Category Archives: Chicago Barbecue

The StreetWise Guide to Passionate Chicago Barbecue

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Barbecued ribs are one of those subjective things. If you’re asked who makes your favorite ribs, you’ll probably have a quick answer and, no matter what your choice, there is no wrong answer, only what you like.

So, rather than give you our opinion about who makes the best ribs, we’d like to share with you some of barbecue makers that take their barbecue personally. They are passionate about what they’re doing and so they make the extra effort to create something authentic and special to enjoy.
Sweet Baby Ray’s
800 E. Higgins Road, Elk Grove; (847) 437-9555; www.sbrbbq.com
Hours: 11 a.m.-9 p.m., Mon.-Tues.; 11 a.m.-10 p.m., Wed.-Fri.; 11:30 a.m.-10 p.m., Sat.; 11:30 a.m.-9 p.m., Sun.
249 E. Irving Park Road, Wood Dale; (630) 238-8261
Hours: 11 a.m.-8 p.m., Mon.-Thurs.; 11 a.m.- 9 p.m., Fri.-Sat.; www.sbrbbq.com
Everyone has heard of the barbecue sauce (it was born in Chicago), but many people still don’t know that there are two Sweet Baby Ray’s restaurants in the Chicago area. The team at SBR’s includes the original Sweet Baby Ray (Dave Raymond), executive chef Paul Papadopoulos (Elk Grove Village) who earned his culinary stripes at Heaven on Seven, and Dave’s nephew Duce (Wood Dale location), who is also a trained chef and equally enthusiastic about the barbecue. Dave himself is a diehard fanatic with what would be the equivalent of a PhD in BBQ. He’s done his research.
These guys are experts at a variety of regional barbecue styles and often present specials to showcase authentic offerings that emanate from Kansas City, the Carolinas, St. Louis, Texas and other regions. Dave is passionate about educating Chicagoans about the Chicago style of barbecue, which centers on baby back ribs.
Smokin’ Woody’s
4160 N. Lincoln Ave., Chicago; (773) 880-1100; www.originalsmokinwoodys.com
Hours: 11 a.m.- 9 p.m., Mon., Wed.-Thurs.; 11 a.m.-10 p.m., Fri.-Sat., noon-9 p.m., Sun.; closed on Tuesdays
This neighborhood joint, located where the North Center and Lincoln Square areas meet, has been serving up superb dry rub smokehouse baby back ribs to a cadre of fans for several years. The aroma is smoky and pungent and the staff is helpful. We like Woody’s dry rub version so well that we ask for the barbecue sauce on the side and then use just a touch, preferring them unaltered. The place isn’t big, although the outdoor back patio is fun, and so we often get our ribs to go and take them home for a casual feast. Smokin Woody’s takes cash only, no credit cards.

Smoque
3800 N. Pulaski, Chicago; (773) 545-7427; www.smoquebbq.com
Hours: 11 a.m.-9 p.m., Tues.-Thurs.; 11 a.m.-10 p.m., Fri.-Sat.; 11 a.m. – 9 p.m., Sun.; closed on Mondays
This Northwest Side eatery has been slammed daily ever since it opened in 2007. The team is quite passionate about the product and they prepare the smoked ribs, brisket and chicken with tender loving care. We particularly like the brisket and chicken, which, thankfully, aren’t drenched in an oversupply of sauce. The sauces, which come on the side, are very good but you’re better off using the amount you prefer. Smoque also makes great hand cut French fries and the corn bread is better than most. If you’re a White Sox fan, we understand there is now a Smoque kiosk at US Cellular Field.
Smoke Daddy
1804 W. Division, Chicago; (773) 772-6656; www.thesmokedaddy.com
Hours: 11:30 a.m.-11 p.m., Sun.-Thurs; 11:30 a.m.-midnight, Fri.-Sat.
This hot food and music joint has been a Wicker Park staple for years, but it was when the Dunlay Group took over the place a few years ago that it really began to shine. The food is hearty and the atmosphere is as homespun as one can hope for, with an intriguing cast of regulars. We like the barbecued baby back ribs the best, although the spare ribs, rib tips and barbecue beef sandwiches have no trouble holding their own. The fries are decadent, too. There are many raves for the burgers, if you’re in the mood. There is live music every night.
Costco
Yes, we’re talking about the retail store. One day we purchased the Curly’s pre-cooked barbecue short ribs that come in a 48-oz. pound package. We heated them up according to the directions, and we were truly surprised at how good they were, competitive with the ribs at any of the good barbecue joints. Since then, when we go to Costco, we make a point to pick up 4 or 5 packages and drop them in the freezer. To defrost them quickly we put them in the microwave—20 minutes on the defrost cycle and they’re good to go. Then we scrape off some of the excess sauce, put them in the oven for 30-40 minutes (or on the grill for about 10 minutes to finish them off), and the meat just melts off the bone. Yum. Really. Something to be passionate about.
Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Fat Willy’s Knows How to Satisfy a BBQ and Burger Crave Better Than Most

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Fat Willy’s Rib Shack
2416 W. Schubert Ave.
Chicago, IL 60647
(773) 782-1800
www.fatwillys.com

Hours :(open for lunch and dinner):
11:30 a.m. – 10 p.m., Sun. – Thurs
11:30 a.m. – 11 p.m., Fri. and Sat.

Prices: entrées: $12.95 – $24.95


By Lee Barrie and Cindy Kurman
Story originally appeared in StreetWise

Ah, barbecue! There are days when nothing else will hit the spot. Fun, comfort and good eatin’ all wrapped up in one meal. We happen to enjoy a good dry-rubbed slab of Chicago baby backs and Fat Willy’s, right across the street from the Kerasotes City North 14 movie multiplex, is one of our favorites. The popular restaurant has been around for a few years and is as busy as ever.

What we like about Fat Willy’s is the combination of good service, hearty portions and the quality of the barbecue. They pay attention to details and the preparation is superb.
We dined here recently with some good friends and their food lovin’ teenage sons. We had a great time and the teens were more than delighted with their feast. But keep in mind that this is no dieter’s paradise. The food is rich and you can quickly accumulate mucho calories, so moderation—in other words, sharing—is a good idea at Fat Willy’s (be prepared for a $3 sharing charge, however). A roll of napkins is on the table and you’ll use plenty, but that’s part of the fun.

The dinner menu begins with a variety of rich but tasty appetizers. We loved the baked artichoke dip, smothered in garlic cheese and served with bite size rounds of garlic toast. The BBQ chicken wings are meaty, not too hot and served with three types of BBQ sauce. The chili cheese fries are what you would hope for—indulgently gooey and delicious. If you want to cross over into fried food, the Jalapeno Corn Fritters are truly decadent, with a touch of bite but not overly hot. Other decadences include a hand dipped corn dog (kids will love ‘em) and amazingly plump doughnut-inspired onion rings.

Although we didn’t order soup in the hot weather, Fat Willy’s does offer a robust Andouille sausage gumbo, with nice chunks of okra. Again, it’s got bite but is not too spicy. Fat Willy’s signature chili is what you would expect—a nice smoky flavor paired with rich cheddar; jalapeno salsa served on the side.

On to the barbecue! Fat Willy’s serves several cuts. They are dry rubbed, marinated, smoked and finished on the grill. The full rack of baby backs is generous, and served with fresh cole slaw, soup or salad and choice of side dish. The ribs have a modest amount of sauce, which is how we like them, but there are three BBQ sauces on the table to enhance your food, if you desire. The Kansas City style ribs are larger, with the same preparation. If you’re a rib tips fan, you can get these as well.

Additional entrées include a very moist and tender sliced barbecue beef brisket, which our friend loves, and a clean but smoky flavored barbecue chicken which is smoked over Applewood and hickory. If you’re a mac and cheese fan, Fat Willy’s is the place for a hearty, baked-to-order dish. This is a great dish to share; no one will be disappointed unless you didn’t order enough. If jumbo shrimp are a favorite, you can order them either breaded and fried or marinated and grilled.

The meals come with a choice of side dish and there are several good choices. The baked beans were excellent and, as corn bread fans, we enjoyed Fat Willy’s rich take, with some jalapeno and cheddar thrown in for good measure.

If you’re in the mood for a sandwich, Fat Willy’s offers rich, hefty choices. Our teenage dining companions went simply wild about the BBQ Burgers. These ¾ pound monsters were thick, juicy and when ordered medium rare, they came out tender and pink on the inside, the way they’re supposed to be. Other sandwich choices include a hearty BBQ beef brisket sandwich, a non-greasy smoked chicken sandwich and a satisfying pulled pork sandwich.

Fat Willy’s doesn’t skimp on dessert, but you should plan ahead if you’re going for it. There is a very good New Orleans chocolate pecan pie, a rich and moist chocolate brownie served with ice cream and a creamy peanut butter chocolate pie made with an Oreo cookie crust.

There is a nice kids’ menu, and other extra touches include homemade lemonade and yes, some nice salads, including a cobb salad and a roasted veggie salad.

You can park in the movie theater ramp for $2 or there is some limited street parking.

Note: DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you’d like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact DineWise@kurman.com.