To all of you who think I have some affiliation with Austins..You are wrong! I actually googled Austins BBQ after eating there and found your message board on-line. I thought that a few things that I read seemed like it would be worth putting in my own comments. As I have stated previously, I have only lived here a couple of years and after living with all the great BBQ places in Texas and in Kansas City, It is great to finally have a place that compares in flavor to my favorite place in KC.. Jack Stack Fiorella's. So If you haven't tried Great BBQ, I hope you get a chance to experience the great flavor that Austins has to offer!
Now I am in search for A great Mexican resturant. Any suggestions?
JL

Made it to Austin today and the short review is "damn fine." They have now added hot links from Kreuz's to their Chicago-style hot links. Had a brief debate about whether Texas or Chicago links are superior with the owner, neither of us convinced the other until my order of links arrived.

Honestly, I think this place rates with the best Q I have had in Chicago, and would hold its own in Lockhart - I know, big words.

We tried the brisket, Tri Tip and Kreuz's links. Brisket was tender, smoky and just great. Good bark, nice fat ratio. It did lack the ideal smoke ring, but that was a visual issue as the flavor and texture were perfect. Tri Tip is an interesting choice of cut, not very Texas, IMO, but it stood in well for the normal prime rib in Lockhart - pink, tender, a nice wisp of smoke (not as much fat as the brisket to absorb that flavor), again just perfect. And I do like Kreuz's links, at least the tender, flavorful smoky ones I got there - usually I am more of a Chicago-style guy for links, but these were, sorry to repeat myself, just about perfect. Owner was giving out samples of everything to everyone.

Served on paper on a metal tray, choice of white bread or crackers, option for pickles, onions, and cheese to accompany, sauce on the side (and largely unnecessary), nice slaw, option for blue cheese slaw. The place even has that sort of empty shack feel to it, real simple, tables here and there, like the hill country joints.

Ribs are only available in the evening, but I will return for the beef ribs, probably some baby backs, too.

This is seriously good barbecue, and we are not talking about the tallest midget in town either - it is good anywhere by any measure, to my complete astonishment. Was not that busy when we got there at noon, but there was a line by 1230. I hope he makes it work and keeps up his quality.

FoodieJL wrote:Now I am in search for A great Mexican resturant. Any suggestions?

Any particular geographical requirements/preferences?

=R=

I went back on Monday evening with Dave Raymond hoping to try the ribs this time around. he had just sold out so I had the brisket again. I was pleased to find out the first time was not a fluke and was just as good the second time around. Dave shared my thoughts as well. It was a little slower than it was on Sat so we were able to visit a bit more with the owner and his family. Nice friendly people to match the outstanding BBQ.

Went to Austin BBQ again......they had a brisk business on a cold and rainy March night which was not a weekend. They were sold out of ribs so I had a brisket sandwich. They are not getting buns. I had some good natured bantering with the owner who insists on the Texas way...bread or cracker...no buns for you. I joked I would bring my own bun and he said they would accomodate. Frankly I threw away the top piece of bread and ate the meat with only the bottom bread piece and was stuffed. Good redskin potato salad and good onion rings. My son's first time to Austin and he liked it too. DH had tri tip which was good but I think the brisket is better and more tasty. Tri tip comes off as kind of a smoked roast beef type of thing.

They also advertised that they got blue bonnet ice cream from Texas and some meat products from I think Kruez in TX....TX all the way for them, not bowing to Chi style stuff or tastes. LOL

Thanks for the heads up. I tried the brisket the other day, and was impressed. The brisket had a nice smoky flavor. Also had the pit beans, very good. I'll be back!

(But if they offered something other than white bread or crackers, I would probably take them up on it. Not that I'm complaining.)

Glad to see I have some of you agreeing with the great taste that Austin BBQ has. I was there the other day and tried their smoked Chicken Breast. It was so moist and flavorful. They offered a white sauce that I am not real fond of only because I don't care for vinegar and it has a strong vinegar flavor. I really just love their own smoked BBQ sauce the best.

Yes everyone I've talked to really love the beans. I have not tried them yet.... I think they have chunks of smoked meat in them.

I was out at Austin BBQ about 10 days ago and had a very positive experience. This bbq -- especially the beef items -- was definitely some of the best commercial bbq I can remember having in Chicagoland . . .


Austin BBQ - 226 W Front St, Wheaton, IL



Oyler Pit
I know I've seen one of these before but I can't remember where and I'm almost certain it wasn't in Chicago.



The real deal



Inside the Oyler
We tried just about everything in there, except for the beef and babyback ribs, which are only available after 5 pm.



Fire in the Hole



Oak pile
Austin uses 100% oak, which they store on this rack away from the kitchen.



Menu Board
The offerings are very straightforward.



Sides Menu
Many sides are available.



Brisket Sandwich
Tender and fatty brisket, with a great, flavorful bark on the outside.



Clod Dinner
I'm a clod skeptic but this was everything I've heard it should be. Very tender and unctuous with lots of flavor.



Clod
The same rub is used on the clod and the brisket but it tasted very different in these 2 applications.



Pit Beans
Really nice and savory. Not overly sweet and not mushy.



Macaroni & Cheese
A bit dry. Didn't really wow me but it was decent.



Sausage from Kreuz Market
Great flavor here but it might have been a tad overcooked.



Tri-Tip Dinner (tri-tip, chicken, pulled pork...left to right)
Luscious and tender; one of the best tri-tips I can remember having and definitely the best I've had in IL. The chicken, which is boneless breast, was flavorful but a bit dry. A piece I tried later in the kitchen (with some Alabama-style white sauce) was perfecto, though. Pulled pork was excellent -- barky and luscious.



Tri-Tip
Light smoke, good moisture and perfectly tender.



Brisket Chili
A very nice rendition, which would be great as a main course. A bit much as a side but we wanted to try as many items as we could.



Slicing the point
After I shot a bunch of pics, Doug the proprietor invited me to come back and see the operation. I mentioned that I thought the best part of the brisket was the point. He insisted letting me sample a few slices, even though I'd already had plenty by then.



Point slices



Texas Canape (brisket, pickle, cheese and onion on a cracker)
Being a Texas-obsessed guy, Doug offered me one of these one-biters, which was really nice. On that note, it was only begrudgingly that he even decided to offer sauce in his restaurant, which he smokes by the pan-full in the pit. I told him that the meat didn't need any sauce but that it was very good on the fries.



Doug, the proprietor

Austin BBQ is a major haul from my house in Lake County but it was well worth the trip. I don't know how often I'll get out there but I know that I'll make a stop whenever I'm nearby. The brisket, clod and tri-tip alone make it an extremely worthy destination. Doug's pride and passion come through loud and clear in the space and in the product. There are so many upstart BBQ places in town and honestly, so few even come close to putting out product at this level.

=R=

Great pics Ronnie. I have been planning my return visit, and those pics make me think it might just have to be tomorrow.

HI,

I have a friend in Wheaton I have not seen in ages. A perfect excuse to drive 80 miles round trip for some good BBQ and see my friend.

I have heard glowing remarks about this place, too. Maybe my dinner is already digested as I get ready for bed, but my stomach is growling thinking about this Q.

Regards,

I was very impressed by the taste and quality of the meats offered at Austin's. We made the trek to Wheaton several weeks ago and it was well worth the time and effort.

As others have said, the brisket and pulled pork were very moist and smoky with great flavor--- while still maintaining a barky exterior. Baby backs had a nice flavor, but the texture of the meat was softer than I prefer.

The real standout for me was the Tri-tip. Terrific flavor and texture---I assume that they smoke-roast it to a specific medium rare temperature as opposed to "set it and forget it"

The "amuse" of cheese, onion and pickle proved to be a wonderful palate cleanser between "courses" of the various meats. I am looking forward to finding any "excuse" to head back out there.

Nice post Ronnie!
Whats do you guys think of no Ribs till after 5pm?
I am mixed on it....nothing like a full slab lunch at High Noon!

Hey All,
Great Pics Ronnie!
I was back to Austin BBQ on Tuesday. I bought the Clod dinner with Bean, Blue Cheese coleslaw and Banana pudding. It was so wonderful. I have never had clod before and would order it again. It was so moist and had the perfect bark. I ordered my food to go and had enought for lunch and dinner! Just looking at pics Ronnie makes me want more!

Cbot wrote:Nice post Ronnie!
Whats do you guys think of no Ribs till after 5pm?
I am mixed on it....nothing like a full slab lunch at High Noon!

I get the feeling that Doug is really maxed out time-wise, which is why he can't offer ribs any earlier in the day than 5 pm. Personally, I would have loved to have tried them -- especially the beef short ribs -- but I'm sure I'll get to try them eventually. And it's not like we didn't have enough to eat. Heck, we took most of what we ordered home with us, where my son and his friends made quick work of it.

I do think that for his own sanity, Doug should spell this detail out on the menu board, though. During our mid-afternoon visit, several people came in and tried to order ribs. He kept on having to explain that they wouldn't be ready until 5. If it were me, that'd drive me bonkers.

=R=

The cell phone pics don't hold a candle to Ronnie's, but I'm still thinking about lunch and how good it was. The brisket was the best I've eaten in a restaurant. Better than what I've had at Smoque and Honey 1 in the brisket dept.

Brisket


Jalapeno & Cheddar Hot Link

OK, It's nearly midnight, stuffed myself at the Noodle in Wilmette, and after seeing the pics I'm hungry again. Ronnie didn't we cook over something like one of the Oyler rigs in Colo. Springs? Looking forward to going there Monday night, hoping to try short ribs( or bf back ribs?). I can smell the smoke already!

Visited Austin BBQ last night with hubby and #3 son (who is a huge fan of Honey 1). We arrived at roughly 7 pm.

Clearly the Buzz is On.

The good: Great smokey smell when we walked in the door and a line of hungry patrons waiting to order. Between us we tried the baby back ribs, pulled pork and brisket, chopped. Sides included mac and cheese, pit beans, cole slaw, fries, corn bread and hush puppies. The meats were great with nice smokey porky or beefy flavor. Ribs were nice and moist and I suspect the afore mentioned softness is related to the plastic wrap that surrounded my ribs before they were opened and served to me. The staff were way too busy for me to feel comfortable disturbing them to ask. I'll do it when they're less busy. None of us cared for the mac and cheese but we all liked the cole slaw. Hubby and son were very happy with the hush puppies. Fries were ok and I loved the pit beans. Good bits of meat and toothsome, distinctive beans with some bite. Others have written about the food and I don't have anything new to add.

The not so good: A line of hungry patrons waiting to order. With only one telephone line, they can't process credit cards AND take phone orders at the same time. This backed up the customer line a lot. Frying, slicing and plating food are in plain view so we could plainly see that one slightly busy Saturday night stressed out their system. And it didn't appear to be much of a system. Food is served on paper lined metal trays. The trays moved all over the kitchen. First to one counter, check the ticket, then to another counter, check the ticket, then, whoops get the fries. Wow. If Saturday's volume keeps up, they need to figure out how to rearrange the plating area so it is more linear and less higgeldy-piggledy. If only so they can stay sane. Granted they've been open only 3 months or so but still.....tripping over each other isn't the most efficient way to get your food on customer's tables.

I plan to go back for lunch on Tuesday and experience Austin when they're not so slammed.

I think they have been slightly overwhelmed. I usually go during a week night because I live so close. Even then they have run out of ribs and tri tip on my visits.

Diannie wrote:And it didn't appear to be much of a system. Food is served on paper lined metal trays. The trays moved all over the kitchen. First to one counter, check the ticket, then to another counter, check the ticket, then, whoops get the fries. Wow. If Saturday's volume keeps up, they need to figure out how to rearrange the plating area so it is more linear and less higgeldy-piggledy.

I noticed the same thing when I was there a week ago. They weren't terribly busy (2pm), but I found it fascinating watching how the trays were being passed around in the kitchen. I have no experience with food service, but I was thinking there must be a better way to handle the orders.

I'm sure they'll figure it out.

This can only mean what we all know: Chicagoland is screaming for good 'cue ! Nice to have someone else fix it for a change!

Tonight (Monday 6pm) they were sold out of the St. Louis ribs, but we were lucky enough to snag the last portion of tri tip. I heard them telling customers after us the next batch would be ready in about 45 minutes. Overall, I thought the food was good. I think BBQ just isn't my favorite thing to eat. From what we ordered my favorites were the brisket chili, the tri tip, and the baby back ribs. I also enjoyed the tangy sauce served with the tri tip. I don't know how smoked chicken is supposed to look, taste, or feel so it was a little different for me eating chicken that seemed wet/mushy. I wasn't crazy about the white sauce served with the chicken either. The white chicken chili was tasty, but we all agreed the brisket chili was superior. The corn bread/jalapeno corn bread was meh. The hushpuppy was much better. My brother must've liked the onion rings because there weren't any left. A customer asked if the fries were homemade and was told they're frozen. Lastly, while serving this style of bbq with white bread is authentic, I don't really care for it. The only other bbq place I've visited is Smoque, which I think I prefer over Austin BBQ. I'm glad I went and got to see what all the excitement is about.


Brisket dinner.


Tri tip dinner.


Baby back ribs.

For me its all about the pork ribs and then the brisket. The tri tip was good but not my favorite. Don't like the idea of white chicken chili or even chicken there....to me ribs are king. Of course everyone has their own tastes. I thought the onion rings were good and if they were frozen, they were a premium kind. Pit beans were good. I still wish they had buns but they're not going to do it.

Austin BBQ means beef to me...especially brisket and clod, which epitomize Texas-style bbq. And I think they do a magnificent job recreating these items in the Texas style. Their tri-tip -- a Santa Maria, CA signature item -- is also great, even though it's definitely not a Texas thing. Monday night at a BBQ Group event (at which we attendees all paid our own way), I had a beef rib that was sensational, too. And the Kreuz Market sausage that was a bit dry on my first visit was dead solid perfect this time around. I think the brisket chile, the pit beans and white chicken chile (the last of which I tried for the first time on Monday) are all excellent, too. It's great that folks like the pulled pork and the baby back ribs. IMO, they're both very well-prepared and quite tasty. I think that means that they're doing great things at Austin BBQ -- when even with the items that aren't necessarily their main focus are so successful . . .


Beef Rib



Kreuz Market Sausage



Babyback Rib

I also have to recommend the Blue Bell ice cream, which is "imported" from Texas. I tried a few flavors and they were great, especially the strawberry.

=R=

The Mrs and I were also at Austin BBQ last night, and we really enjoyed the brisket, the ribs, sausage (which is a nice option as a side), and pit beans. My wife, not necessarily a 'cue fan, loved the spicy sauce. When I walked in and noticed Ronnie, GWiv, and a bunch of others in the restaurant I knew I picked the right place for dinner that night. More entertaining was watching their order than mine. I will definitely try the other sides next time, but we had the mac n' cheese, which was ok. I agree with the other poster on the corn bread, which was my least favorite part but was a minor flaw when compared with the rest of the meal. We will definitely be back to visit again. Thanks to all of you who pointed out this place to us.

My one complaint is that they have BBQ reference books on the counter, but no copy of Low & Slow, what's up with that?

i was there on mon. night also .
& enjoyed all items that i tasted ,great stop
i will be back to try more stuff.

I went back yesterday for lunch and had another great meal. While there were customers at about 2/3 of the tables, there was no line and also no service issues. This time I tried a sliced brisket sandwich and loved it. The meat seems to be infused throughout with flavors from the spice rub. Just great. The tiny cornbread muffin was drier than the one I had Saturday and nothing special. Coleslaw, however, was delicious. I like the red onion bits in it.

sicilianos wrote:My one complaint is that they have BBQ reference books on the counter, but no copy of Low & Slow, what's up with that?

I asked Doug, owner of Austin BBQ, about that myself. He said he had a copy but it was out on loan, I suggested he simply buy another copy of Low & Slow.

I was at Austin BBQ with a group of BBQ people that Dave Raymond, aka Sweet Baby Ray, puts together at different BBQ joints a few times a year. The owners know we are coming, have to give advance notice for 30-40 people but, as Ronnie_S mentioned, we pay for our meals. I say this as way of preface to my positive review they may time product to peak when we are eating, but cannot change the basics. I should also note in the six or seven of these I've attended at various BBQ joints there have been some mediocre meals and one 'you have to be kidding me"

Short and sweet, best Texas style brisket I've had outside of TX, my own backyard or a couple of friend's houses.

Rich smokey pit beans, Blue Bell ice cream, sausage from Kreuz Market, Dublin Dr. Pepper, crusty juicy fatty brisket, white bread, thin vinegary hot sauce, close as one can come to TX north of the mason dim sum line.

I was especially enamored with the JR Manufacturing Oyler Pit out of Mesquite TX, an all wood rotisserie cooker. Its a commercially viable pit, meaning it can pump out volume. The only other JR Manufacturing pit I know of in Chicago was a Little Red Smokehouse at Smoke Daddy. It burned up a few years ago and, treating the cooker with the respect it deserved, they had a party complete with cake when it was laid to rest. It was replaced with an Ole Hickory, a solid commercial BBQ pit.

In addition to brisket and pit beans potato salad was the style I like, chunky and the potatoes still had some textural integrity, and juicy rich shoulder clod was a close second to the brisket. I wasn't quite as enamored with the beef ribs or sausage, Kreuz Market or not, as Ronnie but this is in comparison to Austin BBQ's brisket which sets a high bar.

As with all new restaurants, BBQ or not, I enter with high hopes and low expectations, what a pleasant surprise to have high hopes met in a three month old venture, and BBQ no less.

Amanda Leonard, co-owner RUB BBQ w/beef rib



Enjoy,
Gary

Did anyone have the pig salad? What on earth is it?

toria wrote:Did anyone have the pig salad? What on earth is it?

Never had it but I asked and I think I remember being told that it's a salad topped with pulled pork.

=R=