Best BBQ Jointa Around Chicago???

What are the best Barbecue joints around/in Chicago??? My top 2 are Russel's in elmwood Park, and Brother Jimmy's Barbecue & Booze in Chicago...........What are your favorites?

--James

I know this must get little repetitive, but I'm still pushing Country Smoke House on Irving Park. After that, I'd pick LT's Grill at Grand and Wood, Smoke Daddy on Division, Fat Willy's, & Leon's. While Russel's has some nice tradition and history behind it, it has nothing to do with barbecue. If you can't smell smoke outside or inside, it ain't 'que, just roast pork with barbecue sauce on top. Not familiar with Jimmy's but I've heard good things. There are also some good joints popping up in the south and western 'burbs. If you want to make a little road trip try Texan Barbecue and Chile House in Algonquin near Rt. 31 & Rt. 62.

You're right. My wife went to Smoke Daddy last weekend, and each gained several hundred pounds!!!! It was AWESOME! Heck, I'm still lickin'my fingers!


--James

BROTHER JIMMY"S BARBECUE & BOOZE!!!!!! Try It!!!

We were recently in Chicago and had some great ribs both, pork and beef from Ribs and Bibs in Hyde Park very close to the Industry and Science Museum. Stacks of hickory wood was the first clue that this was the real deal, the second was the owner on site willing to discuss how many hours his meat slow cooks and the merits of different dry rubs. Carry out only, we almost got attacked in the hotel lobby once the odor of ribs and sauce started to get around.

quote:

Originally posted by rlwestbrook

We were recently in Chicago and had some great ribs both, pork and beef from Ribs and Bibs in Hyde Park very close to the Industry and Science Museum. Stacks of hickory wood was the first clue that this was the real deal, the second was the owner on site willing to discuss how many hours his meat slow cooks and the merits of different dry rubs. Carry out only, we almost got attacked in the hotel lobby once the odor of ribs and sauce started to get around.

Wow, you liked Ribs and Bibs? That place is truly awful. I like Gale St. Inn at Milwaukee & Higgins. Outstanding stuff.

Gale Street Inn for Ribs? Yipes!!! I have to agree with Buddy Roadhouse here. If there ain't smoke, it ain't 'que! This is one of the huge problems with the Chicago Q landscape.

The Gale Street Inn has what many in the area consider Chicago Style Ribs. That unfortunately means "meat jello" saturated in an overly sweet sauce. It may even be tasty in some places, but it isn't 'que.

I lived in Chicago area for 40+ years and been in the DFW area for the last 10. On August 30, I will be returning to my beloved Chicago. Food and cooking are my passion and for the most part I have found the DFW area to be a food wasteland, however one of the few things I will miss the most is Barbeque. Sorry folks but there is no real Barbecue in Chicago. Of course this only one mans opinion.

Saw, either here or one of the other boards I read, that Bobby Flay was in town last week to film a segment for his BBQ show at Smoke Daddys. Not being a Q expert, I have rarely have had any, I make no judgements.

In the western suburbs I always enjoy the St.Louis style spareribs, smoked brisket or pulled pork at Uncle Bubs on Cass Avenue in Westmont. I skip the baby back ribs. BBQ beans and brunswick stew are also good. A very nice family run restuarant. http://www.unclebubs.com/

The best BBQ I have found in the Chicago area is

Hillery's
1617 14th street
North Chicago, IL

Truth is, Chicago is not a BBQ town. Lots of places serve ribs and some aren't bad but a slab of ribs does not make it a BBQ.

I wanted to weigh in on the BBQ that I have tried and liked around the Chicago area, as I already mentioned what I didn't like.

2 of the previous posts mentioned a couple of places that I have tried and enjoyed.

I have had the sampler at Uncle Bub's which for $14 is a tremendous value, you can nearly feed a family off of the sampler. I thought that some of the items were a little too dry (the ribs and tips in particular), but overall were pretty good.

I also have been to Hillery's with a friend that swears they have the best Q around. I think he may be stretching it a little, but it is always a good sign when you can smell the place before you see it. Also a good sign when you see the smoke and haze in the air before you see the sign. The Q itself was very good, although I didn't care for their sauce. If I go back again, I will definitely order without sauce. Their best values there are the Rib Tips.

The other places I like are the Great Texan BBQ in Algonquin, which has absolutely amazing smoked chicken wings; The Pit Rib House in Hickory Hills for their ribs and chopped pork (although their sauce is a little too sweet too) and they have a rotisserie Greek chicken that is wonderful too; and Chuck's Southern Comfort Cafe in Burbank, with a variety of amazing menu options and specials. I do want to hit the better places in the City itself like Barbara Ann's, Lem's, and Honey 1 just to do a more recent comparison.

Merle's Ribs in Evanston.

I agree with BuddyRoadhouse. I used to live in Cary, IL., and Texan BBQ is very good. The smoker smells fantastic when you drive by. I have two brothers from Texas and another who lived in Texas for a while, and they all say it is like good Texas barbecue. It is one of the restaurants in the Chicago area that we really miss. You can buy one of their homemade sauces in plastic deli type containers if you want some for home!

I'm surprised that you can only buy their sauces in a deli style tub. For years they bottled their sauces at the same co-packer who does my stuff. In fact they sold it in the same glass "barbecue sauce" style bottle (made by Arkansas Glass) that is so prevalent in our little piece of the food biz.

When Glenn, the owner, died a few years back, I know his wife took over the operation of the store and all related business. I thought she maintained the bottled sauce business, but I could be wrong.

It's been a few years since I've visited the Texan. Hope everything's still going along at a high standard.

Buddy

This is my posting on the Bar B Que Shack in St. Charles, Il. I have not had the ribs, usually just have a brisket sandwich or pulled pork.

http://lthforum.com/bb/viewtopic.php?t=5905&highlight=charles

I think you can buy sauce in the bottle at the Texan BBQ, but I really liked to get it the other way, since I lived nearby. However, I don't live there now. It was still great last time I was there. Even their beans were good. Not wild about the coleslaw, though. Just not my taste, but fresh.

Another good BBQ place out in the western 'burbs is a place called The Crystal Lake Rib House located in Crystal Lake (of course) on route 176 and Terra Cotta road. Its a small joint with limited seating. I've been there a few times and have always enjoyed their food. Of course you cannot beat the Texan in Algonquin

I just recently came upon (by smell) Thomas' BBQ on Montgomery Road in Aurora, just a little north of Copley Hospital. A few threads above, I mentioned BBQ Shack in St. Charles, well Thomas's is 10 times better. I had their Alabama sampler plate which consisted of rib tips, 2 hot links and a pulled pork sandwich. The sanwich was huge, densley packed with nicely pulled, tender pork with a few burnt ends here and there, the sandwich lasted me 3 days, could not eat it all at one sitting! The rib tips were quite good but a little too heavily sauced, once the excess sauce was scraped off, they were tender and very good smoke flavor. I first thought this place might be an extension of LT's, Larry Thomas who has been around Aurora for years doing street fairs, etc but found out that this is Thomas Family Farms of Alabama who raises and butchers their own pigs. They willl do a whole hog for you as well as provide a band if needed, or you can just come to their little strip mall store front and eat there or take carryout.

Thomas BBQ
1649 Montgomery Road
Aurora, Il
630-375-9390
11:30-7:30 M-Sat, closed Sundays

Excellent tip kland! Next time I'm thinking about making the Northwest trek out to the Texan, I'll consider going Southwest instead to Thomas' in Aurora.

Thanks,

Buddy

While we're on the subject of Best BBQ Joint Around Chicago, let me give everybody a heads up warning about what used to be my favorite 'Que house here in town. Country Smokehouse, which used to be N.N. Smokehouse, both of which were excellent, has changed hands again! Now it is called "Tripi's Place" and is run by guys who have limited restaurant experience.

I've given them three chances since the change of ownership and been disappointed each time. The serving sizes have been decreased significantly, the fresh cut, thick potato wedges have been replaced by institutional frozen fries, and they have dropped the "Asian Noodles" which were comparable to a Phillipino Pancit dish; loaded with bite size pieces of all their smoked meats and a variety of veggies.

I don't think I'll be going back anytime soon, and if they continue on this path of self destruction, I don't think they'll be around much longer anyway.

Sadly,

Buddy

Oddly enough Buddy, I grew up in Algonquin, lived there until I was 18 and my dad still lived there until 2001, I have never been to the Texan even though we would go to Port Edward's across the street about once a year. There is also the Rib House on East State (Rte. 38) in Geneva, been many times but never had ribs, I generally have a brisket or pulled pork sandwich.

Has anyone done Sweetbaby Rays in Wood Dale?? Was there once, opening night, never do that again..that is try a new place on opening night....it was so crowded sorta turned me off so I never returned. The place is always crowded so I believe it serves up som mean BBQ.

The folks at the LTHforum have been raving about Honey1 Barbecue down on Western Avenue. Been once and thought it was okay; nothing special. They have since added pulled pork to the menu. Might be worth a return tip just to check it out.

Buddy

Has anyone tried Smoque on Pulaski and Grace? A couple weeks ago we tried the ribs, brisket and chicken. Seemed like authentic, low and slow smoked meats. Decent sauce. Sides were OK, too. Looking forward to another visit.

Hey there Mr. Tsores, where ya been???

Glad you enjoyed Smoque! I've been going there since they opened last December and have been a strong proponent of their's over at LTHForum since my first visit.

Although pulled pork is becoming slightly more commonly found in Chicago, Smoqoue is one of the few places in town that serves real smoked brisket as well. I stick to their pork and brisket, finding the ribs and chicken, while very tasty, to be a less than worthy value.

Their sides are quite good too. Fresh cut skin on fries, made properly with a double bath in boiling oil...mac & cheese is creamy and rich with good, toothsome macaroni and an appetizing bread crumb crust...tangy beans with lots of meat interspersed throughout, as good as Gates beans in Kansas City and much closer to home...the Cole slaw is a different interpretation than most here in Chicago; a vinegar base as opposed to creamy mayo. It has very fresh, crispy cabbage and gets its purple color accents not from purple cabbage, but from purple onion adding a sharp, distinct flavor unlike any other slaw around...good yellow cornbread too, although it is served sweet "northern style" as opposed to the less sweet, white corn meal version in the south.

All in all, it is my favorite northside 'Que joint. I'm in there on an almost weekly basis and have gotten to know the owner quite well.

They have enjoyed tremendous success almost from day one. In addition to LTHForum they have been spoken of very highly in Time Out Chicago, Gourmet Magazine, Chicago Magazine and all the daily papers in the city and suburbs. All that without a press agent!

Smoque may not be quite in the same league with the greasehouses in America's Barbecue regions that have a longer history and deeper 'Que tradition, but it comes darn close!

Buddy

Buddy: As usual, your're eloquence combined with your attention to detail makes my meager commentary pale in comparison. I doff my chapeau to you, sir.

I heartily agree with your comments. First off, Smoque has the first decent smoked brisket I have found in Chicagoland. And after sampling it around Texas and KC, it is my idea of a BBQ staple. Their sides are good. Didn't get to try the pork. Actually, they had sold out of pork and brisket by the time we got there, but managed to find a taste of brisket when asked.

The owners took a risk at breaking away from the standard "BBQ" formula found around this town and it looks like it paid off. Nice guys, too.

MY favorite BBQ shacks are
Hecky's Barbecue, 1902 Green Bay Road, Evanston, www.heckys.com, and
Hillerys Bar-bq 1617 14th St, North Chicago 847-473-1722
both have real smoke pits and their food has real smoke rings-
no fancy tables or servers here-

However recently hubby and I were surprised by darn good ribs from a real smoker at a place called Bluegrass in Highland Park of all places???? Kind of a white tablecloth restaurant where you need reservations on a weekend night, and can get a blueberry martini(yum)
But the cajun combo plate with ribs and jambalaya was awesome!
Crawfish etoufee was the real deal!
and an appetizer of calamari was not only beautifully presented, it was more than enough for 4 to share....
http://www.bluegrasshp.com/

My vote goes for the Texan in Algonquin. The Rib House in Geneva has excellent ribs but it's not a BBQ joint, it's a restaurant like Carson's.

quote:

Originally posted by tsores

Has anyone tried Smoque on Pulaski and Grace? A couple weeks ago we tried the ribs, brisket and chicken. Seemed like authentic, low and slow smoked meats. Decent sauce. Sides were OK, too. Looking forward to another visit.

I just tried it today...it was pretty good! I am not a barbecue expert but I expect a thicker sauce and this was soupy. The flavor was very good though. I liked the cole slaw too, very fresh vinegar style, not the creamy stuff, which I know my wife will like, too. They were pretty packed at lunch today so the word is getting out. For those of you that don't know where Grace was (I didn't) this place is just south of the Kennedy...get off at the Irving Park exit and follow Avondale to Pulaski, it will be on your right.

I heard the owner discussing some of the places mentioned above as his favoites that he is striving to be like. I haven't tried those but will try to do so my next trip to Indiana.

I agree wholeheartedly on the slaw. It is a brighter, crisper version than the typical creamy slaws usually available. All of their other sides (mac & cheese, beans, fresh cut skin on fries, and corn bread) are equally outstanding. We're going to part ways on the sauce though. While I also think the flavor is excellent, I have no problem with the consistency. The Barbecue world is made up of many regions with many different styles of smoking, predominant meats used, and, of course, sauces.

In the Carolinas alone there are at least four different basic sauce styles that I am aware of, ranging from a very thin, watery, almost crystal clear vinegar base in eastern North Carolina, to a slightly less thin version, tinged with tomato on the west side of the state, to a mustard based sauce in South Carolina. As you work your way south and west through the rest of the deep South and into Texas, you will see many other styles and locally influenced flavors.

Start working your way north through Oklahoma and into Kansas City and you will experience even more different tastes. As you come back east and further north into Chicago and beyond you will find the thicker, sweeter sauces you are used to.

As a native Chicagoan, those are the sauces I too am most familiar with. As the husband of a Kansas City girl I have come to appreciate the different flavors inherent to that region. And finally, as someone who has made his living for the past 18 years in the Barbecue Sauce business, and by necessity has become an informal scholar in the subject, I have found some level of value and good taste in virtually every Barbecue region's sauces. Even that weird white stuff they serve with chicken in Alabama.

As for Smoque, the word has been "getting out" since before the day they opened. I don't think I have ever seen any restaurant, Barbecue or otherwise, take off so quickly, get so much free press publicity, and be so roundly praised as Smoque. Barry Sorkin, the lead man in a team of owners did his fair share of research, visiting all of the areas mentioned above in an effort to learn the true art of regional 'Que. Granted, there are little roadside shacks, still smoking their meat in and old oil drum that might have better, more soulful food, but Smoque is doing more good work with a modern Southern Pride oven than anyone around.

Buddy

quote:

Originally posted by glcarey

The Rib House in Geneva has excellent ribs but it's not a BBQ joint, it's a restaurant like Carson's.

The Rib House in Geneva has been closed for some time now. Lately we have been going to Salt Creek Barbeque in Batavia. Again, I'm not a rib eater but I enjoy their pulled pork and I have had rib tips there, generous amounts of meat, good wood smoke flavor. They have great sweet potato fries and a blue cheese burger to die for.

Salt Creek Barbeque
220 North Randall Road
630-406-5000
(In the Menards area)

Best place for Ribs in Chicago now is TWIN ANCHORS at 1655 NORTH SEDGWICH STREET.
They have a website or do a search using its nameand address.

I'm gonna be as polite and gentle as I possibly can be here, but it'll be tough.

This thread is titled "Best BBQ Joint Around Chicago" (spelling corrections are mine), and Twin Anchors has absolutely nothing to do with Barbecue. Their ribs may taste good, and they may me insanely (if undeservedly) popular, but they have never Barbecued a slab of ribs in their entire existence.

Twin Anchors belongs to group of popular restaurants here in Chicago, most notably Gale Street Inn, that are famous for their ribs despite the fact that they have never been touched by smoke. Most of these places either boil or bake their slabs and then cake them with sauce before serving. A few of them might slap the ribs on a gas fired grill for a few minutes to heat them up creating a little char effect that will fool the uninformed. The fall off the bone, no teeth needed to chew results are referred to around here as "meat jello".

Now I'm not saying that these aren't good ribs. I'm not even saying that the people who like them aren't very smart. There are tastes for everything in this world from meat jello to balut. All I'm saying is, if a place isn't going to actually Barbecue its ribs, it shouldn't advertise them as such and they shouldn't be mentioned in a thread about Barbecue.

Just remember, Barbecueing may be the best way to prepare ribs. But just because they are ribs, doesn't mean they've been Barbecued.

Buddy

As far as I can see, no one has mentioned two places that have appeared in previous Roadfood books, Leon's or Lem's, both on the Southside of the city. I have never been to either, but I am curious about them. Has anyone been to these places?

quote:

Originally posted by BuddyRoadhouse

I'm gonna be as polite and gentle as I possibly can be here, but it'll be tough.

This thread is titled "Best BBQ Joint Around Chicago" (spelling corrections are mine), and Twin Anchors has absolutely nothing to do with Barbecue. Their ribs may taste good, and they may me insanely (if undeservedly) popular, but they have never Barbecued a slab of ribs in their entire existence.

Twin Anchors belongs to group of popular restaurants here in Chicago, most notably Gale Street Inn, that are famous for their ribs despite the fact that they have never been touched by smoke. Most of these places either boil or bake their slabs and then cake them with sauce before serving. A few of them might slap the ribs on a gas fired grill for a few minutes to heat them up creating a little char effect that will fool the uninformed. The fall off the bone, no teeth needed to chew results are referred to around here as "meat jello".

Now I'm not saying that these aren't good ribs. I'm not even saying that the people who like them aren't very smart. There are tastes for everything in this world from meat jello to balut. All I'm saying is, if a place isn't going to actually Barbecue its ribs, it shouldn't advertise them as such and they shouldn't be mentioned in a thread about Barbecue.

Just remember, Barbecueing may be the best way to prepare ribs. But just because they are ribs, doesn't mean they've been Barbecued.

Buddy

Truer words were never spoke. As I have written earlier in this thread, just because ribs are on the menu, it doesn't make it a BBQ place for me. Fact is, there are painfully few places in this great big town to find BBQ. Loads of places to get ribs, most of which are described by Buddy, above. I find most people in the Chicago area equate ribs and BBQ. Bring up brisket or pulled pork or sausage and it is somewhere between a novelty and a foreign concept.

We enjoy Uncle Bub's in Westmont for our BBQ. Close by and friendly, everything is made on the premises. They won first place in the Naperville Ribfest this past year and I believe, a second for sauce.

The holy trilogy of Chicago BBQ is said to be Lem's, Barbara Ann's and Uncle John's. Unfortunatly (or not), Lem's was the first of these that I tried and I keep going back. The ribs and sauce are outstanding, well worth the drive from Oak Park to the south side of Chicago. Honey 1 used to be in west Chicago and I had their ribs a couple of times - ribs were a little better than Lem's (meaty and perfectly cooked) but the sauce was inferior (to my taste buds). Since Honey 1 moved, the quality is nosed dived - ribs are nowhere near the joy they used to be. They also added brisket to the menu. Tried it once and amnot tempted to try it a second time.

Smoque seems to attract a lot of fans and a lot of people who hate it. I am in the later group - meat and sides were very disappointing, almost fast food-like.

I have yet to find good brisket in Chicago, not at Smoque, not as Russels, not at Honey 1 and not at Wishbone. I either make it myself of go to Austin TX.

We're gonna have to politely agree to disagree on Smoque. I've said my piece on the subject and I'm not likely to sway you so I won't pursue the subject any further. You've mentioned some great places for 'Que so you obviously have some experience in this matter.

We're in complete agreement on Russell's. I don't know if they ever served "real" Barbecue, but whatever they're dishing out now, and for as long as I can remember, ain't it. You're not likely to find real brisket at Wishbone either. Although they are, IMHO, an excellent provider of Southern comfort foods in general, they are not set up to cook proper 'Que and have never claimed such.

As for Honey 1, I'd never been to their west side incarnation so have nothing to compare it to. What I've had at the Western Avenue spot was good but not great. My first trip included a just OK rib platter. Second time around was Pulled Pork. Pretty darned tasty, but a lousy value. Very skimpy sandwich for around eight bucks. I was not aware that they had started to serve brisket and have read no mention of it at LTHforum.com, where they have a solid fan base who would know if they did.

If you really want Brisket in Chicago, your choices are fairly limited with Smoque being one of the better options. Once again, I know I won't change your mind, but my point of reference is 28 years of brilliant Barbecue in Kansas City. I've had the best down there dozens of times over; Arthur Bryant's, Snead's, LC's, Gates, The Woodyard, and many others. Smoque isn't quite in their league but it's pretty danged close.

Keep searching for that Barbecue Ideal ppezalla, and be sure to write about it here when you find it. Inquiring minds want to know.

Buddy

Maybe I will try Smoque again - a lot of people do love the place.

I think I erred in my statement about brisket and Honey 1. It was a while ago and now I am thinking I had the pulled pork. Your "lousy value" assessment jarred my memory.

Wishbone does say "Smoked Beef Brisket Sandwich" on their menu. It isn't and it redefines "lousy value". A couple of slices of meat on a hamburger bun with a spot of red sauce.

Try almost anything else at Wishbone and I think you'll be happier.

Buddy

Well, long time since much activity on BBQ in Chicago, but maybe this will stir it up.
 
I made a half hour video about the history of South Side Chicago BBQ.  This is a particular historical style of the African-American South Side which was shaped by the black experience in Chicago in the 20th century.  It has interviews with several pitmasters, a sauce manufacturer, historians and others.  It's not a salvo in any BBQ fight, just an appreciation of one of the many styles of BBQ, and one that's definitely been neglected compared to others.
 
Alas, I don't have enough posts to put in the link; perhaps some kind person could do that.  For now, the best thing to suggest is that you search "Sky Full of Bacon barbecue history Chicago."

Mgmax


Well, long time since much activity on BBQ in Chicago, but maybe this will stir it up.

I made a half hour video about the history of South Side Chicago BBQ.  This is a particular historical style of the African-American South Side which was shaped by the black experience in Chicago in the 20th century.  It has interviews with several pitmasters, a sauce manufacturer, historians and others.  It's not a salvo in any BBQ fight, just an appreciation of one of the many styles of BBQ, and one that's definitely been neglected compared to others.

Alas, I don't have enough posts to put in the link; perhaps some kind person could do that.  For now, the best thing to suggest is that you search "Sky Full of Bacon barbecue history Chicago."

http://skyfullofbacon.com/blog/?p=3116
 
Very nicely done.
 
 
Sorry Chicagoans but both Ashley's and Speed Queen in Milwaukee are more to my tastes than anything I've tried so far in Chicago.

Haven't been to Ashley's,but you know I'm a Speed Queen fan.  They definitely belong among the greats in the 'Que pantheon.
 
Buddy

Where else are you gonna find BBQ Goat ribs?

 
Ashley's
Caution: 70's music alert!
http://ashleysbarbque.webs.com/
 
Ribs and spicy pork chop;

 
Dining, unlike Speed Queen, is ala trunk.
 
Hot link and ribs:

 
Ashley's BBQ

1501 West Center Street
Milwaukee, WI 53206-2102
(414) 372-7666
Open Tue-Thu 11am-10pm; Fri-Sat 11am-12am; Sun 12pm-7pm

Never heard of Ashley's, but am glad I have now!!We are huge Speed Queen followers-MFL-do you think one is better than the other?

ann peeples


Never heard of Ashley's, but am glad I have now!!We are huge Speed Queen followers-MFL-do you think one is better than the other?

Apples and oranges.
Speed Queen is my choice for shoulder and outside shoulder.
In fact, I've never had anyone else's shoulder that I liked better but of course, tastes are subjective.
Ashley's has really great hot links and ribs.

This is only carry out, ribs and sauce are outstanding. Go during daylight hours.
Uncle John's BBQ at 339 E 69th St.
773- 892- 1233,  they only take cash.

Bob and I both like the shoulders at Speed Queen. Will have to try the ribs and hot links at Ashleys...Thanks, my friend!

Merle's has closed.