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I-57 South suburban BBQ crawl, Saturday November 12th

I-57 South suburban BBQ crawl, Saturday November 12th
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  • I-57 South suburban BBQ crawl, Saturday November 12th

    Post #1 - October 30th, 2011, 9:41 pm
    Post #1 - October 30th, 2011, 9:41 pm Post #1 - October 30th, 2011, 9:41 pm
    I have been meaning to put together an outing to hit a few (I am thinking 3) BBQ shacks near I-57 in the South Suburbs. Please respond if you have interest in joining me. Possible places will include:

    Uncle John's (Richton Park, for sure)
    Exsenators (Markham)
    Twisted Q (Homewood)
    Jimmy Jo's (Bourbonnais)
    Hawk I's (Posen)

    Of course I am very open for suggestions, let's see if there is interest, and we can then start the fun part of planning out a route.

    Glenn
    Last edited by glennpan on November 10th, 2011, 4:00 pm, edited 3 times in total.
  • Post #2 - October 30th, 2011, 10:13 pm
    Post #2 - October 30th, 2011, 10:13 pm Post #2 - October 30th, 2011, 10:13 pm
    hi,

    I'd be interested.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - October 31st, 2011, 6:19 am
    Post #3 - October 31st, 2011, 6:19 am Post #3 - October 31st, 2011, 6:19 am
    Me too. Any idea of a time frame?
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #4 - October 31st, 2011, 6:43 am
    Post #4 - October 31st, 2011, 6:43 am Post #4 - October 31st, 2011, 6:43 am
    Dave148 wrote:Me too. Any idea of a time frame?


    Most places seem to open a little on the late side, I will check the opening times, but I would say likely an early afternoon start (1pm).

    Glenn
  • Post #5 - October 31st, 2011, 8:31 am
    Post #5 - October 31st, 2011, 8:31 am Post #5 - October 31st, 2011, 8:31 am
    I'm interested.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #6 - October 31st, 2011, 8:51 am
    Post #6 - October 31st, 2011, 8:51 am Post #6 - October 31st, 2011, 8:51 am
    I am interested and my two kids will attend as they LOVE BBQ
    I assume we will be doing small things at all these places and not getting a ton of food?
    Let me know, as I like to do tasting and not pigging out at each place.
    BTW what time are we planning on starting this event?
    Cookie Monster
  • Post #7 - October 31st, 2011, 8:51 am
    Post #7 - October 31st, 2011, 8:51 am Post #7 - October 31st, 2011, 8:51 am
    Hi,

    At least on one or two occasions, when I came to a BBQ place when they first opened. I received reheated Q. I don't know if that might happen to any on your list. It might be worth a phone call to inquire what time is their BBQ fresh off the smoker.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #8 - October 31st, 2011, 8:57 am
    Post #8 - October 31st, 2011, 8:57 am Post #8 - October 31st, 2011, 8:57 am
    Cookie Monster wrote:I am interested and my two kids will attend as they LOVE BBQ
    I assume we will be doing small things at all these places and not getting a ton of food?
    Let me know, as I like to do tasting and not pigging out at each place.
    BTW what time are we planning on starting this event?

    Dobra,

    I am sure there will be representative BBQ bought a each place with people sharing the food and expenses.

    Eat as much or as little as you want and allow others to do the same.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #9 - October 31st, 2011, 9:02 am
    Post #9 - October 31st, 2011, 9:02 am Post #9 - October 31st, 2011, 9:02 am
    Cathy what concerns me having attended some of these events is that at some of them there was so MUCH food ordered that half of it was not event eaten, of course then you have the price tag attached to it. This is my concern that we are moderate in our ordering at these places.
    Cookie Monster
  • Post #10 - October 31st, 2011, 9:05 am
    Post #10 - October 31st, 2011, 9:05 am Post #10 - October 31st, 2011, 9:05 am
    If you're going to be in Richton Park I'd also suggest a stop at Jay & Jays Barbeque & Seafood. Small family run business in a tiny storefront using an aquarium smoker. I've been their several times although not for a while. Always ordered the rib tips and have never been disappointed. Carry out only.
    Jay & Jays Barbeque & Seafood
    3633 Sauk Trl, Richton Park, IL 60471-1401
    (708) 283-1082 ‎

    Another spot who just recently opened their doors The Rib Joint in Munster,In which is fairly close to Homewood. Aquarium smoker with a few tables for dine in. I visited once and ordered the 1/2lb rib tips $6.00 but unfortunately forgot to order them with sauce on the side. Grrrr! :cry: They were covered in sauce which I found to be way too sweet but I still detected a good smoke flavor and a smoke ring. Served with a small corn muffin tasting faintly of jalapeno and was very good and the usual slice bread,no potatoes. According to their menu they serve roasted potatoes instead of the usual fries. They also have smoked chicken,brisket,pulled pork,hot links and a foot long Maxwell St sausage. I plan to revisit them soon and will report. John's Pizza (carry out) is just a couple of blocks down the street in case all the BBQ wasn't enough. :)
    The Rib Joint
    8241 Hohman Avenue
    Munster, IN 46321
    (219) 595-5574 ‎

    The Original John's Pizzeria
    247 Ridge Road
    Munster, IN 46321-1531
    (219) 836-8536 ‎
  • Post #11 - October 31st, 2011, 9:19 am
    Post #11 - October 31st, 2011, 9:19 am Post #11 - October 31st, 2011, 9:19 am
    The husband and I are interested in joining you.

    Suzy
    " There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
    - Frank Zappa
  • Post #12 - October 31st, 2011, 10:31 am
    Post #12 - October 31st, 2011, 10:31 am Post #12 - October 31st, 2011, 10:31 am
    Cookie Monster wrote:Cathy what concerns me having attended some of these events is that at some of them there was so MUCH food ordered that half of it was not event eaten, of course then you have the price tag attached to it. This is my concern that we are moderate in our ordering at these places.


    Dobra,

    I have no interest letting good BBQ go to waste, or over ordering. As Cathy2 mentioned, we will order a representative sample of their offerings at each place, and it will be done so keeping in mind that we will be hitting other places too.

    Glenn
  • Post #13 - October 31st, 2011, 10:48 am
    Post #13 - October 31st, 2011, 10:48 am Post #13 - October 31st, 2011, 10:48 am
    That is great to hear, my oldest is nuts about BBQ so she is going to love this trip. Thanks for your speady response Glenn. Do you need help in planning the excursion or do you have this down to a science already?
    I will bring a couple of my triple decker peanut butter brownies with me so we can all collectively pass out. :lol:
    Cookie Monster
  • Post #14 - October 31st, 2011, 11:23 am
    Post #14 - October 31st, 2011, 11:23 am Post #14 - October 31st, 2011, 11:23 am
    I plan to bring a bunch of containers and plan the following week to be a BBQ-a-thon.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #15 - November 1st, 2011, 9:59 am
    Post #15 - November 1st, 2011, 9:59 am Post #15 - November 1st, 2011, 9:59 am
    Dobra, you may be interested to learn that the wife of the owner of Twisted Q is also a baker -- she does all the pies for the restaurant and some of the breakfast treats. I haven't yet tried the pie, but my husband says it is worth going back for.

    Suzy
    " There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
    - Frank Zappa
  • Post #16 - November 2nd, 2011, 9:39 pm
    Post #16 - November 2nd, 2011, 9:39 pm Post #16 - November 2nd, 2011, 9:39 pm
    If I had my preferences, I would choose a somewhat later time, rather than an earlier one (say 2 pm or even 3 pm) to permit morning errands.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #17 - November 3rd, 2011, 8:22 am
    Post #17 - November 3rd, 2011, 8:22 am Post #17 - November 3rd, 2011, 8:22 am
    It's kind of away from I-57 but Smokin' Joes in Palos Heights is pretty good and they have burnt ends on weekends... which may be common but I have no idea :?

    http://www.smokinjoes-bbq.com/Smokin_Joes_Home.html
    127th & Ridgeland in the Dominick's Strip Mall
  • Post #18 - November 3rd, 2011, 9:03 pm
    Post #18 - November 3rd, 2011, 9:03 pm Post #18 - November 3rd, 2011, 9:03 pm
    @Artie, I have had Jay and Jays before, and it is pretty good (not top tier good, but not bad). The problem with them is that their hours are so inconsistent.

    @TCK, I tried Smokin Joes 2-3 years ago, and unless they have really improved they just don't come near making the cut. I will probably try them again if you think they are that good, but my initial experience there was that it was rather weak.
  • Post #19 - November 3rd, 2011, 9:17 pm
    Post #19 - November 3rd, 2011, 9:17 pm Post #19 - November 3rd, 2011, 9:17 pm
    GAF wrote:If I had my preferences, I would choose a somewhat later time, rather than an earlier one (say 2 pm or even 3 pm) to permit morning errands.


    Gary, some of the timing will depend on when the fresh stuff comes off of the smoker. For UJs that will be about 1:30, I have to find out about the rest.

    I think we will hit 4 places. Twisted Q (ribs, or what sdritz recommends), Exsenator (tips and links), UJs (tips and links), and Jimmy Jos (ribs, texas sausage, burnt ends).

    I should have more information to post next week (meeting times, places, etc), and still would be very happy to discuss different options for places or food items.

    Glenn
  • Post #20 - November 4th, 2011, 8:49 am
    Post #20 - November 4th, 2011, 8:49 am Post #20 - November 4th, 2011, 8:49 am
    Haven't tried it yet, but my husband swears by the brisket at Twisted Q. He got a pulled pork sandwich there the other day -- and forgot to tell them to put the sauce on the side. He said it was good, but there was so much sauce on the sandwich, it overpowered the meat. We're going to try it again before our a-thon. I thought the St. Louis ribs were good. That's the only entree I've tried so far.

    My friend Jim Hughes (he is the creator of the Hughes chili on the menu) came out of the kitchen, saw my husband there again this week and told him they were going to have to name a booth after him if he didn't stop eating there. I think he's determined to try everything before the 12th.

    Suzy
    " There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
    - Frank Zappa
  • Post #21 - November 4th, 2011, 9:45 am
    Post #21 - November 4th, 2011, 9:45 am Post #21 - November 4th, 2011, 9:45 am
    glennpan wrote:@TCK, I tried Smokin Joes 2-3 years ago, and unless they have really improved they just don't come near making the cut. I will probably try them again if you think they are that good, but my initial experience there was that it was rather weak.


    I'd be hard pressed to recommend it then. I didn't get into barbecue until after I moved out of the south suburbs and tried Smokin Joes for the first time this past spring, so I really have nothing to compare it to down there. Your list is great for the next time I'm down visiting my parents and/or in-laws.
  • Post #22 - November 4th, 2011, 10:03 am
    Post #22 - November 4th, 2011, 10:03 am Post #22 - November 4th, 2011, 10:03 am
    Sounds like a great time. I'll be at FoBAB that day so I won't be joining you, but I'm very interested to read your results!
    Ronnie said I should probably tell you guys about my website so

    Hey I have a website.
    http://www.sandwichtribunal.com
  • Post #23 - November 8th, 2011, 10:03 pm
    Post #23 - November 8th, 2011, 10:03 pm Post #23 - November 8th, 2011, 10:03 pm
    Hi,

    How is this going? Do you need help or any phone calls made?

    I'm looking forward to this.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #24 - November 10th, 2011, 2:26 pm
    Post #24 - November 10th, 2011, 2:26 pm Post #24 - November 10th, 2011, 2:26 pm
    OK, so here is the itinerary:

    Let's meet up at Uncle John's in Richton Park at 1:30 PM. That will be when the fresh stuff is coming right off of the smoker. From there we will head over to Twisted Q in Homewood, followed by Exsenators. I chose to hit Exsenators third as it is the furthest north stop, and very close to I-57 making it convenient for the people who will be heading back into Chicago. If we still have room at that point, and for the more adventurous, we can head down to Jimmy Jos in Bradley.

    At this point, it would be nice to get a head count of who will be attending, so please respond and I will put together the list.

    The addresses of the places are:

    Uncle John's
    5103 Sauk Trl Richton Park, IL 60471-1023
    (708) 679-0513

    Twisted Q
    2053 Ridge Rd.
    Homewood, IL

    Exsenators
    3349 W. 159th St
    Markham, IL

    Anyone needing directions, PM me and I will be glad to help. Since there is a Richton Park stop on the Metra Electric, we may be able to pick someone up if they are interested in taking the train down, but car space is limited.

    Thanks,

    Glenn
  • Post #25 - November 10th, 2011, 3:43 pm
    Post #25 - November 10th, 2011, 3:43 pm Post #25 - November 10th, 2011, 3:43 pm
    Hi,

    I'm in for the whole ride.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #26 - November 10th, 2011, 4:43 pm
    Post #26 - November 10th, 2011, 4:43 pm Post #26 - November 10th, 2011, 4:43 pm
    sounds like fun ,i will be at the ohio vs. purdue cooking up the q at a tailgate
    philw bbq cbj for kcbs &M.I.M. carolina pit masters
  • Post #27 - November 10th, 2011, 11:07 pm
    Post #27 - November 10th, 2011, 11:07 pm Post #27 - November 10th, 2011, 11:07 pm
    The husband and I will be there. Really looking forward to this!!

    Suzy
    " There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
    - Frank Zappa
  • Post #28 - November 11th, 2011, 9:11 am
    Post #28 - November 11th, 2011, 9:11 am Post #28 - November 11th, 2011, 9:11 am
    Glenn,

    Could you PM (or post) your cell phone number in case we get lost or in case there is a problem.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #29 - November 11th, 2011, 12:41 pm
    Post #29 - November 11th, 2011, 12:41 pm Post #29 - November 11th, 2011, 12:41 pm
    So far we have:

    Glennpan
    GAF
    sdritz (2)
    Cathy2
    CookieMonster (3)


    Any other takers?
    Last edited by glennpan on November 11th, 2011, 2:00 pm, edited 1 time in total.
  • Post #30 - November 11th, 2011, 1:50 pm
    Post #30 - November 11th, 2011, 1:50 pm Post #30 - November 11th, 2011, 1:50 pm
    I'm out. :cry: Cathy2 will be my spokesperson. :D
    Never order barbecue in a place that also serves quiche - Lewis Grizzard

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