Brad Olson
TVWBB Diamond Member
About a week ago I had a chance to stop at LD's BBQ at the northeast corner of WI-20 and County Road ES in East Troy, WI. He used to be on WI-164 in Big Bend but moved a year or 2 ago.
I ordered the combo plate with ribs, brisket, sausage, chicken, and mild sauce with beans and cornbread as my sides. Overall it was a good meal with the ribs being my favorite; the meat pulled from the bone but didn't fall off, and they had some nice smoke (certainly more than what a lot of barbecue has in this part of the country). The brisket seemed to have less smoke than the other meats but was still beefy and a nice mix of fat and lean, so the flavor was good. I'm not sure how the sausage started out but what I was served had a nice snap and wasn't too salty, which sometimes seem to happen, and the chicken was just as smoky as the ribs. The sauce is sold as mild but still has some pepper and tanginess without being too sweet. The sides were also good with the made-ahead cornbread being sweeter than some versions I've had, and the beans were rich and had plenty of meat. I'd definitely eat here again.
Also, I had a chance to talk with LD (the L stands for Leon) for a few minutes and he's a personable guy who enjoys and cares about what he's doing. He grew up an "Army brat" and was previously a traveling nurse so he's seen his share of the USA, and he commented that as he traveled he made a point of eating a lot of the foods indigenous to wherever he happened to be, which was often seafood in the Carolinas and barbecue in the inland south. And keeping with that indigenous theme his smoke wood of choice is the oak that's prevalent around here.
He's putting on a small barbecue demo and seminar this coming Sunday and if I get the chance I just might make the 45-minute drive back to East Troy.
I ordered the combo plate with ribs, brisket, sausage, chicken, and mild sauce with beans and cornbread as my sides. Overall it was a good meal with the ribs being my favorite; the meat pulled from the bone but didn't fall off, and they had some nice smoke (certainly more than what a lot of barbecue has in this part of the country). The brisket seemed to have less smoke than the other meats but was still beefy and a nice mix of fat and lean, so the flavor was good. I'm not sure how the sausage started out but what I was served had a nice snap and wasn't too salty, which sometimes seem to happen, and the chicken was just as smoky as the ribs. The sauce is sold as mild but still has some pepper and tanginess without being too sweet. The sides were also good with the made-ahead cornbread being sweeter than some versions I've had, and the beans were rich and had plenty of meat. I'd definitely eat here again.
Also, I had a chance to talk with LD (the L stands for Leon) for a few minutes and he's a personable guy who enjoys and cares about what he's doing. He grew up an "Army brat" and was previously a traveling nurse so he's seen his share of the USA, and he commented that as he traveled he made a point of eating a lot of the foods indigenous to wherever he happened to be, which was often seafood in the Carolinas and barbecue in the inland south. And keeping with that indigenous theme his smoke wood of choice is the oak that's prevalent around here.
He's putting on a small barbecue demo and seminar this coming Sunday and if I get the chance I just might make the 45-minute drive back to East Troy.
