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I love Chicago, and I think it doesn't get the credit it deserves. Even so, this is a bold claim and having 4-5 good/amazing BBQ restaurants does not establish it as a BBQ city. A good BBQ city has a culture where residents argue about the best cuts and the best sauce, residents drive a few hours for BBQ and even the vegans have BBQ-time-outs. (I'm biased - I'm from Austin. But I also think the other BBQ capitals have similar traits.)

If you're headed to Texas to try BBQ, I like http://fcg-bbq.blogspot.com/ and Texas Monthly's guide.

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.

@Michael Nagrant

I'll have to respectfully disagree with the statement. But I am proud of Chicago. It has better barbecue than most large cities, and certainly New York.

What I do love about Chicago barbecue are places like Honey 1 and Uncle John's because they are totally unique. They weren't researched or market driven. For the most part, the pitmasters learned their craft from their fathers who at some point learned it in the South. It feels natural and inevitable. The rib tip and sausage meals are such a brilliant combination.

I think Eastern North Carolina is probably my favorite region, with places like Wilbers, the Pit, and Allen and Son's really sticking out.

In Memphis, I am absolutely smitten with Cozy Corner, which I'm glad you liked. I don't think we have anything in Chicago that can quite compete with it. Smoque is very good, and their sides are beyond any other sides I've had elsewhere. But the barbecue has always just been perfectly solid. I suppose I'm looking for that edge, a little more heart and soul. Maybe Smoque just needs some more time to develop. It is relatively new.

I still need to hit Kansas City and Texas before I can say for sure. But I am no hungry for barbecue...thanks!

Chew on that, I'm happy to share with you the site for Jacques Torres's chocolate disks (or feves): http://www.mrchocolate.com/detail.aspx?id=58

Also, here's his recipe for the NY Times chocolate chip cookies: http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1

After reading all these delicious comments, chocolate chunk, chocolate chip, Valrhona, Ghirardelli, Guittard,.... I WANT A WARM CHOCOLATE CHIP COOKIE RIGHT NOW!!!

Chopped chiles?
Are you serious?
damn...i might have to go get an In n out double double now!

You can also ask for the chiles to be chopped and included in your burger. I always order animal style with chopped chiles. My buddy likes his burger with chopped chiles and fried mustard.

Ditto on Jack's. My daughter used to work there and couldn't get the recipe. Top secret. But I'm sure they have lots of coffee. I think they might actually contain ground coffee beans. Sometimes they're too raw (because the staff bakes them in a toaster oven and lack consistent timing) but they're usually very good. Jacques Torres is still the winner.

When you get to the downtown edition, the chocolate chip cookies from Jack's Stir Brew coffee are a must-try. I go to the location on Front Street by the Seaport. They are crisp on the edges, have a ton of chocolate, are slightly underbaked to ensure a gooey center, and have a deep, almost, caramel-like, burnt suger / brown butter bass note to them. I keep begging the staff to give me the recipe, but rumor has it that only Jack's aunt knows the recipe. She makes the batter, delivers it to the store, and the staff only bakes off the cookies to keep the recipe secret.

I am eating a Pret cookie right now and it is good but needs some more salt. I think the success of this cookie resides on the fact it is in a heated case (though that doesn't explain that it is still good when it cools down after being brought to the SE office). CURSES! What have they done to this cooooooooooookie to make it good. And this thing is 300 calories too. I wish they hadn't told me.

Mmmm... just had a Pret Cookie, lush chocolate and slightly soft dough. It is durned good. Just slightly sweet and a crisp "crust."

On to City Bakery!

Not to be too harsh but I always thought City Bakery Chocolate Chip cookies tasted like stinky feet smell.