In another discussion about Chicago-style bbq, I opined that, to me, it was defined by an emphasis on pork ribs, particularly tips, and hot links, which were cooked in an aquarium-style smoker. I wrote that I had not seen tips outside of Chicago.
. . . until this holiday season, and a drive to introduce my Lithuanian girlfriend (only familiar with Chicago, parts of New England, and some of Wisconsin) to East Texas, the Texas Gulf Coast, the Cajun region of Louisiana, and the Mississippi Delta.
In Greenwood, MS, while showing off the Little Zion M.B. Church graveyard, where blues legend Robert Johnson is believed to be interred and investigating the crossroads where he is to have made his pact with the devil, we got a recommendation:
The Rib Shack: Ribs, Delta tamales, and, hell, yes!, some damned fine tips.
No aquarium smoker, though, which now is how I suppose I define Chicago bbq. The smoker and grills are outside and covered, the chopping and serving goes on in the shack.
If you're ever in Greenwood, MS, just stop anywhere and ask for directions to The Rib Shack.
Cheers,
Wade
"Remember the Alamo? I do, with the very last swallow."