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Yorkville Gets a Taste of Central Texas with Station One Smokehouse – Shaw Local

Yorkville Gets a Taste of Central Texas with Station One Smokehouse – Shaw Local

Yorkville Gets a Taste of Central Texas with Station One Smokehouse – Shaw Local

Inspired by the heart of Central Texas, renowned chef Brad Hudetz and his brother Justin bring to Yorkville wood-smoked barbecue so tender it doesn’t need sauce.

Yorkville recently welcomed the family-owned Station One Smokehouse with a ribbon-cutting ceremony featuring lines of hungry guests out the doors.

Jake Henry is the business manager of Station One Smokehouse, which recently opened at 524 E. Kendall Dr. in Yorkville.

After earning multiple accolades as Will County’s Best at their first location in a converted former firehouse in downtown Plainfield, the Hudetz brothers, Brad and Justin, imported three massive Texas-made smokers for their largest smokehouse in Yorkville.

“It’s more of an art than a science,” said business manager Justin Hudetz. “We have trained grill masters who keep an eye on the smoked meats and know from experience when they are ready. One of the main things that sets us apart is that we cook 100% with wood instead of shortcuts with gas or electricity. I know people will notice the difference and appreciate the authentic way we smoke.”

The complicated process involves smoking meats, such as star attraction brisket, for 16 hours before letting it sizzle for another 12 to 16 hours as the meats tenderize and become juicier.

“It has been very gratifying to see the public reaction and read the positive reviews and recognition we have received.”

Justin Hudetz, Station One Smokehouse

Chef Brad’s passion was distilled through experimenting with different smoked meats at his parents’ butcher shop in Naperville. From there, he went on to manage the famous Green Street Smoked Meats in downtown Chicago, where he cooked for the Chicago Cubs’ 2016 World Series Championship Party with Theo Epstein and actors like Bill Murray.

Spicy sausage, pickled onions, homemade spicy pickles, brisket, pulled pork, cornbread, pork ribs, green beans, tater tot casserole, and macaroni and cheese at Station One Smokehouse, which recently opened at 524 E. Kendall Dr. in Yorkville.

Brad fell in love with Central Texas barbecue because the tradition centers on the art of seasoning and smoking leftover meats in a way that produces delicious tenderness.

“Brad is the kind of guy who loves barbecue so much that he takes his family on vacation to Texas and works shifts at old smokehouses to rub shoulders with top smokers and trade tips,” Hudetz said.

“It’s very rewarding when you talk to guests and they tell you they love everything on the menu. In Plainfield, we always see a lot of familiar faces and we look forward to building the same relationship with the Yorkville community. Since opening, the community has been very welcoming,” she said.

Inspired by the culinary tradition of Central Texas, their restaurant offers a cafeteria-style dining room, where you approach the butcher and choose your meat as you move down the line in front of each of the tasty samples. You can order by the half-pound or get a portion of everything from brisket to pastrami to discover your favorites. A standout side dish is their homemade cornbread with melted honey butter on top.

Hudetz said journalist Steve Dolinsky filmed a special on his meats for ABC’s “The Hungry Hound” and barbecue sauce entrepreneur Sweet Baby Ray himself visited his restaurant not once, but twice.

Station One Smokehouse recently opened at 524 E. Kendall Dr. in Yorkville.

Hudetz said he loves seeing families order a giant plate and divide the meats communally, instead of ordering individual plates. The entire experience is designed to bring families and friends together.

“We are a family business and we care about the communities we are a part of,” he said. “We are very proud to be involved with many local schools and sports teams. It has been very gratifying to see the public reaction and read the positive reviews and recognitions we received. Opening a restaurant takes a lot of work and determination, but if you have a great product, people will welcome you. “I hope people get that sense of family every time they are here.”