Originally Posted by
cheltzel
Don't want to start an argument/discussion about different styles of Q.
it is the most important discussion of my day, please continue!
Originally Posted by
cheltzel
I am originally from Texas and am seriously biased/addicted to Texas style BBQ. I have looked all over for a decent Texas style BBQ place around here and cannot find it. There is something about the way the meat is smoked or the mix of woods used in smoking.
you won't find Texas hill country BBQ outside of Texas hill country.
Chicago is known for ribs, we do rib tips exceptionally well. Most people don't want to be bothered with tips as ribs are easy to eat. (Plus there are places like Gale Street or Twin Anchors, that boil their ribs then slather with sauce & some say they are great ribs, NOT !)
Links can be so-so, but there are some highlights (best links I've ever had for instance are here in Chicago at Barbara Ann's BBQ (mentioned up thread)).
There are some VERY good brisket places, Smoque seems to be back on their game, but if you were compare it side to side with brisket from say Salt Lick, Black's, Cooper's etc, I think you'd find Smoque to have a more pot roast taste/texture. Not that this is bad, but it is different from Hill country.
Perhaps it is the ambience of being in the Carolinas but I've never found any pork BBQ in Chicago as good as when in the SE.
I'm very happy to keep exploring because as ILP states, there is a new wave of BBQ joints that understand, low & slow is the way to go.