Clearly Chicago is missing out when it comes to barbecue by waiting until it’s warm outside to fire up the grill. Especially when several of the city’s barbecue masters insist Easter, Thanksgiving and New Year’s Eve could use ribs or wings to round out the menu. (Yeah, our mouths are watering now, too).
Maybe that’s only a matter of time, like the Cubs winning the World Series. Seriously, one of the experts RedEye polled recently is baseball obsessed. As are many of us.
As the city waits for October, we’d might as well eat like royalty in the meantime. And we could all use some help from Dylan Lipe of Blackwood BBQ, Lamar Moore of Smoke Daddy, Joaquin Soler of Smalls, Charlie McKenna of Lillie’s Q and Brad Hudetz of Green Street Smoked Meats.
The most important tool in any barbecue expert’s arsenal is …
Dylan Lipe, Blackwood BBQ: … soap, burn cream and a rain suit.
Lamar Moore, Smoke Daddy: … the smoker! Essential to making awesome meats and even some side dishes, like smoked corn on the cob.
Joaquin Soler, Smalls: … a staff you can trust. That way you have someone to turn the reins over to so you can catch the occasional game at Wrigley.
Charlie McKenna, Lillie’s Q: … being able to know how to control air flow so you can control the fire and heat
Brad Hudetz, Green Street Smoked Meats: … his/her hands. It’s all about touch and feel knowing when the meat is done.
If you could get anyone to endorse your own barbecue sauce (or that of your restaurant), whom would it be and why?
Dylan Lipe: Charlie Sheen. He knows about being sauced!
Lamar Moore: Oprah. She loves food and her magazines and food blogs reach a lot of people, and it would be great to have her as an ambassador.
Joaquin Soler: Joe Maddon. We share a goal of just not sucking.
Charlie McKenna: Not a big fan of celebrity endorsements but if I had to pick: Eddie Vedder. All-time favorite band is Pearl Jam.
Brad Hudetz: No-brainer: Bill Swerski’s Chicago Superfans from “SNL.” Instant street cred. Who wouldn’t buy a product they endorse in Chicago?
Give some advice to someone attempting to barbecue for the first time.
Dylan Lipe: Keep it simple; don’t set yourself or your house on fire!
Lamar Moore: Give your food time to marinate/cook/rest. Control your smoke/fire temperatures, and baste your meats to keep them from drying out to add another layer of flavor.
Joaquin Soler: Be patient. Time is your friend. Resist the urge to keep poking and prodding at things as they smoke.
Charlie McKenna: Have fun and don’t take your final product too seriously. It’s the journey to getting to great barbecue that is the fun.
Brad Hudetz: Clear your agenda for the day and get some good drinks, music and company.
How close are we to embracing desserts prepared on a grill?
Dylan Lipe: How close do you want to be? Swipe right and anything is possible! An apple, some pie dough, syrup and a warm embrace by fire light!
Lamar Moore: Very. I have made grilled peach cobbler, and I recently saw on a menu in Grand Rapids grilled Michigan apple caramel ice cream. Another favorite is grilled flatbread pizza with Nutella and peanut butter.
Joaquin Soler: Grilled, ripe, fruit in season is always a W. We’re working with a farm in Michigan and are really looking forward to peaches, plums and apples from the orchard to play with well into the postseason.
Charlie McKenna: I think we already have. S’mores are one of the most popular desserts ever and open flame cooking is the hottest technique right now.
Brad Hudetz: Grilled, smoked, roasted, charred … there’s this crazy one called a s’more. I advise you try it sometime!
Which holiday could use an infusion of barbecue?
Dylan Lipe: Easter. Ham, lamb and eggs! That’s just begging to be smoked and deviled.
Lamar Moore: New Year’s Eve. It would be great party food. Barbecue chips, barbecue wings, even rib tips. Who says you can’t barbecue in the winter?
Joaquin Soler: The home opener could’ve definitely used some barbecue. Unfortunately, it was on a Monday and we were closed.
Charlie McKenna: Thanksgiving. I love a smoked turkey and to add smoked ribs or even smoked hog would be perfect.
Brad Hudetz: You mean y’all don’t barbecue every holiday?
Editor’s note: Panelists’ opinions are their own.
@redeyesportschi | chsosa@redeyechicago.com
Looking to make a big career move? Click here to find classes that can help you get there.
