It’s Here: Your 2019 Windy City Smokeout Menu Lineup
Spread the word: the 2019 Windy City Smokeout menu has arrived! We can promise that the will Smokeout feed your need for outdoor fun, good music, and of course, amazing BBQ. At this year’s festival, we’ll be serving up your favorite eats from old school classics to new school takes — and even several non-BBQ options as well. Needless to say, we’re serving it all!
Old School BBQ
You can always count on the classic BBQ methods for smoky, bonafide meat. Simple seasonings and rubs, smoke from real wood, low temps and long cook times come together for flavors that are rich in tradition (and dripping with sauce). Read on to see what some of this year’s pitmasters will be serving up at this year’s Smokeout:
This BBQ institution has been around since 1967, so you know they’re doing something right. They’ll be serving up beef brisket, spare ribs, and sesame coleslaw to famished festival-goers.
Who wouldn’t want to try what the most decorated pitmaster in America is cooking? Mike Mills—aka “The Legend”— and his team at 17th Street BBQ will make sure you get your fair share of brisket nachos, apple city baby back ribs, and tangy pit beans.
Known as “the winningest man in BBQ,” Myron Mixon has done it all – from writing cookbooks and hosting TV shows to designing professional-grade smokers. This year, he’s back at the Smokeout to host the all-new BBQ Barn. This full-service restaurant and bar offers a la cart menu options from the 4X World BBQ Champ including slabs of Championship Baby Backs, Bacon-Peach Burnt Ends and Georgia-Stye Hot Dogs with Mixon’s Fixins. Carol’s Pub is providing the libations. Reservations are limited and require a single-day or three-day ticket. Click here to book The BBQ Barn at Windy City Smokeout.
New School BBQ
Maybe you’re the kind of BBQ-lover with an avant-garde appetite and the talented pitmasters at the festival may attempt to change your perception of what good BBQ looks (and tastes) like with their modern approach to classic technique. Whether the flavors involve an international flare or the meats are wrapped up in taco form, here’s a sample platter of what to look for:
Erin Smith and Patrick Feges are a classically-trained husband/wife pitmaster duo cranking out some seriously innovative BBQ. We know you won’t be able to get enough of their ribs al pastor, korean pork tacos, and elotes. Check out Erin and Patrick’s story here.
Cody Sperry of Hoodoo Brown BBQ wants to share his passion for Texas-style BBQ with you. Come enjoy items such as a lambwich, pork belly burnt ends, and pit beans.
Representing the Big Easy, Blue Oak BBQ was founded by BBQ visionaries Ronnie Evans and Philip Moseley. Their various pop-up locations earned them a cult following and eventually they landed a Hogs for a Cause championship cementing their respected status in the BBQ world. At the Smokeout, they’ll be doling out brisket burnt end gumbo, cracklin’ pork belly, and Louisiana dirty rice.
If you have dietary restrictions, have a sweet tooth, or simply don’t vibe with BBQ, there’ll be plenty of things for you to enjoy as well. Windy City Smokeout will offer non-BBQ options as well. Chicago staples such as Pearl’s Southern Comfort and Bang Bang Pie & Biscuits will be at the Festival and even New York City’s own Big Gay Ice Cream will make an appearance. For the full menu of non-BBQ goodness, click here.
Simply reading about the deliciousness at this year’s festival is just a tease. You’ll have to taste for yourself! Click here to purchase your tickets for Windy City Smokeout. It’s going to be a hickory-smoked, dry-rubbed, flavorful good time.