Chicago q is Chicago’s newest hot spot for upscale barbecue, and the perfect place to celebrate National Barbecue Month this May. Open for lunch, dinner and weekend brunch, the menu features “Competition” Baby Back and St. Louis Ribs, Kobe Beef Ribs, Smoked Half Chicken, and Kobe Chopped Brisket and Pulled Pork and Chicken Sandwiches. Classic barbecue sides include Honey Butter Cornbread, Braised Greens, Kobe Brisket Baked Beans and a seasonal vegetable.
Chicago q’s high-quality meats are all smoked in-house in Chicago q’s 1,000-pound Southern Pride smoker. Kitchen tours are available upon request to see this mammoth smoker in action.
Chicagoans can bring home a little “q,” by purchasing Bread and Butter Pickles ($7), and artisanal rubs and house-made sauces, all for retail sale. Products include the Original Mild ($5), the Spicy ($5), and the Pig Powder ($9). The Gold Award winner in The 2010 Great American BBQ Competition, Pig Powder Dry Rub has 13 different spices that create a dry rub that is sweet with a little kick that can be used on pork, beef, chicken and ribs.
Chef/Partner Lee Ann Whippen is no stranger when it comes to barbecue. Lee Ann is also President and Owner of Wood Chick’s BBQ Restaurants & Catering Company, Lead Pitmaster for Wood Chick’s BBQ Competition Cooking Team, Member Kansas City Barbecue Society, KCBS Certified BBQ Judge, former Newspaper Food Columnist, 15 years in Hotel Catering Management and more than 14 years cooking competitive BBQ.
WHEN: Available now for dine-in, carryout and catering.
WHERE: Chicago q
1160 N. Dearborn Street
Chicago, IL 60610