stevez wrote:

nsxtasy wrote:The ribs at Smoque are similar to Carson's,

Huh?

Glad to see I wasn't the only one baffled by that statement. Not to get too far off-topic, my only thought upon trying Carson's a few years back was "blech." The ribs were mostly fat, there was no smoke to them, and the sauce was mediocre. The much-lauded cole slaw was pretty run-of-the-mill; I remember it tasting a lot like something I'd find at KFC. I had the au gratin potatoes, which were undercooked cubes of potato in a too-salty cheese sauce. I went hungry the night we ate there...

Smoque, on the other hand, has been consistently excellent, from the perfectly-smoked meat to the rich, creamy, always-hot-enough-for-me mac and cheese.

GardenofEatin wrote:Glad to see I wasn't the only one baffled by that statement.

Maybe if people would quote my statement in its entirety, rather than deleting the part that explains the portion quoted above, it would be less baffling.

GardenofEatin wrote:The much-lauded cole slaw was pretty run-of-the-mill; I remember it tasting a lot like something I'd find at KFC.

Now, that's a statement I find absolutely baffling. The cole slaw at Carson's is both creamy and tangy, sheer perfection when it comes to cole slaw IMHO. I've had it numerous times; often I'll go into Carson's just to get a carry-out of the slaw. Again, it is the very best cole slaw I've had in Chicagoland - better than at delis, better than at steakhouses, better than the finest gourmet food stores. (And yes, I've had the cole slaw at KFC, which is similar to the mediocre version you'd find at Jewel or Dominick's.)

But if you like raw, hard pieces of cabbage drenched in dishwater, you might like it.

Yikes. Okay, I can play too: "If you like limp, tasteless shredded veg slathered in enough mayo to choke a horse, rendering it a big pile of boring second-rate goop, you'll love just about any cole slaw ever."

I love Smoque's slaw. Begun, these slaw wars have.

*sarcasm edited*

Ralph Wiggum wrote:When you really think about it, Kuma's and Wendy's are similar.

Shaw's and Long John Silver's... same thing.
Topolobampo and Taco John's. Kinda similar.

For the record, this post was in jest only. I have no issue with nsxtasy's posting his/her opinion even though I do disagree. But, I do have one question:
Nsxtasy- which Carson's do you frequent? Maybe I have not been to the one you've been enjoying, and I need to try it if I'm in the area.

nsxtasy - they are your opinions based upon your own preferences - but I find my preferences vary quite a bit (on this particular subject) from yours.

First off I'll admit that I don't consider Smoque one of my "go-to" destinations for ribs - I find their ribs usually "good" to sometimes "very good" but there are other places I head to for a slab of "great ribs". I do like that Smoque offers both baby backs AND spares, though, but especially like that they do NOT slather the ribs in sauce while cooking . . . a la Carson's. Mostly I hit Smoque for their really excellent brisket and their very good pulled pork - and the beans.

Since the topic turned to "baffling" statements I must admit I'm baffled by your review of the beans at Smoque. I never thought baked beans could be so good. As to the coleslaw comments I'll just chalk that up to you being in the "slathered with mayo" coleslaw camp; I prefer mine in the crunchy vinegary style. I've never been able to consume more than a forkful of Carson's slaw . . . and the mere thought of topping a pulled pork sandwich with slaw like that makes me cringe.

Keep enjoying Carson's, you obviously aren't alone, and they also obviously don't miss my business.

whiskeybent wrote:I love Smoque's slaw. Begun, these slaw wars have.

I'm not completely sold on Smoque's greatness, but their slaw is easily my favorite in Chicago.

I think that like all barbecue places, Smoque has times when it is really amazing and other times when it is totally underwhelming. I know that I've eaten both types of meals in my many trips there. But the times that Smoque is good, it is really very good...

In general, I think one must make several visits to ANY BBQ place (Smoque, Carsons, Lems, etc.) to get a true idea if that is the kind of barbecue that suits their personal taste.

seebee wrote:Nsxtasy- which Carson's do you frequent? Maybe I have not been to the one you've been enjoying, and I need to try it if I'm in the area.

At this point, there are only two full-service Carson's locations: Deerfield and River North. I've been going to Deerfield ever since they closed the Ridge/Clark location in Chicago a couple of years ago (that's the location I used to go to most often). I've been there before, during, and after the Deerfield location's recent remodeling.

I see on their website that they offer "Carson's To Go inside Boston Blackie's" at three locations, but I haven't been to those and have no idea how those compare to the full-service locations.

Binko wrote:I'm not completely sold on Smoque's greatness, but their slaw is easily my favorite in Chicago.

That's funny; it's easily the worst cole slaw I've ever had. It's also the only cole slaw I've ever seen served in a container it didn't fit in (those long hard strands of cabbage were simply placed on top of their small styrofoam serving bowls) and the only cole slaw I've ever had which could not be picked up using the tableware it was served with (I was digging, digging, digging into the cole slaw using the plastic forks at Smoque, in mostly-vain attempts to use the fork to pick up the slaw). At the time, I thought it must have been a practical joke, but I didn't see any hidden cameras.

nsxtasy wrote:That's funny; it's easily the worst cole slaw I've ever had.

Obviously a difference of style. After making coleslaw every which way, I've decided my favorite is simply shredded cabbage with vinegar, salt, onion, pepper, and celery seed (and sometimes some mustard.) Smoque is the only place I remember in the city that makes coleslaw the way I like it. It's basically North Carolina style slaw. I'm not a huge fan of mayo-based slaws. I don't like the way mayo smothers the flavors and I like the extra tartness and crispness of the Carolina styles.

I generally shred my slaw much finer than Smoque does, but I do enjoy their rendition. If mayo-based slaws are all that you know and are used to, then, yes, I could see how Smoque's version would throw you off.

I love Smoque - i think that they serve good food, they have exceptional customer service - and in a world where everyone seems to welcome places like Jimmy John's and Potbelly as wonderful neighborhood restaurants, this is a re-assuring establishment.

I had Smoque today. Pulled Pork, side of sliced brisket, mac and cheese, french fries and slaw.

Every single time i go there the only thing that is not consumed - not even touched or opened is the cole slaw. But my mom LOVES it, so if she's around, it's hers. I guess the point is - two people can love a place and there can be a menu item that is horrible to one person and wonderful to the next.

Just like Twin Anchors can be someone's preference over Honey1 or Smoque (absurdity in my mind ).

I like vinegar-based cole but to me Smoque's is just raw cabbage, barely dressed. I much prefer Wishbone's slaw. For a while they had switched to a mayo-based slaw which was just awful. Thankfully, they have changed back.

I went to SmoqueBBQ again on Saturday. I believe that SmoqueBBQ is as near to perfect as a restaurant can be. Granted, they need more space in the dining room and they need more bbq smokers to keep having enough food prepared for the thousands of customers they have, it is obvious that there is a good reason for why SmoqueBBQ gets alot of business. The place is absolutely amazing in terms of the quality of food and the wonderful customer service there. Al, Barry, and Mike, along with the rest of the staff at SmoqueBBQ, deserve all of the great success they get.

Visited Smoque for the first time on Saturday. BF and I split brisket, st. louis ribs, cornbread, fries, mac n cheese, and baked beans. Unwisely opted not to add a "taste" of pulled pork. Next time, our naivete will be remedied.

Not to open a can of worms, but our items were all smoked, and the interior of the restaurant was pleasantly smoky as well (a tantalizing "appetizer" - smelling 20 minutes worth of drool-inducing smoke-ygen while waiting in line). Living 1 block from Honey 1 (and relishing the days when I can smell the smoke from a block away - no chance resisting its alluring odor then), I have somewhat unwillingly become addicted to barbeque. I know next to nothing about "authenticity," but Smoque was so good I didn't honestly care whether or not a majority would agree on its "authentic-ness."

My ribs were easily pulled off the bone, in contrast to honey 1, but were nicely chewy and moist. Very flavorful, and, although I'm a sauce-dipper, didn't require it (although with a few sauces to sample, the fries filled in for the ribs). Brisket was unbelievably tender, though perhaps due in large part to the high percentage of fat in the meat. BF had to pick out the larger bits of fat for his taste - I mean, he disects his bacon meat from fat, so what did I expect - but I was happy to fork up those bits.

For me, the sides made it all stand out, as they were more than requisite accompaniments, as is sometimes the case at honey 1 (i.e. their standard steak fries, which seem fresh from the freezer). Baked beans were superb - smoky, just sweet enough, with chunks o' meat and onions. Fries also were hand-cut, an unexpected find of awesomeness. Cornbread and mac n cheese were OK, but this is probably more reflective of my "meh" attitude towards the categories in general. And I'm on the vinegar slaw boat, riding it away from mayo town. With all that meat n spice, a crispy vegetable eases the weary soul a bit.

In defiance of my usual gluttony, I literally could not eat for the rest of the day, either in respect to the meal consumed or from an unwillingness to let the memory of smoque fall from the taste buds.

Lines or not, I'll be back. Soon.

P.S. Noticed their special on Sat. was brisket chili - didn't try it. Sure sounds like a winner, though.

I mean, he disects his bacon meat from fat, so what did I expect

He cannot be trusted!

Ah, but differences attract - as do those little bits of baconfatty goodness that I sneak into my mouth before the dish hits the sink.

I made it back to Smoque to give them another chance, and try the much praised brisket and pulled pork.

Good fries, but I found nothing at all exceptional about either the pork or the brisket. They were fine. Tender and rich, but not very smoky and in general not terribly flavorful.

I just don't get it.

smoque is by far the best bar-b-que chicago has to offer and imo way better than any i have had in memphis or austin. we are very lucky indeed.

I stopped by Smoque yesterday afternoon with a few friends and it seemed we got there just in time (about 4:15PM). By the time we sat down, the line was around the building all the way to where the "employee smoker" sits.

When we got to the counter, they were out of St. Louis ribs and were about to serve their last half-slab of baby backs. Worst of all, they were out of my beloved sliced brisket sandwich! I went with the chopped brisket instead.

The beans, fries, and slaw were magnificent as usual, and the chopped brisket sandwich was larger than I've ever seen here. It was almost too much food. While that's normally a good thing at Smoque, I found the chopped brisket today somewhat dry. I added some of the bbq sauce and that helped a bit, but it was still probably my most disappointing trip to Smoque yet.

I'll surely be back soon, however, to get my sliced brisket fix.

Brisket fans, please do yourselves a favor and check out Honky Tonk. Ideally, get there at 4:45 just after Willie gets going, and ask for a brisket sandwich with burnt ends, sauce on the side. While other items can be uneven, the brisket shines. I still loves me the Smoque for the sides (including the "side" of pulled pork).

http://www.lthforum.com/bb/viewtopic.php?t=15597

abolt wrote:smoque is by far the best bar-b-que chicago has to offer and imo way better than any i have had in memphis or austin. we are very lucky indeed.

It's good. It's not that good. I dunno...I guess I simply don't like barbecue made on those Southern Pride-type smokers.

I must check out Honky Tonk again. Brisket sandwich with burnt ends sounds awesome.

For my money, Honey1 is the best barbeque in Chicago.

That said, I will still go back to Smoque once in a while because of how friendly they are, coupled with what I find to be a very good meal. As long as the food stays high quality and they treat me like their neighbor when I go in there, I'll keep going back to Smoque.

amyliz wrote: And I'm on the vinegar slaw boat, riding it away from mayo town.

I love that, thanks!

He cannot be trusted![/quote]

Inconceivable!

I went to SmoqueBBQ again on Saturday afternoon at around 3pm. Despite that there was a line of people from the counter all the way back to the door and about 100 feet outside of the front entrance, everything still was great.

Words cant describe the bbq, instead let this video do the talking:

http://www.chicagogluttons.com/smoque-bbq/

Chicago Gluttons know what's up!

edgewaterglutton wrote:Words cant describe the bbq, instead let this video do the talking:

http://www.chicagogluttons.com/smoque-bbq/

Fries looked good.

G Wiv wrote:

edgewaterglutton wrote:Words cant describe the bbq, instead let this video do the talking:

http://www.chicagogluttons.com/smoque-bbq/

Fries looked good.

So true.

I am pretty new to the world of brisket, and the brisket at smoque really blew my mind. Some bites tasted like pulled porks beefier brother, but there were some other bites . . .that had just the perfect amount of fat . . oh man . .

I am not qualified to compare it to other briskets in the city, but I have literally had entire dreams where all I was doing was eating a bathtub of that brisket.