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Boogie's Chicago Style BBQ

(Take Out Only)

MY REVIEW: I'm sure glad to see Boogie's is finally back in business. Actually, they've been turning out barbecue on a portable smoker for maybe a couple of months but they've finally gotten their pit built. I'll be working my way thru the entire line-up of meats to make sure everything is as good as it was. They're now serving some very good burgers and a few other things, too. The home-made beef and pork sausage is my favorite thing but the boudin is very good, too.

NAME: Bruce W
SUBMITTED: 8/20/2010   LAST VISIT WAS: 08/10
FREQUENCY: Everybody here knows my name...

MY REVIEW: Chicago's loss is H-Town's gain. The BBQ is delicious-I love the Chicago-style rib tips, and the homemade sausage is sensational. The baked beans are over-the-top, and though I think I read that the potato salad is commercial, it's better than what most places call homemade. The smoked boudin may be the most delicious boudin this side of the Sabine (maybe even the Mermentau).

"Fat Burger Fridays" offers hungry Houstonians what may be the best lunch special in the entire metro area: a 1 POUND burger (it's leaped into my top 5 H-Town burgers), hand-cut fries, and a soda for $7.00.

Order burgers in the little strip center restaurant and BBQ and boudin at the trailer in the parking lot. Both Chicago transplant Boogie, who runs the restaurant, and the gentleman sweating in the smoke of the trailer, are classic Houstonians, and we are fortunate to have them.

NAME: John Nechman
SUBMITTED: 4/24/2010   LAST VISIT WAS: April/2010
FREQUENCY: Visited 2-3 times

MY REVIEW: I am so glad these guys finally got moved into their facility. For several years now they've been dispensing excellent bbq on the SW side from a trailer but they were only open 3 days a week. They developed such a following that they decided to go full time. They're still bbq-ing on the trailer for the time being while the new pit is finished but they've been able to expand the menu and hours. It's all great.

They use oak and pecan woods and it's all wood-fired, no gas fired oven cooked brisket or anything like that. Ribs can be spectacularly good, best I've had since the late W*illiams' Smokehouse burned down. One specialty is the Chicago style rib tips plate but I do not care for their very sweet Chicago style bbq sauce. I think their best offering may be their home-made, coarse grind pork and beef sausage. They also make an excellent boudin which they serve smoked. And now they've added burgers (hand-formed patties) and a grilled chicken breast sandwich and grilled pork chop sandwich and more.

For the time being it's still only take-out so if you're coming from far away you might have to head over to the city park about a mile west on W. Airport or another one a couple miles north on Gessner.

NAME: Bruce W
SUBMITTED: 4/15/2010   LAST VISIT WAS: 04/10
FREQUENCY: Everybody here knows my name...

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