TK's Smoke Pit - Glenview

My office picked up lunch today from the new TK's Smoke Pit in Glenview. We called ahead so when I was walking up to the counter, a customer ran up around the same time and yelled "I gotta have another sandwich now! The brisket was incredible!" That got my hopes up right away.

I was expecting Real Urban BBQ part 2 (little smoke flavor), but we were in for a surprise. The brisket and pork had a good amount of smokiness to them. In fact, both were some of the best I've eaten, and I didn't even need sauce. Keep in mind I am still a big time novice to BBQ, so take that with a grain of salt. They say they have 3 sauces, and I asked for all of them. But none of them were labeled and all tasted similar so we were not sure what sauces we got. That being said, I'd rather have meat tasting like this and not use sauce than have the sauce the star of the show with average meat.

I had a brief talk with a manager there and they said they smoke the brisket and pork 14-16 hours. They use a Southern Pride smoker. Glad to have it close to my office for lunch too.

2853 Pfingsten Rd
(at Willow Rd and Pfingsten Rd)
Glenview, IL 60026
(847) 656-5007

tarte tatin wrote:2853 Pfingsten Rd
(at Willow Rd and Pfingsten Rd)
Glenview, IL 60026
(847) 656-5007

Thanks.

Here's a bit more info, via the Glenview local Pioneer Press/Sun-Times paper. I think it's interesting that the owner/Pitmaster's professional background is in IT, just as Barry Sorkin's was/is, and he in fact cites Smoque (or 'Smoke,' as the S-T scribe calls it) as a big influence.

I was there a couple of weeks ago. No detailed notes, but I remember thinking the meats were very good; sides weren't. Also, no alcohol, although apparently a license is in the works. Right now, BYOB isn't permitted.

sundevilpeg wrote:Here's a bit more info, via the Glenview local Pioneer Press/Sun-Times paper. I think it's interesting that the owner/Pitmaster's professional background is in IT, just as Barry Sorkin's was/is, and he in fact cites Smoque (or 'Smoke,' as the S-T scribe calls it) as a big influence.

The transition from IT guy to pitmaster isn't really that odd. Afterall, the goal of an IT guys is to not let the smoke out.

(Sorry, only IT guys will get that joke)

I tried this TKs smoke Pit today. I had the pulled pork sandwich with a side of Beans and Slaw. The portions are generous for the price point. The issue I have is the meat had no flavor (no spice rub) but did have a smoky taste. And secondarily which I really did not like was all the 3 sauces were horrible to put it best. 1 sauce literally tasted like tomato soup and other was a water mess with hints of tomato/vinegar and 3rd was a sweater thicker sauce but also not too tasty either. They should work on using a spice rub on the meat and upgrade all 3 sauce recipes as its not good. Also the beans with burnt ends was very watery and had a lacking depth of flavor.

Overall not a destination spot but if your in the area and want to try something different then it might be a place for you. I would probably not go back until I hear they fixed there menu items.

My office ordered from TK's again today. Turns out they automatically give you a specific sauce with a certain meat. If you order Brisket, you get their "Memphis" sauce which is a little vinegary. If you order Pulled Pork, you get the "Carolina" which is mostly vinegar. They also have their TK sauce which is a very sweet sauce. They will put the sauce on your meat unless you say otherwise (glad I did). I have to say that all three sauces are pretty bad (as polster mentioned). I ended up using my Famous Dave's Texas Pit BBQ sauce. The meat was really tasty though, with good smoke flavor and I ate most of my pork and brisket without any sauce. There were only a few people in this place, which is rather large, but dark (tucked into the corner of the strip mall with not too many windows).

We're happy with it so far as a lunch option and I think their pork and brisket is much better than Real Urban BBQ which is the other joint we go to around here. But Real Urban's sauces and sides are FAR better - not to mention the overall menu and atmosphere.

Saturday night the brisket didn't have a lot of flavor on most of the pieces and the roll couldn't hold up to the meat either in strength or flavor. The ribs were very overdone. The sausage was tasty though.

For all that I saw more potential than from Real Urban.

midas wrote:

sundevilpeg wrote:Here's a bit more info, via the Glenview local Pioneer Press/Sun-Times paper. I think it's interesting that the owner/Pitmaster's professional background is in IT, just as Barry Sorkin's was/is, and he in fact cites Smoque (or 'Smoke,' as the S-T scribe calls it) as a big influence.

The transition from IT guy to pitmaster isn't really that odd. Afterall, the goal of an IT guys is to not let the smoke out.

(Sorry, only IT guys will get that joke)

I'm both proud and ashamed to admit I get that.

Hi,

I visited TK's Smoke Pit this evening with my friend Helen. As we approached the door, we caught a whiff of hickory smoke. A heavenly odor not found at my hometown BBQ

We split a brisket platter largely due to RAM4's thoughts. While I hoped for the chopped brisket, I was dissuaded by the description 'lean.' Whereas the sliced brisket promised to have more 'fat.' I inquired if this meant the sliced portion might be from the deckle, the young lady said it meant there was some fat.

While the meat appeared dry visually, it wasn't. Edged with a whisper of a smoke ring, there was a light flavor of hickory. If there was a rub, it was probably the salt and pepper variety.


Brisket detail by cal222, on Flickr

The burnt end baked beans were enjoyable and meaty. The mac and cheese would appeal to those who like it creamy. I would certainly order the beans, perhaps as take out to eat on toast in the morning.


Brisket platter by cal222, on Flickr

I don't think we specified sauce on the side, it simply came that way. I was glad, because I really enjoyed eating the meat as-is.

The owner was strolling the room seeking opinions on his food. I didn't really offer any thoughts, because I felt this place is still a work in progress. It was clear from overhearing his conversation with others, he is still learning his craft.

My opinion of this establishment leaped after my friend Helen returned to ask a question. For the last four years, she has driven a son to Indiana University. A highlight of these trips to Bloomington, Indiana were visits to Smokin Jack's Rib Shack. Her standard order was their smoked and fried chicken wings, she adores these crunchy smokey wings. Her son graduated recently, which ended her reasons to head there.

I was unaware until this evening of Helen's quest to replicate these wings. She has discussed with a number of BBQ establishments about frying their smoked wings without any takers. Tonight when she headed back into the restaurant, she inquired with the owner about this cooking style. He immediately headed to the kitchen to fry a batch of smoked chicken wings. He was interested to learn for himself how these tasted.

I am standing out in the parking lot talking to visitors from Georgia about Chinese food. In the back of my mind wondering what was taking so long. Helen comes out with a take-out container of smoked and fried chicken wings. I was impressed by their size and the presence of the entire wing including the tip. While Smokin Jack's adds a sauce, tonight's wings were eaten without sauce fresh from the fryer. These were absolutely wonderful as Helen has long promised.


Smoked and fried chicken wings. by cal222, on Flickr

If the owners willingness to try an impromptu cooking experiment is any indication, I have a feeling this place will continue to evolve and improve. Meanwhile you may want to order their smoked and fried wings along with your BBQ order. For someone who does not keep an annual best-bite list, these would certainly be a solid contender.

Regards,

Cathy I may now have to head there for lunch today.

Cathy2 wrote:Hi,

As we approached the door, we caught a whiff of hickory smoke.

I don't have any facts, but the owner is quoted as saying he uses oak and apple wood in the article linked in the fourth post.

scottsol wrote:

Cathy2 wrote:As we approached the door, we caught a whiff of hickory smoke.

I don't have any facts, but the owner is quoted as saying he uses oak and apple wood in the article linked in the fourth post.

Sorry about that, though it was nice to smell something smokey walking in.

Cathy2 wrote:

scottsol wrote:

Cathy2 wrote:As we approached the door, we caught a whiff of hickory smoke.

I don't have any facts, but the owner is quoted as saying he uses oak and apple wood in the article linked in the fourth post.

Sorry about that, though it was nice to smell something smokey walking in.

"something smokey walking in"

Title of my bar be que memoir

"Something Smokey Walking In"

I believe that's an unpublished Ray Bradbury story.

Well I went to TK's to carry out dinner the night after Cathy waxed rhapsodic about the wings...there's lots of people reading this forum because they were OUT of the wings and said a few people had asked for them to be fried! Will try a lunch.

We brought home pulled pork, ribs and brisket, (asked for all sauces on the side and upon tasting at home agreed we didn't like their sauce but the meats really didn't need it). Sides were the beans and cole slaw and a corn pudding. Hubby loved the corn pudding. Beans were good. Cole slaw was acceptable but nothing special.

The meats had great smoky flavor to them. I don't think we'd get the pulled pork again, it just sort of paled compared to the brisket which was very smokey and a very reasonable portion. It was a teensy bit dry IMO but after trying the leftovers a few days later, the smoke had intensified somehow and we just cut it into a salad.

Can't wait to get back there AND to try those fried wings!

I normally don't post every time I have food from one particular place, but I figured I'll keep mentioning TK's because it is a lunch option for me and I don't want to see it closed! I hope they don't put their three sauces on everything because that alone could kill their business. Keep it on the side or come up with some better ones!

Three people at the office ordered yesterday. I had brisket and pulled pork, while the others had brisket. All of us loved the meat. Brisket was still moist and some of the best I've had. Pork was easily the best I've had. Smokey flavor and great bark on both. I don't even use their sauce anymore (but I have my own at the office). I'm a big fan of the Famous Dave's Texas Pit style, so if anyone knows of a bottled sauce that's similar to Texas Pit, let me know!

We went there for dinner tonight, and it was fine. It wasn't as good as I wanted (or hoped) it to be. My daughter and I split a brisket platter. The meat was moist, but I would have liked more smoke flavor. She enjoyed it more than I did. Our sides were mac and cheese and the baked beans. I liked the beans but would have preferred a bit less vinegar bite. The cole slaw was also the vinegar variety. I liked it. My husband and son split the hot links with jalapeno platter. They both really liked the hot links. They had mac and cheese and corn pudding. The kids universally liked the mac and cheese while the adults thought it was bland. The corn pudding was tasty. The highlight for me was an order of smoked/fried wings. They are full wings and not just wing portions. The skin was crispy and the meat was moist with a light smoke flavor. I agree that the sauce was not very good. There seems to be a lot of vinegar used (sauce, beans, slaw) Maybe another flavor profile?

Dinner for four of us (two platters, wings, and four drinks) ran us about $42. I'm looking at the photos that Cathy took. Our brisket portion was about half that. We really want to like the place because it's so close to us. I'm hoping they work things out.

Happened to be coming home from Didier Farms and approached Pfingston remembering that TK was in the plaza there, so we stopped for lunch. S.O. and her grandson had St. Loluis ribs
while I opted for the sliced brisket sandwich.


The ribs were meaty and smokey with a great bark and decent smoke ring. Tender but with enough resistance to the tooth while gnawing the meat off the bone to be satisfying. These ribs are goooooooooood!

The brisket was juicy and tender with a smokey goodness that was as much fun as I have had lately with all my clothes on!

The sides were a little less satisfactory. The baked beans had a nice piece of salt pork or bacon, but were less flavorful and sort of mushy. The cole slaw seemed to be fresh cut bit too light on the vinegar and too much water. There was a strange sweetness here that had a metalic taste to it and I question if they used artificial sweetener in place of sugar. Take a pass on this one. The grandson, (who is a mac and cheese freak), took one forkful, said YUKK, I'd rather eat paste! and left the rest.


The chili made with burnt ends
could have been great,(it certainly is a great idea) but the addition of too much salt ruined it in execution... and that's a shame.
The sauces, (they have three of them), as has been previously mentioned are forgetable and you probably want to take a pass, (the meat stands on its' own anyway so the sauce is not necessary).

We will be back for the St. Louis ribs and the Brisket and will try the Pulled Pork and Chicken wings as well on the next trip.

Cathy2 wrote:I am standing out in the parking lot talking to visitors from Georgia about Chinese food. In the back of my mind wondering what was taking so long. Helen comes out with a take-out container of smoked and fried chicken wings. I was impressed by their size and the presence of the entire wing including the tip. While Smokin Jack's adds a sauce, tonight's wings were eaten without sauce fresh from the fryer. These were absolutely wonderful as Helen has long promised.

oh bummer, I knew there was an item I forgot to ask for when I went for lunch today.

as stated, I went for lunch today, was disappointed to find out they didn't have a 2 or 3 meat platter, so I ordered the side portions (4oz each) of sliced brisket, pulled pork, Texas link, and I ordered a side of the burnt ends beans.

All three sauces served on the side are very forgettable as were the beans, thankfully the meat stands on its own and does not need sauce. I'd like to see more smoke on the brisket. The link was very good (not in same league as Barbara Ann's though). The pulled pork was the standout for me, lots of smoke flavor and great texture.

I'll go back for the pork and to try an order of the wings.

My hands still smell of the wonderful smoke from the superb pulled pork sandwich I just had at TK's Smoke Pit. No sauce required!

Stumbled across this place yesterday with my family and was eager to come home and read
what LTHers had to say about it. We agree with most said--the sliced brisket is divine. All of the
sauces (we tasted every one they offer) were inedible. The fries fried in rendered duck and pork fat
are yummy, too. Nice slaw and tasty pickles but beans--not so good. The meat fabulous. The owner
engaged and dedicated to his biz. Nice to see. We had a delicious cider which he recommended and he
demonstrated his very high-tech, cool beer on tap dispenser. He let us taste some beer and was very
dedicated to us having a good meal. The atmosphere is super odd--bad feng shui. But the brisket is worth
the stop if you are in the hood.

Did you tell him the sauce was inedible? If not, he'll never try to improve it. But I did mention to him a while back that a lot of people didn't like his sauce and he was somewhat in denial about it.

Had TK's a couple more times recently and both times the meat was great. The brisket was very good, but the pork was outstanding with a little vinegar tang and with a good amount of smoke. I'm a little nervous how they are doing because it's not really busy when I go there. Maybe the weather, but probably the location and dim atmosphere.

Ram4 wrote:Had TK's a couple more times recently and both times the meat was great. The brisket was very good, but the pork was outstanding with a little vinegar tang and with a good amount of smoke. I'm a little nervous how they are doing because it's not really busy when I go there. Maybe the weather, but probably the location and dim atmosphere.

We live roughly halfway between Smoque and TK's and we find ourselves patronizing TK's more often than Smoque. I agree with your assessment regarding the pork and the brisket--they have definitely stepped up their game recently. Baby backs have also been terrific, correct amount of smokiness coupled with the fact that they use a larger slab than Smoque.

We have yet to sit down at TK's, but the carryout business always seems to be brisk.

I spoke to Tony (TK) on Friday. I found out TK's frys their french fries in duck fat. Yes they are crinkle cut, but pretty tasty.

TK's is going to be at the Windy City BBQ Classic this weekend (not competing). Tony is bringing a smoked pastrami from a special brisket cut (similar to Katz Deli in NY) that he says is phenomenal.

Went with my brother for lunch today, it's usually in our rotation once a week. I had my usual pulled pork sandwich, which is still my favorite pulled pork I've had, and a side of sliced brisket. The brisket was on point today, smoky, moist, tender and the fat just melted away. My brother had the special of the day - smoked pastrami. Here's his review:
"The smoked pastrami sandwich was excellent. Succulent, meaty, very flavorful, with just the right amount of fattiness. It had a great amount of smoke flavor with a excellent bark quotient as well. The meat did not need any of their standard BBQ sauce added. In fact, it was better without it (sauce is always on the side here). I can't help but think that a Carolina mustard BBQ sauce would be a great compliment to this sandwich." We also had the fries which are cooked in duck fat.

I had a chance to try TK's smoked pastrami at the Windy City BBQ Classic and I've got to say, it was the best bite I had all day, including the scads of pork and brisket from the competition teams that I judged. If the pastrami is on the menu full time at TK's, it's well worth the dive to Glenview.

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