What do you get when a love of BBQ and a passion for fresh, never frozen, food get together? An award-winning restaurant serving delicious meals - BBQ King Smokehouse to be exact. It’s no surprise that the restaurant won first place in June 2016 at RibfestChicago, among 15 contestants, in the Best Ribs category. So what sets BBQ King Smokehouse apart from other BBQ restaurants?
Original Recipes
BBQ King’s style of barbecue is described as a mix of Texas and Kansas City, offering baby-back and St. Louis ribs, among many other BBQ meat options and sides. All of the sauces and dry rubs used at BBQ King Smokehouse are original recipes created and perfected over the years.
Natural Wood & Charcoal
The BBQ King Smokehouse philosophy is simple: take a good cut of meat and smoke it with all natural wood and charcoal. The hickory smoker used at BBQ King Smokehouse adds aroma and flavor that is noticeable, and pleasantly different from other BBQ joints.
Low & Slow
Ribs benefit greatly from cooking low-and-slow, which is why the meat at BBQ King is smoked this way daily. The result is delicious BBQ the way it is was meant to be done. Depending on the type and cut of meat, cook times range anywhere from 4 to 16 hours! Perfect, fall-off-the-bone ribs can’t be rushed!
No Leftovers
At BBQ King Smokehouse, everything is made fresh daily. The restaurant does not serve reheated or day-old meats. They make only as much food as needed, and when it’s gone for the day, it’s gone. And because they do not mass produce food, it’s always a good idea to get there early.
The Ribfest Chicago trophy is on display at BBQ King Smokehouse, located at 125 E. Calhoun St. in Woodstock, IL. As BBQ King continues to participate in grill and BBQ competitions nationwide, the cozy and welcoming restaurant is open for business 6 days a week. View the full menu, hours of operation, and order takeout at the BBQ King Smokehouse website or by calling 815-338-3477.
The History of American Barbecue The weekend barbecue has become a staple in American cuisine, but many of us smoke beef or pork without really knowing the history of this delicious tradition. To understand the ongoing feud in the barbecue belt between the four main styles–Texas, Carolina, Kansas City, and Memphis–you’ll need to learn more about how barbecue came to be, and how it’s evolved into these distinct styles. How it All Started Christopher Columbus encountered indigenous people on an island called Hispaniola, where they had developed a new way of cooking their meat among their tribes. This new method of cooking meat involved cooking meat over an indirect flame, which was made possible by using green wood. The green wood would prevent the food from burning, and so a new style of cooking was born called barbacoa. Beef vs. Pork Many BBQ enthusiasts believe that in order to make traditional barbecue, you need to only use pork. This is because the southern col...
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