Smoke-Filled Rooms
These days, Chicago's best barbecue comes from a legion of savvy new pit masters. Our man on the case digs in and gets his hands dirty.
By Dennis Ray Wheaton
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I just went through a year's worth of wet wipes in a month. That's what happens when you volunteer to ricochet around town and sample the latest generation of barbecue joints. Six spots, all new by 'cue standards, were on my agenda—places where unheralded pit masters do smoked ribs and brisket and pulled pork. Even the names conjure up real wood smoke: Fat Willy's Rib Shack, Honey 1 BBQ, Honky Tonk Barbeque, Smoke Shack, Smoque, Sweet Baby Ray's. Who says there's no smoking in Chicago restaurants?
Photograph: Tyllie Barbosa
This article appears in the March 2008 issue of Chicago Magazine.
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Reader Comments:
I'd add Sheffield's to that list. They added a smoker last year and now have the best brisket I've tasted in Chicago.
Fireside in A-ville has great smoked pork chop!
BETTER THEN ALL OF THOSE IS THE NEW SPOT... BRAND BBQ MARKET. ITS at 2824 ARMITAGE. I'M FROM MEMPHIS AND THIS IS THE THE FIRST PLACE THAT REMINDS ME OF HOME. SO AWESOMEEEEEE!!! HUGE ARRAY OF SAUCES!!!! MUST TRY THE PULLED DUCK!!!