BBQville Traveling Reporter Ron "Seasoned Tail" Swenson visits Q BBQ in Chicago, Illinois

While out and about traveling, I have asked Seasoned Tail to document his visits to BBQ restaurants.  Here is his latest stop.

Maribeth Knueve from Marten a transport and me ate dinned at the Q BBQ Restaurant in Downtown Chicago Tuesday evening. It was my second time there and the food and service was as good as the first 

We ordered the House Bacon Cheddar Hush Puppies. Done to perfection. For dinner Maribeth ordered Pulled Chicken and coleslaw. The checked was moist with the appropriate touch of smoke. She also ordered Brûlée Mac n Cheese. Top was wonderful, the bottom good but average.

I ordered the q3, three meats, ribs, sliced brisket, and pulled pork. The ribs were as good as it gets. Can only imagine how good her 'competition' ribs on the menu would be. The pulled pork was excellent with a slight taste of vinegar. The sliced brisket was moist and tender. For a Texan it could have had a stronger smoke flavor.

The meals were sized to be comfortably full.  

Lee Ann Whippen has transformed a Chicago eating establishment into an upscale Chicago  BBQ restaurant that has the very distinct feeling of warm Southern atmosphere with down home cooking and a staff that cares and obviously enjoy working for her.  This will not be my last trip to the Q.

 

Crockpot Cube Steak and Gravy

My Rotarian Friend Mary Jennings Recipe. A must try for people on the go.

Cube steak (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4 cup water
Salt and Pepper to taste

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes

My Waffle House - Light and Fluffy Waffles

The best recipes are the easiest ones.

2 c bisquick mix
1/2 c canola oil
1 1/2 c club soda
1 egg

Mix and make your house the Waffle House.

Enjoy

My signature Birthday Cake Recipe! (via my wife and daughter of course)

What's your signature Birthday Cake? It is a must to have your favorite, I discovered mine when I was 13 years old.  My Step-mom made me and my twin sister a banana split cake for our birthday and it, was, and still is my favorite cake.  Today, over thirty years later, my wife and daughter make me this cake for my birthday.  Here is their cake and recipe, Enjoy!

Brad's Banana Split Birthday Cake

Ingredients:

1 stick butter
2 c. graham cracker crumbs
1/4 c. sugar
2 (8oz.) pkgs. cream cheese, softened
1 lb. powdered sugar
1 tsp. vanilla
5 bananas
1 lb (15 oz) can crushed pineapple
16 oz. carton frozen whipped topping (the ladies prefer to make their own)
1/2 c. pecans and cherries

Melt butter, stir in graham cracker crumbs and sugar and press in 9x13 pan.

Beat softened cream cheese until fluffy. Add powdered sugar and vanilla and beat until blended. Spread over graham cracker mixture. Sprinkle with nuts and cherries and refrigerate over night if possible to keep the family out of it.

North Texas Steak Cookoff Summerfest 2013

Boston Market is getting in on the Rib Wave

The major chain Boston Market is selling ribs!  They are pre cooked and heated in a water bath. Ouch!

The major issue is that they are selling like hotcakes.  BBQ nation unite and be sure to let your public know the difference between a fresh smoked Rib and a bagged, tagged, and water bathed Rib.

BBQville Moink Balls

BBQville Quick Recipe - Moink Balls

1. Make or buy your favorite meat balls
2. Wrap in bacon
3. Smoke till meat is cooked
4. Glaze with your favorite bbq sauce
5. Set glaze in smoker (about 20 minutes)

Serve and enjoy!
                                           -Brad

BBQ Pig Mobile sighting in Seattle

My good friend Bill Morrow spotted this pig wagon while working in Seattle. God Bless BBQ!

The beginning journey of blogging.  BBQville is in every backyard and on every continent in the world.  Ever since fire was discovered we have had a fascination for smoking and grilling meat.  So let the journey begin!