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Old 12-18-2017, 03:57 PM   #16
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Put me down for 2, any place is good for us, it's a long drive any where we go.
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Old 12-18-2017, 10:48 PM   #17
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Quote:
Originally Posted by SirPorkaLot View Post
Iím looking for an excuse to attend this one.....

Is there a Brethren shuttle set up from the airport and back yet?
We can probably arrange something...
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Old 12-19-2017, 07:50 AM   #18
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Quote:
Originally Posted by SirPorkaLot View Post
Iím looking for an excuse to attend this one.....

Is there a Brethren shuttle set up from the airport and back yet?
That would be cool, John! We have a few guys near the airport, so I think we can work it out.
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Old 12-19-2017, 07:51 AM   #19
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Quote:
Originally Posted by Bill-Chicago View Post
Maybe Chuck's in Darien?
I think of Chuckís more as comfort food rather than BBQ. I have heard great things about the place but havenít been there. Do they do BBQ?
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Old 12-19-2017, 10:08 AM   #20
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It does look like they do BBQ, but they do events at a local banquet hall. Do we want to be in a banquet hall? I’d rather be in a restaurant setting, but that’s just me.
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Old 12-20-2017, 03:16 AM   #21
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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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Old 12-20-2017, 11:37 AM   #22
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Quote:
Originally Posted by Ron_L View Post
I think of Chuckís more as comfort food rather than BBQ. I have heard great things about the place but havenít been there. Do they do BBQ?
Yes, we get their BBQ quite often for parties and such, and find ourselves passing by off 55 so we stop often.

Quote:
Originally Posted by alecksjaycubs View Post
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. Itís BBQ light to be sure. It doesnít seem to be the focus. Itís more New Orleans wth a side of brisket and itís really hit or miss in my experience.
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.
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Old 12-22-2017, 12:02 PM   #23
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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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Old 12-22-2017, 02:06 PM   #24
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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.
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Old 12-22-2017, 03:27 PM   #25
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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!
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Old 12-22-2017, 05:01 PM   #26
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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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Old 12-22-2017, 05:28 PM   #27
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Quote:
Originally Posted by Bill-Chicago View Post
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
I talk to him. Thatís no problem. It canít hurt to ask :)
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Old 12-22-2017, 08:28 PM   #28
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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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Old 12-22-2017, 10:54 PM   #29
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Quote:
Originally Posted by LYU370 View Post
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.
Yeah, I understand. Iím not sure if bacon wrapped alligator would go over well, either . 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?
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Old 12-23-2017, 10:09 AM   #30
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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.
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