Not long ago, the father and son who smoke what’s arguably the best barbecue in the city closed their doors in Bucktown and relocated to a former beauty salon on 43rd Street in Bronzeville.
Most troubling of all is the restaurant’s regrettable policy of saucing all the barbecue before it comes to the table. By now most adults realize that reflexive saucing is emblematic of a problem. It shows a lack of confidence in the pit master’s product. It’s the beard that bad barbecue wears.
All of these traditional barbecue options can be ordered solo, in sliders, wraps, sandwiches, and salads, or in a multitude of combos. There’s also a selection of “custom ‘que” that includes a smoked catfish plate, a boneless half chicken, and a combo with three pork products: ribs plus a smoky, spicy, and dense house hot link and slices of pork belly, which seem to be fried before they’re served. There’s also a Korean-style smoked and seared lamb shoulder, which is shredded and then fried crispy along with some spicy rice. It would be a truly memorable twist on barbecue if it weren’t served in a such an insultingly small portion.
923 W. Weed 312-462-1053dinosaurbarbque.com/bbq-chicago
