stevez wrote:I feel that the comparisons to Chicago hot-links are unfortunate, because these are two different types of sausage, both of which I like very much.
Rick_Sheffield wrote:I have tried all of Hot Dougs sausages here in Chicago and find none to my liking.
Dmnkly wrote:Rick_Sheffield wrote:I have tried all of Hot Dougs sausages here in Chicago and find none to my liking.
Wow. Given that there are 15 or so on his menu at any given time and they change every week, this is quite a remarkable feat. I've probably been to Hot Doug's 30 or 40 times and I've only tasted a fraction of his sausages. Even more impressive, really, the dedication involved in eating scores of his unacceptable sausages in the hopes that the 40th or 50th might actually be a good one.
Kudos, Rick!
ronnie_suburban wrote:It's no secret that Doug doesn't make his own sausage and I'm guessing that he may source them from mutliple suppliers.
Rick_Sheffield wrote:First Doug told me that most of his sausage were made "in house" but then a few days later he told my friend that he shops his sausage all over the planet.
G Wiv wrote:Rick_Sheffield wrote:First Doug told me that most of his sausage were made "in house" but then a few days later he told my friend that he shops his sausage all over the planet.
I have trouble believing Doug, of Hot Doug's, said he makes the sausage in-house.
Rick_Sheffield wrote:Ok, we just had this same discussion at work this morning. Give me some other ideas. What about Bobaks? My buddy here at work mentioned their smoked polish. I think I have already tried this from one of the grocery stores and thought it was too mealy. The casing was not a real one if I remember correctly. Any comments?
I an open for suggestions. And regarding the comment about Doug. He was busy at the time and could have just been condesending. I get the feeling he may get that question alot. I really don't think it makes a difference. What I am confused about is why do these other commercial sausages have so many fillers? If the guys in Texas can get by without them why don't others just get some pure meat, season it well, stuff it in a link or real casing and smoke it! Makes good sense to me.
Cathy2 wrote:
I think everyone here is a little famous with their friends by knowing the better places to eat. Welcome to the club!
tyrus wrote:Back on track.
It's no secret that I at once love the food at Smoque but not so much the actual restaurant due to many factors (seating, ordering line, running out of product). As soon as I saw this post, I had to hit Smoque for a sample of these sausages. I waited until this past Tuesday, after work (risky, I know) to attempt to eat here. I brought my wife and my brother (who is on a crutch so some places are more easily visited than others). Mind you, this is our third attempt to go to Smoque with him and the previous two other times, we've driven up there and had to turn around because they were out of product. Well, persistence pays off, third time's the charm, if there's a will-there's a - - well you get it.
I was a little nervous when we walked in a stood in line. All the tables were taken and it was getting late (7pm) but lo and behold, they had brisket. We tried the brisket, St. Louis Ribs, and the Sausage. The mainstays were all solid as usual but that sausage was phenomenal. It was a very nice accompaniment to my overall meal and next time, I wouldn't mind just ordering it solo.
I asked my brother what he thought (on a side, him and I drove cross country, from Tucson to Raleigh, sampling bbq at every stop along the way). He was very impressed and happy with the food but sadly said he would never come back due to the restaurant set-up. See, we had to sit three at a table for two, even though he's handicapped, because there was no room. The amount of the people running around, cutting in between the line to pick up their food and find a table was annoying as well. We felt rushed and crowded and couldn't wait to eat and get out of there. It's really too bad. This is the best bbq I've had in the city but that place needs to be razed and re-built. Good news is, take out is always an option when I once again crave that sausage...
JeffB wrote:My question: Given Smoque's serious dedication to regional and even city-specific BBQ styles, why is there no Chicago (or Black-Mississippi-Arkansas-South/West side tips and links) 'cue represented?
JermAngela wrote:I rode my bike up to Smoque today, only to find that there was a problem with the smoker last night and that they would not be open until dinner, and then with limited offerings. I spoke with Barry, who was very apologetic about the whole situation and explained that he had to throw out 800lbs of meat. He handed out ten dollar gift certificates for the “inconvenience” and gave me a bottle of water. I have been reading about his ribs for awhile now and seeing his genuine concern for his customers first hand makes me want to go back all the quicker, maybe on Tuesday when they’ll have the entire menu available.
Vitesse98 wrote:Just wanted to know from a journalistic standpoint, out of curiosity, what that comprehensive business plan and all those long hours actually translates to, business-wise.
But he is not complaining, because Smoque has served many more customers — thousands more — than the business plan forecast.
Vitesse98 wrote:After all, plenty of restaurants not nearly as apparently successful as Smoque still manage to survive.