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Chicago Culinary Kitchen - Texas BBQ at its finest

Chicago Culinary Kitchen - Texas BBQ at its finest
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  • Post #61 - March 13th, 2020, 9:50 am
    Post #61 - March 13th, 2020, 9:50 am Post #61 - March 13th, 2020, 9:50 am
    scottsol wrote:In addition, we will be investing less in terms of time and inconvenience so a good, but not as good, product could still represent an equal or better value proposition.

    Perhaps but for me bbq has become mostly about the magic moments, the high points. I'd rather wait in line for an hour+ for something revelatory than step right up for something 80% as good. Not saying the great moments can't be achieved in a larger, more traditionally configured space. Hopefully, they can.

    Cathy2 wrote:What will likely be missing is the party atmosphere standing in line and hoping what you want is still there when you reach the counter.

    There's probably no aspect of the experience that made it more authentic than that. :D

    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    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 #62 - March 13th, 2020, 9:51 am
    Post #62 - March 13th, 2020, 9:51 am Post #62 - March 13th, 2020, 9:51 am
    Greg & Kristina Gaardbo are well versed in multitasking, Shockwaves Apparel, Food Truck, catering, local food competitions such Fight to Feed, Culinary Fight Club, and burger throw-downs. Plus big events like Chef's on the Grill at Park Grill, I've competed against them there and they often win.

    Greg and Kristina are terrific showmen/showwomen but its not all hat, no cattle, their BBQ is terrific, top tier using a variety of cookers including churrascos. I'm friends with both, follow them on various social media and sometimes wonder if they are using body doubles as often they seem to be in more than one place at a time.

    If the Gaardbo's decide to open a full-service full-time BBQ joint rest assured it’s not a capricious decision on their part. They are two of the more thoughtful people I know. Greg is/was a Marine and Kristina an RN and Cicerone, BBQ is a few careers down the line for both and they excel.

    Producing tasty BBQ for lunch is not rocket surgery, on the other hand high-quality restaurant BBQ is as much, if not more, about planning and logistics as it is cooking. Who better for planning and logistics then a Marine and RN. :)

    Also, in the don't judge a book by it cover category, Greg is the nicest most gentle of souls, even if every picture I see of him he's scowling, and (don't tell my wife) I have a bit of a crush on Kristina.

    250 words to say I'm certain they will keep the same quality and build on experience to get better, tastier every day.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #63 - March 13th, 2020, 12:16 pm
    Post #63 - March 13th, 2020, 12:16 pm Post #63 - March 13th, 2020, 12:16 pm
    I have yet to try it (shame on me) but if it starts getting even more popular, there is no reason why the line may start early (like at Franklin in Austin) because people will be nervous they'll run out of stuff.