Subject: Local-Mother Turns $82 into $8210 - Find out more

From: "Kelly Frezier" <[email-masked]>
Date: Tue, 09 Dec 2014 11:52:19 -0700

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rub? In the taste. Smoque's brisket is by no means dry; it just lacks the requisite flavor. Smoque does take great care to make the best brisket they possible can make. Take a moment to read its BBQ manifesto, and it's clear that they are trying to emulate Hill Country 'cue with its brisket. Smoque even imports its sausage from a famous Texas family, the Mikeskas (I'd stop by the Columbus post all the time en route from Houston to Austin). As for the more near and dear to Chicago style, the pulled pork and ribs, I had the great misfortune of stopping by the nothing-short-of-amazing Pappy's Smokehouse in St. Louis on my drive up from Texas to Chicago. Smoque's ribs and pulled pork are both good; Pappy's is better. At this point, it's hurting me to give Smoque a three-star rating, since its BBQ is really tasty and I definitely plan to go back again. Smoque just needs an extra push to go from good to great, and I hope it makes it there. I'm old enough to remember Bones Resturant in Linc
olnwood, and how the meat would be smoked and tender enough to fall of the bone, this was BBQ heaven for me. I even remember when Bones had a small fire and all my classmates were wondering if this would be the end of our favorite BBQ place. I shed a tear when they closed Bones for LWoods. I've tried eating at Smoque before, (actually a number of times), but with 45+ minute waits at the prime times I knew it had to be good, but with a limited lunch hour, getting in here for a bite was near impossible. Finally after the closing of my near and dear Hot Dougs and waiting in an epic line in one of the last weeks, I made an effort to eat at Smoque BBQ. I'm in BBQ Heaven again, I had the sliced brisket sandwich, and it just melted in my mouth, there are not enough food adjectives to explain this taste and feeling! I now have a new comfort food HQ, and its practically walking distance from one of my clients. I can't wait to bring out of town friends to eat here, even if it means waiting in
line for 45+ minutes, its worth the wait! For openers, if you think the best barbecue is usually found in the worst part of town, in a place with bars on the windows and just enough grease on the table to write your initials, then this isn't it. If, on the other hand, you're in Chicago and wander a few blocks off the Kennedy onto Pulaski in a neat little neighborhood and you can find a parking place (a real problem ) then BBQ Smoque will serve you well. This is Texas style barbecue in the hear6t of the Midwest, except here they use apple wood rather than mesquite and the flavor shows. Count on standing in line to place your order, and then standing around to pick up your order when your number is called. And no grabbing a table in the interim. They have folks who will try to be polite telling you they'll show you where to sit, but only when your food is ready. Inside, maybe seating for 50 at tables for two that can be pushed together, and outside maybe enough for 25 more. The me
nu is on a blackboard. The prices more than fair for the quality. We tried the