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BBQ Supply Co [was Rub's Backcountry Smokehouse Rogers Park]

BBQ Supply Co [was Rub's Backcountry Smokehouse Rogers Park]
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  • Post #151 - March 26th, 2017, 10:12 pm
    Post #151 - March 26th, 2017, 10:12 pm Post #151 - March 26th, 2017, 10:12 pm
    scottsol wrote:You mean every order will now have the same quantity of chips within less than an order of magnitude error?

    not only that, but we have a fryer and make them fresh every day.... with a new and better "farm slaw" - really good flavor and we moved veg prep in house (same slaw as Budlong)... and rotating sausages (some housemade, not just Mikeska (sorry tim)
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #152 - March 26th, 2017, 11:10 pm
    Post #152 - March 26th, 2017, 11:10 pm Post #152 - March 26th, 2017, 11:10 pm
    I would think it would be difficult to eat rotating sausages.
  • Post #153 - March 26th, 2017, 11:11 pm
    Post #153 - March 26th, 2017, 11:11 pm Post #153 - March 26th, 2017, 11:11 pm
    scottsol wrote:I would think it would be difficult to eat rotating sausages.

    It's a carnival game like bobbing for apples...
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #154 - March 27th, 2017, 1:52 pm
    Post #154 - March 27th, 2017, 1:52 pm Post #154 - March 27th, 2017, 1:52 pm
    Great. Now what do I get for winning the game aside from a stomach full of smoked sausage?
  • Post #155 - March 27th, 2017, 3:12 pm
    Post #155 - March 27th, 2017, 3:12 pm Post #155 - March 27th, 2017, 3:12 pm
    scottsol wrote:Great. Now what do I get for winning the game aside from a stomach full of smoked sausage?


    How is that not reward enough?

    Giovanna
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon
  • Post #156 - March 27th, 2017, 5:18 pm
    Post #156 - March 27th, 2017, 5:18 pm Post #156 - March 27th, 2017, 5:18 pm
    Hey, I thought I might be getting somewhere with Jared.....
  • Post #157 - March 27th, 2017, 6:21 pm
    Post #157 - March 27th, 2017, 6:21 pm Post #157 - March 27th, 2017, 6:21 pm
    Joke
    Last edited by rubbbqco on March 27th, 2017, 7:23 pm, edited 2 times in total.
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #158 - March 27th, 2017, 7:01 pm
    Post #158 - March 27th, 2017, 7:01 pm Post #158 - March 27th, 2017, 7:01 pm
    I will pay you to stop importing them. :cry:
  • Post #159 - March 27th, 2017, 7:22 pm
    Post #159 - March 27th, 2017, 7:22 pm Post #159 - March 27th, 2017, 7:22 pm
    I hope you know that was a joke
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #160 - March 27th, 2017, 8:33 pm
    Post #160 - March 27th, 2017, 8:33 pm Post #160 - March 27th, 2017, 8:33 pm
    I knew.
  • Post #161 - March 28th, 2017, 11:18 am
    Post #161 - March 28th, 2017, 11:18 am Post #161 - March 28th, 2017, 11:18 am
    The new menu has been posted.
    https://media.wix.com/ugd/54a698_36dd28 ... 0a30dd.pdf

    Among the new items.
    Smoked bone in chicken by the half and smoked-fried wings
    Rib tips
    Chopped brisket option
    Rib option of St. Louis or full spare

    Questions for Jared

    Beef ribs not on menu, Will they be a regular special?
    Do the entrees come with anything? No mention on the menu.
    Did you 86 the home made sodas aside from Root Beer?
    What are the serving sizes on the two and three meat options?

    Suggestions

    For the two Meat and three Meat I find the "Choice of ribs $2" to be just a little ambiguous. If I were king I would include the ribs on the left hand list with + $2 next to them.

    If I were emperor I would only have one meat list for the Two and Three meat. As it's exactly the same list it makes the customer do more work then needed.

    Finally, please don't allow me to order one of everything tonight.
  • Post #162 - March 28th, 2017, 12:00 pm
    Post #162 - March 28th, 2017, 12:00 pm Post #162 - March 28th, 2017, 12:00 pm
    answers:

    We have beef ribs today - just for you in fact ;) (well I have 5 bones)
    we haven't decided 100% if it will be an everyday thing, it's gonna be a supply/demand thing - after today we're going to serve them as a Friday special, then grow from there.. only way I can do it without having leftovers - and leftovers would either mean 1) charge more for the ribs we sell or 2) serve re-thermed product which I refuse to do
    homemade sodas were delicious, but we expanded our kitchen (for the bigger menu) and we lost some room at the server station to make the sodas. we also took out our soda fountain, so for drinks we have: fresh brewed sweet tea, iced tea, lemonade, and 100% cane sugar sodas (in bottles). Coca Cola, Squirt, Hank's Orange Cream.. We also have our root beer on tap.
    entrees come with farm slaw
    see you tonight
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #163 - March 28th, 2017, 1:10 pm
    Post #163 - March 28th, 2017, 1:10 pm Post #163 - March 28th, 2017, 1:10 pm
    rubbbqco wrote:answers:

    We have beef ribs today - just for you in fact ;) (well I have 5 bones)
    we haven't decided 100% if it will be an everyday thing, it's gonna be a supply/demand thing - after today we're going to serve them as a Friday special, then grow from there.. only way I can do it without having leftovers - and leftovers would either mean 1) charge more for the ribs we sell or 2) serve re-thermed product which I refuse to do
    homemade sodas were delicious, but we expanded our kitchen (for the bigger menu) and we lost some room at the server station to make the sodas. we also took out our soda fountain, so for drinks we have: fresh brewed sweet tea, iced tea, lemonade, and 100% cane sugar sodas (in bottles). Coca Cola, Squirt, Hank's Orange Cream.. We also have our root beer on tap.
    entrees come with farm slaw
    see you tonight


    Jared, just a thought in terms of leftovers. A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too. It was all sold on a "here until gone" basis, which most mornings meant get there early if you really wanted some. Very reasonably priced at like $1.75ea.
  • Post #164 - March 28th, 2017, 1:20 pm
    Post #164 - March 28th, 2017, 1:20 pm Post #164 - March 28th, 2017, 1:20 pm
    Jared, just a thought in terms of leftovers. A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too. It was all sold on a "here until gone" basis, which most mornings meant get there early if you really wanted some. Very reasonably priced at like $1.75ea.


    love it! but not with expensive cuts like beef ribs...
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #165 - March 28th, 2017, 1:27 pm
    Post #165 - March 28th, 2017, 1:27 pm Post #165 - March 28th, 2017, 1:27 pm
    rubbbqco wrote:
    Jared, just a thought in terms of leftovers. A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too. It was all sold on a "here until gone" basis, which most mornings meant get there early if you really wanted some. Very reasonably priced at like $1.75ea.


    love it! but not with expensive cuts like beef ribs...


    And, of course, you'd have to open for breakfast.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #166 - March 28th, 2017, 2:06 pm
    Post #166 - March 28th, 2017, 2:06 pm Post #166 - March 28th, 2017, 2:06 pm
    thetrob wrote:A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too.

    Or, hash for lunch!
  • Post #167 - March 28th, 2017, 2:43 pm
    Post #167 - March 28th, 2017, 2:43 pm Post #167 - March 28th, 2017, 2:43 pm
    stevez wrote:
    rubbbqco wrote:
    Jared, just a thought in terms of leftovers. A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too. It was all sold on a "here until gone" basis, which most mornings meant get there early if you really wanted some. Very reasonably priced at like $1.75ea.


    love it! but not with expensive cuts like beef ribs...


    And, of course, you'd have to open for breakfast.


    I actually had a discussion with the owner. He said the idea for the breakfast items started not just because there was product that he didn't want to serve re-heated, but also because there was always staff prepping and cooking meats for the days lunch meals anyway, and it was a way to reduce waste and increase profits without a lot of added effort or expense. They still estimate the amount of product needed on any given day, and they do not "cook extra" just so there will be leftovers for the next days breakfast. He said there are plenty of days when there is not a ton of leftovers, so the morning run is short.
  • Post #168 - March 29th, 2017, 8:21 pm
    Post #168 - March 29th, 2017, 8:21 pm Post #168 - March 29th, 2017, 8:21 pm
    Cabbagehead and I just had a nice supper at the BBQ Supply Co., aka Rub's Backcountry, aka Rub BBQ. The room looks open and airy now but retains the rustic barn wood and whitewashed brick--very nice. Food was excellent. I tried the smokehouse salad (lettuce mix, roasted corn, black beans, juicy and fresh grape tomatoes, cukes, and topped with a generous (for extra $2) amount of chopped brisket. I know, who goes to eat a salad at a BBQ place, but it appealed on the menu, although I went in determined to try the Waygu brisket burger. Cabbagehead had the rib tips, which we hadn't tried before, and he was very happy with them. Side order of the pit beans is a given, still as good as ever. The delicious smoked potato chips and housemade pickles were still provided as we sat down. Very glad to have this place, whatever its name is now, in the neighborhood!
  • Post #169 - March 30th, 2017, 1:35 pm
    Post #169 - March 30th, 2017, 1:35 pm Post #169 - March 30th, 2017, 1:35 pm
    rubbbqco wrote:
    Jared, just a thought in terms of leftovers. A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too. It was all sold on a "here until gone" basis, which most mornings meant get there early if you really wanted some. Very reasonably priced at like $1.75ea.


    love it! but not with expensive cuts like beef ribs...


    To put this in perspective, the beef ribs at BBQS sell for $25 lb which comes out to about $38 per bone.
  • Post #170 - March 30th, 2017, 8:59 pm
    Post #170 - March 30th, 2017, 8:59 pm Post #170 - March 30th, 2017, 8:59 pm
    To put this in perspective, the beef ribs at BBQS sell for $25 lb which comes out to about $38 per bone.


    Current beef rib forecast: Top 1/3 Choice PAB 123A Beef Plate, Short Ribs, Trimmed. Available Fridays at BBQ Supply Co.. I'll be loading the first round into the smoker between 530-6am, so a few will be ready for lunch, more for dinner. Current price = $25/bone. Bones are about 1.5 lbs. ScottSol - I owe you a bone on the house, I lowered the price the day after you bought yours (let me know if you're stopping by tomorrow soI can save you one). Going forward, we'll see what the demand is.. Until futher notice, Fridays lunch and dinner - until gone @ $25/bone. Available for advance purchase through Tock.. jk :lol:
    Image
    Image
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #171 - April 1st, 2017, 7:49 am
    Post #171 - April 1st, 2017, 7:49 am Post #171 - April 1st, 2017, 7:49 am
    In honor of the outstanding half Chicken and beef rib served last night I hereby donate the following tag lines to BBQ Supply Co.

    I'd take a lickin' to eat that chicken

    You'll need a bib to eat that rib

    You'll jump out of your seat when you taste that meat

    You'll let out a sigh when you taste that thigh

    You can't be neat and eat that meat

    It would be absurd to not order that bird

    The bones you'll be pickin', to get all of that chicken

    I've got a new belief, there's God in that beef

    Don't make be beg, give me a leg

    I'd tell a big fib to get hold of a rib
  • Post #172 - April 9th, 2017, 8:20 am
    Post #172 - April 9th, 2017, 8:20 am Post #172 - April 9th, 2017, 8:20 am
    I met a couple of friends here last night. Arrived around 7:30 and had a short wait for a table. Solid service all around.

    Jared was also kind enough to set aside a beef rib for me last night, and it was absolutely perfect in terms of seasoning (including smoke) and cooking. A gigantic piece of meat, I took some of the rib home. This am, sliced some off, placed on a toasted Whole Foods Baguette (rubbed in a little of the resulting, rendered beef fat) . . . breakfast of champions. I still have a little bit left too!

    Smoked potato chips are always a great starter. Really enjoyed the potato salad but love the cornbread. I also like the mac & cheese much more these days. The last few times I've had it the truffle oil has been dialed back to where I can't notice it, and it doesn't need it -- really good. My friends both had pulled pork and enjoyed it a lot too.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #173 - April 9th, 2017, 8:33 am
    Post #173 - April 9th, 2017, 8:33 am Post #173 - April 9th, 2017, 8:33 am
    Anyone who's interested in trying a whole lot of Jared's barbecue, there are still openings for our lunch next Tuesday:

    Lunch @ BBQ Supply Company - TUE 4/18, 12:30 pm
  • Post #174 - April 9th, 2017, 11:37 am
    Post #174 - April 9th, 2017, 11:37 am Post #174 - April 9th, 2017, 11:37 am
    BR wrote:
    Jared was also kind enough to set aside a beef rib for me last night,


    I thought beef ribs were Friday only.
  • Post #175 - April 9th, 2017, 12:30 pm
    Post #175 - April 9th, 2017, 12:30 pm Post #175 - April 9th, 2017, 12:30 pm
    scottsol wrote:I thought beef ribs were Friday only.

    Maybe, I don't know, but they're on the menu for our lunch next Tuesday.
  • Post #176 - April 9th, 2017, 12:50 pm
    Post #176 - April 9th, 2017, 12:50 pm Post #176 - April 9th, 2017, 12:50 pm
    nsxtasy wrote:
    scottsol wrote:I thought beef ribs were Friday only.

    Maybe, I don't know, but they're on the menu for our lunch next Tuesday.

    Well, that was by request. Your mileage may vary.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #177 - April 9th, 2017, 1:33 pm
    Post #177 - April 9th, 2017, 1:33 pm Post #177 - April 9th, 2017, 1:33 pm
    ronnie_suburban wrote:
    nsxtasy wrote:
    scottsol wrote:I thought beef ribs were Friday only.

    Maybe, I don't know, but they're on the menu for our lunch next Tuesday.

    Well, that was by request. Your mileage may vary.

    =R=


    Yup, for some time large groups have been able to preorder meals, not only in terms of the dishes but to ensure the meats were fresh from the smoker . My recollection was that this was available for groups of eight or more.
  • Post #178 - April 18th, 2017, 7:48 pm
    Post #178 - April 18th, 2017, 7:48 pm Post #178 - April 18th, 2017, 7:48 pm
    A dozen of us descended on BBQ Supply Co. today for a very enjoyable lunch . . .

    The pregame . . .
    Image
    The Event Space @ BBQ Supply Co.

    Image
    The Dining Space @ BBQ Supply Co.

    Image
    Jared enthusiastically shows off one of cookers in the back room of the event space

    Image
    More rigs in the front of the event space

    Lunch is served . . .
    Image
    Wings

    Image
    Rib Tips

    Image
    Pork being pulled

    Image
    Brisket

    Image
    Jared uses what he describes as an old trick to crisp up the chicken skin

    Image
    Chicken

    Image
    Beef Ribs

    Image
    Beef Ribs

    Image
    My plate
    I ate what I'm pretty sure was a lot but when I was full, it seemed like there was just as much food still on it. :wink:

    Thanks, to Jared and his crew for throwing down a mega-feast -- and to everyone who joined in today!

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #179 - August 25th, 2017, 7:33 am
    Post #179 - August 25th, 2017, 7:33 am Post #179 - August 25th, 2017, 7:33 am
    Jared Leonard is looking to open a second BBQ Supply Co. around Nov. 1 inside the former Yusho space, 1301 E. 53rd St. Yusho closed in July. Leonard’s original barbecue spot is in Rogers Park.

    https://chicago.eater.com/2017/6/26/158 ... ood-report
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #180 - October 8th, 2017, 7:56 am
    Post #180 - October 8th, 2017, 7:56 am Post #180 - October 8th, 2017, 7:56 am
    hey friends... couple of announcements...
    1) Pit to Plate dinners are back on the schedule for this fall

    dates & availability http://www.pitdinner.com

    2) Hyde Park is finished!!

    BBQ Supply Co. - Hyde Park
    1301 E. 53rd St.
    Chicago, IL 60615

    We're running some F&F services this week - and hope to be officially open Friday 10/13. This location is licensed, and will have a whiskey/bourbon program..
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com

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