Jamieson22 wrote:As a blanket, I certainly would say if someone is truly passionate about BBQ, they wouldn't be using a Southern Pride, as I believe both places do...

There is a reason that the best pit BBQs are in the middle of nowhere. No matter how good we think the hickory smoke smells, neighbors get tired of it pretty quickly. Cabinet type smokers are probably the only kind you will see near residential areas in the city any more. I don't think the city DOE and the Illinois EPA go out looking for BBQ places to bust for air pollution, but if they get a complaint, they will write a place up. The restaurant then has a certain amount of time to become "compliant", which often means buying $20,000-$40,000 worth of anti-pollution equipment. A place with a decent lawyer can get a variance for a while (even years), but eventually they will have to get the equipment, switch to a system like Southern Pride's that produces much less smoke, or close. That is why Hecky gave up using his glass smoker in Evanston.

I think the big problem with Southern Pride smokers, is that the company engineers and markets them like some kind of Ron Popiel invention. You know, the "set it and forget it rotisserie". Throw in some meat and a bit of wood, close the cabinet, and Southern Pride's Self-Basting Rotisserie Feature will do the rest.

Southern Pride wrote:With our ovens, there's no need for special cooking skills, no need for constant attention, no need to spend extra money training employees to cook your meat for you. Simply load the product, set the thermostat, and forget about it until your taste-tempting barbecue is ready.

If it were only that simple...

leek wrote:Does Fat Willy make Brisket?

Yes

While not exactly in Chicago-Chuck's also has brisket.

Jamieson22 wrote:

leek wrote:Does Fat Willy make Brisket?

Yes

And, like Smoque, it's probably the best meat that they serve.

I'll be there tonight around 7:30 for dinner along with my son. I'm in a red sweatshirt if anyone cares to join us.

rdstoll wrote:

Jamieson22 wrote:You know, I go to PLENTY of restaurants where the owner is no where to be seen. But do you really think that makes them any less passionate about the food being turned out?Jamie

I completely agree...I guess some people like to be "known" by the owner, and that ultimately leads to a more favorable recommendation.

Iam sure this is true, of most people - including most food critics. But then it
all comes down to perception and your own personal tastes. For example,
I love cue, have tried it at several different places across the city... and Ive
always thought Honey One is actually way overrated on LTH, to my tastes
it isnt a patch on Uncle John's Now, of course, we are getting people
who love Honey One, and think the NKOTB Smoque is overrated To
each their own, I say. UJ's is king to me, Honey One may be tops to
you, let Twin Anchors be #1 to him - it doesnt make one "better" than
the other. IMHO, at any rate.

Anyway. Made my first trip to Smoque last night (I hadnt read the end of
this thread before that, so hadnt seen Octarine's post - was there at about
8:30 or so for takeout, maybe I saw a fellow LTHer and didnt realize it

So. First, the bit about "owner's care". Id agree with that, for sure. I ordered
just a brisket platter to go, since I had read the early part of this thread a
while ago and remembered it was the rec. While waiting, I enquired as to
the lack of links. One of the guys (I was talking to the girl waitress, I presume
the youngish-looking guy was one of the owners) came over when he
saw the girl wasnt sure what I was asking, and started a conversation.
On hearing of my links question, he said he realised tips/links were a big
Chicago thing, that they were trying to stabilize their current menu first
before thinking of expanding it etc. He mentioned most BBQ joints on the
southside had tips/links - I said I knew. He asked if I had been, and which
ones I frequented. I told him my favourite was Uncle John's. He said he
thought UJ's put out a very fine product. He saw I was taking the brisket
to go, but he said he'd love to have my opinion on it the next time I was
in.

Note, now, I was just a random customer in at twenty minutes to closing,
asking for a measly takeout order. The guy overheard one question about
a bbq product, and came over, struck up a conversation, queried about
preferences, and asked for opinions. Iam hardly any sort of expert, and
my opinion may mean basically nothing - but not many restaurants
have people who go thru the trouble to even ask. At least not in my
experience.

Second - the food. Again, it was just a brisket platter, to go. Iam no brisket
expert, not even a huge fan, usually. Iam a tips/links guy, and have rarely
had brisket in Chicago that I liked, dont really order it anymore, and so have
no real reference point to go on. But, I thought it was easily the best
brisket platter I personally had ever eaten in Chicago. I was driving up
north with it in the passenger seat, and kept sneaking my hand over to
grab chunks of it while driving. By the time I had driven up Pulaski until
I hit Dempster, about 80% of the brisket was gone. It was chopped
brisket, the sauce was on the side - and obviously it wouldnt be easy
(and potentially hazardous to clothing) to dip it before eating in the car.
But thats why the 80% went so easily and quickly - it didnt actually
require dipping, it was moist, smoky, and flavourful enough to eat all
by its lonesome without even a hint of sauce. (I did finally try the sauce
on some of the last 20% when I got home, and it was a very good sauce
too, IMHO).

Again, Iam no brisket expert - its been months, and more, since I last ate
it. But on this one experience I will definitely be back, it was damn good
brisket. If the regular brisket-eaters on LTH believe there is a finer
brisket in Chicago, please let us know - if there is I, for one, will head there
immediately

And this one Smoque experience leaves a good enough taste in my
mouth that Iam very willing to at least sample a couple of their other
BBQ offerings, despite some early adverse LTH reactions to them. -
maybe the ribs next. Ive had good ribs at Honey One,
and maybe better at UJ's - Id be willing to give Smoque a try in this
regard; and even if it is horrible, I'll still return to Smoque for the brisket.
(And continue making the long hard trip down south for the tip-link
combo at Uncle John's, the nonpareil

c8w

i had a very nice meal there last night. Andrew proclaimed it great but he wasn't as thrilled with the sides as I was. He's all about the 'que y'know:)

He had 1/2 slab of baby backs and I had the brisket platter 1/2 sliced and 1/2 chopped. I'll defintely be back. My friend Erica's son AJ specifically requested it for his birthday dinner tonight, I like to think that me and my friends are doing some small part in teaching our kids about good food:)

This place got PACKED last night. I was just finishing up dinner around 7:20 when a group of about 12 rolled in the door, along with a photographer from Time Out Chicago. The managers definitely know how to get a buzz going!

As for the food, I found it pretty good. I had the sliced brisket, which was tasty, but not spectacular. I really liked the sauce, as well as the Mac & Cheese, and the Slaw. Not a "religious" experience, but then again, I am a casual-at-best fan of BBQ (far preferring the Korean variety to American!)

Altogether a nice place, conveniently right off the highway for those of us coming home via the Kennedy.

It was packed again tonight, to the point where they ran out of about half their menu items.

Everything was great, though. The co-owner working the front of the house was suitably apologetic and handed out a free side or two to keep everyone happy. We all enjoyed ourselves, even before they found one last brisket late in the evening and brought it to our table.

I had the chicken, and both that and the brisket were wonderful. Every single side dish was perfect, as well. (For those who are wondering what that familiar flavor is in the peach cobbler -- It*s almond.)

Andrew hates almonds so I had to pick them all out of his cobbler...I liked it though!

I think one of the reasons that people are excited about Smoque is the brisket. As a born and raised Texan, BBQ IS brisket. Not rib tips or hot links. And I have been disappointed in the brisket options in the Chicago area.

Smoque isn't my favorite brisket ever. Its probably not even in my top 5. But it is, without a doubt, the best BBQ brisket that I have eaten in Chicago. I would be happy to have other options, but there aren't any. This is the same reason that many Ex Texans that I know find their way to Uncle Julio's Hacienda. It isn't the best Tex-Mex in the world, but it fills a void that no one else in Chicago is filling.

Veeral

I have no doubt that someone from Texas would have a hard time finding brisket that was satisfying. However, I never thought of Unc Julio's as Tex-Mex-or as anything else for that matter-what makes them stand out as Tex-Mex-besides the flour tortillas? As an aside, I gotta say (being a dyed-in-the wool Chicagoan) I would like to think that our myriad of kick-ass authentic Mexican places would more than surpass expectations for a good Tex-Mex meal. I fully realize that there is a difference here between cuisines, but if pressed (and even if not) I gotta go with Mex-Mex. Hoo boy, hope I didn't start a war here. I guess I just hate to hear that anyone is finding their way to Unc Julio's in my city.
Of course it's all about what one is used to, and grew up with, and I don't mean to sound patronizing. I've only been to Austin and San Antonio a few times-so I'm no expert. I just never had a Tex-Mex meal that was soul-satisfying-next time before I go I guess I'll ask for more help.

I am not going to argue with you about the merits of Tex Mex vs Mex Mex. I grew up with Tex Mex, and prefer it, despite the wealth of other, more authentic mexican restuarants around. I like the thin chips with table salsa, the processed cheese and sizzling fajita plate.

Uncle Julio's is probably the best version of Tex Mex in the city of Chicago. It reminds me (though is much inferior to) my favorite places to eat from when I lived in Texas. It is actually a chain that started in Dallas (the original being across the street from Mia's, a well regarded Tex Mex place that has AMAZING Brisket tacos.)

Speaking of brisket, to bring this thread back on topic. I certainly like Smoque better than Uncle Julio's. The analogy I was trying to make it that neither restaurant serves the best of that type of cuisine in the world. Just the best representation I have found in Chicago.

And if you know of a better Tex Mex Place in Chicago, I would LOVE to know about it.
http://www.lthforum.com/bb/viewtopic.php?t=5576

To continue down this off topic path, I have to agree that Uncle Julios is the best Tex Mex in this city. I also grew up with this style of cooking and love it dearly. If Mr. Coot hasn't had a Tex-Mex meal that was soul satisfying, he probably hasn't been eating the right stuff. Soul satisfaction is what Tex Mex is all about.

Well, you guys have just convinced me. If it's about thin chips, processed cheese & fajitas, and Unc Julio's is remotely near the ballpark-I'm stickin' with carne en su jugo up here and that kick-ass brisket in the great state of Texas.

stewed coot wrote:Well, you guys have just convinced me. If it's about thin chips, processed cheese & fajitas, and Unc Julio's is remotely near the ballpark-I'm stickin' with carne en su jugo up here and that kick-ass brisket in the great state of Texas.

Chips and salsa on the table is a Tex Mex thing in general. So is chile con carne (or con queso). So are tamales with chil gravy, crispy tacos and nachos. How about those fantastic La Pasadita tacos and burritos? Tex-Mex for sure. Yes, this style of cooking sometimes uses processed cheese, but so what? That's part of a Philly cheesesteak too. I like American cheese on burgers (over cheddar or swiss) myself. Pass the tamale pie.

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?

stewed coot wrote: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?

Coot,

Might I suggest Rob Walsh's Tex-Mex. History, recipes, lore, an interesting fun to read book, which I own and recommend.

Enjoy,
Gary

Thanks Gary-that actually sounds like a book I should have for more reasons than one.

Made my first venture to Smoque today for lunch with my wife. We got ours to-go so that might change some of the dynamics. I got the half and half chopped brisket and pulled pork.

I agree with many here, the brisket is probably the best I've had in Chicago. But that's not much of a compliment. I much prefer pulled pork for my BBQ. But the pork was pretty pedestrian. It wasn't offensive, it just wouldn't make me go out of my way to go there. And if I were in the neighborhood, I'd get the brisket.

I was glad to see them serve the sauce on the side. First, I like the opportunity to taste the meat on it's own before it's sauced. Second, well, frankly I didn't care for the sauce that much. I didn't like the consistency and I really didn't like the fact that it had an overwhelming taste of liquid smoke. That's OK if you're serving meat jello, but if you're really smoking your meat you don't need it in your sauce.

We got the meal with slaw and fries for the side. The slaw was odd, to say the least. I've never had onions in cole slaw. Maybe I've just never been exposed to it. But to me, they just didn't belong. Yet after picking them out the rest was actually very good.

The fries of course suffered from the drive in the car back to the house. But I did have one as soon as we got in the car. My wife and I get enough take out that she knows what the term 'fry me' means. The fries were good, not great. Considering how bad fries can be at most places, they were a definite positive. But they were far short of great. And they sure don't cheat you on the quatity. My wife and I agreed that the next time we're there only one of us will get the fries and we'll split them.

On the other side of the coin, I thought the quanity of meat was a little on the light side considering the price. A $6.50 sandwich shouldn't leave me hungry. When you're taking brisket or pulled pork, you're not talking about the most expensive cuts of meat. 10% more meat would have made a world of difference in perception of value.

I know overall the tone of this sounds pretty negative. I really don't want it to be. It's not a terrible place at all. On a scale of pass or fail it would surely fall into the pass category. But I didn't find it an orgasmic eating experience as some here seem to feel it is.

On the other side of the coin, I thought the quanity of meat was a little on the light side considering the price. A $6.50 sandwich shouldn't leave me hungry. When you're taking brisket or pulled pork, you're not talking about the most expensive cuts of meat. 10% more meat would have made a world of difference in perception of value.

Really? I'm surprised to hear this. Maybe it's because I'm female, but I thought my brisket sandwich was huge and was only able to eat half of before I felt completely stuffed.

By the way I loved the brisket, it had just enough smoke and wasn't too dry (and the fries, still addictively crispy after the 15 minute drive home.) I tried sending my husband back to Smoque on Monday for more but alas learned they are closed that day.

I don't remember there being onions in my slaw (nor liquid smoke in the sauce.) Did they change their slaw formulation or am I misremembering it?

midas wrote:Made my first venture to Smoque today for lunch with my wife.

The wife and I had lunch at Smoque today too!

Nothing to say that hasn't already been said. Good, if a bit dry, brisket. Serviceable pulled pork. Adequate spares and loin backs (but nothing approaching Honey 1 quality, with the exception of the one or two occasions Mr. Adams served me pork jerky). Very good mac and cheese, slaw, and fries.

I might return for the brisket and the sides.

Oh, and my slaw had red onions, which I thought worked well.

Binko wrote:

midas wrote: The slaw was odd, to say the least. I've never had onions in cole slaw.

I don't remember there being onions in my slaw (nor liquid smoke in the sauce.) Did they change their slaw formulation or am I misremembering it?

There were definitely onions in my slaw last Sunday when I brought a bunch from church for lunch, my first time there. (Risky move, I know, but finding great eats on the cheap near the six corners of Milwaukee, Cicero, and Irving Park can be daunting at times, esp. for folks who might not enjoy traditional fast-food options; I couldn't miss the opportunity to guide the destination this week! )

Now I'm not a fan of raw onions myself, but the slaw was pretty decent with the low expectations I had going in. (I prefer my slaw creamy and KFC-like.) I chalked up the inclusion of onions to the typical constitution of the vinegary style, and thought nothing of it at the time. But whaddo I know? Are onions common in this style of slaw?

I'm just glad to say, though, that our party enjoyed our various selections. I steered 'em towards the brisket and pulled pork in general, though a friend originally from St. Louis tried the baby backs and StL-style ribs. Nobody seemed dissatisfied, and there were quite a few praises to be heard during (and even before) the meal as well. I'm glad this place is open on Sundays.

--Dan

To add another datapoint, I ordered take out from Smoque about a week ago. I can see where the name comes from - unlike most "BBQ shacks" these owners have thought about their bbq. Whether this is a good thing or not, it is hard to say, but they have considered what they think should be served and how to find a niche, unlike many places where the preparation of the meat is more intuitive and the sides are more traditional.

I'm in the majority in thinking that the brisket (sliced and chopped both) is the best meat that they offer. I will certainly return to order brisket again. I found the St. Louis ribs just fine - a nice cross between meat jello and tough on the rib - and while the sauce was perhaps too thick and a bit sweet, I was pleased with it (but glad it was thoughtfully served on the side).

Of the sides, I particularly liked the complexity of the beans - not the traditional sweet, gloppy beans. The cornbread muffin was also nicely done. I was less impressed with the slaw (and mine, too, had onions) and were rather watery. The mac'n'cheese was worthy although perhaps (by the time I got home) slightly dry, but very cheesy.

So, Smoque is a fine addition to Chicago dining, but unlike some places that cook bbq, Smoque carefully considers how to prepare bbq for its audience - the difference between having a BBQ philosophy and a BBQ culture. Only the former would find the need to produce a manifesto.

Binko wrote:I don't remember there being onions in my slaw (nor liquid smoke in the sauce.) Did they change their slaw formulation or am I misremembering it?

Judging by the posts above, I guess I just somehow didn't notice the onions. But it's not a non-standard ingredient in non-creamy cole slaw. I put onions when I make mine, and I never make the creamy type of cole slaw.

No liquid smoke in the sauce on either of my two visits to Smoque; the last one as recently as last night.

Recognizing that there are many different regional versions of cole slaw to be found, Smoque's slaw is definitely a non-traditional interpretation that I enjoy very much. Very light, very crisp and refreshing. I think the red onion is an excellent flavor and color accent.

Had the pulled pork platter last night (excelent brisket the first time around). When I opened up the clam shell I was initially a bit disappointed by what appeared to be a rather small quantity of pork. As I started to pick through it though I realized that it had been compressed by the gloved hand that had prepared it. I fluffed it out a bit and suddenly more than 3/4 of the clam shell was liberally covered in pork! The flavor was quite good with a nice ratio of chewy bark to smooth tender inside meat.

The one disappointment I had was that they forgot my fries. I had ordered beans and fries as my side dishes and substituted corn bread for the slaw (I do like the slaw, but wanted to try the cornbread as a change of pace). When I opened the bag at my eating destination, the beans and cornbread were in there with an order of slaw, but no fries. Oh well, I forgive them and will continue to work my way down the meat menu. Ribs or chicken next?

I spoke briefly with Barry Sorkin, one of the owners, and put in my two cents about the sausage issue. Barry agreed that there are enough guys around town doing hot links and that if Smoque ever does sausage he would consider doing a Texas style version. Just one more meat to sample when the time comes.

Buddy

BuddyRoadhouse wrote:The one disappointment I had was that they forgot my fries. I had ordered beans and fries as my side dishes and substituted corn bread for the slaw (I do like the slaw, but wanted to try the cornbread as a change of pace). When I opened the bag at my eating destination, the beans and cornbread were in there with an order of slaw, but no fries. Oh well, I forgive them and will continue to work my way down the meat menu.

Yeah, make sure to check that your orders are complete before heading off for the land of takeout. I ordered a half-and-half sandwich with sliced brisket and pulled pork along with the extra side (in this case, mac 'n' cheese) and slaw. Just wanted to dig in (dining-in) as soon as possible and didn't notice my missing slaw until my friends began to comment on their sides o' slaw. Thankfully, one of the co-owners stopped by to ask how we were doing, quickly rectifying the situation when I brought it up thereafter. Doesn't look like I lost many pennies because of the difference in ordering schemes, but the overall experience was mainly positive throughout.

--Dan

BuddyRoadhouse wrote:No liquid smoke in the sauce on either of my two visits to Smoque; the last one as recently as last night.

Odd, I definitely tasted it in mine yesterday. It wasn't overwhelming enough to taste it on the meat, but it was unmistakable when I dipped a fry into it.

kuhdo wrote:To continue down this off topic path, I have to agree that Uncle Julios is the best Tex Mex in this city. I also grew up with this style of cooking and love it dearly. If Mr. Coot hasn't had a Tex-Mex meal that was soul satisfying, he probably hasn't been eating the right stuff. Soul satisfaction is what Tex Mex is all about.

I'll bite

As a Texan who grew up on the stuff I have to off-topically agree that Uncle Julio's is the most-authentic Tex Mex I've encountered in the city. I hate it's location. I hate it's uber-yuppie vibe. I hate the industrial warehouse space. And I specifically hate the parents of the two little boys(for their apparent absence) and the two little boys, themselves for playing toilet paper basketball in the stalls and urinals of the tiny men's room last I ate there(Uncle Julio's not the restroom). However, the joint in question is comparable, though certainly not in competition with, the average Tex Mex palace in Tejas. Nothing I've found in Chicago matches it. And I DO enjoy the Philly cheesteak analogy made elsewhere; Tex Mex shouldn't be compared to "authentic" Mexican cuisines...it is an amalgam, an interpretation, a beautiful bastard, a sport.

now back to bbq coverage