You might have deleted your post but I recevd a copy in my email. I fully understand the logistics of running a restaurant My family owns 5 restaurant. And I've eaten in this establishment, To be honist the q is good. I understand you have to cut corners and Its hard to do it on a large scale.. By the way I don't cook Q on an old oil drum, I have a custom built 14 foot, 2000 pound tow behind stick burning pit. And a Big Green Egg for small stuff + about 12 other BBQ's.
It's obvious these kids have never competed in a real BBQ competition. You never slice and serve the point and flat together. You split the point from the flat after it cools a bit About an hour or so after it comes of the pit. Then You slice the flat up and serve it and you throw the point back on the pit for a few hours to develop more bark. When the point is done you chop it or shred it for sandwiches. But I guess what they are doing is alright for a bunch of kids with a push button BBQ :)
I bet you kids sell a lot more pork then brisket, its much harder to screw up pork.
You kids want to see what a real brisket looks like? Pay attention and maybe with some practice you can improve your Brisket. Hey you never know you could be world famous someday to. check ou the video here called
"How to cut a Brisket Rudys BBQ"
Rudys BBQ is world famous. Watch the video and you will see how to split the flat from the point and what a truly tender brisket is supposed to looks like :)
Yeah I know, I earned it though.... I'm kind of proud of the push button BBQ jab, Hey when your the new kid on the block you beter learn to roll with the punches. I had too take crap when I was new just like everyone else. Anyhow in the BBQ world you earn the respect of your peers Besides if you constantly had food critics praising your cooking and BBQ style as awesome You would probably be a bit arrogant too...
Besides their Q is alright for a bunch of city folk
Blaze1024: In the future you may want to ensure you're commenting on the intended video. This is part 1. You're slagging their brisket carving style on a video that is only about woodsmoke and dry rubs. Also, I'll agree with you that Rudy's is famous; but what's with this "peer" talk? Who are you and what restaurant to you own?
vwillieford, you don't have to be a usurper and dictate to Blaze1024 to refrain from exercising Freedom of Speech.
But for the record, Blaze1024 is 100% correct from how to prepare the Brisket to even earning the respect from pros.
BBQ'ing is not a style of cooking, but a way of LIFE! Which is why good BBQ has heart and soul in it and taken more serious then other foods world wide on a large scale.
Looks tasty!
grivderfx 1 year ago
Looks happy 2 me.
ahole101 1 year ago
You guys have the coolest name EVER for a BBQ joint. I hope to get over to your place before to long and try it out in person. :-)
MrBryanKnox 2 years ago
BBQ Rules!!!
ELGQZ 2 years ago
joecraig68
You might have deleted your post but I recevd a copy in my email. I fully understand the logistics of running a restaurant My family owns 5 restaurant. And I've eaten in this establishment, To be honist the q is good. I understand you have to cut corners and Its hard to do it on a large scale.. By the way I don't cook Q on an old oil drum, I have a custom built 14 foot, 2000 pound tow behind stick burning pit. And a Big Green Egg for small stuff + about 12 other BBQ's.
Blaze1024 2 years ago
The applewood adds a unique flavor. It reminded me a little bit of smoked trout because applewood is used in smoking trout.
JayZoop 3 years ago
Comment removed
brandonhornsby 3 years ago
It's obvious these kids have never competed in a real BBQ competition. You never slice and serve the point and flat together. You split the point from the flat after it cools a bit About an hour or so after it comes of the pit. Then You slice the flat up and serve it and you throw the point back on the pit for a few hours to develop more bark. When the point is done you chop it or shred it for sandwiches. But I guess what they are doing is alright for a bunch of kids with a push button BBQ :)
Blaze1024 3 years ago
I bet you kids sell a lot more pork then brisket, its much harder to screw up pork.
You kids want to see what a real brisket looks like? Pay attention and maybe with some practice you can improve your Brisket. Hey you never know you could be world famous someday to. check ou the video here called
"How to cut a Brisket Rudys BBQ"
Rudys BBQ is world famous. Watch the video and you will see how to split the flat from the point and what a truly tender brisket is supposed to looks like :)
Blaze1024 3 years ago
Comment removed
joecraig68 2 years ago
You sure are a snotty SOB... You really don't have to take that kind of arrogant tone in your communication...
vwilleford 3 years ago
Yeah I know, I earned it though.... I'm kind of proud of the push button BBQ jab, Hey when your the new kid on the block you beter learn to roll with the punches. I had too take crap when I was new just like everyone else. Anyhow in the BBQ world you earn the respect of your peers Besides if you constantly had food critics praising your cooking and BBQ style as awesome You would probably be a bit arrogant too...
Besides their Q is alright for a bunch of city folk
Blaze1024 3 years ago
Blaze1024: In the future you may want to ensure you're commenting on the intended video. This is part 1. You're slagging their brisket carving style on a video that is only about woodsmoke and dry rubs. Also, I'll agree with you that Rudy's is famous; but what's with this "peer" talk? Who are you and what restaurant to you own?
kea444 3 years ago
vwillieford, you don't have to be a usurper and dictate to Blaze1024 to refrain from exercising Freedom of Speech.
But for the record, Blaze1024 is 100% correct from how to prepare the Brisket to even earning the respect from pros.
BBQ'ing is not a style of cooking, but a way of LIFE! Which is why good BBQ has heart and soul in it and taken more serious then other foods world wide on a large scale.
brandonhornsby 3 years ago
Comment removed
brandonhornsby 3 years ago
Comment removed
brandonhornsby 3 years ago
Blaze, SHUT THE FUCK UP.
writertrump 2 years ago
I'm in St. Charles and happily drive an hour. I LOVE this place!
wa2k99 3 years ago
Smoque is simply the best! I live out in Bartlett and I drive all the way out there.
I see this place being HUGE in the future.
Hey Barry! Open up a Smoque here in Bartlett please!!!!
TheFearlessOne2K 4 years ago
BARRY!!! Your place looks like my kinda place. I'll see ya real soon. Nothing like some GOOD RIBS.
UrbiGman55 4 years ago
I eat there all the time. By far the best bbq in Chicago
billb182 4 years ago
barry is way too cute. j
jmbresland 4 years ago