**** Location Updated!!!**** Annual Northern Illinois Brethren Mid Winter Gathering, 2018 Edition!!! - Saturday, Jan. 27th, 2018

Chucks could do 60 in the restaurant but it would be tight, I think. The banquet hall is in the same building... you just go left instead of right when you walk in. It’s BBQ light to be sure. It doesn’t seem to be the focus. It’s more New Orleans wth a side of brisket and it’s really hit or miss in my experience.
 
Ron_L said:
I think of Chuck’s more as comfort food rather than BBQ. I have heard great things about the place but haven’t been there. Do they do BBQ?
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Yes, we get their BBQ quite often for parties and such, and find ourselves passing by off 55 so we stop often.

alecksjaycubs said:
Chucks could do 60 in the restaurant but it would be tight, I think. The banquet hall is in the same building... you just go left instead of right when you walk in. It’s BBQ light to be sure. It doesn’t seem to be the focus. It’s more New Orleans wth a side of brisket and it’s really hit or miss in my experience.
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Yes, I agree. I was thinking the "bar side", west of the booth area.

You are right about the N.O. influence (monthly Beignet Breakfast and all) and after I suggested it I not only recalled I'm usually the only one in my party getting BBQ as they have so many other items they do well.

The brisket Machacado Omelet is a thing of beauty by the way.

Upon further review, this won't meet the needs.

I was influenced by having just been there a few days ago and had a great brisket/link platter.
 
I wish we could find one as good as the one we went to 3 years ago. The one owned by Jared Lenard. I still have dreams about his brisket, it’s almost creepy!
 
He closed Rub's Backyard BBQ and rebranded it BBQ Supply Company. I haven't been since the change, but I can see if we can go there. They have a couple of places now.
 
Remember anything is ok for me and the wife, just remembering the way he pulled the brisket off the smoker, right in front of us and watching it jiggle as he cut it. OOPS, I'm starting to drool again!
 
My wife has been to one of his (Jared's) Pit to Plate dinners about a year ago, just as he was finalizing his recipe's for his Hot Chicken (won't call it Nashville, but I know he did plenty of research there)

Jared has opened up 3 (I think) BudLong's Hot Chicken since that Pit to Plate and the next one is across the street from my work!

The mother of all BBQ lunches (MOAB.L) would be if we could do a Pit to Plate lunch!

We could guarantee a sell out room, and could even switch it from it's normal Friday night to Saturday, day, assuming someone here talks to Jared.

I know his name, and thats all I know
 
Bill-Chicago said:
My wife has been to one of his (Jared's) Pit to Plate dinners about a year ago, just as he was finalizing his recipe's for his Hot Chicken (won't call it Nashville, but I know he did plenty of research there)

Jared has opened up 3 (I think) BudLong's Hot Chicken since that Pit to Plate and the next one is across the street from my work!

The mother of all BBQ lunches (MOAB.L) would be if we could do a Pit to Plate lunch!

We could guarantee a sell out room, and could even switch it from it's normal Friday night to Saturday, day, assuming someone here talks to Jared.

I know his name, and thats all I know
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I talk to him. That’s no problem. It can’t hurt to ask :)
 
The Pit to Plate is on the expensive side, not sure if we'd get a discount, so it may turn some people off. But others like myself wouldn't mind paying extra. I think an upcoming one features bacon wrapped alligator.
 
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LYU370 said:
The Pit to Plate is on the expensive side, not sure if we'd get a discount, so it may turn some people off. But others like myself wouldn't mind paying extra. I think an upcoming one features bacon wrapped alligator.
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Yeah, I understand. I’m not sure if bacon wrapped alligator would go over well, either :-D. Most of the lunches have been around $20-$25, so if we could do P2P for a little more, maybe $25-$30 would that be attractive?
 
Or maybe Jared would do a modified Pit 2 Plate, skipping the exotics, and really just call it a private event and not his full blown "get more than you asked for" thing.

I didn't mean to sound as overly presumptuous as I now see my post above.

I'd love a 2-3 hour event, something that I can actually visit with folks and not just a slam bam.

Part of that is my own fault, as last year, I sat right across and down from Andy (LYU) and never got in a conversation much. Did get to meat ChicagoKleanPotatoes and Shagdog though, and my finally meat my Wisconsin leather artist buddy.
 
T&S BBQ said:
I wish we could find one as good as the one we went to 3 years ago. The one owned by Jared Lenard. I still have dreams about his brisket, it’s almost creepy!
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Haven't tried Franklin's but I can't imagine how it could be any better than Jared's. That is by far the best restaurant brisket I've ever had.
 
LYU370 said:
Sweet! I guess that means we need to setup the Brethren Shuttle. Or are you staying a spell? Are you flying into O'Hare or Midway?
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Nah.. I broke down and rented a car. Thanks though.

Flying in to O’Hare Friday noon-ish and back out Saturday evening 7-ish
 
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