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this article is pretty interesting to me, mostly because there has always been a dearth of good bbq in most of chicago. when smoque opened up a few years ago (in my neighborhood - lucky me!) it was like a gift from the heavens. unfortunately the lines are so damn long now because it's so trendy and because there aren't many other options, that i really have to be jonesing for bbq to brave the outdoor weather while waiting. fat willy's (not even mentioned!) is pretty darn good too, as is honey1. but smoque's variety of styles and great sides are a real boon to a city not known for its bbq, nor even having a bbq tradition like memphic, kc, texas, etc.

that having been said, i have had some of the best bbq of my life in little joints on the south and west sides of the city. these are neighborhoods that not many of the readers here would probably venture into, to be honest. but i'm lucky to have a lot of west side friends, and i have been FED! a lot of black folk brought bbq traditions up from various points south during the great northern migration and after. if you live in chicago, find a friend who lives west or south and ask them to take you to their favorite place. it will more likely than not be a storefront, hole in the wall, but there are a number of places like that with smokers and pits out back. rib tips are a must, but hot links and ribs can be divine too!

I think it all looks delicious to me, and if I had a car, I'd be there in a heartbeat. Man, all these people must be stressed out in anticipation of the holidays, because everyone is cranky and has nothing nice to say. @Nick Kindelsperger, if your wife likes turkey burgers, she should check out the one at Epic Burger in the South Loop: it is by far the best one I've ever had, and I'd more or less given up on them as a genre. And a lot of people like their fries, although I like mine thinner-sliced. But everyone's entitled to their own opinion! Geez!

The burger looks awfully dried out. Was it? Did you order it well done?

I don't get it. Those fries look good to me. They remind of the fries they serve in the Greek Steak Houses in my area. If they taste anything like those, then they're damn good.

The burger looks tasty as well.

Fries coming out of a 375* deep fryer will stay hot enough to be properly salted by me at my table if they are brought out immediately. So yes, I agree, they should be salted as quickly as possible. If they are not served to you immediately after coming out of the fryer then they are not worth eating. This is why I always wonder why people order fries to go or for delivery, or in places where the fries are cooked ahead and kept under heat lamps. I want them to come out of the fryer, tossed with salt if the cook is skilled enough to do so, and piled up on a plate. That's it. No paper cups, no plastic clam boxes, no wrapping up with other foods. A non crispy fry is a waste of a potato. May as well purée them.

I like my fries golden and crispy, not pale, limp and wrinkly. I especially can't stand them being seasoned or spiced in any way. Salt is all I tolerate, and ideally I prefer to salt them myself. If that's wrong I don't want to be right.

One lovely part of this recipe is you can make enought to feed four - or just one person.

And, it's terrific with just a salad and a bit of bread.

Born and raised in KS on KC bbq.
Chi City 98-06 and still there every other month.
Married a Memphian and live there now.
I can't attest to the overall scene being better, but from a restaurant standpoint I would definitely put Smoque up against anyone (especially the tourist traps). Love the dad/son combo at Honey1: I'm glad to read they are still around. That plexiglass/aquarium smoker is the goods!

I am a Chicago native, but I must say that your claim is ridonkulous. I've spent a significant amount of time in Memphis, and their barbecue outshines ours by miles. It's true that Uncle John's hot links are amazing, but Cozy Corner's cornish game hen puts every other barbecue I've ever eaten to shame. The tourist traps are trash, but that's true here in Chicago as well (hello Pizzeria Uno, I'm talking to you, still have a soft spot for Gino's East though). Plus, Chicago barbecue is a hobby, Memphis barbecue is a lifestyle. BBQ spaghetti, BBQ nachos (BBQ Shop's nachos are worth going to prison for), BBQ bologna, plus ribs that are meaty and spiced perfectly, allowing the meat to shine through. We just don't have that here, the sauce overtakes the meat. Rib tips are the one place where I'll agree Chicago has an edge. Finally, I shall end my rant with perhaps the most important point. Sweet. Tea.

I think I want to make this tonight! What size baking dish? Also, would I have to make any changes to the cooking time if I double the recipe?

Have never had the mild there. I'll try to get to Budacki's soon and report back on the sauce questions.

In my experience, baking makes most pastas better! The tube shape protects a gooey center of creamier sauces, but I just love the crispy crackly bits, especially the corners of the baking dish.

These wings are addictive. They sell 5 for $5 or 10 for $7. I live 2 blocks away and have been many times. I've managed to limit myself to an order of 5 just once. Just thinking of these incredible wings has me salivating.

Nick, which heat level did you try? I've always gotten spicy. I'm tempted to go for the hotter one, but a bit worried about is as well.