WINDY CITY SMOKEOUT CELEBRATES ITS 10TH YEAR
BY TIA CAROL JONES
Bailey Zimmerman performed while pitmasters smoked their meat, and people wearing cowboy boots and hats stood in line waiting to
try dishes from some of the best barbecue restaurants in
the country.
Lettuce Entertainment You Enterprises’ Windy City Smokeout once
again brought together Barbecue, Beer and Country Music. This year, the event celebrated its 10th year, with 28 barbecue restaurants serving food.
Dominique Leach’s Lexington Betty Smokehouse participated in
Windy City Smokeout for the first time this year. “I feel like I’m at a really big networking event, getting acquainted with all the other barbecue restaurants and it’s a really fun time,” she said.
Leach was recently featured on Food Network’s BBQ Brawl and people recognized her from that. Leach served Wagyu beef franks
as well as Wagyu Andouille Sausage, with barbecue seasoned
fries. “People have been loving it. The support is definitely out here.
People are trying them for the first time and they love them,” she said.
Leach was looking forward to trying Three Little Pigs’ Pork and Fried
Rice, Salt Lick’s food and Soul and Smoke’s Elote dish. She also wanted to get acquainted with the other pitmasters. She said it felt like a competition but a family reunion at the same time.
The Pit Masters
It was the second time for D’Andre Carter and Soul and Smoke. Carter wanted to come back because some of the best pitmasters in the country come to Windy City Smokeout.
Soul and Smoke featured their Hickory smoked rib tips and brought back the Cajun Corn Elote, with pimento cheese, parmesan and herbs.
“So far, it’s been really good. People wanted to try the rib tips before we even opened up. I think we’re the only ones serving rib tips, we’re just representing the Chi,” Carter said. “It’s always great just to be around other pitmasters. If you’re here, you’re legit. I’m really excited to showcase our sauce,” he said.
Carter said he was really looking forward to hanging out with the other chefs. Last year, he got the Pitmaster Salute. This year, there is a Pitmaster Lounge. He said it made it more chill for the pitmasters.
Smoque started participating in Windy City Smokeout the first year it started. Owner Barry Sorkin can remember it being a smaller event, with mostly locals, an intimate group of barbecue cooks. “It’s kind of amazing. That first year, was in a little parking lot by Shaw’s Crab House and it’s turned into one of the biggest, most well respected and elite barbecue events in the country,” Sorkin said.
He added that, the best barbecue teams from the entire country have come to Chicago for the event. Smoque has been opened for 16 ½ years. Sorkin featured a Texas salt and pepper sparerib.
He said it lets the flavor of the meat and the smoke shine through. Smoque also featured a smoked ribeye, strip loin and chuck
tender, tossed together with a creamy Brie and an assortment of five varieties of mushrooms on a hoagy roll.
“So far, the sandwich is a big hit; people are really going for the sandwich. They’ve been going for the ribs, too. But, I think the
sandwich is something they probably haven’t seen before,” he said. Sorkin’s always looking to see what the other locals are doing, he was interested in trying the food from the local restaurants.
Salt Lick has been in operation in the Austin, Texas area since 1967. The restaurant has been participating since the beginning. Miriam Wilson of Salt Lick can remember being one of the five vendors who
participated that first year.
A crowd pleaser, Salt Lick brings in its own wood from Texas, Live Oak, which Wilson said makes a difference. Salt Lick is known for its brisket and is one of the last restaurants in Texas that has a live, open fire inside the establishment. It also has its beef and pork blend sausage, cooked over its wood, with a mustard base barbecue
sauce.
“Sometimes, people come just because they know Salt Lick is going to be at Windy City. Our followers are people who come back,” Wilson said, adding they were set to sell out of food, which they always do.
Local Beverages
It was the first year, Luna Bay Booch participated in Windy City Smokeout. Women owned Luna Bay Booch launched in Chicago in 2019. The product is a hard kombucha, which is fermented longer to an alcoholic level.
“It’s a really great crowd, perfect atmosphere. Trade in your beer and grab a booch instead,” Julie Pappas of Luna Bay Booch. “It’s great energy, really great vendors. We’re thrilled to be here.”
Pappas was looking forward to walking around and seeing people with Luna Bay Booch in their hands. She was around to see who was drinking what. “We’re still a young and scrappy brand, so it’s just awesome to see it come to life,” she said.
