Big geno's — Restaurant in Racine

If you’re a fan of BBQ, especially Texas style BBQ, be grateful Big Geno’s is in Racine. He was stationed in Texas for many years (I want to say 10, but don’t quote me on that), hence he’s familiar with the best barbecue.

He’s a fan of Terry Black and this reminds me of Terry Black in Austin. Geno is a Gentleman, a Scholar, and a Scientist when it comes to genuine barbecue. He was generous enough to highlight his smoker setup out back, to which I’m quite impressed.

I could describe the intricacies of how he prepares his brisket, however your time would be better spent getting to Big Geno’s versus reading a verbose description.

We also had the privilege to be served by Big Geno himself. He’s a great guy with great food, and definitely worth a visit.

I had Brisket, Mac and Cheese, and Banana Crème pie. All were delicious, the pie did not survive long enough to be...

No first I haven't been there since last year so I decided today to ride my bike there across town all the way from John's Bryant center I get there a little before 7:00 they close at 8:00 anyway they only had leg quarters and shredded pork I end up getting chicken which was dry and stuck to the Bone they gave me eight pieces I can only eat two legs that was so dry I tried eating a tie it was even more dryer I used to like this place that's why I got on my bike for evening ride to get there and I was very disappointed so I guess the best time to go there is a couple hours after they open cuz they cook in the morning and do not cook no more 6 to 8 hours after it's been cooked it's sitting in a warmer drying completely out.

You know your boy going to...

This is everything you’d want in a BBQ shack! In this repurposed Dairy Queen building sits a bastion of all that is good in the world. No frills or crazy decor, just the basics of what you need to serve really good Q.

Barely enough room for a few people to stand, you enter and are treated to smells of post oak burning and bark forming. When they pull the brisket out and cut it as it drips with tallow, you know that you’re in for a meal.

They smile as they proudly serve you the rewards of their multi-day labors at a cost that reasonable and what smoked meat should be. There’s enough love in that cook to fill the emptiest stomach.

Make sure to stop in, get some tips and beans, and say hi to...