But if anybody is ever in the Chicagoland area, stop into Brothers Ribs in Palatine.
I keep a case of their sauce in my pantry all the time.
Posted on 03/09/2013 10:20:34 AM PST by Rebelbase
Gannet Source, excerpted.
The Texas BBQ Posse talks about each barbecue joint that made their Top 6, and what made them special. Details on each barbecue joint below.
Franklin Barbecue, 900 E. 11th St., Austin; 512-653-1187. franklinbarbecue.com. Open Tuesday through Sunday, 11 a.m. until the meat runs out....
(Excerpt) Read more at dallasnews.com ...
Yup...been there...one of the best...
BFL
But if anybody is ever in the Chicagoland area, stop into Brothers Ribs in Palatine.
I keep a case of their sauce in my pantry all the time.
What about Adam's Ribs.
They are only open from 10 AM until they run out of meat! When you eat there, you are getting fresh meat, that’s for sure! BTW, their ribs are awesome, too.
Their sides are good, also. I especially like their creamed corn, but they don’t have it every day.
Zimmerhanzel’s has been in Smithvillel for as long as I can remember. They used to be close to Main St (which is fun to visit) but they moved out on the highway a while back.
I’ve bought 3 lovely very old holsters in the “Antique” shops that now line Main St.
This place is not on the list. Anthony Bourdain says that the ribs here are the best anywhere on the planet.
I couldn’t agree more about the backyard BBQ. The smaller venues have the biggest taste.
When I lived in So Cal years ago, there was an old black man who had a 55gal drum smoker. IIRC he set up in a liquor store parking lot off of Foothill blvd in Rialto Calif. THE BEST fall off the bone ribs I’ve ever eaten.
I do have a bone to pick with you though. Chicken, turkey, or any fowl is well worth the effort to smoke. It’s all in the prep. (and the overnight marinade)
Martins in Bryan, Texas
http://robbwalsh.com/2010/07/legends-of-texas-bbq-martins-in-bryan/
Warning: the price of brisket has shot up since my time to
around ..... $8.50+ per pound.
Robb Walsh; “The ribs are outstanding at Martin’s Barbeque in Bryan. The brisket I sampled was very moist and tender, although it had that slightly steamed texture of a brisket that had been held for awhile in foil or a sealed hotel pan. The German potatoes are a favorite here, but all the sides are excellent. But the real attraction at Martin’s is the ancient Texas barbecue joint atmosphere. The tile floor in the kitchen has been worn down to the cement and the flues above the old brick pits are covered with creosote stalactites. “
I've been wanting to go there and try them out.
I also want to try Baby Back Blues in Plainfield.
In Wheeling? Never tried it. But I'll have to check it out.
I suppose that if you're stuck in Texas you can get some pretty good BBQ, but if you want the good stuff, you really need to come north to Kansas City
Is that a good start for your war?
Mark
Thanks for the ping, stainlessbanner!
“North Carolina’s “Lexington Barbecue” (pork barbecue) is fabulous.”
Gag me.
I’ll take heavily seasoned smoked brisket sandwich over a NC BBQ pork most any day.
I’ve never had brisket but eastern NC BBQ is the real deal.
Buster’s in Calistoga, in the Napa Valley. Unbelievable tri-tip BBQ; one of those places that you have to see to believe.
We brined a turkey overnight for the first time last November; we then stuffed it as usual and simply roasted it in the oven. Best turkey dinner I can remember.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.