stewed coot wrote:Well, I don't want to bicker so much as get this topic up to 200 posts. (Off subject or not.) I know that the items you mention are found in Tex-Mex cuisine, but all of them did not start there. Chile con queso originated in Chihuahua, and uses very natural cheese-Either Chihuahua cheese from the Mennonites or queso asadero. Tamales themselves of course are Mexican, with a host of varieties according to region. Chips, or totopos are used in abundance-although as you point out, not often with salsa. The soft tacos at Pasadita are absolutely Mexican- and there is some evidence that nachos were invented by Ignacio Anaya in 1943 at the Victory Club in Coahuila, Mexico.
I don't mean to rip on Tex-Mex, and I'm not gonna lie and say I never get a hankerin' for processed cheese-also, it really pains me to admit that I never had a bowl of authentic Texas chili. I would assume that it really doesn't exist outside Texas?

as per Texas chili outside Texas...you assume wrongly: how about a visit to my lakefront kitchen?

quality chile powders are locally available(The Spice House)

and chuck roast(most common) you can find in any supermarket

venison(a popular version) takes some tracking down(perhaps literally)

I suggest:

Bowl of Red-Frank X. Tolbert (Texas A&M University Press)...I got mine on Amazon several years ago

chronicles in a severely-folksy manner the Terlingua chili contests of yore(though they continue) and the preservation of cowboy chuckwagon culture...with recipes

The book's got kinda a Cormac McCarthy vibe sans the great writing vis a vis the transfer of a vanishing age(old style cowboy kultur) into a new, hybrid commercialism.

Two of us went there for lunch today. I'll admit that I rarely eat red meat, but I haven't yet fulfilled my beef/pork quota for the year, and these posts were getting us excited about trying Smoque.

We got a 1/2 and 1/2 brisket platter, a pull-pork platter, fries, coleslaw and mac & cheese. The owners and staff were exceptionally friendly, and readily answered our questions. The brisket was great, but a little fatty for my tastes. All-round, I personally liked the pork better because it's a bit more lean and although I wouldn't have described the sauce as sweeter, it seemed to have a touch less pepper/tang.

I'm picky about french fries--I usually don't like skin on/handcut because I'm all about the crispy fry (I don't like mealy). These were excellent! And the mac and cheese, also terrific.

I like both mayo and vinegar-based slaw, so I was very happy with Smoque's version. I'm not wild about raw onions, but didn't feel as if they were excessive in Smoque's version. (Though I do with the cabbage was sliced a little thinner...I think it would have been easier to eat.)

I'll definitely be back to Smoque (just as soon as I lose the 10 pounds I gained over the holidays).

I went to Smoque on Friday and it was fantastic. As someone who lived in Kansas City for over 10 years I know my BBQ.

The ribs were excellent, with a great rub, good smoke flavor, and meaty. The brisket was also very good, and yes it had some fat, but that gives it flavor.

The french frys were as good as any from the best BBQ places in Kansas City. I can not wait until I can visit Smoque again.

Mr. Gordon,
Thanks for the invitation-I'll be at your place with 6 of my Hell's Angels buddies tomorrow night!
I think I remember when Mr. Tolbert's book came out-I should pick it up.
My intention was to ask if anyone knew of restaurants that served authentic bowls of Texas chili. Sorry for being unclear, and also for wandering off the Smoque topic again.

stewed coot wrote:Mr. Gordon,
Thanks for the invitation-I'll be at your place with 6 of my Hell's Angels buddies tomorrow night!
I think I remember when Mr. Tolbert's book came out-I should pick it up.
My intention was to ask if anyone knew of restaurants that served authentic bowls of Texas chili. Sorry for being unclear, and also for wandering off the Smoque topic again.

Hell's Angels are always willkomen su casa Gordon. They like photographers don't they?

It's come up before...somewhere on here...that there's a pan-chili parlor in Uptown? that some think(I haven't been) is the nearest to restaurant Texas chili as you can get in Chicago; I dunno where the appropriate link is...

Now here's a heaping help of heresy for you: granted I haven't eaten in one(and this was in Texas, mind you) in at least 15 years, but Chili's used to make a damn fine bowl of red waybackwhen

hell, waybackwhen I liked Chili's in general; to the extent that I still consult some memory architecture-a certain flavor profile encountered at said incarnation of said restaurant: thick, stewed consistency, deep, smoky chile flavors that deliquesce across the tongue in ever-evolving moods and voices, rich beefy beef nuggets, heat...back of the palate slowburn

I'd like to see if Chili's has kept it up...but somehow I doubt it

With pulled pork and brisket under my belt on the first two trips, I was ready to move on to the chicken and ribs. I was in a fowl mood so I went with the 1/2 chicken platter with beans and fries.

The flavor and quality of the chicken was outstanding. The poultry rub had a faint sweetness to it that served as a good compliment to the chicken and as a nice counterpoint to the other slightly burnt, bitter flavors of the rub. The chicken itself was moist with that beautiful rosy pink color that let's you know this was truly smoked chicken.

The only disappointment was the size of the chicken itself. I know I've been a cheerleader for this place since my first taste of their brisket, but if I'm going to have any credibility at all, I've got to be honest. For the price paid, this chicken seemed like it was the runt of the litter. Don't get me wrong, I had plenty to eat, and I really enjoyed what there was. But for $9.45 I was expecting something approaching the size of a roaster. May I respectfully recommend that the boys at Smoque look into the next size up when purchasing their poultry.

The beans were as good as usual with no further comment necessary.

I finally got to try the much lauded fries that were forgotten on my last order. They definitely deserve all the accolades they have received. These are fresh cut, skin on fries that are done to deep brown perfection. I was comped, by the way, for the fries that were missing last week.

Every time I try Smoque's slaw I wonder why some folks don't care for it. As far as I am concerned it is some of the best I have had. I find it remarkable that a foodie site that celebrates unconventional and radically new ways to prepare and serve food classics has any quibble at all with this stuff. In fact, every time I try it I find myself liking it more and more.

I don't know if it was in response to my previous compliments and comments or if it was just an anomaly, but last night's portion, with no complaint from me, definitely had an abundance of red onion. I love the combination of flavors and colors; fresh shredded cabbage, aromatic red onion, and that light sweet and tangy dressing all come together to make a great compliment to the powerful, rich flavors of 'Que. If the change was on purpose, keep it up. If the added onion was an accident, you should try to make accidents like that happen more often.

Next week, moving on to the ribs. I'll let you know...

Buddy

I had to celebrate the fruits of my vegan self-denial, that is, the lowering of my cholesterol a whopping 80 points. It seemed only fitting that I would come out of my hibernation at Smoque; it's around the corner from my apartment and it's meat. A lot of meat.

My writing can't quite do it justice, but I did want to post to register my praise. The brisket. So tender, so tasty. I didn't so much care for the beans and the slaw, but perhaps after seven months of nothing but beans, I'm a little burned out.

Next up on my celebration? Alinea on 1/24 for my birthday. After that it's back to the grindstone, though not as strictly as before.

I've always enjoyed ribs/BBQ since I was a kid, and spending 7 years living in Atlanta for college and fresh out of school certainly increased my love of the cuisine and improved my standards for good BBQ.

Since moving back home to Chicago, I've been on an unending quest for great BBQ like I used to have throughout the South. Thus, when I heard about Smoque opening, I had to stop in.

I work in western Lincoln Park, and went for lunch on a weekday. Ordered the pulled pork w/ fries. I thought the pork was too mushy and didn't have the proper crispy outer pieces. If they smoke it for 12-15 hours, maybe 10's enough. Smoque's manifesto says BBQ shouldn't be gummable, but theirs was that day. The sauce was decent and the roll worked well.

As for the sides, the fries were great! Fresh, hot, crispy. Spot on. The cole slaw was good, but the wrong variety for a BBQ joint. Had it been on the side of an asian meal or with a bistro sandwich of some sort, it would have been great. But BBQ cole slaw needs to be more creamy, with a mayo base and more finely shredded cabbage.

I want to go back and try to the ribs -- obviously a half slab or each. And the brisket.

Will this place be added to my regular lunch rotation, as Honey1 already is? I'll have to give them another try first before deciding...

Well we went for our 2nd trip to Smoque today. We got there at 11 exactly and were the first customers. We ordered one sliced brisket sammie, one pulled pork sammie, and a half chicken. The chicken was very small as was earlier stated and too smoky for me. We opened our sammies and they were both pulled pork! I called and spoke to Barry who totally apologized and said the next time I come in it would be on the house. That was really nice of him and that treatment of customers is what will keep us coming back and telling others about Smoque.

Had the Ribs this past week along with sides of beans, mac & cheese, and slaw. Nothing new to say about the sides; everything was first rate as always.

I can't remember now if I had the St. Louis or the Baby Backs. Whichever, they were quite delicious with a great texture; chewy enough to satisfy the anti meat-jello contingent and tender enough to please the oven baked/Gale Street Inn style rib lovers. They were wonderfully seasoned and required no sauce but, because I'm a sauce guy, I used it anyway. Made 'em even better as far as I'm concerned.

Like the chicken though, the 1/2 slab I received seemed a bit small. Also like the chicken, there was plenty to eat, I didn't go hungry. It just seemed, after the huge portions of brisket and pulled pork I had gotten on earlier visits, somewhat disappointing visually.

I guess the answer here is to stick with the brisket and pulled pork platters for best value.

Buddy

The only disappointment was the size of the chicken itself.

The mrs. and I dined at Smoque on Thursday.

After having the brisket (sliced), pulled pork, spare ribs and the baby backs on past visits, I tried the chicken this time. After eating my half chicken with mac & cheese and beans, I was stuffed. I didn't have room for the one baby back rib my wife offered. The chicken's seasoning was great and made a nice base for some of the hot(ter) sauce served on the side.

I only wish I had brought a different beer. I had a Robert The Bruce and it didn't go as well with the rub and sauce as something a bit sweeter might have.

we picked up barbecue from smoque for dinner tonight and i have to say that, while i think this place has potential, i was not all that impressed.

i skipped the sides and just ordered meat. a slab of baby back ribs, and a serving each of sliced brisket and pulled pork.

my first impression was very good. tried the brisket first and it was a big, thick slice with a great-looking pink smoke ring all around. when i lifted it out of the to-go contrainer, it fell apart nicely, indicating that it was very tender.

and it was. and it had some good smoke flavor too, but something was missing. salt. i don't think it was salted at all. after i sprinkled on some kosher salt, it was really quite good. smokey, meaty, not greasy even though it had a pretty nice band of fat on top, and with just a bit of their vinegary sauce, it was delicious.

next the pulled pork. again, visually, it looked great. lots of pink, and lots of good browned bits from the outside of the shoulder. i tried it dry and, again, no discernable salt. what is up with this? maybe they expect everyone to use sauce, so they don't season the meat?

i have no idea, but in my opinion, seasoning is just about the most elemental part of cooking, and if you're not getting that right, then, really, why bother? buying a $10,000 smoker and cooking a brisket in it for 15 hours is pretty much meaningless if you don't properly season the meat after it's done.

on to the ribs. same problem. no salt, no flavor. i could smell the smoke, but couldn't really taste much of anything, and, unlike the brisket and pork, it's much tougher to fix this with ribs. i also found the ribs to be overly fatty (which i was surprised at, since they were baby backs).

on the plus side, all the meat had very good natural smoke flavor, and the ribs weren't sliders in the least. they had a perfect texture--very tender, but still with a bit of resistance when i bit them off the bone.

just put some salt in the rub, people!

they also seemed to be having some major service issues. when i called to place my order, they seemed unsure if they could even do it. i heard a bit of frantic discussion in the background ("can we take a to-go order"?). finally when it was determined that they could take my order, they warned me that they might be out of some things that i ordered, depending on when i picked up my food.

once i told them i didn't want any sides, they seemed relieved and said it would be no problem.

when i arrived, there was a line out the door, even though the dining room was only about half-full. there was one cashier and a guy who seemed to be the owner at the counter, and the cooks had about 10-12 trays of food sitting up on the counter and were frantically looking for help getting them to the people who had ordered them. there were also about four or five big bags packed with to-go orders ready to be picked up.

but the line was going ridiculously slow. they had only one line for ordering, paying, and picking up food. they need to break that up into different stations to move things along.

once i got up to the front, i told them my name and they couldn't find my order. we went over what it was and they found a bag that looked similar, but it had someone else's name on it. but then once we started looking (i was trying to help them to expedite the process) we discovered that they had three different orders with the same reciept stapled to them.

so the guy took the bags apart, figured out what was what, and gave me my order. i said something about how i was in the restaurant business and i understand how getting lots of PR right after opening can be both a blessing and a curse, and he gave me a look of thankful relief. seems like they've been having somewhat of a tough go of it.

but all would be forgiven if the meat was just seasoned correctly. i'll definitely go back, as this place is not too far from where i live, but i'll give them a couple weeks and i'll probably go back on a weeknight. and next time, i'll try the sides.

i'm rooting for them.

elakin, I truly don't mean to be snarky or facetious, but I've got to tell you, maybe you're eating too much salt and have become immune to its charms. My wife, who for health reasons needs to do a low salt thing, thinks I use way too much salt and she can really taste it in my cooking (no one else including two daughters and anyone else who visits and tries my cooking complains). Because she is doing low salt, the "regular" amount of salt tastes ridiculously out of whack for her. Likewise, if you're using too much salt in your everyday cooking, when you get something that is less highly seasoned it tastes bland.

Everything I've eaten from Smoque, brisket, pulled pork, chicken, and ribs have been perfectly seasoned with just enough salt balanced with the other seasonings in their rub.

Not criticizing your cooking or your tastes, merely suggesting that salt overload may be a possibility if Smoque's rub isn't scratching your salt itch.

Buddy

This also applies to the "where do you go when your partner is away" thread. . .you go to Smoque! Since we haven't determined he can eat there safely sans gluten and he was out tonight, it was my opportunity to try it.

I arrived at about 8:30 PM and was third or fourth in line to order. There were no seats available at all. A gentleman informed two or three of us in line that there were only two orders of brisket left (chopped), so depending on what was ordered ahead of us, we might not get any. I asked if he might be Barry, and he was. We chatted a bit about the gluten issue as he's been very solicitous and trying to find a way my partner can eat there safely. At one point, he even offered to look for a replacement product (from another vendor) of one of the items in the rub that appeared to be a problem.

Back to the order. . .Barry thanked me for telling him about celiac disease and said he's had several people inquire about it; he said that because of our exchanges he actually had the knowledge to talk about it. By that time, I was up to the register and Barry had asked one of the order arrangers if there was enough brisket for me. There was. I ordered a platter with a side of those much discussed fries and the mac and cheese.

While I waited, I chatted with one of the order assembly persons. He said that this was an incredibly busy day for them. It sounded like they were caught a little off-guard. Given that elackin mentioned a line out the door and the line went to the door shortly after I walked in, it sounds like today may have been one of their busiest days to date, and a little unexpectedly so, which is tough for a place that's only a month or so old.

The brisket was very good for being the last of the night. Tender, smoky, with that nice reddish tinge, not too fatty, and relatively moist. While the rub could have had more zing were I making it for myself, rubs are a very personal thing. This one was just fine and definitely seemed designed to please the palates of the majority. It in no way overpowered the meat and allowed the smoky, beefy flavor of the brisket to shine through. The fries were fresh and hot. What I noticed most was that sweetish-flavor of fresh potato; the seasoning was spot-on - just enough salt with a tad of black pepper. I didn't try the slaw, the sauce, or the mac and cheese, as I was hurrying to get to an appointment with a billiards table and some friends over at Marie's Golden Cue and knew we had an appointment with wings for a late night snack.

I haven't had the pleasure of much other BBQ in the area. Once I left Texas, I tried two or three places when I moved here and then stopped. While this wasn't Texas, it was pretty darn good. I would definitely eat there again (and soon); given that I haven't been willing to try any other place in several years, that is saying a lot.

There is nothing worse than too much salt. There is nothing you can do. I much prefer under-salted then you can add your own. But actually, my dad ordered the St. Louis ribs and we both thought they were borderline too salty.

Not criticizing your cooking or your tastes, merely suggesting that salt overload may be a possibility if Smoque's rub isn't scratching your salt itch.

possibly, buddy. although i don't smoke or drink very much, both of which lead to being less sensitive to taste and, therefore, towards over-salting, and since i make my living cooking i feel like i'm pretty accurate in my assessments.

since i've read above that other posters have remarked about things being too salty, i'm thinking that smoque is working out some issues with consistency, which, again, is completely understandable under the circumstances.

i'll go back again in a week or two and let you know how it turns out.

Wasn't going to do this, since this post is now, what, 8 pages (yikes!) but I couldn't help adding my .02 to the fray. Partner and I went to Smoque after reading good stuff online and hearing from friends offline.

Wasn't too impressed.

The long and short of it is this - we went there ordering what I heard were their signature dishes, brisket, BBQ baked beans and cornbread.

They were out of all three.

Under diress of hunger, ended up ordering a 1/2 slab each of the st. louis and baby backs. while they were nice and smokey and, IMO too heavily seasoned, they lacked, i don't know, character. and quantity. much smaller portions for the price.

We're not going to totally rule them out until we try what we initially wanted to try.

JoelM wrote:
The long and short of it is this - we went there ordering what I heard were their signature dishes, brisket, BBQ baked beans and cornbread.

They were out of all three.

This seems to be a continuing problem with them. May I ask what time you dined? I've noticed they tend to run out of items toward the end of the evening - which is understandable for a new restaurant that's experiencing mostly good publicity. I also understand more ribs and brisket can't be made in a flash when quantities run low.
But beans and cornbread? C'mon!
I have enjoyed about a half dozen meals from Smoque so far. I hope for their sake (and mine), they get it together soon.

i was there last night as they ran out of brisket and beans. i said something to the owner about how i should "probably pay, so you can keep the line moving" and he gave me a heavy-sigh kind of a look and said something about how i was helping him by preventing the line from moving faster.

they seemed overwhelmed and i think he actually was trying to encourage people to step out of line and go elsewhere.

i've seen this sort of thing in sit-down restaurants the first few weeks of opening, but this place has been open a month now and in the 15 minutes i was standing there, i noticed about five things that could easily be done to improve these issues.

i've done some consulting work in the past and i actually considered handing the guy my card and offering him my services, but it didn't seem like an advantageous moment.

does anyone know, are the five owners all restaurant novices?

I'm guessing JoelM was there about the same time I was, but behind me in the line. I got the last of the brisket at about 8:30 to 8:45 (wasn't watching the time). Several people after me tried to order things. I distinctly remember one couple ordering 1/2 St Louis and 1/2 Baby backs instead of the brisket.

While living in Texas, I distinctly remember my favorite place running out of brisket in the evening now and again. Anytime after 8 PM, you might or might not get it. We just accepted that this is how it worked, as they use pits in the back and said they took about 12-14 hours to complete. If I was determined to have it, I just had to get myself there before 8 PM.

That said, I wonder if there is a way to smoke a few of them within an hour of being done, then pull them out and refrigerate. When at 7 PM you look like you are moving through it too quickly, you could throw one back in the smoker for the remaining hour of cooking. Then, at least by 8 or 8:30, you'd be able to have another one available. Of course, I have no idea of whether or not this works.

Regarding the rubs and saltiness (or lack of), Barry mentioned that the rubs are put together off-site by a company who makes them to spec. Either we just all have different palates regarding salt/spices, they are not using a consistent amount of rub, or the company making the rub is not following the recipe consistently.

So now that I've worked my way around the menu once, it's time to start over and see if Smoque can maintain the success I experienced on my freshman visits, or if they'll fall into a sophomore slump.

Friday was brisket night with sides of beans, fries, and a substitution of corn bread for slaw. I still like the slaw, I just wanted a change of pace. All the sides continue to be first rate, without need for further discussion.

As I took my first bite of brisket, I immediately thought of some of the earlier posts complaining of dry, tough meat. If you'll recall, my initial serving of beef, back before the Holidays, was moist, tender, the epitome of what you're looking for in a smoked brisket.

Tonight's entry was more reflective of the comments from those folks who suffered through tough and dry. It wasn't that bad mind you, but it wasn't in the same league with the stuff I was served on my first visit. This was still flavorful brisket served in an abundant portion. It just wasn't up to the same standard as my first time around.

And then I noticed that the pieces I had been served were from the tip of the brisket, that narrow end with much less fat than the thicker end. you know that part of the brisket that a typical Kansas City greasehouse would use for Burnt Ends...Hey wait a minute! That's how you turn a negative into a positive! Take those tough dry "burnt" ends and soak 'em in sauce for a few hours and serve them as a new menu item!

I tried a very unscientific experiment in my take-out clamshell and poured a quantity of sauce over the thick slices of beef lying within. I left them sit for a few minutes and voila, near perfect Burnt Ends! Imagine how good they could be if you were trying to create Burnt Ends on purpose! After all, what may not be your best foot forward when presented as a regular old brisket platter, when treated properly, can actually be an outstanding foundation for a plate of burnt ends.

Anyway, I'm still relatively happy with Smoque so I'll be going back for another helping of Pulled Pork next week.

If there's anything worth writing about you'll be the first to read it.

Buddy

I gave Smoque another try this week, and after contemplating the ribs, I decided to give the pulled pork another try. Others seemed to rave about it, but when I'd had it (see Jan 20 post above) I wasn't that impressed. But I thought it may have just been a below average day or something, so I'd give it another try.

The pulled pork I had this week was certainly much better than what I'd had a couple weeks ago. It had the right firmness to it, etc. My only complaint was that the outter bits were still not crispy in the way I remember down south -- something along the lines of the meat on the top of a slab of ribs from Honey1.

My earlier comments on the sides stand -- the fries are some of the best anywhere and the cole slaw is very good, but perhaps not the right style to accompany BBQ.

I will be heading back sometime soon to try the brisket and ribs...

While we aren't exactly in need of more data points here, last week I did have occasion to hit Smoque and Honey 1 on back to back evenings, and it was interesting to compare the two in such a short timeframe.

My ladylove has been in a chicken mood, so that was our main target, but I turned it into a larger BBQ comparison. Let me say first off that I think these places are both great and have their strengths and weaknesses. I don't mean this as a "which is the better establishment" kind of post, which I'm sure is how it will end up sounding.

As mentioned, the primary goal (well, my wife's, anyway) was the chicken, which she had sauceless at both places. It wouldn't have been my choice, but it was a nice opportunity to focus in on the meat itself. I'm somebody who likes to find every place's individual charm, but while we really enjoyed Smoque's on night one, we both agreed that Honey 1's on night two was outstanding. It just had a deeper, smokier, fuller flavor that we loved. I mention this mostly because it came as a surprise, with Smoque's chicken highly touted by many and Honey 1's usually regarded as an afterthought. Maybe it was the lack of sauce, I don't know, and since it's BBQ I'm leery of making judgements based on singular visits. But taking just the meat, skin and rub by themselves... well... I can't see myself ever choosing Smoque's chicken over Honey 1's, even as a change of pace.

The pork was much more a matter of individual charm, I thought. I had a few of the St. Louis ribs and while they didn't have the character of Honey 1's rib tips, I really enjoyed the rub. I think I prefer Smoque's ribs sauceless, which is a first for me. I pledge allegiance to Honey 1 when it comes to the pork products, but I'd hit Smoque as a change of pace.

This was, embarrassingly, my first experience with BBQ brisket, and mine really was delicious. Without any basis of comparison, the moisture/fattiness/smokiness was right where I imagine it should be. But while I enjoyed the beef, it isn't going to stop me from kind of feeling that BBQ isn't BBQ unless there's swine involved. Of course, I've yet to have 'cue in Texas, so I remain entirely open on the subject

And here's yet another voice echoing that the sides are awesome. I'm a great lover of slaw, in particular, and I absolutely take issue with those who complain about Smoque's slaw. I think it's awesome, up and down, and the perfect foil for BBQ. Light and crisp, tart without being overpowering, just a hint of mustard... I loves me some creamy slaw, but this is where it's at.

Dmnkly, while I have been a booster of Smoque since my first visit, I would definitely agree that the chicken, while good, is just not great. It just comes up a bit short for me on all counts; flavor, portion size, and, by extension, overall value. The ribs, as you state are quite good, but I was struck by the same portion size issues as with the chicken.

Having taken Smoque's menu once around the block with repeats on the brisket and pulled pork, I will say definitively that these last two offerings are your best bets. Get the platter, skip the sandwich; who needs all that bread anyway. The two sides plus slaw or cornbread accompany enough meat to feed two happy 'Que monkeys on a cold winter night.

During Tuesday night's blizzard, I drove from a friend's condo at State & Deleware to Smoque for yet another visit -- this time to try the ribs.

I got the 1/2 and 1/2 platter, because I wanted to try both their spare ribs and the baby back. At first glance, I thought they gave just baby back! When I think spare ribs, I picture Honey1. It was only after seeing the bones inside I could clearly distinguish the two apart. I thought they were too close in texture to the traditional "Chicago style" rib, ie. Carsons. The rub was nice, but the smoke flavor was too strong, almost like some liquid smoke was involved.

For sides, I again got the fries and slaw, and also tried the BBQ beans. same sentiments on the fries and slaw as commented previously. The beans were OK but didn't meet the expectations I had after reading raves about them.

Maybe I really got spoiled from my years down South. Fortunately, the best I've found so far (Honey1) is close to work, so I can go for lunch often.

And one of these day's I'll venture to the South Side to try Lem's and some of the others.

Or maybe I am going to have to learn how to smoke meats myself and open up my own rib shack. I've already got my name and slogan, and a few other menu goodies picked out...

I really like the beans, they have a wonderful smoky depth of flavor from whatever bits of meat they toss in with them. We went again last night (they were packed and getting packeder) and I have to say, a platter of Smoque's brisket, beans and the cole slaw is getting to be one of my favorite plates in Chicago.

been to smoque about six times now'

have had brisket everytime (as a starter).if their brisket gets any more tender and juicer, i'm gonna have to ask for a spoon to eat it up. this is something other than barbeque.... delicious, but not true que.

pulled pork... very little pork flavor and no discernable smoke taste.

beans... mushy and overly sweet.

slaw... perfect. same for the fries.

sandwich buns... good choice for a roll, but on nearly every occasion - dried out.. keep 'em in the cellophane, fellas, until you're ready to serve..

sauces... i love them, but then i'm partial to that particular style.

service... confused.

ribs... dry on two occasions, yet rendered, totally (over) tender - can we get a new descriptor here... jerky jello?

now onto the 'howzabout'... some cob corn, bbq spaghetti more cobblers and dessert varieties?


all in all... i'd rate this place a gem. a little more polish is needed tho.

I just went again Friday and had a fantastic meal. Now been to the place about five times and the brisket is always moist and smokey. The french fries are wonderful handcut, freshly made and crisp. And the ribs were once again meaty, smokey, and moist.

Well done Smoque. Keep up the good work, by the way I was told that Channel 7 was stopping by and doing a bit on the place. Barry was not sure when it would air. I am sure if you keep checking the Smoque web site they will post something about the airing time and date.

We made our first visit tonight. They only had ribs left, so we got a half slab of each, mac and cheese, fries, and cole slaw.

Thoughts:

Ribs: they lose to Honey 1. By a lot. I'm not saying they were bad ribs -- they were very good -- but they're missing a lot of the really great bacony smoky bark, they're a bit too fall-off-the-bone, and the rub obscures the taste of the meat a bit too much, to me. Salt levels were fine, though.

Mac and Cheese: fine, not particularly special

Fries: very good, although ours were a bit limp and soggy.

Sauce: Was that liquid smoke I tasted? I'm with Midas, here. There was definitely an artificial smoke quality, which I noticed when I dipped fries into it. I could be mistaking some other source of smoke (chipotles maybe?) for the liquid stuff, though. Otherwise, good.

I liked the place, but for ribs, I'll go to honey 1 every time. Beth, who is really, really, really not a big meat eater -- sides all the time -- would rather go to Honey 1 and fill up on ribs than go to Smoque and fill up on sides. That's saying a lot.

We'll be back to try the brisket and pulled pork.

the daily herald ran a review on smoque last week.

the critic had a problem with the brisket being on the dry side, as had some of the posters here.

i've only had one such experience and it was during the evening hours. every other time i've eaten there has been during t lunch time, where as the meat was exceedingly moist, as if steamed and without any trace of a smokering.

their sauce, to me, seems to have a healthy wallop of cumin diluted in a strong cider vinegar base., which may be what some here attribute to an artificial smoke flavor along wwith a hint of celery seed. i may be wrong about their ingredients but it tastes very similar to what i've been making as a homemade sauce.