New BBQ joint in Wheaton

Shockingly, good BBQ is now available in Wheaton at Butler's where they promise that "it's the wood that makes it good." Stopped by and picked up some tips and a half-slab along with some baked beans and all were very good. They threw in some fresh cut fries as well. The meat is smoked in a Yugo-sized Southern Pride unit with a window and the rotisserie mesmerized me while waiting for my order. Hope it lasts.

Butler's BBQ & Grill
322 E. Geneva Rd, Wheaton
630-665-6BBQ

After a total disaster at Andrew's (can't remember the full name, it took over Johnny's Charhouse at Rt 59/North Aurora in Aurora near Rt 59 train station) I have been on the lookout for a reliable BBQ place. Thanks for the tip, I will check it out.

checked this place out tonight after driving by it several times in the last 9 months..
had tips and link..very good..a bit over sauced but my fault for not requesting sauce on the side..sauce is made in house though and had a good slightly sweet flavor.
Owner/pitmaster Clif was very cordial..let me have a sample of some sliced brisket as well..I will be stopping back as one of his Sat night regulars was chowing down on some fine looking beef ribs
well worth another visit

www.butlersbbqandgrill.com

Head's red or anyone -

Does Butler's sauce have a commercial sauce that is comparably flavored?
Most joints in the area either have a sauce flavored kinda like open pit, or a kraft style. OR they really go out on their own and make it from scratch. Just wondering about this place. If it's open pit style flavored, I usually go without.

I believe Clif said his wife makes the sauce.
I dont know what I could compare it to as I have not had Open Pit or Kraft in many many years so I dont even remember what either tastes like.
It was a thinner sauce..thinner than I prefer but it still had a nice flavor to it
again you can never go wrong asking for sauce on the side if you are hesitant on whether you will like it or not..
Even as a BBQ sauce maker I only like a bit of sauce with my BBQ .. not drowning in it. A lot of restaurants lean toward the latter . I feel a good sauce can complement good BBQ if used properly.

I agree - I only order q with sauce on the side. I only ask since I could save a plastic container, and food, if the sauce is loosely based on the "Open Pit" flavor. It just goes right into the garbage in my house. I'm not saying I'm right, or that I have a better palate than others (I know there are the open pit lovers out there.) I just can't stand the stuff. Example - The Smokin M's sauce, and I believe the Honey 1 sauce - right in the garbage for me. Also, if the sauce is open pit based, that means I can only get carryout so I can sauce @ home, or elsewhere.

SeeBee - yea wish I could answer honestly on Butlers..I wouldnt let that stop ya though from eating there..and Im sure he would be happy to let you sample a bit of sauce before hand as well to see if you like it or not..

seebee wrote: (I know there are the open pit lovers out there.)

Seebee,

Count me a fan of Open Pit, vinegar tang, less sweet by far than the majority, if not all, widely available commercial BBQ sauces, works well as a base if one is feeling frisky.

As one who routinely makes his own scratch BBQ sauce Open Pit is my clear choice of commercial BBQ sauces.

Enjoy,
Gary

I definitely remember G Wiv as being of the pro Open Pit camp when discussing commercial sauce. I also remember someone else commenting on Open Pit having a really unappealing chemical flavor, which is the same reason I just can't even stand smelling the stuff. Again, not saying I'm right, it's prolly some DNA thing like the Great Cilantro Debate. Open Pit just tastes strange to the point of gross to me. Nothing ruins a take out q clamshell worse than the smell of Open Pit leaking through it.

see bee
im a fan of honey 1 sauce really liked it with their hot link
and i know lots of people professionals and backyarders who use open pit as a base
to me open pit is has a vinegar twangy base
honey 1 is tomato base sweet
so my question to you what kind of flavor profile do you like in sauce
whos or what regions sauces do you enjoy

I honestly like them ALL. Really.
The thin, liquidy, Carolina stuff, the thick stuff, tomato, vinegary, molassesy, mustardy...I really do like them all. I'm not a snob about the "regional" sauces one bit. I just cannot stand the taste I get from Open Pit. Again, I'm not saying that I'm right, or anyone is wrong, but I get a really chemical flavor from Open Pit. As far as commercial stuff that you can get at your local corner market, I will use Sweet Baby Ray's spicy, Bullseye Chipotle, and the usual bottled stuff (if I am not making my own fromscratch) will be plain old Kraft - as a starting point. I dr. it up, but I use it as a base. I can't do Open Pit as a base - that chemical flavor I get from it is overpowering to me. yes, it's twangy, and vinegary, which I'm definitely ok with, but there's some chemically taste that is specific to Open Pit that I just can't shake.

Don't need to get into the great sauce debate - I know plenty that think SBR, kraft, bullseye, are all foul (G Wiv - for sure - I remember from the same thread that featured this very sauce debate.) I was just trying to be forewarned about the sauce at Butler's before tossing it in the mental rolodex. Sometimes you have to be very adamant with the whole "sauce on the side" request at the Chicago Q joints. I remember hearing Mack over at Uncle John's muttering - in a slight tone under his breath (enough so that everyone in the waiting area heard him through the glass) "Why do they all want sauce on the side, now?"

I would just hate to get an Open Pit flavored sauce on my takeout order. If I knew it was OP flavored, I would really just not get it at all, and then save some plastic, and some food, since I would simply toss it, and reach for my btl of Sweet Baby Ray's. Heresy to some, I'm sure. But I just can't shake some strong chemical flavor I get from Open Pit.

i havent tasted open pit in years but i dont remember a chemical taste
i sure agree with your right to have an opinon about what you like or dont like
it is my belief that a good sauce can compliment the flavor of a food product
and it can for sure help the flavor of a bad tasting food product
chicago is a tomato base sweet town for bbq sauce
if you dont want sauce you should be prepard to say that ahead of time
we just started a regional bbq menu today mondays carolina bbq tuesday memphis wed all you can eat ribs thurs kc friday texas sat chicago and sunday international

seebee wrote:I honestly like them ALL. Really.
The thin, liquidy, Carolina stuff, the thick stuff, tomato, vinegary, molassesy, mustardy...I really do like them all. I'm not a snob about the "regional" sauces one bit. I just cannot stand the taste I get from Open Pit. Again, I'm not saying that I'm right, or anyone is wrong, but I get a really chemical flavor from Open Pit. As far as commercial stuff that you can get at your local corner market, I will use Sweet Baby Ray's spicy, Bullseye Chipotle, and the usual bottled stuff (if I am not making my own fromscratch) will be plain old Kraft - as a starting point. I dr. it up, but I use it as a base. I can't do Open Pit as a base - that chemical flavor I get from it is overpowering to me. yes, it's twangy, and vinegary, which I'm definitely ok with, but there's some chemically taste that is specific to Open Pit that I just can't shake.

Don't need to get into the great sauce debate - I know plenty that think SBR, kraft, bullseye, are all foul (G Wiv - for sure - I remember from the same thread that featured this very sauce debate.) I was just trying to be forewarned about the sauce at Butler's before tossing it in the mental rolodex. Sometimes you have to be very adamant with the whole "sauce on the side" request at the Chicago Q joints. I remember hearing Mack over at Uncle John's muttering - in a slight tone under his breath (enough so that everyone in the waiting area heard him through the glass) "Why do they all want sauce on the side, now?"

I would just hate to get an Open Pit flavored sauce on my takeout order. If I knew it was OP flavored, I would really just not get it at all, and then save some plastic, and some food, since I would simply toss it, and reach for my btl of Sweet Baby Ray's. Heresy to some, I'm sure. But I just can't shake some strong chemical flavor I get from Open Pit.

hey I wouldnt want anyone drenching my fries in ketchup for me..same goes for my bbq..rather apply the sauce as I see fit..
I remember as a teenager learning to cook cook ribs on a weber kettle and Bullseye and Boss Sauce were my favorite sauces at the time..I never did like Kraft or Open Pit (or Russells sauce for that matter)
I did end up switching to Sweet Baby Rays later

all personal choice
i remember being at taste of chicago and having gallon pumps of sauce available for people to help themselves

in the sauce business at the time we put plenty of sauce on all our products

and you still would not belive how much more sauce lots of people would take

lots of times folks would buy a turkey leg and stop by us and dround the leg in sauce

i remember being at a party and watching a guy put a 1/2 bottle of sbr on a beef sandwich that is 8 oz by weight not volume how do people do it i dont know

each to there own
but in chicago a sauce town
you should ask ahead if you dont want sauce
that way no harm no foul
hey bill if you want to meet in wheaton for lunch im sure ron would be up for it
as well as anybody else

we did the same at Forest Park Rib fest last two years and at a couple charity cooks I do every year...put out a gallon with a pump they pumped the Head's Red sauce like nobodys business even though the ribs and tips were lighty sauced already
but i felt better leaving it up to the individual ..as you say... all personal preference

i am a fan of Open Pit. it goes well with thin crust pizza as well as being alright for bbq

baby ray wrote:i remember being at a party and watching a guy put a 1/2 bottle of sbr on a beef sandwich that is 8 oz by weight not volume how do people do it i dont know

Sounds like a friend of mine and ketchup. Make sure you get the bottle before he does if there's any kind of potato on his plate.

I ordered a lb. (actually I conned them into a half pound) to go of the smoked brisket last night.

Based on that the best aspect of Butler's is that it is right across the street from very good Vietnamese food at Pho Le.

Good brisket is hard to do even at the best places, but this brisket was god-awful. Not very crusty on the outside; no discernible smoke ring; good, but modest smoke aroma: texture closer to processed meat like bologna; one chunk was solid gristle-how can you even do that? No amount of sauce, no matter how good could have saved this meat.

The photos look good and I'll give the pulled pork a try next time, but my first impression was devastatingly bad!

wow..im surprised to hear that..the brisket i sampled there , besides having too much sauce as discussed, was good..very noticable smoker ring....
If you go back I would discuss your concerns with him as the owner seems genuinly recepetive of any feedback good or bad..when I was there he went around to a few tables asking how people were and if the food ok..etc..