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Blue Willie's BBQ

Do they set up in the same place or move around? If so, how do you find them?

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  1. Allegedly they're on se 3rd & se 6th st in Fort Lauderdale right across from the courthouse, but I went there yesterday to try it and I only saw the usual JB's Cheesesteak stand, which incidentally, i plan on trying tomorrow unless the Blue Willy's shows up.

    I think that Blue Willys is a myth. I am at that courthouse almost 5x a week and I have never seen it.

    also:
    Facebook: http://www.facebook.com/bluewillys
    Twitter: http://twitter.com/bluewillys

    2 Replies
    1. re: SouthFloridaFoodNerd

      This could be how urban myths are started, but my husband told me he saw them there last week, and I think we saw their equipment there in the parking lot, just west of the former AutoNation building, over the weekend.

      1. re: tlubow

        that's where I looked but I didn't see them yesterday. But according to the Facebook page, they've been having some issues, appreciating the understanding or something to that effect. I'll try again tomorrow and report back if it's found.

    2. I found it! It was good! The service was quick and friendly. I had the chicken & white bbq sauce. The chicken was moist and well seasoned. The side of beans was pretty good, had nice chunks of pork in it. The coleslaw was the least thrilling, not the most flavorful but will probably be great on top of the brisket which i'll try soon.

      If your looking for it just look deep into the pockets of the parking lot. It's barley visible from the street but it's in there.

      4 Replies
      1. re: SouthFloridaFoodNerd

        had it again! this time it was chopped pork with mustard & regular bbq sauce on a delicious potato bread bun and i had their secret side dish, mac n' cheese. super good.

        1. re: SouthFloridaFoodNerd

          "Secret Side Dish".....mac-n-cheese?....Now THAT is funny.......I don't think I'll be looking for Blue Willies BBQ......as I enjoy award winning BBQ in my own backyard!.....But fun to read about!

          EMac66
          Ft. Pierce, FL

          1. re: LargeLife

            secret as in it's not on the written menu but you can buy it ($1.99 as opposed to $1.50 for the other sides).

            1. re: LargeLife

              I suggest you try Blue Willy's - the BBQ is the best I have ever had! Love the brisket, love the pork, love the Mac&Cheese wiwth secret crunchy topping..... it is a lunch to dream about! Downtown Ft. Lauderdale Tues-Fri. - Follow Willy on Twitter and Facebook! That is how I find out where he will be with all his amazing food!

        2. This place is terrific, finally made it to his store yesterday.

          It's been open about 5 months now, on Federal Hwy in south Pompano Beach. Actually at the old site of Emil's Sausage.

          Blue Willy's Bar-B-Cue
          1368 S Federal Highway, Pompano Beach, FL 33062

          Open Sunday too!
          Tues - Saturday 11:00 AM - 9:00 PM
          Sunday 11:00 - 8:00 PM

          https://www.facebook.com/bluewillys

          Pix of one of their pork butts - and some of my take out food (which of course does not do justice)...

           
           
          4 Replies
          1. re: CFByrne

            After leaving BW, I drove directly to my old standby, Troy's in Boynton Beach and got the exact same dishes. Ribs, pulled pork, greens, macncheese.

            The verdict? BlueWilly's, 4-0.

            Mrs. CFB on the many leftovers: "You know you're finishing the Troy's, right?"

             
            1. re: CFByrne

              I went for the first time on two days ago and was very impressed. I'm no BBQ expert but I enjoy it and have had a lot over the years. Willy's brisket is LEGIT. Best I've had down here by far. His pulled pork sandwich was great too. No room for sides but I will be back soon and often. p.s. He does pastrami on Thursdays.

               
               
               
               
               
              1. re: The Chowfather

                Went back last Thursday for late lunch. Unfortunately they were out of pastrami. I went with the ribs plus collards and Mac n cheese. Both sides were good. Collards cooked right with nice overall flavor.

                Ribs were great. Memphis style, nice dry rub added sauce necessary. Meaty and smoked nicely w nice pull.

                 
                 
                1. re: The Chowfather

                  Oh my gosh...I finally made it to Blue Willie's today for the Thursday only, house-made pastrami and good heavens! This tops every single pastrami sandwich I have ever, ever had! I chose to have it the way Will likes it with slaw and mustard sauce and wow...I just can't begin to explain how moist, tender, and flavorful it was.

                  When the lunch rush slowed down Will even took the time to come out a speak to a few of us customers. He said the pastrami is an old school recipe that takes 5 weeks to prep. First it takes 4 weeks to brine the corned beef brisket in-house, then another week of curing and smoking to turn it into pastrami.

                  Oh man, come next Thursday? I say run, don't walk to Blue Willie's BBQ! Go early though, Will also said he goes through 200 lbs of pastrami every Thursday and it's usually sold out by 2:30 or 3:00.

                   
            2. They have set up permantly in Pompano, on Federal Hwy, 1/8 of a mile north of McNab on the east side. Limited parking

              9 Replies
              1. re: walkoda

                3 Weeks to brine? I have some ocean front property in Florida City I'd like to show you......

                EMac
                Ft. Pierce, FL....via Homestead

                1. re: LargeLife

                  Was that really necessary EMac? I simply posted what the cook told me.

                  1. re: LiveRock

                    Just do the math....if they say they sell 200 pounds of pastrami on Thursday....and they say they brine the meat for 3 weeks....that would mean they're brining thousands of pounds of meat.....

                    Difficult to brine 1000s of pounds of meat...in a refrigerated environment.....for weeks....wouldn't you think?.....

                    I'm glad you like Blue Willy's.....I believe the reviews are sincere and I'm looking forward to trying it.....Love great BBQ....

                    EMac
                    Ft. Pierce, FL....via Homestead

                    1. re: LargeLife

                      Doin' the math -- they only sell the pastrami on Thursday, and they sell 200 pounds on that day. That means, even with a three week brine period, they're only storing 600 pounds of product, 800 pounds if you count the curing and smoking time.

                      I tend to doubt the three weeks -- maybe a little hyperbole -- but it'd certainly be doable, given the one day per week selling period.

                      1. re: southocean

                        Doable...versus practical. You would have to have brine tanks the size of a garbage dumpster or several smaller ones taking valuable cooler space. I have serious doubts about that claim. 3 Weeks? No discernible improvement in flavor and meat quality. Maybe just a little hyperbole? I'm thinking a lot of hyperbole here.

                        Sorry to the stick in the mud but I hate "BS" and when somebody tells a customer they're bringing meat for 3 weeks.....I'm calling "BS". BS!

                        I'm going to go there and try the place. Why not? I've driven the 100 miles for a great taco. My BBQ is also pretty good too....and have a trophy or two to prove it. But that's another story for another day.

                        I'm going to try it.

                        EMac
                        Ft. Pierce, FL

                        1. re: LargeLife

                          I suggest you go on a Thursday...and talk to Will about his brine/curing process. Perhaps your advice will save him some time, energy, and fridge space.

                          1. re: LargeLife

                            FWIW, Katz's in NY say they brine their corned beef for 4 weeks and the pastrami for 2-4 weeks.

                            http://www.seriouseats.com/2014/05/ho...

                            They're a slightly bigger operation.

                            1. re: Frodnesor

                              Frod....I also saw that about Katz....on one of the "foodie" programs.....And yes...they're a slightly larger operation.......Most roadside businesses don't have the facilities to brine 1000s of pounds...or even 100s of pounds....

                              I'm going to go try their BBQ.....I love great BBQ....So I'll make the trip and I'll even try the pastrami....But for what its worth...pastrami isn't BBQ to me....but that's just me.....

                              For me...BBQ is all about ribs, boneless country ribs, pulled pork, brisket, smoked chicken and sausage....The meat is the thing....Could care less about collards...mac-n-cheese....slaw...beans and the like....I sell those sides....but its all about the meat....

                              EMac
                              Ft. Pierce, FL

                        2. re: LargeLife

                          Following up on the "How can they possibly cure 200 lbs for 3 weeks"...

                          CPC reports, "Banks begins with a 1,100-pound lot, portioned out and prepared 200-pounds at a time after a rigorous 5-week curing and smoking process."

                          http://blogs.browardpalmbeach.com/cle...

                  2. I was there two months ago had a combo plate. I like the food and the ambiance. I give them a 9 out of 10 on BBQ.

                    11 Replies
                    1. re: lastZZ

                      Enjoy! Good BBQ is hard to find here in South Florida as we all know and when you find a place you really like then support it! I'm looking forward to trying this place as well.

                      EMac
                      Ft. Pierce, FL

                      1. re: LargeLife

                        If you hate lines get there 11AM or whenever they open and pastrami is only on Thursday. He gave me a free taste and it was very good but I got the mixed platter to get a variety. They have Kreuze sausages so they claim

                        Lunchtime can have you waiting in line to order due to the influx of workers (blue and white collar)

                        They had firewood stacked inside. No tipping really. You line up to get yer bbq then seat and eat. Decent sauces. Maybe bring some slices of your favorite bread to mop up sauces although they do supply a few slices w your meal

                        1. re: lastZZ

                          They open at 11:30.

                          If you want Pastrami on Thursday, a line forms starting around 11AM I would guess. I got there last week around 11:15 and there were about 10 people ahead of me.

                          They opened at 11:30 promptly and I had my stuff in 5 minutes or so.

                          So you probably could get there at 11:30 and not have a problem, but yes, when noon strikes, it's likely bad news,

                          LifeRock above said they sell out by 2PM or so.

                          1. re: CFByrne

                            You did good on timing it! I got there 1230, had to wait in line 25 minutes and I never wait in lines. If I lived closer I would have left to return early another day

                            1. re: lastZZ

                              I actually got there around 1:15 a couple of weeks ago and there was hardly a wait. The pastrami was still available that day but he said it wouldn't last much longer.

                              The pastrami is cured and smoked, which to me is the essence of BBQ, and he does an awesome job of it (whether it takes weeks or just days). I am however looking forward to getting back for some of their other offerings.

                              1. re: LiveRock

                                Liverock...I will respectfully disagree....curing and smoking are two different things where BBQ is concerned....

                                BBQ....Smoked meat.....starts with raw product....Whereas cured is cured and ready to consume.....That's not to say you can't take a cured ham, toss it on my smoker and have great meat to make a wonderful sandwich with...you can....and it will be fantastic....But it's certainly not the essence of "real bbq".......

                                BBQ is a very subjective subject of which I'm a student of....I own a BBQ business....Occasionally compete....And have taken many, many trips to learn from and taste the best in different parts of the country.....

                                Nobody that I know of considers cured meats to be "BBQ".....It's cured meat and that's it.....And I happen to love a great pastrami sandwich as much anyone....But pastrami isn't BBQ......Not even close...

                                One of my favorite "foodie" experiences took place at Dean & DeLucca out in California some years back.....where I was fortunate to eat their version of cured NY Strip steak....and it was nothing less than amazing.....

                                BBQ has nothing to do with cured meats.

                                EMac
                                Ft. Pierce, FL....via Homestead

                                1. re: LargeLife

                                  Go to Texas and explain to about 1000 BBQ joints that their cured and smoked sausage is not BBQ.

                                  On second thought, you may better off making that explanation from your keyboard in Florida. Some of those old school Texas BBQ guys may not be so agreeable.

                                  1. re: cowdogs

                                    Not so fast Cowdogs (great handle by the way).....I've spent plenty of time in Texas.....Hit ALL the places in Lockhart.....Spent 3 days at Sonny Bryan's (original location on Inwood & Memorial) learning to smoke brisket.....Franklins...Salt Lick....Been there and done them......

                                    The sausage that most places serve are smoked....not cured....two different processes....Most of that sausage is smoked in a matter of hours....not the days required in the curing process.....

                                    And I'm OK to make that explanation face to face with the old Texas BBQ guys.....of which I know many of them personally.....So we're all good there!

                                    BBQ is as subjective as any topic on earth.....For example...I HATE NC BBQ....Not my ball of wax....But I have friends that absolutely LOVE what they're serving in Lexington......It's just not for me......But I respect it....

                                    BBQ...always a favorite subject....:)

                                    EMac
                                    Ft. Pierce, FL

                                    1. re: LargeLife

                                      All good points and I see where you're coming from...I'll bet you don't think "real" chili has beans in it either. ;0)

                                      1. re: LiveRock

                                        Chili is another one of those subjective subjects! :)
                                        I'm OK with beans in the chili! But being a SoFla guy I'm not one to even think about chili...unless it's a little chilly outside!....And that's not very often!

                                        But I am a BBQ purist....or traditionalist.....I love smoking meat....It's a passion.....Also a business for me.....You wouldn't believe how damned hard it is just to find a decent brisket to smoke! And if you're entering a contest you have to track down a wagyu brisket that's PRICEY! The life of a pitmaster isn't always the easiest. But when people smile when they're eating your product that's one of the best feelings in the world! A lot of early mornings and a lot of late nights!

                                        EMac
                                        Ft. Pierce, FL

                                        1. re: LargeLife

                                          Couldn't agree with you more about not being able to find a good brisket in Sofla. I surprisingly found one at Glick's kosher market in Delray if you can believe that!