even brought us out a couple cheeseburgers which were some of tastiest burgers ive had in awhile.
    Im sorry I had to go back t owork after that feast


    It was really nice to meet Head's Red BBQ & Sweet Baby Ray.

    Great time, great food. I was stuffed way beyond my normal operating limits; thanks to Big Ed & Kim for showing us such a great time.

    -Burt
  • Post #21 - May 17th, 2009, 10:24 pm
    Post #21 - May 17th, 2009, 10:24 pm Post #21 - May 17th, 2009, 10:24 pm
    I had the pleasure of visiting Big Ed's last week, where I had an extremely enjoyable experience. Ed, Kim and family could not have been more accomodating or friendly. It just felt good to see folks who were so enthusiastic and passionate about what they were doing. These guys are working extremely hard over long hours to make sure that everything is perfect, and nearly every item served in the restaurant is made from scratch. The business is about a year old but you'd never know that, based on how polished the food, service and rapport with customers was.

    Image
    Big Ed's BBQ is located at 2501 Martin Luther King Jr Dr in North Chicago
    For many of us north-suburbanites, this is a great location. Even during rush hour, it only took me about 15 minutes to get there from my house in Deerfield.


    Image
    Menu
    While bbq and traditionally-related items are the centerpiece, the menu is rather large. What impressed me was that even beyond the bbq, many of the other items we tried were excellent.

    Since I was with G Wiv, a major BBQ Maven, not only did I get the benefit of overhearing he and Ed talk shop, but I also got to tag along on the tour Ed gave us of his set-up . . .

    Image
    Aquarium Smoker
    Ed explained to us that he'd ordered this new, 6' aquarium smoker after he took over the former pizza shop space. The aquarium smoker, he told us, is the device in which the bbq he knew growing up on the south side was made.


    Image
    Garyquarium
    G Wiv inspects the equipment.


    Image
    Wood stash
    Ed's burning Royal Oak and hickory logs.


    Image
    Pork Butt in smoker
    I had to take a peek and dang, that pork looks good!

    We told Ed we wanted to try a variety of items, which unleashed a veritable avalanche of food upon us. We tasted everything pictured below, finished absolutely none of it, but I took a lot of food home. Today, 3 days later, my family was still working through the leftovers. :)

    First up, were a few sides. Normally, cornbread is an option but by the time we arrived, it had been 86'd for the day. No worries, there were several other offerings, all of which are made in-house . . .

    Image
    Collard Greens
    I really enjoyed these greens. The flavor was great -- amped up via the inclusion of smoked turkey -- and they were toothsome but not overly so.


    Image
    Cole Slaw
    Nice slaw with a bit of zip (possibly horseradish).


    Image
    Baked Beans
    These beans had some very nice balance, provided by onions, peppers and seasoned ground beef.


    Image
    Macaroni & Cheese
    I really enjoyed this. Ed uses a variety of cheeses and there's a little hit of garlic, too, which is very nice.

    Next up, the bbq . . .

    Image
    Big Ed's BBQ Platter
    This platter consists of brisket, pulled pork, rib tips and hot links, which are made in-house. My favorite was the tips but I enjoyed the pulled pork, too. The brisket had nice flavor -- and you can see the smoke ring -- but it was a little dry, which may have just been the luck of the draw with this particular piece of meat.


    Image
    Hot Link
    I thought the flavors here were very nice -- herbacious with good heat -- but Ed himself lamented that these were still a work in progress (he was looking for a bigger die for a coarser grind). I get the feeling that he'll be working this one out sooner than later.


    Image
    Spare Ribs
    These ribs were very good -- good smoke, nice textures, and a tasty rub, too.


    Image
    Cheeseburger
    I really enjoyed this burger and the array of condiments, which worked together to complelement it nicely. Fries were stellar.


    Image
    Large Hoagy
    Very nice sandwich, featuring some perfectly-textured Turano bread, which was sturdy enough to hold up to all the sandwich's contents but still tender enough to pull away nicely to the bite.


    Image
    Catish, Chicken Wings
    Ed's definitely got the fryer thing down pat. Here, fresh catfish, which is breaded and fried in-house, really pleased. The wings that were served with it were mighty nice, too. Served with this were 2 house-made condiments: tartar sauce and (iirc) a chipotle mayonnaise.

    Ok, we were stuffed beyond belief but with who can say no to house-made desserts?

    Image
    Pound Cake
    Kim makes this terrific pound cake, which was rich, buttery and nicely crusty on the edges.


    Image
    'Bumpy' Chocolate Cake
    After baking, this lighter-than-it-looks chocolate cake is poked with holes into which a confectioners sugar-based frosting with walnuts is poured. The glorious, delectable result is "bumpy" chocolate cake. Pretty sure G Wiv also took a piece of this home for his wife.

    So, all in all we had a great meal. It wasn't perfect but it satisfied on so many levels. I look forward to returning -- soon. I really hope these guys continue to catch on because the dedication, care and love they are pouring into their business is apparent, and I love to see people who care this much and work this hard succeed. It was cool how nearly every person who walked into Ed's while we were there was a repeat customer. Ed greeted each of them warmly and even escorted a couple of folks in from the parking lot, after 'official' hours were over. It was obvious that Ed had learned a ton during a 3-year stint as a host at Wildfire. It just so happens that in addition to being a genuine people-person, the man is also a fine cook who knows a tremendous amount about food.

    =R=

    Big Ed's BBQ
    2501 Martin Luther King Jr Dr
    North Chicago, IL 60064
    (847) 578-1901
    There are many things that are legal that are not a great idea --Nick Shabazz

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #22 - May 17th, 2009, 10:34 pm
    Post #22 - May 17th, 2009, 10:34 pm Post #22 - May 17th, 2009, 10:34 pm
    Hi,

    I was at Big Ed's late last summer, when they were still getting their act together. The baked beans also had ground beef, though I keep thinking may have been ground turkey. I remember commenting to Ed, those beans would be a good repository for leftover chopped pork ribs or pulled pork. Ed said they never had leftover barbecue, thus the ground meat in the beans. How did you like the ground meat in the pork and beans?

    In addition to their Wildfire background, they were also caterers (and still are, at least they were last summer), before opening Big Ed's.

    I'm glad you brought Gary with you. I've been suggesting he go there since last summer.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #23 - May 18th, 2009, 6:25 am
    Post #23 - May 18th, 2009, 6:25 am Post #23 - May 18th, 2009, 6:25 am
    ronnie_suburban wrote:Big Ed's BBQ is located at 2501 Martin Luther King Jr Dr in North Chicago
    For many of us north-suburbanites, this is a great location. Even during rush hour, it only took me about 15 minutes to get there from my house in Deerfield.

    great review....whats the scret to getting there from deerfield in 15 though? :)
    it took em well over 30 min to get there from the vicinity of dundee and sanders at around 11:00 in the morning!
    First Place BBQ Sauce - 2010 NBBQA ( Natl BBQ Assoc) Awards of Excellence
  • Post #24 - May 18th, 2009, 8:35 am
    Post #24 - May 18th, 2009, 8:35 am Post #24 - May 18th, 2009, 8:35 am
    Head's Red BBQ wrote:
    ronnie_suburban wrote:Big Ed's BBQ is located at 2501 Martin Luther King Jr Dr in North Chicago
    For many of us north-suburbanites, this is a great location. Even during rush hour, it only took me about 15 minutes to get there from my house in Deerfield.

    great review....whats the scret to getting there from deerfield in 15 though? :)
    it took em well over 30 min to get there from the vicinity of dundee and sanders at around 11:00 in the morning!

    I took 294 from Rte 22 and exited at Rte 137. Ok, maybe it was 20 minutes but in any event, it was worth the trip. :wink:

    =R=
    There are many things that are legal that are not a great idea --Nick Shabazz

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #25 - May 18th, 2009, 8:48 am
    Post #25 - May 18th, 2009, 8:48 am Post #25 - May 18th, 2009, 8:48 am
    ronnie_suburban wrote:
    Head's Red BBQ wrote:
    ronnie_suburban wrote:Big Ed's BBQ is located at 2501 Martin Luther King Jr Dr in North Chicago
    For many of us north-suburbanites, this is a great location. Even during rush hour, it only took me about 15 minutes to get there from my house in Deerfield.

    great review....whats the scret to getting there from deerfield in 15 though? :)
    it took em well over 30 min to get there from the vicinity of dundee and sanders at around 11:00 in the morning!

    I took 294 from Rte 22 and exited at Rte 137. Ok, maybe it was 20 minutes but in any event, it was worth the trip. :wink:

    =R=

    ok you are up on the north end of deerfield then...i took skokie highway from Lake Cook ..not a quick trip :)
    First Place BBQ Sauce - 2010 NBBQA ( Natl BBQ Assoc) Awards of Excellence
  • Post #26 - May 18th, 2009, 8:57 am
    Post #26 - May 18th, 2009, 8:57 am Post #26 - May 18th, 2009, 8:57 am
    went recently and found it overall very good (esp for north burbs), but a few complaints:

    -ribs were way oversauced, practically swimming. based on pictures above it looks like there's little/no sauce, in the future will ask for it on the side.

    -they ran out of cornbread, the person in front of me got the last one(s). granted it was an hour before closing but still a bummer... and a comment above indicates this isn't an isolated incident.

    -tried the baked beans and mac and cheese, good but kinda wished they were a bit cheaper or larger.

    -included (plain) white bread with our order, didn't do anything for me but other places do this too. wished they would toast/garlic/corn it or something.

    just some minor things for a great option for the rest of us (those that don't have access to the city places)
  • Post #27 - May 18th, 2009, 9:34 am
    Post #27 - May 18th, 2009, 9:34 am Post #27 - May 18th, 2009, 9:34 am
    dudefella wrote:-ribs were way oversauced, practically swimming. based on pictures above it looks like there's little/no sauce, in the future will ask for it on the side.

    People on this board tend to order sauce on the side reflexively. It allows you to taste the meat, which a sauced (or worse, oversauced) product cannot always differentiate.

    The bonus of sauce on side, I take the sauce home to try on something else. :)

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #28 - May 18th, 2009, 9:40 am
    Post #28 - May 18th, 2009, 9:40 am Post #28 - May 18th, 2009, 9:40 am
    dudefella wrote:went recently and found it overall very good (esp for north burbs), but a few complaints:

    -ribs were way oversauced, practically swimming. based on pictures above it looks like there's little/no sauce, in the future will ask for it on the side.

    -they ran out of cornbread, the person in front of me got the last one(s). granted it was an hour before closing but still a bummer... and a comment above indicates this isn't an isolated incident.

    -tried the baked beans and mac and cheese, good but kinda wished they were a bit cheaper or larger.

    -included (plain) white bread with our order, didn't do anything for me but other places do this too. wished they would toast/garlic/corn it or something.

    just some minor things for a great option for the rest of us (those that don't have access to the city places)


    on my visit i was asked if i wanted sauce on the side or on the meat.
    First Place BBQ Sauce - 2010 NBBQA ( Natl BBQ Assoc) Awards of Excellence
  • Post #29 - May 18th, 2009, 10:12 am
    Post #29 - May 18th, 2009, 10:12 am Post #29 - May 18th, 2009, 10:12 am
    Head's Red BBQ wrote:on my visit i was asked if i wanted sauce on the side or on the meat.


    ah, i was only asked if i wanted my fries with sauce (and under the meat) or on the side.
  • Post #30 - May 18th, 2009, 10:35 am
    Post #30 - May 18th, 2009, 10:35 am Post #30 - May 18th, 2009, 10:35 am
    dudefella wrote:
    Head's Red BBQ wrote:on my visit i was asked if i wanted sauce on the side or on the meat.


    ah, i was only asked if i wanted my fries with sauce (and under the meat) or on the side.

    yea i think the small paper menu warns that fries are served under the meat? i could be wrong though..i might have read that somewhere else
    First Place BBQ Sauce - 2010 NBBQA ( Natl BBQ Assoc) Awards of Excellence

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