Cuisines and Dishes at Bobby Q's:
- Barbecue
Bobby Q's
1279 N Rand Rd,
Arlington Heights
IL
60004
Today's hours: 11:30 am-9:00 pm
bobbyqs.biz (847) 590-0400
Menu for Bobby Q's
Menu for Bobby Q's provided by Allmenus.com
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Other menus for Bobby Q's
Ratings and Reviews for Bobby Q's
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Feb 03 2010
Rick B. via Yelp
Just read through the other reviews and I have come to the conclusion that BBQ beauty is in the eye of the beholder. I love this place... What I...read more
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Nov 05 2009
Mark C. via Yelp
Being from Texas, I am sometimes a glutton for punishment when I am on the road, and I go to BBQ places looking for a gem. Bobby Q's will not win any...read more
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Sep 02 2009
Paul G. via Yelp
I've eaten the ribs here and they were pretty good. What I was very surprised to find out is that they have great pizza. It has a very barnabyish taste...read more
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Oct 25 2008
onlyonme via Citysearch
Went there last night(10-24-08) for a date ( seeing this girl for only 2 weeks) very bad place to go.Didn't make a good impression...read more
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Apr 12 2008
plavacek via Citysearch
Bobby Q's was awful. I ordered the 2-meat combo - pulled pork and brisket. Had mashed potatoes and mac n cheese for sides. The wa...read more
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Sep 29 2007
luky via Citysearch
The ribs here are excellent and the sauces(cajun and texas)are both delicious. If you enjoy pulled pork, beef brisket, or other s...read more
From Citysearch
The Scene
Come-as-you-are couples and families roll up their sleeves at this low-attitude, low-ambience spot in Arlington Heights, named for the owners' toddler's pronunciation of ''barbecue.'' Poster and tchotchke efforts at decor are incongruous with the food, though bluesy background music is on-message. Service is enthusiastic, despite occasional gaps in menu knowledge.
The Food
There's a serious commitment to smoked meats here, all done in-house (except the pork sausage) using hickory wood and cherry for the poultry. Some results are stellar, including perfect pulled pork and smoked turkey breast, and the house sauces, spicy Cajun and sweet Texas, are worthy contenders (the former took third place Cajun at K.C.'s American Royal competition). Fans of falling-off-the-bone ribs may find these a bit too firm, and the reheated brisket can have a stale flavor. Stalwart onion rings are a good bet; other sides like mac and cheese and cole slaw are forgettably bland. Dessert is a low priority, as ownership feels ''if you have room for dessert, we haven't done our job.''
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