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Deep Dish Sauce

I second Giordanos for their sauce, though I think a better overall pizza is to be had at Uno, Gino's or Malnati's. Not a huge difference in my opinion though, so if sauce is what you're most concerned about I think you'll be happy with Giordanos.

Jul 29, 2010
Caron Thief in Chicago Area

Depot Diner or Glenn's Dinner, Smoque or Honk Tonk ? Is Paradice Pup worth the trip?

Personally, I love Smoque, but as someone said above, not for their ribs. Their brisket and pulled pork are fantastic. Their sides are just ok, also said by several posters above, with the exception of their peach cobbler which I think is also great. The peaches I'm pretty sure are canned but their oatmeal almond crust on top is to die for!

Jul 22, 2010
Caron Thief in Chicago Area

Depot Diner or Glenn's Dinner, Smoque or Honk Tonk ? Is Paradice Pup worth the trip?

Of those listed, Smoque is the only one i've been to, but without reservation I recommend trying it. If you're a real fan of true BBQ that is. I'm not a huge fan of their ribs, but their pulled pork is wonderful and the beef brisket is the best I've ever had. They have great sides as well: baked beans, cornbread, mac and cheese, but the peach cobbler is for me, the stand out here. The peaches may be canned, but the granola crust is a thing of beauty.

Jul 09, 2010
Caron Thief in Chicago Area

Assorted questions about moving to Chicago (from NYC)

My favorite coffeshop in the city is Julius Meinl, two locations that I am aware of, though neither are near the loop.

Jun 28, 2010
Caron Thief in Chicago Area

Leon's BBQ

I am from Indy, and while I agree that they are not a "BBQ town" there are some great spots to try. True they won't have fries (at least most don't) and no idea what a hot link is, but some great ribs and sauces are to be had.

My favorite, Ma and Pa's, around 26th and MLK Jr St
and King Ribs, ONLY the one on Keystone near 38th street.

Great ribs, great hot sauce at ma and Pa's. no links, but still satisfies the cue craving

Jun 28, 2010
Caron Thief in Chicago Area

Need to find the "goldilocks" of chicago restaurants

I never hesitate to suggest my favorite Chicago restaurant, Mixteco. Sure it's Latin/Mexican/Caribbean influenced food isn't your first thought of for the "meat and potatos" crowd, but they always serve up some great meat and potatoes as it turns out! Great pork dishes, last time I was there had one of the best wood-fire-grilled pork chops I've ever tasted, served with some wonderful mashed potatoes. Their Cochinita Pibil is a must try, not just for the adventurous, but for anyone who likes well seasoned (achiote and lime or orange juice) and tender pork.

Then there's the seafood, which is really where this place shines for me, awesome grilled shrimp in varying delectable sauces. The best fish I've had in Chicago, Mahi Mahi, Sea Bass, whatever's fresh that day at the market is what is on their menu.

Fun and unusual fare is to be found here as well. recently I tried an appetizer made from Huitlacoche, bluish in color fungus that grows on corn. A delicacy in some parts of Mexico and South and Central America. Then there are the various sopes, tamales, soups, ceviche, etc.

Desserts are decent, nothing extraordinary in my opinion, but hardly a deterrent from making this my favorite restaurant, hands down.

You might not be thinking Mexican, but trust me, it's a whole other thing here, really a fusion cuisine, which, as you requested, can satisfy the adventurous as well as the picky and uninspired.

Jun 15, 2010
Caron Thief in Chicago Area

Pulled Pork - can I use tenderloin instead of shoulder?

tenderloin, never have tried with whole loin

Jun 12, 2010
Caron Thief in Home Cooking

Pulled Pork - can I use tenderloin instead of shoulder?

If it's not too late, I think you should know, that slow smoking pork tenderloin produces WONDERFUL pulled-pork! I've been doing it for the past 2 years, with excellent results. I don't brine, I keep the temperature between 215 and 225, smoke for 3 to 6 hours, or until the internal temperature reaches 190. Usually though, I just pull it out after it looks right and after the right amount of time, crispy and black on the outside, usually around 4 or 5 hours. Let it sit for an hour or so, though I have a hard time with this part!, and the use two forks to shred it. Add your sauce (I use Cowtown from Oklahoma Joe's in KC, thinned with some of my mop sauce which is vinegar based). Enjoy

Jun 12, 2010
Caron Thief in Home Cooking

Pork tenderloin: smoke?

It's long overdue, but for anyone in the future reading this thread, I think you should know, that slow smoking pork tenderloin produces WONDERFUL pulled-pork! I've been doing it for the past 2 years, with excellent results. I don't brine, I keep the temperature between 215 and 225, smoke for 3 to 6 hours, or until the internal temperature reaches 190. Usually though, I just pull it out after it looks right and after the right amount of time, crispy and black on the outside, usually around 4 or 5 hours. Let it sit for an hour or so, though I have a hard time with this part!, and the use two forks to shred it. Add your sauce (I use Cowtown from Oklahoma Joe's in KC, thinned with some of my mop sauce which is vinegar based). Enjoy!

Jun 12, 2010
Caron Thief in Home Cooking