Tried a new place

We were looking for a place for dinner and while I usually like to cook my own BBQ, we had seen a review from the local food critic about Austin BBQ in downtown Wheaton IL. While no one will ever confuse the Hill Country of TX with Wheaton IL, I have to admit the smell as I walked down the street brought back smells of Rudy's in San Antonio and other local hole in the wall shacks I have stumbled into in my travels. It ain't fancy - the sign on the door says, "Your mother doesn't work here so pick up after yourself!" kind of give you the hint of the style of the place. If you go for sides the below link will give you some idea but if you go for the meat and you like smokey style you won't be disappointed - but hey to each their own... Sauce on the side, not sweet but not too spicy (definitely not the KC style sauce I normally enjoy) but the trays the food was served on, the white bread and the pickles all reminded me of the TX memories I hold so fondly. The owner ran a pizzeria and then spent some time in TX and found out his real love was BBQ and as the article says,"His pizza career went up in smoke - literally." I for one am glad it did...

http://www.yelp.com/biz/austin-bbq-wheaton

Ike, was unable to attend (sorry buddy) but he said he will take my word on it and give it 3 paws (out of 4)...

Smokin' Volume II

Yep I know I am repeating myself already, but while it is still BBQ-ing time I have been trying to replicate my favorite smoked brisket. It is from a place in San Antonio TX - Rudy's. Since my dad's name is Rudy and he does a pretty mean whole hog roast I knew I was going to have to try it. When you stop in at that old gas station on your way out to La Cantera and Sea World you may not know what to expect as white linen it ain't... More like White Butcher Paper! And I wouldn't want it any other way. The Brisket is GREAT but I would be remiss if I didn't also mention their Creamed Corn - That is the best I have ever eaten anywhere.

If you're in San Antonio -look 'em up and try Rudy's. My guess is you won't be disappointed.

Anyway I tried the first time and oversmoked it - good but too dry. This time I held the temp a little lower used Pecan wood, and only smoked it about 3 1/2 hours. Looks pretty good huh??

Let me know where your favorite BBQ joint is. Perhaps it is a hidden gem too.

Until the next post.. Ike, find that bird!