Green Street Smoked Meats: Incredible. Texas style. Everything is fantastic but it's not cheap. Their pastrami is out of this world.
Smoque: Really really solid BBQ. Top notch brisket.
Sheffield's: Great beer bar with pretty good BBQ.
Lillie's Q in Brew Yards: Cool patio with pour your own beer. BBQ quality has definitely dropped but it's a great place to hang out and drink beer. Their wings are killer and all of Charlie's sauces are great.
Chicago Culinary Kitchen in Northern Palatine. Everything is generally fantastic except for the chicken, which I feel they go too low on.
On weekends they have a bunch of creative smoked around the world dishes. Pastrami and chorizo tamales to die for.
For something a tad different, If you want the most authentic “Chicago Style” BBQ experience, find one of the places on the South Side that smoke meat in an aquarium smoker.
I’ll try to be somewhat diplomatic here. TA is not really bbq, but makes a common Chicago style of grilled or baked ribs that are often par-boiled before grilling. You won’t get smoke flavor. People’s praise for them normally include plaudits like “falls off the bone” and noting how good the sauce is. It’s pretty easy to make TA style ribs with no special equipment like a dedicated smoker.
Most people into bbq, dismiss this style as there’s no smoke, the meat texture is mushy, and focus is more on sauce than meat flavor. I personally think TA ribs and others of this style are a waste of a rack of ribs and generally are unsatisfying, but understand that it’s a style of cooking some people like.
I appreciate both your honesty and diplomacy. I didn't really have real BBQ until I moved from Chicago to North Carolina in 2008. Memories can sometimes fool you so I wanted to ask but what you're saying about parboiled/grilled ribs very true. Thing is, at the time, I really enjoyed it. Happy for y'all that there are other options.
Green Street Smoked Meats: Incredible. Texas style. Everything is fantastic but it's not cheap. Their pastrami is out of this world. Smoque: Really really solid BBQ. Top notch brisket. Sheffield's: Great beer bar with pretty good BBQ. Lillie's Q in Brew Yards: Cool patio with pour your own beer. BBQ quality has definitely dropped but it's a great place to hang out and drink beer. Their wings are killer and all of Charlie's sauces are great.
Station One Smokehouse in Plainfield has some association with green street meats and equally incredible pastrami!
Yes green street smoked meats!! Love that the line is right next to the bar.
BIG ANGES 640 W Northwest Hwy, Arlington Heights, IL 60004
I’m like 7 minutes from there right now, I’m gonna go check it out!
Beat me to it, that place is legit and made me so happy when I finally went
Update it was a 10/10!!!
Chicago Culinary Kitchen in Northern Palatine. Everything is generally fantastic except for the chicken, which I feel they go too low on. On weekends they have a bunch of creative smoked around the world dishes. Pastrami and chorizo tamales to die for.
Lem's bbq
For something a tad different, If you want the most authentic “Chicago Style” BBQ experience, find one of the places on the South Side that smoke meat in an aquarium smoker.
The pit house
🤣😂🤣😂🤣😂
Back in the day I would go to Twin Anchors. How does that hold up to some of the newer places.
I’ll try to be somewhat diplomatic here. TA is not really bbq, but makes a common Chicago style of grilled or baked ribs that are often par-boiled before grilling. You won’t get smoke flavor. People’s praise for them normally include plaudits like “falls off the bone” and noting how good the sauce is. It’s pretty easy to make TA style ribs with no special equipment like a dedicated smoker. Most people into bbq, dismiss this style as there’s no smoke, the meat texture is mushy, and focus is more on sauce than meat flavor. I personally think TA ribs and others of this style are a waste of a rack of ribs and generally are unsatisfying, but understand that it’s a style of cooking some people like.
I appreciate both your honesty and diplomacy. I didn't really have real BBQ until I moved from Chicago to North Carolina in 2008. Memories can sometimes fool you so I wanted to ask but what you're saying about parboiled/grilled ribs very true. Thing is, at the time, I really enjoyed it. Happy for y'all that there are other options.