Smoke-Filled Rooms

These days, Chicago's best barbecue comes from a legion of savvy new pit masters. Our man on the case digs in and gets his hands dirty.

By Dennis Ray Wheaton

(page 1 of 6)

I just went through a year's worth of wet wipes in a month. That's what happens when you volunteer to ricochet around town and sample the latest generation of barbecue joints. Six spots, all new by 'cue standards, were on my agenda—places where unheralded pit masters do smoked ribs and brisket and pulled pork. Even the names conjure up real wood smoke: Fat Willy's Rib Shack, Honey 1 BBQ, Honky Tonk Barbeque, Smoke Shack, Smoque, Sweet Baby Ray's. Who says there's no smoking in Chicago restaurants?


Photograph: Tyllie Barbosa

 

 

 
This article appears in the March 2008 issue of Chicago Magazine.

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Reader Comments: 
OLD TO NEW | New to old
Mar 9, 2008 06:01 pm
 Posted by  Anonymous

I'd add Sheffield's to that list. They added a smoker last year and now have the best brisket I've tasted in Chicago.

Apr 4, 2008 04:13 pm
 Posted by  Anonymous

Fireside in A-ville has great smoked pork chop!

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