Armadillo’s BBQ
A festival favorite, you’ve probably seen Armadillo’s BBQ around the Chicagoland area (including at this event in the past)! This year, they’ll be serving BBQ Ribs, Beef Brisket, Pulled Pork, Chicken Breast, Mac & Cheese, Cornbread, and Dinner Sides of Baked Beans and Cole Slaw. Yum!
Aussom Aussie BBQ
A 25-year veteran of the International BBQ Circuit, Paul “Aussom Aussie” Mackay started competing in BBQ contests in 1988 and after several years he and his father developed their very own traditional Australian fruit-based barbecue sauce. Taking on the best Barbeque chefs he came to North America to prove they had a winning formula. Winning the biggest and best contests in USA and Canada including the Great American Rib Cook-Off, Best in the West and winning 350 awards for best BBQ – Aussom Aussie is at the top of his game.
Austin’s Texas Lightening
Austin’s Texas Lightening has been delivering WINNING results since we opened in 2010. Our goal is to provide both superior BBQ and great customer service for our customers. AUSTIN’S TEXAS LIGHTNING has over 60 years of experience in BBQ business and is passionate about exceeding your expectations.
Big Joe’s Backyard BBQ
It all began with the love for BBQ from the backyard of Big Joe’s home in Burbank, IL where his Dad would cook. Joe’s own love of cooking grew after spending so many years working in the restaurant industry and cooking for his family and friends at home. He learned a lot from his Dad with different cooking techniques and loved testing out new foods and ingredients. Joe’s passion grew as he decided to build my own smoker in his driveway. With that, Joe perfected my own BBQ sauce and eventually began booking caterings for the people in the neighborhood looking for a whole smoked pig.
Blazin Bronco BBQ
Dennis Carrino has 35 years in the food industry. His experiences include restaurant owner, chef and grill master of the National B.B.Q. Cooking Team Blazin Bronco. After 30 years in national competition, they have gained notoriety and a reputation for excellence. As a result, they are considered visionaries, and are consistently imitated, for their booth designs, marketing concepts, and BBQ food trailers. Blazin Bronco exemplifies the spirit of the National Rib Cook-offs and brings exciting new energy, recipes, and products to each event.
Chicago BBQ Company
Born of the original Giovanni’s in Berwyn, IL, we took our award-winning ribs on the road starting in 1985 and have been racking up the Ribfest and Cookoff wins ever since. We cross the country every summer so come see us when we’re nearby. Who’s hungry?
Johnsons BBQ
Johnson’s Southern Style Barbecue is a fourth-generation recipe handed down from grandfather to father and now to son. Rupert Johnson, current owner and bottler of Johnson’s Southern Style Barbecue, has a family recipe for barbecue sauce that works great on the table, on the stove, or on the grill. Johnson’s Barbecue Sauce adds flavor to beef, pork, poultry, fish, stews, chili, baked beans and scrambled eggs.
Mrs. Murphy’s & Sons
Opening its doors in September 2005, in the heart of Chicago’s North Center neighborhood, Mrs. Murphy’s has been serving up scratch made Irish pub favorites, complemented by a thoughtful assortment of craft beers, a friendly wine list, and a deep list of Irish whiskeys (now more than 50!) for more than 16 years. And let’s not forget about their Chicago-style ribs. They’re coated in their amazing Irish whiskey BBQ sauce for some finger-licking tastiness!
Ogre Eats BBQ
Ogre Eats BBQ Owner Edward “EJay” Boyd is a Multi-Faceted BBQ Chef & Grillmaster, Mobile BBQ Caterer, Certified Pitmaster, Gourmet Sausage Maker & Trained Actor Hailing from the Southside of Chicago, IL. EJay discovered his love for grilling at the age of 14 years old working for his Uncle at Kenny’s Ribs in Chicago. Through his uncle’s mentorship, EJay learned all of the basic elements of Grilling, Smoking, Sausage-Making & Safety while juggling responsibilities as a Student Athlete.
Robinson’s No.1 Ribs
It’s a long way from Lambert, Mississippi to Oak Park, IL, but for Charlie Robinson, the trip was worth it. One of eight children, he learned early about the value of hard work. With a degree from York College in Nebraska and no job prospects, he headed for Chicago. He landed an entry-level job with a national ice cream manufacturer that led to his own distributorship. But this busy entrepreneur never forgot his southern roots. Some of his favorite recollections were of the neighborhood barbecues of his grandfather who passed on the secret of a sauce that had been relished by 14 generations of Robinsons. Charlie spent long hours in his Oak Park kitchen refining that 200-year-old recipe – cooking, adjusting, substituting, and testing. When Ribfest 1982 came along, Charlie Robinson and his sauce were ready!
