{"id":12062,"date":"2014-09-02T08:11:32","date_gmt":"2014-09-02T15:11:32","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=12062"},"modified":"2014-09-02T08:11:32","modified_gmt":"2014-09-02T15:11:32","slug":"elgin-pit-bbq-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=12062","title":{"rendered":"Elgin, IL – Elgin Pit BBQ Review"},"content":{"rendered":"

\"Elgin<\/a>Barbecue isn’t at the top of my list of cravings, but once and awhile, I appreciate some good ‘cue, especially whole hog pulled pork. Mrs. BurgerDogBoy loves it, so we do seek it out from time to time.<\/p>\n

Probably the best we’ve ever had was in the ‘barbecue capital’ of Texas, a town called Lockhart<\/a>, between Houston and Austin. If you enjoy Texas style barbecue, and haven’t been there, go! A close second or tie for first was navigating our way down the North Carolina barbecue trail last year<\/a>. Many think that our modern style of barbecue was first introduced in North Carolina, and there are a good couple dozen places dating back a hundred years that will try and convince you of that fact.<\/p>\n

I’ve had ‘passable’ barbecue here in Portland, at a place that was owned by “Snoop Dog’s” uncle<\/a>.<\/p>\n

“Experts” believe that barbecue is an art, and I have to say I might agree. \u00a0The US is home to many different styles of preparation, including Carolina, Kansas City, Memphis, Texas and more. \u00a0Some are sauced, some are dry rubbed. \u00a0Some in North Carolina have a mustard-based sauce, instead of a tomato one. \u00a0I do like that.<\/p>\n

I admire anybody that starts a restaurant. \u00a0Hard, thankless work, for little chance of success. \u00a0Especially when they start a place in a geographical area not particularly known to be a hot bed of that genre, like the Elgin Pit BBQ in Elgin, IL.<\/p>\n

They have all the usual offerings and sides, and it can all be ordered ala carte, as a plate dinner, or in combinations. \u00a0The “two meat combo,” comes with your choice of two meats (ribs, pork, brisket, sausage, chicken) and two sides. \u00a0I opted for take out, and went with chicken and pulled pork, fries and collard greens. \u00a0 Collard greens ARE one of my top cravings.<\/p>\n

Elgin’s are slightly sweet, which is a surprise, as I am used to a thick smoke flavor seasoned with garlic, processed pork, and onion. \u00a0Elgin’s are a-ok, not just my preparation preference.<\/p>\n

The pulled pork and chicken were excellent. \u00a0Chicken was sauced, pork was not. \u00a0Both had benefited from hours in the in-house smoker.<\/p>\n

Give them a try if you’re passing through the area, or take a drive and pick some up. \u00a0 In a world of suburbs chock a block full of hot dog and pizza joints, Elgin BBQ Pit is an island of unique flavors.<\/p>\n

Here’s their menu<\/a>.<\/p>\n

\"Elgin<\/a><\/p>\n

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\"Elgin<\/a><\/p>\n

Elgin Pit BBQ<\/p>\n","protected":false},"excerpt":{"rendered":"

Barbecue isn’t at the top of my list of cravings, but once and awhile, I appreciate some good ‘cue, especially whole hog pulled pork. Mrs. BurgerDogBoy loves it, so we do seek it out from time to time. Probably the best we’ve ever had was in the ‘barbecue capital’ of Texas, a town called Lockhart,… Continue reading Elgin, IL – Elgin Pit BBQ Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,16,25,26],"tags":[341,916,2958],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/12062"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12062"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/12062\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12062"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}