Barbecue In Chicago

Re:Barbecue In Chicago (BuddyRoadhouse)

Tue, 24 Jul 2012 18:08:54 GMT

I'd recall that Top 10 list if I were you; it's less than authoritative or accurate.

For starters, it lists Smoque BBQ twice; once in the number one spot and again in the tenth place.

Secondly, it lists Twin Anchors and Fireplace Inn as Barbecue places. Both those restaurants may serve ribs, but neither one of them serves Barbecue (i.e., Meat that is slow cooked using low heat and wood smoke).

Thirdly, Aloha Grill, while it might be a very good restaurant, has nothing to do with Barbecue. They appear to specialize in regional Hawaiian dishes, including plate lunches and grilled (not Barbecue) chicken. Again, it may be a good restaurant; not a 'Que joint.

Finally, WOW Cafe & Wingery BBQ is nothing more than a glorified Tex/Mex/pseudo Cajun sports bar. Again, no real Barbecue anywhere in sight.

This isn't a matter of me disagreeing with the quality of the choices on the list. This is me saying the list has no relevance to Barbecue in Chicago or anywhere else. It's like putting up a Top 10 list of best delicatessens and putting Stroud's, Prince's, and Bon Ton Mini Mart on the list. They may serve great fried chicken, but they ain't got nuthin' to do with deli food.

In future, you might want to vet your lists a bit more carefully before you post them.

Buddy

Re:Barbecue In Chicago (Foodbme)

Tue, 24 Jul 2012 17:16:38 GMT

Ten Best in Chicago!
http://toptenofchicago.com/bbq.html

Re:Barbecue In Chicago (jamestown)

Tue, 24 Jul 2012 17:04:01 GMT

“Lines out the door” attest that this Northwest Side BYO has “achieved BBQ perfection” in the form of “outrageous”, “smoky” brisket “bursting with flavor”, “the best” “juicy” ribs and “equally good” sides that “blow other joints out of the water”; it’s “truly a dive” with eaters packed in at “community tables”, but “friendly” staffers “manage the crowds well” (the “table juggling is fascinating”) and it’s “cheap to boot”, so the “addicted” dub it “worth any wait, in any weather.” its no wonder smoque bbq is the best bbq shaq in chicago !unolck any of your phones at unlockatt.com !!

Re:Barbecue In Chicago (CCinNJ)

Thu, 17 May 2012 10:35:14 GMT

Amoroso = rolls from Philadelphia

Re:Barbecue In Chicago (kland01s)

Thu, 17 May 2012 09:46:38 GMT

It's the convalescent options that are the problem.

Re:Barbecue In Chicago (BuddyRoadhouse)

Wed, 16 May 2012 16:37:52 GMT

Yep, them Texans sure got a crazy lingo!

Buddy

Re:Barbecue In Chicago (wanderingjew)

Wed, 16 May 2012 16:28:42 GMT

I think its that Texas twang that's throwing everyone off!

Re:Barbecue In Chicago (CCinNJ)

Wed, 16 May 2012 15:49:43 GMT

I'd like to solve the puzzle!

Accept = have
Canteen = bottle
Booze = sauce
Bowl = dish
Arch = march

Re:Barbecue In Chicago (BuddyRoadhouse)

Wed, 16 May 2012 14:11:50 GMT

Sounds like a valid point. Wish I knew what it was.

Very appropriate tag line from Schopenhauer.

Buddy

Re:Barbecue In Chicago (hollysurly)

Wed, 16 May 2012 09:12:36 GMT

It’s apparently a safe bet to say that a lot of homes accept a canteen or three of barbecue booze in the refrigerator. What easier bowl is there in the summer than barbecued chicken? Simply slather on some sauce, arch out to the barbecue and banquet is served.

But accept you anytime looked at a barbecue booze label? A lot of brands account top fructose blah abstract as the aboriginal additive and accommodate bags of sodium. Our guidelines for this analysis were simple: no top fructose blah abstract or bogus colors in the additive list, beneath than 300 milligrams of sodium and 12 grams or beneath carbohydrate per serving. The affliction blackmailer I begin on our bounded bazaar shelves had 540 mg sodium, 16 g carbohydrate, two types of amoroso and bogus colors. Luckily we begin several convalescent options.

___________________________________________________________________________________________________________________
"If you put a spoonful of wine in a barrel full of sewage, you get sewage. If you put a spoonful of sewage in a barrel full of wine, you get sewage.- Schopenhauer's Law of Entropy"

Re:Barbecue In Chicago (scrumptiouschef)

Mon, 07 May 2012 16:49:35 GMT

From Food and Wine:

Yusho, Chicago

Matthias Merges, the former chef at Charlie Trotter’s, owns this Japanese restaurant specializing in small plates, like beef tongue and veal sweetbreads cooked over long-burning, low-smoke pressed charcoal. 2853 N. Kedzie Ave.; yusho-chicago.com.

Re:Barbecue In Chicago (BuddyRoadhouse)

Thu, 12 Apr 2012 15:35:52 GMT

1bbqboy

I'd hope it was Roadhouse Sauce.:)

Actually, Weber uses, and bottles for sale, their own sauce(s). But thanks for the plug!

Buddy

Re:Barbecue In Chicago (1bbqboy)

Thu, 12 Apr 2012 13:36:10 GMT

Nicely done, billy. Right after that we visited Rogue Creamery though,so the joke's still on you.

Re:Barbecue In Chicago (kevincad)

Thu, 12 Apr 2012 13:34:28 GMT

BuddyRoadhouse

That's what I like: Short and to the point.

Never mind that the poster doesn't bother to give any reasons for that opinion, or try to defend his/her point of view. Just a simple statement of "fact" (at least in the poster's mind). How can you argue with that?

Now, I won't even try to say that Chicago is a "Barbecue Town" like Kansas City or places in Texas and South Carolina (notice who I left out...think 3 Olives will take the bait?), but we do have a handful of good greaehouses with a lot of history.

Care to tell the world your tale of Barbecue woe and why you hold our city's smoked meats in such contempt?

Buddy

There are many styles of Q and I really enjoy studying the various styles. Here in the south, you can go 30 miles from where you are and there's a different style. I compete in small local competitions and sometimes mix the styles up a little. Sometimes what I think is great, the judges, not so much! For instance, if you go to Columbus, GA it's a mix between standard GA style and AL mustard sauce, which is totally different than SC mustard sauce! I like it all, and when I'm in Chicago, I'll certainly check it out!

Re:Barbecue In Chicago (joerogo)

Thu, 12 Apr 2012 13:13:44 GMT

1bbqboy

I'd hope it was Roadhouse Sauce.:)

You still riding your bicycle?

Or did you join Triple AAA?

Re:Barbecue In Chicago (1bbqboy)

Thu, 12 Apr 2012 12:41:28 GMT

I'd hope it was Roadhouse Sauce.:)

Re:Barbecue In Chicago (highcard)

Thu, 12 Apr 2012 11:58:28 GMT

When I was last in Chicago, we went to the Weber Grill just for the novelty of the place. Sat at the "grill side" bar watching the q'ers do their thing. Fun spot.

That said, we each had a steak and they were not so great, however we did split a "barbeque trio" appetizer of beer can chicken, ribs and something else. It was a GREAT app platter and the ribs were fantastic. Don't know what sauce they used, but it was sublime.

FWIW.

Re:Barbecue In Chicago (CCinNJ)

Thu, 12 Apr 2012 10:39:30 GMT

The aquarium smoker is exciting! It is memorable very very exclusive to Chicago and unique as far as Roadfood appliance/apparatus/accoutrement.

Re:Barbecue In Chicago (BuddyRoadhouse)

Thu, 12 Apr 2012 01:25:04 GMT

That's what I like: Short and to the point.

Never mind that the poster doesn't bother to give any reasons for that opinion, or try to defend his/her point of view. Just a simple statement of "fact" (at least in the poster's mind). How can you argue with that?

Now, I won't even try to say that Chicago is a "Barbecue Town" like Kansas City or places in Texas and South Carolina (notice who I left out...think 3 Olives will take the bait?), but we do have a handful of good greaehouses with a lot of history.

Care to tell the world your tale of Barbecue woe and why you hold our city's smoked meats in such contempt?

Buddy

Re:Barbecue In Chicago (3 Olives)

Wed, 11 Apr 2012 18:53:25 GMT

Chicago and BBQ - NO!

Re:Barbecue In Chicago (scrumptiouschef)

Tue, 10 Apr 2012 19:26:36 GMT

I've had great "barbecue" from gas oven powered smokers. Peter's BBQ in Ellinger Texas is a prime example. That guy really gets the maximum out of his Southern Pride. I just had to have a limiting factor to the tour. Gas powered cookery is an easy way to eliminate a bunch of places. I'd probably love them, no doubt they're putting out tender meat but this trip is going to be full old-school.

Peter's BBQ http://chowpapi.com/wordp....8.6/wordpress/?p=1820

Re:Barbecue In Chicago (kevincad)

Tue, 10 Apr 2012 14:38:51 GMT

BuddyRoadhouse

It would be sacrilege in competition cooking, but for large quantities of restaurant 'Que, at least here in the big city, those commercial units are a necessity. Barbecue is defined as large cuts of meat cooked low and slow with hardwood smoke. The Cookshack and Southern Pride units provide just that. The fact that gas is part of the heat source has no bearing on the quality of the end product.

I understand your interest in the aquarium smokers, and if all you want is to visit places that still use them, you'll have plenty of greasehouses to hit. But bear in mind, just because a 'Que joint uses an aquarium smoker, it doesn't mean they'll put out the best Barbecue, and just because someplace else uses a gas powered unit, it doesn't de-legitimize the quality of their product.

Still, I'd be interested in meeting up with you for at least part of this journey once you've announced the actual dates of your visit.

Buddy

Well, actually, there is no one true definition of barbeque. And secondly, a trained palate can differentiate meats cooked over pure hardwood as a heat source as opposed to a gas/wood combo. That being said, I've had some fine que from gas/wood units. But there is a difference and I like my que the traditional way, wood only and judge's at any decent competition will agree!

Re:Barbecue In Chicago (BuddyRoadhouse)

Tue, 10 Apr 2012 14:13:28 GMT

It would be sacrilege in competition cooking, but for large quantities of restaurant 'Que, at least here in the big city, those commercial units are a necessity. Barbecue is defined as large cuts of meat cooked low and slow with hardwood smoke. The Cookshack and Southern Pride units provide just that. The fact that gas is part of the heat source has no bearing on the quality of the end product.

I understand your interest in the aquarium smokers, and if all you want is to visit places that still use them, you'll have plenty of greasehouses to hit. But bear in mind, just because a 'Que joint uses an aquarium smoker, it doesn't mean they'll put out the best Barbecue, and just because someplace else uses a gas powered unit, it doesn't de-legitimize the quality of their product.

Still, I'd be interested in meeting up with you for at least part of this journey once you've announced the actual dates of your visit.

Buddy

Re:Barbecue In Chicago (scrumptiouschef)

Tue, 10 Apr 2012 12:31:14 GMT

http://www.suntimes.com/l...r-own-a-pitmaster.html

"Barbecue" from gas ovens in Chicago

Re:Barbecue In Chicago (BuddyRoadhouse)

Wed, 04 Apr 2012 00:44:28 GMT

If you have some specific dates I might be able to arrange my schedule to meet up with you at some point. Unless you prefer to explore on your own, which is okay too.

Buddy

Re:Barbecue In Chicago (scrumptiouschef)

Tue, 03 Apr 2012 23:10:59 GMT

BuddyRoadhouse

They're pretty smart fellers over at LTH. With a list that size, you're going to have way more places to skip than to visit. Most of the southside joints listed will be using the aquarium smokers. I'd pick one or two of those places just so you can see them in action. Then I'd fill out the list based on merit, regardless of what kind of smoker they're using.

When are you planning to be in Chicago?

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I'll be there in one more month. Smoque didn't make the cut. I have no doubt they're putting out good barbecue but after watching the video http://www.youtube.com/watch?v=mu-oobRhesU where they pour liquid smoke in the beans, use cloves in the rub and bake the meats in a Southern Pride oven, I'm not interested. RL

Re:Barbecue In Chicago (BuddyRoadhouse)

Sun, 01 Apr 2012 15:57:02 GMT

They're pretty smart fellers over at LTH. With a list that size, you're going to have way more places to skip than to visit. Most of the southside joints listed will be using the aquarium smokers. I'd pick one or two of those places just so you can see them in action. Then I'd fill out the list based on merit, regardless of what kind of smoker they're using.

When are you planning to be in Chicago?

Buddy

Re:Barbecue In Chicago (scrumptiouschef)

Sun, 01 Apr 2012 12:31:11 GMT

LTH forum turns out to be a pretty good resource. Here's a link to a discussion where a member starts a mapping project. http://lthforum.com/bb/vi...c.php?f=14&t=23343

Re:Barbecue In Chicago (kland01s)

Thu, 29 Mar 2012 18:58:22 GMT

I've come to like my Q with little to no sauce and put whatever on myself. There were a couple of places out my way (45 mi. west of Chicago) that were good but the best died when the owner played hanky panky with the books and wound up in jail. Don't have anything worthy now.

Re:Barbecue In Chicago (scrumptiouschef)

Thu, 29 Mar 2012 15:07:16 GMT

Jim2903

ALLGOOD

Been to Russell's. Not bad.

IMO, Russell's is bloody awful. I'd heard about it for years, have family members who grew up doing there. Finally decided to use one of their frequent Trib coupons. I'd have gladly paid double for less food at Smoque. Russell's sauce has some kind of spice or seasoning in it that makes it taste just plain weird, and just not right for barbecue.

I gave serious thought to Russell's barbecue due to its age but after watching this video http://190north.com/episo...st-Restaurants/8521687 where the lady host brags on them saucing the hell out of everything and "roasting" their ribs I decided against a visit. Oh yeah, it comes to pass that their secret weapon in the sauce is cinnamon! Pass.