6/15/13 11:28am - Who can resist a joint with a name like Boogie's? Still not sure what "Chicago" style means cuz this is some good ole Texas 'Que.
I scored Boogies an 86 out 100. This is Reserve Grand Champion Texas BBQ
Smoke: Oak and Pecan. Wood fired barrel REAL PIT smoker. Amen
Brisket: Good. 1/4in smoke ring. Tested tough of tender which always hurts the
score. Not fork tender, used a knife. Perfect balance of smoke and rub. When I
had a bite of bark, fat & beef I nearly fell out of my chair. This brisket
was so good i finished it before i open the sauce. The harmony between the full
smoke and salty rub is to die for. No sauce needed at all ever.
Ribs: Excellent. Once again the balance between rub and smoke made this St
Louis rib one for the record books. This is the first rib that the aroma alone
made me stop an look. I bet I smelt that rib three or four times before i took
first bite. Heaven. Eating it was better than smelling it. Flavor was over the
top. Near perfect tender, a little over cooked fall off bone. No sauce needed
Sausage: Very Good. A fabulous homemade pork/beef sausage with strong
traditional spice and good herb flavor. A nice after taste and decent smoke
ensure you eat every slice. No sauce needed at all.
Sauce: Good. A brown thick sweet sauce. A Strong honey brown sugar syrupy sacue
that stuck to everything that came into contact with. It masked the great BBQ
flavor of the meats. Sauce at Boogies is an after thought. They really don't
need it and this stuff hides the over the top flavor.
The staff was friendly and help with some photos. I asked what Chicago style
meant, and he replied "its all in the way we cooked it, we don't cook no
brisket 17 hours or nothin" Well, I guess that's the difference between 4
star and 5 star. So close.