The following cities have this trait in common: Memphis, Kansas City, Dallas, and Chicago. What is barbecue, Alex? That’s right, we are here today to talk about some seriously succulent barbecue smoking out in our Midwest quarters.
Smoque cooks up some delicious barbecued meats that pay homage to a variety of styles. You know how we know Smoque takes their craft seriously? Because they have a four page manifesto on their website titled “Our View On Q” that meticulously explains their reasoning for pairing certain sauces with specific meats. SparkNotes version: it matters. And this eloquent document reads like the barbecue manifesto equivalent of the Declaration of Independence, one we’d give our John Hancock of approval.
On top of the great food, Smoque is pretty cheap as far as BBQ joints throughout the city go. Indulge in sandwiches a la carte for as low as six bucks, platters with slaw and two sides for no more than $13.50, and a whole slab of ribs with all the fixin’s for $24. If that’s not enough food, you can add a tasting portion of any meat to an entree for only a couple dollars extra. No need to worry about running up your bill on beer either, because this place is BYOB.
Smoque keeps it simple. After you place an order at the counter, you’ll pick up your food on some butcher paper and a metal tray, which you’ll place down on a wood table. If it’s crowded, which can be the case on weekends, Smoque does a good job of crowd control and directs people to available seats, so don’t be turned off by a line. Our only complaint is the lack of collard greens as a side option, but it’s a minor transgression. That being said, Smoque, if you’re out there, please add collard greens to the menu.
Fresh, tangy, and crunchy. It’s not that creamy sh*t you know sat in a tub for days. Good for adding to any sandwich or just mixing with the meats in general.
We’ve never met a macaroni and cheese we didn’t like, and this is no exception. It’s creamy and cheesy with some breadcrumbs baked on top, plus it’s not an overwhelming amount, which is true of all the sides here.
With a Memphis-style dry rub, the ribs are smoked over oak and sweet applewood. You have your choice of baby back, St. Louis style, or a combo of both. This is our favorite item on the menu, and a little rib combo never hurt anyone.
Smoked hot links with just the right amount of heat. You may not think of hot links as a barbecue staple, but these hot links are as Texas as it gets. Do what Tim Riggins would do and try them.
Tender, flavorful, meaty, and loving. Yes, we felt loved by some pulled meat. Don’t be afraid to experiment with the variety of sauces at your disposal.
You can’t really have BBQ without brisket. Hopefully you’re with someone who is willing to share all of these meats.
Did you say cobbler? Good crust, fresh fruit, and just enough to satisfy the sweet tooth.