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Pastor Hamilton's BBQ

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green56 Apr 10, 2010 11:53 AM

Big Daddy's lost a customer today - me. Forever more it's the good Rev's BBQ for me. I have never had such perfect BBQ in my life. Absolute perfectiom

Not too hot/spicey, not too bland. No vinegar after bite. Not too sweet - is there sugar in there? There must be. But it blends so well with the other spices you're not quite sure. Not too smokey, I anticipated Liquid Smoke, but it's a true hickory nuiance that swirls around on your tongue. Not too thick and pastey, not too runny. Just right for clinging to the fall-off-the-bone pork but wet enough to cling to the fingers for licking off.

I am super impressed as I'm not the biggest BBQ fan. But the good Reverand has converted me. Best BBQ pork I have ever had in my life. To die for. I am so impressed and in heaven.

(I do not recommend the fried chicken wings or the greens, though.)

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  1. buenosds RE: green56 Apr 10, 2010 11:59 AM

    where is it?

    2 Replies
    1. re: buenosds
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      green56 RE: buenosds Apr 10, 2010 12:11 PM

      1150 East 7th Street, STP. South side of the street, right next to his church. Hours are Thurs, Fri and Sat, 11:00 AM until 8:00 PM.

      1. re: buenosds
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        green56 RE: buenosds Apr 10, 2010 12:15 PM

        There are four small (seating four) tables and one little bit larger one foe eat-in. Seems most get to-go, but you don't gotta.

      2. a
        alpa chino RE: green56 Apr 13, 2010 12:59 AM

        This sounds interesting. And since it's bbq, I came running. So he's a pastor of a church and he does bbq on the side or something? So what exactly is his specialty other than BBQ pork. Does he do chicken? What about ribs? And what other sides besides greens does he have?

        I might take a trip down there anyway. Hell, it's bbq.

        1. l
          liney714 RE: green56 Apr 13, 2010 10:28 AM

          I have to second that vote. His food is awesome. Plus his peach cobbler rocks. Here is the website http://www.pastorhamilton-bbq.com/abo...

          1. g
            GutGrease RE: green56 May 3, 2010 10:46 AM

            I finally made it to Pastor Hamilton's this weekend. I never venture to this part of St. Paul, but it was well worth it. My two friends split the rib dinner. They couldn't say enough about every facet. The ribs were enormous and outstanding, the collard greens -which I tried- were great, and so were the jo-jos. I had the rib tips and was (I almost wrote in heaven) incredible.

            As much as I love Ted Cook's, and will continue to go there because it is closer and still good, I rate Pastor Hamilton's as better IMO. I'll definitely be going back. Now I've got to check out JC's bbq once of these nights.

            1. j
              JimGrinsfelder RE: green56 May 3, 2010 04:01 PM

              I like Pastor Hamilton. He's a nice guy. And he makes good food. The style, falling off the bone tender, is not what I like, but he does it well (as does Lee & Dee's).

              I tend to like a bit less tender, drier style of pork rib. I like to chew the meat off the bones. So I'm was happier with Rudolph's ribs over at Lyndale and Franklin or Capp's around 50th and Hiawatha. But frankly, I tend to make my own ribs. Because the guys who make them with the texture I like tend not to smoke them.

              3 Replies
              1. re: JimGrinsfelder
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                dalewest RE: JimGrinsfelder May 3, 2010 07:03 PM

                Hey Jim,

                I live near Capp's and Ted's and like them both. Also smoke my own ribs on a BGE cooker using hardwood charcoal and hickory chunks. Can you elaborate on your comment about " the guys who make them with the texture I like tend not to smoke them." I am pretty darn sure that Capp's uses some smoke when the make their ribs.

                1. re: dalewest
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                  JimGrinsfelder RE: dalewest May 11, 2010 04:49 AM

                  Dale,

                  I haven't been to Capps in more than 2 years. My memory of them was no smoky aroma, no chimney with the black gunk at the top and no pink smoke-line under the surface of the meat after taking a bite. Maybe they always smoked and still do and my memory is wrong (it's been known to happen). Maybe they didn't smoke once and now they do. What makes you sure Capp's uses smoke?

                  1. re: JimGrinsfelder
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                    dalewest RE: JimGrinsfelder May 11, 2010 04:28 PM

                    Jim,
                    I admit I never looked for the "smoke ring" on the food but I have also read that isn't actually caused by the smoke. Anyway, It sure tastes like they use smoke to me when I eat there. I think it just might be the difference that they use a more modern commercial cooker compared to that of a place like ted cooks.

                    I normally go there for lunch and order the chicken. I think the chicken is really, really good. The only chicken I like better was from Rotisserie when that was open.

                    BTW, I just checked on their website and they state "apple wood" smoked. Maybe you are just hickory fan?

              2. m
                mikemcg62 RE: green56 May 5, 2010 07:46 AM

                Pastors is OK, but I prefer a little heat which the pastors sauce lacks.
                Also location is a problem for me since I live in North St.Paul and work
                in Woodbury.
                I was happy to see that a new joint was opening in Maplewood, any body
                have the scoop?
                http://chowhound.chow.com/topics/7059...

                1. s
                  SuperClydesdale RE: green56 May 5, 2010 12:31 PM

                  Can any 'Hounds compare the Pastor's ribs (or JC's, or Big Daddy's, for that matter) to my gold standard, John Hardy's BBQ in Rochester? I would love to love able to satisfy my pork ribs jones without trekking back down highway 52.

                  1 Reply
                  1. re: SuperClydesdale
                    MSPD RE: SuperClydesdale May 5, 2010 02:11 PM

                    Depends on your preferences I suppose. Hardy's offers the multitude of sauces, whereas the other places each only offer one. I think JC's and Ted Cook's (which you didn't mention and, if you haven't visited, you should) compare favorably to Hardy's -- I would rank those two as 1-2, then Hardy's based on my most recent visits to each.

                    Big Daddy's is good, but I usually opt for beef (because you can't get that anywhere else) or tips (because I'm eating on the road). I haven't had enough pork ribs there or Pastor Hamilton's recently to give a definitive comparison.

                  2. d
                    djtrouten RE: green56 May 15, 2010 09:44 PM

                    Really wanted to like this more than I did. Tried the ribs, the rib tips, the wings. All were so-so. Not bad, but not good enough to make a special trip. I like the idea of this place more than the reality.

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