GatewayRedbirds.com

Not many BBQ places can pull off chicken very well. For most, it's an afterthought on their menu and you get dry, over seasoned crap.

I feel 33rd's pain. There apparently are some really good BBQ joints out in NYC. But they require a real trip. I have a spot in my neighborhood that does pretty-darn-good, like a solid B, B+ barbeque. Just went there today. It was good. But if it were back in St Louis, itd go out of business in 3 months.

How's Blue Smoke in NYC? In his book he talks a lot about opening it, and how people thought he was crazy for trying to do 'cue in a city that has no BBQ culture.

Chicken can be great if it's smoked with the same attention and love as brisket. Brine it for a day, give it a good rub with a lot of pepper to hold the smoke, and go to town on it. It usually fails at BBQ places IMO because it's an afterthought that doesn't get the same love as the pulled pork, ribs and brisket. That guy Drew I mentioned above did an event last year where he built a tee-pee over a fire pit, and smoked whole chickens for like 10 hours over Koval bourbon barrel staves, spraying them down with Mexican coke for a sweet glaze the last several hours. It was one of the best things I've ever eaten.

Blue Smoke's bbq consultant was S Illinois barbecue wizard Mike Mills.

As good as StL bbq is, I can't wait to go visit my sister again in Lockhart.

33anda3rd wrote:How's Blue Smoke in NYC? In his book he talks a lot about opening it, and how people thought he was crazy for trying to do 'cue in a city that has no BBQ culture.

Chicken can be great if it's smoked with the same attention and love as brisket. Brine it for a day, give it a good rub with a lot of pepper to hold the smoke, and go to town on it. It usually fails at BBQ places IMO because it's an afterthought that doesn't get the same love as the pulled pork, ribs and brisket. That guy Drew I mentioned above did an event last year where he built a tee-pee over a fire pit, and smoked whole chickens for like 10 hours over Koval bourbon barrel staves, spraying them down with Mexican coke for a sweet glaze the last several hours. It was one of the best things I've ever eaten.

That sounds amazing.

Okay, so after a brief lookup, I am sold on Blue Smoke. I will report in after Sunday night.

lukethedrifter wrote:Blue Smoke's bbq consultant was S Illinois barbecue wizard Mike Mills.

That has to be 17th St. Murphysboro right?
The kicker there was the smoked chicken. Any dumbass(me) can smoke pork butt. Chicken though...

17th St opened that shop up on highway 50, and is pretty much my high mark for barbeque.

Maclowery wrote:17th St opened that shop up on highway 50, and is pretty much my high mark for barbeque.

Don't think his place there lasted.
Murphysboro is the spot. The one in Marion is good if you're driving to Florida and want some good road snacks.