BEAST Craft BBQ Co. - Belleville (IL)

5 /5 Kristin Skarbovig: This Texan can’t say enough great things about BEAST! We got there late on a Sunday, but we were still able to get the ribs, brisket, and some sides. The meat was tender and flavorful. The sauces were complex and unique. But hands down the best thing on the menu is the chili crisp grilled cabbage! I could eat this for every meal! I tried to pry the secret ingredient out of the chef, but he wouldn’t budge. Alas. Next time we’re in St. Louis, we’ll be back!

5 /5 Rosita Mendez: Ive had my fair share of BBQ. Everyone seems to have a different way of seasoning their beef, pork, turkey, etc, and most seem to be good... but... this place is on a totally different level, all on its own. The pork steak is out of this world delicious, and that, along with the brisket, were my favorites! They use great quality pork because the marbling on it was amazing. It was so good, but every other bite would just have a little extra of the fatty delicious goodness that just made you want to dance in your seat! You cant go wrong with any of the sides, but the candied bacon and the Mac and cheese were just beyond my regular expectations. No BBQ sauce is needed on this meat. It was perfect exactly the way it was served. I will be telling everyone about this place, you can not talk this place up enough, it will exceed your expectations. The staff was very kind, helpful and friendly. I am just glad this place is not close enough to where I could go on the regular... because Id be in serious trouble. Small space, so either order to go or get their early!

5 /5 Andy B: Passing through and exactly what I needed to cure my bbq fix. Very good food. Brisket and turkey were juicy, sprouts and slaw just as good.

5 /5 Mike C.: This is competition-level BBQ with a relaxed, downhome vibe and plenty of smiles all around. It speaks volumes that they can produce craft-quality ribs, brisket, and wings on a large scale while keeping the meat consistently perfect every time. I judged them on appearance, texture, bite-through, and smoke penetration—and their ribs scored top marks across the board. I cook using techniques from Tuffy Stone, Malcom Reed, Heath Riles, and Myron Mixon both at home and in competitions, and I’m telling you: this is straight-up Jack Daniel’s Invitational, MIM, or KCBS turn-in box worthy. Food this good? I’d happily come back every week.

5 /5 Jeannette Vargas: I visited my husband’s family recently. We’re from Southern California, where there isn’t any good BBQ. Last week, we stopped by for lunch, and I have to say, this is the best BBQ I’ve ever had! The pork steak was delicious, the brisket was one of the best Ive tasted, and the mac and cheese was amazing.