Recently we sat with Founder, Owner and FWE customer Mark Link of Uncle Bub’safter his big win at Ribfest Chicago where he took home 1st place in the competition.
With over 20 years experience serving up authentic Pit-Smoked Barbeque, in Westmont Illinois, Mark has built up his brand and a solid reputation in as a fierce competitor among competition BBQ pitmasters. Uncle Bub’s restaurant and catering continues to expand on this labor of love with plans to open more locations and secure a warehouse to insure quality and consistency in their select cuts of premium beef, pork, ribs, chicken and more.
This weekend Uncle Bub’s will compete, once again, in the 4th of July Naperville Ribfest(one of the largest in North America). Uncle Bub’s looks forward to beating the volume of previous years with around 150,000 to 200,000 people in attendance, and take home another first place trophy in a streak that began this year with a big win in Sioux Falls SD, earlier this year.
The volume of product served at some festivals is staggering. At the last award winning competition, Uncle Bub’s went through 151 cases of ribs (aprox 2100 slabs), 800 pounds of pulled pork and 900 pounds of brisket. But even for Uncle Bub’s, this year’s Naperville Ribfest may prove to be one of the biggest ever, pushing Mark and his crew to the limits.
Uncle Bub’s delivers on bringing that award winning flavor and taste to every dish served at the restaurant with dependable equipment such as; the Southern Pride Smokers, FWE’s Clymate IQ cabinets with precision humidity temperature technology (PHTT), and FWE’s P-120 heated holding banquet cabinets. Fundamental equipment that is necessary to maintaining his success.
Mark started with another brand and switched to an FWE solution several years ago. When asked what the determining factor was in making this important switch he stated, “We’re pretty rough on our equipment here and we’re in and out all the time…. When I saw the unit, how it was built and designed, I thought, you know what? This thing can handle it.”
“The moisture and control has been very good for us, and the controls are simple and easy to operate.” Mark continues on stating, “It maintains temp. Recovery time was much quicker and it was very consistent. I like the fact that is shows you exactly how much humidity you have in your box. And that’s very important to keep your product fresh. That really sold me. “
Uncle Bub’s process includes premium cuts of meat that arrives trimmed, then tumbled, and finally slow smoked until morning. After which it is pulled out and kept in a pre-heated holding cabinet (PHTT-12) at 30-35% humidity until it is ready for serving during the rush times at lunch and dinner, hours later.
Consistency of temperature and humidity throughout the ClymateIQ insures that the quality of taste and tenderness, expected of a champion level dish, is maintained for several hours after the oven. “I’m very concerned for safety and sanitation, especially since we do so much volume here.” Regarding the tenderness and keeping moisture locked in the meat, Mark goes on to say the PHTT “… it keeps the moisture in the brisket, big time.”
We invite you to stop by and visit Uncle Bub’s at the Naperville Ribfest this weekend and see what award winning BBQ is really all about. Don’t like crowds? Well then swing on by the restaurant at 132 S Cass Ave, Westmont, IL and tell them FWE sent you.